Bacterial mediated off-flavours in retail-ready beef after storage in controlled atmospheres

Nattress, F.M.; Jeremiah, L. E.

doi:10.1016/s0963-9969(00)00064-8

Cited by 36 publications

(18 citation statements)

References 16 publications

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“…Packaging can be an effective method for meat shelf life extension that avoids the use of chemical preservatives (7,42). These methods of preservation include the use of modifiedatmosphere packaging (MAP) using gas mixtures containing variable O 2 and CO 2 concentrations in order to inhibit the different spoilage-related bacteria and are often associated with the use of low temperatures during storage (19).…”

mentioning

confidence: 99%

Changes in the Spoilage-Related Microbiota of Beef during Refrigerated Storage under Different Packaging Conditions

Ercolini

Russo

Torrieri

et al. 2006

Appl Environ Microbiol

387

244

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The microbial spoilage of beef was monitored during storage at 5°C under three different conditions of modified-atmosphere packaging (MAP): (i) air (MAP1), (ii) 60% O 2 and 40% CO 2 (MAP2), and (iii) 20% O 2 and 40% CO 2 (MAP3). Pseudomonas, Enterobacteriaceae, Brochothrix thermosphacta, and lactic acid bacteria were monitored by viable counts and PCR-denaturing gradient gel electrophoresis (DGGE) analysis during 14 days of storage. Moreover, headspace gas composition, weight loss, and beef color change were also determined at each sampling time. Overall, MAP2 was shown to have the best protective effect, keeping the microbial loads and color change to acceptable levels in the first 7 days of refrigerated storage. The microbial colonies from the plate counts of each microbial group were identified by PCR-DGGE of the variable V6-V8 region of the 16S rRNA gene. Thirteen different genera and at least 17 different species were identified after sequencing of DGGE fragments that showed a wide diversity of spoilage-related bacteria taking turns during beef storage in the function of the packaging conditions. The countable species for each spoilage-related microbial group were different according to packaging conditions and times of storage. In fact, the DGGE profiles displayed significant changes during time and depending on the initial atmosphere used. The spoilage occurred between 7 and 14 days of storage, and the microbial species found in the spoiled meat varied according to the packaging conditions. Rahnella aquatilis, Rahnella spp., Pseudomonas spp., and Carnobacterium divergens were identified as acting during beef storage in air (MAP1). Pseudomonas spp. and Lactobacillus sakei were found in beef stored under MAP conditions with high oxygen content (MAP2), while Rahnella spp. and L. sakei were the main species found during storage using MAP3. The identification of the spoilage-related microbiota by molecular methods can help in the effective establishment of storage conditions for fresh meat.

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mentioning

confidence: 99%

Changes in the Spoilage-Related Microbiota of Beef during Refrigerated Storage under Different Packaging Conditions

Ercolini

Russo

Torrieri

et al. 2006

Appl Environ Microbiol

387

244

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“…Samples (10 g) of surface and subsurface muscle from chops were homogenized using a Stomacher Lab-Blender Model "400" (Seward Laboratory, London, England) following Nattress and Jeremiah (2000). Dilutions used for plating, selective media, and incubation procedures described by Nattress and Jeremiah (2000) were used to enumerate: pseudomonads, Brochothrix thermosphacta, lactic acid bacteria (LAB), and Enterobacteriaceae.…”

Section: Bacteriological Analysismentioning

confidence: 99%

“…Dilutions used for plating, selective media, and incubation procedures described by Nattress and Jeremiah (2000) were used to enumerate: pseudomonads, Brochothrix thermosphacta, lactic acid bacteria (LAB), and Enterobacteriaceae. Total aerobic bacteria and psychotrophs were enumerated on Plate Count Agar and plates were incubated for 2 d at 25°C and 10 at 4°C respectively (Difco Laboratories, Becton Dickinson Microbiology Systems, Sparks, MD, USA).…”

Section: Bacteriological Analysismentioning

confidence: 99%

Bacteriology and Meat Quality of Moisture Enhanced Pork from Retail Markets in Canada

Wendler¹,

Nattress²,

Roberts³

et al. 2017

JFR

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Packages of moisture-enhanced and conventional pork chops were collected from six Canadian retail stores on five sampling days. The composition of injection brines differed between retailers, but all contained polyphosphates and salt as main ingredients. Meat quality characteristics and bacteriology were analyzed from collected meat samples. Moisture enhanced chops had a higher pH and a higher water holding capacity than conventional. Juiciness and overall tenderness were improved in moisture enhanced chops. The surfaces of moisture enhanced chops were discoloured; the chops were darker and displayed less colour saturation. Total numbers of aerobes, psychrotrophs and lactic acid bacteria were not affected by moisture enhancement but numbers of Enterobacteriaceae, pseudomonads and Brochothrix thermosphacta, bacteria frequently associated with microbial spoilage, were approximately 1 log CFU· g -1 higher in moisture enhanced samples. This work shows moisture enhancement with injection brines containing salt and phosphates can result in a more palatable product.

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“…LAB can reduce the presence of pathogenic bacteria by establishing a competitive environment that inhibits their growth. In some cases however, LAB have been reported to be the major spoilage bacteria in meat products after extended periods of storage [8]. Consequently, the shelf life of vacuum-packaged meat is generally limited by the number and composition of the predominating LAB flora.…”

Section: Introductionmentioning

confidence: 99%

Technological Characterization of Lactic Acid Bacteria Isolated from Beef Stored on Vacuum-Packaged and Advanced Vacuum Skin Packaged System

2014

J Food Process Technol

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A total of 91 Lactic Acid Bacteria (LAB) isolated from meat packaged using traditional vacuum packaging (42 strains) or an advanced vacuum skin packaging system (49 strains) were characterised in terms of gas production, proteolytic and lipolytic activity, production of hydrogen peroxide, histamine and bacteriocin-like substances, and haemolytic activity. Thermal resistance of all isolated bacteria was also analysed. No differences were found for most parameters; with the exception of a higher production of bacteriocin-like substances in LAB isolated from meat packaged using advanced vacuum skin packaging than those obtained for isolated from meat packaged using traditional vacuum packaging. LAB isolated from advanced vacuum skin packaged meat had higher thermal resistance than LAB isolated from meat packaged with the traditional vacuum method, both at 55ºC (14.09 min vs. 11.17 min) and at 60ºC (6.87 min vs. 4.64 min). These data could contribute to an explanation for the longer shelf life of meat packed using advanced vacuum skin packaging compared to meat packed with traditional vacuum packaging.

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Bacterial mediated off-flavours in retail-ready beef after storage in controlled atmospheres

Cited by 36 publications

References 16 publications

Changes in the Spoilage-Related Microbiota of Beef during Refrigerated Storage under Different Packaging Conditions

Changes in the Spoilage-Related Microbiota of Beef during Refrigerated Storage under Different Packaging Conditions

Bacteriology and Meat Quality of Moisture Enhanced Pork from Retail Markets in Canada

Technological Characterization of Lactic Acid Bacteria Isolated from Beef Stored on Vacuum-Packaged and Advanced Vacuum Skin Packaged System

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