Effect of storage temperature and gas permeability of packaging film on the growth of lactic acid bacteria and Brochothrix thermosphacta in cooked meat emulsions

Food additives reduce lactic acid bacterial growth in culture medium and in meat products, increasing product shelf life

“…The preservative effects of sodium chloride are due to its ability to act as a dehydrating agent and to lower the steam pressure of solutions (TAN; SHELEF, 2002). As it interacts with water molecules found in the food, NaCl makes them unavailable for use by microorganisms (CHIRIFE;RESNICK, 1994), thus reducing water activity.…”

“…The aim of the current work was to evaluate the effect of different concentrations of sodium chloride, sodium lactate, sodium polyphosphate, sodium nitrite/ nitrate, and garlic on the growth of the LAB species L. plantarum in culture medium (MRS broth) and in two meat products, mortadella and smoked pork sausages, using a modified Gompertz model that was previously applied successfully to describe LAB growth in ham (SLONGO et al, 2009). L. plantarum was selected due to its importance in the spoilage of industrialized meat products (CAYRÉ et al, 2003;SALLAM et al, 2004;CAYRÉ et al, 2005;MATARAGAS et al, 2006;TODOROV et al, 2010). The results of the analysis of L. plantarum growth in culture medium were used to design meat formulations that would increase product shelf life.…”

Evaluation and predictive modeling the effects of spice extracts on raw chicken meat stored at different temperatures

“…An alternative is the concept of predictive microbiology, which uses mathematical models to predict the bacterial growth as a function of environmental factors such as temperature, pH and a w (Cayre et al, 2005;McMeekin et al, 1987). It allows us to quantify and to predict the rate of growth of microorganisms under environmental conditions with the intention of assuring the hygienic quality of food, thus determining its storage life.…”

Molecular characterization of lactic acid bacteria isolated from beef and stored using vacuum-packaging and advanced vacuum skin packaging systems Caracterización molecular de bacterias ácido-lácticas aisladas a partir de carne de ternera envasada al vacío de modo tradicional y mediante un sistema avanzado

“…Under TVP, the oxygen supply is restricted, and the gas phase is determined by the rate of gas permeation through the film and the rate of oxygen consumption. Consequently, these changes have a selective effect on the microbial population (Cayre´, Garro, & Vignolo, 2005) because the low oxygen supply restricts the growth of some typical spoilage bacteria, such as Pseudomonas (Cayre´, Vignolo, & Garro, 2003). Consequently, lactic acid bacteria (LAB), which are of a psychotropic and microaerophilic nature become the major spoilage population in vacuum-packaged and, subsequently, refrigerated meats (Cayre´et al, 2005, Samelis, 2006.…”

“…Consequently, these changes have a selective effect on the microbial population (Cayre´, Garro, & Vignolo, 2005) because the low oxygen supply restricts the growth of some typical spoilage bacteria, such as Pseudomonas (Cayre´, Vignolo, & Garro, 2003). Consequently, lactic acid bacteria (LAB), which are of a psychotropic and microaerophilic nature become the major spoilage population in vacuum-packaged and, subsequently, refrigerated meats (Cayre´et al, 2005, Samelis, 2006. As a consequence, the spoilage caused by LAB in vacuum-packaged meats is especially important after extended periods of storage (Nattress & Jeremiah, 2000;Yost & Nattress, 2002).…”