Identification and evaluation of volatile compounds of vacuum and modified atmosphere packaged beef strip loins

Jackson, T.; Acuff, G. R.; Vanderzant, C.; Sharp, Thomas R.; Savell, J. W.

doi:10.1016/0309-1740(92)90037-5

Cited by 58 publications

(20 citation statements)

References 15 publications

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“…These bacteria produce lactic and acetic acids from glucose and it is these compounds that are responsible for the sour flavour (Dainty, 1996). Off-odours and off-flavours can also be produced when refrigerated beef is packaged in high-oxygen modified atmospheres (Jackson et al, 1992). Moraxella, Pseudomonas spp.…”

Section: Raw Meatmentioning

confidence: 99%

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Microbiology of food taints

Whitfield

1998

Int J of Food Sci Tech

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Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. Examples have been chosen where the compounds responsible for the taint have been identified and sufficient data obtained to demonstrate the involvement of microorganisms. However, in some cases the full identity of the causative organism may not have been elucidated. The types of microorganisms covered by this review include bacteria, fungi, yeasts, actinomycetes and cyanobacteria. Although cyanobacteria do not in general infect foods, their presence in aqueous systems and water supplies can lead to off‐flavours in aquatic organisms and processed foodstuffs. Several examples of each of these processes are discussed. Wherever possible, the likely biosynthetic pathway used by the microorganism to produce the offending compound in a foodstuff is indicated.

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Section: Raw Meatmentioning

confidence: 99%

“…Although strong off-odours were observed, many of the compounds responsible were not identified, as the headspace extracts were heavily contaminated with components from the packaging material. Compounds that appeared to be produced by the bacteria were 1-hexene, 1-heptene, benzene, ethyl acetate and methyl thiirane (Jackson et al, 1992).…”

Section: Raw Meatmentioning

confidence: 99%

Microbiology of food taints

Whitfield

1998

Int J of Food Sci Tech

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“…Meat held in packs containing greater than 21% O 2 may induce oxidative processes, thereby resulting in lipid oxidation (Jackson et al, 1992). Meat colour or bloom develops through interaction with the air which permeates the gas permeable packaging materials used to overwrap meat, with meat discolouration typically preceding lipid oxidation.…”

Section: Factors Affecting Meat Colourmentioning

confidence: 99%

“…High O 2 concentrations in MAP packs promote the formation of oxymyoglobin (OxyMb) which is the cherry red form of myoglobin that is so appealing to the consumer and has a large influence on their desire to purchase. Meat in packages with greater than 21% O 2 may induce oxidative processes and lipid oxidation can be a problem with meat in high O 2 MAP (Jackson et al, 1992). Meat in packages with greater than 21% O 2 may induce oxidative processes and lipid oxidation can be a problem with meat in high O 2 MAP (Jackson et al, 1992).…”

Section: High O 2 Modified Atmosphere Packs (Map)mentioning

confidence: 99%

The stability and shelf life of meat and poultry

O’Sullivan

2011

Food and Beverage Stability and Shelf Life

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The factors that affect the shelf life and stability of meat and poultry are numerous, complex and interconnected. The manner in which meat is produced will ultimately affect shelf life and stability. As with any food product, food safety is the principal concern with producers, followed only then by sensory quality. Maintaining the appropriate level of hygiene pre-and post-production is essential to ensure the absence of pathogenic microorganisms and keeping the microbial loading within regulatory tolerance limits. Once manufactured the meat or poultry product must then be stored within specifications to obtain the desired shelf life. In the case of fresh meats and poultry this is generally done using refrigerated storage and in protective packaging such as modified atmosphere packaging (MAP). The storage conditions will then bring in to play various sensory factors that will affect the stability and shelf life of the product. 29The stability and shelf life of meat and poultry Abstract: This chapter begins by discussing the factors affecting the stability and shelf life of meat and poultry, including microbial loading and factors affecting meat colour, flavour and tenderness. The methods of shelf life analysis will then be reviewed for microbiological shelf life analysis as well as chemical and sensory analysis. Finally, the packaging of meat and poultry will be discussed, including the use of`high O 2 MAP',`low O 2 MAP' and vacuum packaging' with respect to ensuring and extending shelf life, as well as future trends in packaging technologies.

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“…Sample tubes containing 60/80 mesh Tenax TA@ (Enka, the Netherlands) were prepared as described by Jackson et al (1992). When sampling, a length of Teflon@ tubing was connected to a 7.6-cm, 20-gauge needle which was inserted fully through the septum to the opposite end of the bottle.…”

Section: Determination Of Volatile Headspace Componentsmentioning

confidence: 99%

Volatile Compounds on Sterile Pork Loin Tissue Inoculated with Lactobacillus plantarum and Lactobacillus fermentum

Jackson

Acuff

Sharp

et al. 1992

Journal of Food Science

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Sterile pork loin tissue was inoculated with Luctobacillus plantmum and Lactobacilhs fermentum, placed in sterile sample bottles, purged with Cot, and stored for up to 24 days at 3°C. L. plantarum grew more rapidly than L. fennenhun under these conditions. Among the 15 compounds identified in the headspace of sterile and inoculated pork loin tissue were acetone, sulfur dioxide, dichloroethane, trichloromethane, benzene and toluene. Profiles of volatile compounds were similar for inoculated and sterile pork loin tissue.

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Identification and evaluation of volatile compounds of vacuum and modified atmosphere packaged beef strip loins

Cited by 58 publications

References 15 publications

Microbiology of food taints

Microbiology of food taints

The stability and shelf life of meat and poultry

Volatile Compounds on Sterile Pork Loin Tissue Inoculated with Lactobacillus plantarum and Lactobacillus fermentum

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