The microbiology of DFD fresh meats: A review

Newton, K. G.; Gill, C.O.

doi:10.1016/0309-1740(81)90005-x

Cited by 126 publications

(41 citation statements)

References 41 publications

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“…Several intrinsic and extrinsic factors affect growth rate (Greer, 1989;Holmer et al, 2009). The faster spoilage of DFD pork is promoted by a high ultimate pH but also by its lower content of glucose and glycolytic intermediates, which forces organisms to use amino acids and leads to spoilage and off-odours, notably by the production of malodorous compounds such as biogenic amines putrescin and cadaverin, produced in low quantity, and volatile metabolites, including sulphur compounds, aldehydes and ketones (Newton and Gill, 1981). In rabbits, the pHu was higher in BF muscle than LD and was attributable to its lower glycolytic potential (Hulot and Ouhayoun, 1999).…”

Section: Discussionmentioning

confidence: 99%

Effects of plant extracts and essential oils as feed supplements on quality and microbial traits of rabbit meat

et al. 2016

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The effects of dietary supplementation with onion, cranberry and strawberry extracts and essentials oils on meat quality were analysed. Five groups of 48 Grimaud female weaned rabbits received the supplemented or the control ration; the experimental unit was a cage of 6 rabbits. Each experimental diet contained 10 ppm of added active ingredients. Rabbits were fed with the experimental diets for 4 wk before determining slaughter and carcass traits and determining the pH at 1 and 24 h post mortem (pHu) of the Longissimus dorsi (LD) and the Biceps femoris muscle, left and right, respectively. Cooking loss, drip loss and L*, a* and b* colour parameters were obtained for the right LD and for ground meat and antioxidant status (TBARS, DNPH, Folin Ciocalteu) was measured. Only the pHu of the LD muscle for the strawberry supplemented group was significantly lower when compared to the control group (P=0.04). However, we note that for the pH of the LD, the average was less than 6 for the meat of animals that received a diet enriched in polyphenols, compared to the control group. Plant extract supplementation did not influence meat quality traits, growth performance or oxidative stability. However, under aerobic and anaerobic conditions, our results indicate that dietary supplementation with extracts rich in polyphenols, especially with essential oils, had a small but sporadic positive effect in reducing bacterial microflora compared to the control group (P<0.05). In conclusion, plant extracts and essential oils can be used in a rabbit diet without adverse effects on performance and meat quality traits. This effect could be optimised by investigating higher doses.

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Section: Discussionmentioning

confidence: 99%

Effects of plant extracts and essential oils as feed supplements on quality and microbial traits of rabbit meat

et al. 2016

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“…Stress experienced by animal before slaughter cause glycogen reserves to be depletion resulting in higher ultimate pH. The pH is also an important determinant of microbial growth and the high pH beef has a high spoilage potential and a short shelf life [13] . Rathina et al [14] found that the pH of beef decreased from the initial (2 h postmortem) value of about 6.5-5.9 and from 5.6-5.5 at 24 h for direct and delayed chilled muscles, respectively.…”

Section: Some Attributes Of Quality Deterioration Ph Of Fresh Beefmentioning

confidence: 99%

A Review on Some Organic Acids Additives as Shelf Life Extenders of Fresh Beef Cuts

Jamilah¹,

Abbas²,

Rahman³

2008

American J. of Agricultural and Biological Sciences

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This study was aiming to present some approaches by which the shelf life of fresh beef cuts was extended. These approaches were based on using organic acids. Therefore the work was started with highlighting the deterioration of some quality attributes due to spoilage and pathogenic microorganisms. These attributes included colour, flavour and lipid oxidation changes. In a given holding temperature, the deterioration are controlled by three major factors, they are pH, water activity and microbial growth. The four organic acids approaches (citric, lactic, acetic and tartaric) were presented as fresh beef shelf life extenders due to their abilities to decrease the pH and antimicrobial effects. The pros and cons of these approaches as well as the latest published researches were stressed at the end of this review. This information helps the researchers and gives them the motivation to develop new superior approach.

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“…The elevated pH is associated with relatively little 62 denaturation of proteins, water is tightly bound and little or no exudates are expelled 63 [6]. Consequently, this type of meat has poor processing characteristics, darker color 64 [9], great variations in tenderness and high water-holding capacity [10] and high 65 potential of spoilage at an early age [11] compared to normal meat. It can also be 66 inferior in flavor and consumer acceptability [12].…”

Section: Introduction 47mentioning

confidence: 99%

Tackling proteome changes in the longissimus thoracis bovine muscle in response to pre-slaughter stress

Franco

Mato

Salgado

et al. 2015

Journal of Proteomics

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The microbiology of DFD fresh meats: A review

Cited by 126 publications

References 41 publications

Effects of plant extracts and essential oils as feed supplements on quality and microbial traits of rabbit meat

Effects of plant extracts and essential oils as feed supplements on quality and microbial traits of rabbit meat

A Review on Some Organic Acids Additives as Shelf Life Extenders of Fresh Beef Cuts

Tackling proteome changes in the longissimus thoracis bovine muscle in response to pre-slaughter stress

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