Bacterial spoilage of meat and cured meat products

Borch, Elisabeth; Kant-Muermans, M.L.T.; Blixt, Ylva

doi:10.1016/0168-1605(96)01135-x

Cited by 770 publications

(533 citation statements)

References 54 publications

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“…Lactic acid bacteria (LAB) contribute actively in the spoilage of "morcilla de Burgos", where they have been identified as the main microbial group involved in the spoilage, especially in vacuum and modified atmosphere packaging (Santos et al, 2001), in the same way as many authors have reported for different meat products (Blickstard and Molin, 1983;Korkeala and Mäkelä, 1989;von Holy et al, 1991von Holy et al, , 1992Borch et al, 1996;Franz and von Holy, 1996;Korkeala and Björkroth, 1997). The typical sensory changes occurring in packaged "morcilla" are blowing of the packs, development of drip, slime formation and souring of the product.…”

Section: Introductionmentioning

confidence: 73%

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Characterization and identification of lactic acid bacteria in “morcilla de Burgos”

Santos¹,

Jaime²,

Rovira³

et al. 2005

International Journal of Food Microbiology

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Section: Introductionmentioning

confidence: 73%

“…In fact, homofermentative LAB, especially Lb. sakei/curvatus were hardly present although these species have usually been referred as the main spoilage microorganisms in vacuum and modified atmosphere packed meat and meat products (Hitchener et al, 1982;Morishita and Shiromizu 1986;Borch et al, 1996;Samelis et al, 2000a, 200b).…”

Section: Discussionmentioning

confidence: 99%

Characterization and identification of lactic acid bacteria in “morcilla de Burgos”

Santos¹,

Jaime²,

Rovira³

et al. 2005

International Journal of Food Microbiology

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“…6 7 4. Discussion 8 As in many previous studies dealing with cold-stored, MAP meat products (Borch et al 1996) LAB 9…”

mentioning

confidence: 85%

Enterococcus species dominating in fresh modified-atmosphere-packaged, marinated broiler legs are overgrown by Carnobacterium and Lactobacillus species during storage at 6 °C

Björkroth

Ristiniemi²,

Vandamme

et al. 2005

International Journal of Food Microbiology

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In order to show which of the initial lactic acid bacteria (LAB) contaminants are also 3 causing spoilage of a modified-atmosphere-packaged (MAP), marinated broiler leg product at 6ºC, 4 LAB were enumerated and identified on the 2 nd and 17 th day following manufacture. A total of 8 5 fresh and 13 spoiled packages were studied for LAB levels. In addition, aerobic mesophilic bacteria 6and Enterobacteriaceae were determined. The average CFU/g values in the 8 fresh packages were 71.3 × 10 3 , 9.8 × 10 3 and 2.6 × 10 2 on de Man Rogosa Sharpe agar (MRS), Plate Count Agar (PCA) 8and Violet Red Bile Glucose agar (VRBG), respectively. The commercial shelf life for the product 9 had been set as 12 days and all packages analyzed on the 17 th day were deemed unfit for human 10 consumption by the sensory analysis. The corresponding CFU/g averages in the spoiled product 11 were 1.4 × 10 9 , 1.1 × 10 9 and 3.9 × 10 7 on MRS, PCA and VRBG agar, respectively. For 12 characteriza tion of LAB population, 104 colonies originating from the fresh and 144 colonies from 13 the spoiled packages were randomly picked, cultured pure and identified to species level using a 16 14 and 23S rDNA HindIII RFLP (ribotyping) database. The results showed that enterococci (35.7% of 15 the LAB population) were dominating in the fresh product whereas carnobacteria (59.7%) 16 dominated among the spoilage LAB. Enterococcus faecalis, Carnobacterium piscicola and 17Carnobacterium divergens were the main species detected. In general, when the initial LAB 18 population is compared to the spoilage LAB, a shift from homofermentative cocci towards 19 carnobacteria, Lactobacillus sakei/curvatus and heterofermentative rods is seen in this marinated 20 product. 21 22 3

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“…The shelf life of meat and meat products is also influenced by the growth of spoilage bacteria. The degree of spoilage is defined by a maximum bacterial safety limit and the shelf life depends on the types and counts of microorganisms, that are initially present and their subsequent growth (Borch et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

Effect of cinnamon (Cinnamomum zeylanicum) essential oil supplementation on lamb growth performance and meat quality characteristics

Simitzis

Bronis

Mountzouris

et al. 2014

Animal

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A trial was conducted to examine the effect of cinnamon essential oil supplementation on lamb growth performance and meat quality. Sixteen male lambs were randomly assigned to two groups. The first group served as control and was given a basal diet, and the second group was given the same diet supplemented with cinnamon oil (1 ml/kg of concentrated feed) for 35 days. Incorporation of cinnamon oil did not affect growth performance (P > 0.05). Meat pH, colour, water-holding capacity, shear force, intramuscular fat and lipid oxidation values of longissimus thoracis muscle were not significantly influenced by cinnamon oil supplementation ( P > 0.05). The post-inoculation counts of Salmonella enteritidis and Listeria monocytogenes on raw meat during refrigerated storage for 6 days did not differ ( P > 0.05) between the two groups. The results show that cinnamon oil supplementation may not have the potential to improve lamb growth performance and meat quality characteristics.

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Bacterial spoilage of meat and cured meat products

Cited by 770 publications

References 54 publications

Characterization and identification of lactic acid bacteria in “morcilla de Burgos”

Characterization and identification of lactic acid bacteria in “morcilla de Burgos”

Enterococcus species dominating in fresh modified-atmosphere-packaged, marinated broiler legs are overgrown by Carnobacterium and Lactobacillus species during storage at 6 °C

Effect of cinnamon (Cinnamomum zeylanicum) essential oil supplementation on lamb growth performance and meat quality characteristics

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