Open Access Repository

Effect of abattoir, livestock species and storage temperature on bacterial community dynamics and sensory properties of vacuum packaged red meat

Kaur, Mandeep ORCID: 0000-0003-0731-6166, Williams, M, Bissett, A, Ross, T ORCID: 0000-0001-9916-7772 and Bowman, JP ORCID: 0000-0002-4528-9333 2021 , 'Effect of abattoir, livestock species and storage temperature on bacterial community dynamics and sensory properties of vacuum packaged red meat' , Food Microbiology, vol. 94 , pp. 1-9 , doi: 10.1016/j.fm.2020.103648.

Full text not available from this repository.

Abstract

Shelf life of red meat is influenced by a number of intrinsic and extrinsic factors making its prediction challenging. Here we investigated the influence of geographically distant abattoir facilities and storage temperature relevant to commercial supply chain on the shelf lives of vacuum packaged (VP) beef and lamb meat. Samples of VP beef and lamb were analysed for surface pH, total viable counts, lactic acid bacterial counts, sensory properties, and associated bacterial community using Illumina MiSeq based 16S rRNA gene amplicon sequencing over a period of >200 days. The consistent 0.41 pH unit difference between beef and lamb was found to have a profound effect on bacterial community diversity and composition, bacterial growth rates and the rate of loss of sensory quality. Though different community structures were derived from different abattoir source, bacterial growth rate and rate of sensory quality deterioration were found to be comparable for individual meat type. The greatest variation in rates was found resulting from storage temperature and livestock species themselves. Our findings indicate that bacterial growth and sensory quality loss are essentially predictable when considering their temperature dependency, however for successful meat export validation of shelf life predictive models is required due to stochastic variation in abattoir seeded bacterial populations.

Item Type: Article
Authors/Creators:Kaur, Mandeep and Williams, M and Bissett, A and Ross, T and Bowman, JP
Keywords: red meat, abattoir, bacterial community, shelf life, predictive model, sheep meat, spoilage, meat processing, vacuum packaging, supply chain
Journal or Publication Title: Food Microbiology
Publisher: Academic Press Ltd Elsevier Science Ltd
ISSN: 0740-0020
DOI / ID Number: 10.1016/j.fm.2020.103648
Copyright Information:

Crown Copyright 2020 Published by Elsevier Ltd.

Related URLs:
Item Statistics: View statistics for this item

Actions (login required)

Item Control Page Item Control Page
TOP