Meat and Meat Products

Geeraerts, Wim; Stavropoulou, Despoina Angeliki; Vuyst, Luc De; Leroy, Frédéric

doi:10.1007/978-3-030-28737-5_3

Cited by 4 publications

(2 citation statements)

References 229 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Spanish fermented meat products were remarkable because of the presence of several uncommon genera, such as Bacillus , Brochothrix , Carnobacterium , Corynebacterium , and Tetragenococcus . These species have nonetheless all been encountered previously to some degree in the natural microbiota of fermented meat products [ 51 , 52 , 53 , 54 , 55 ].…”

Section: Discussionmentioning

confidence: 99%

Application of a High-Throughput Amplicon Sequencing Method to Chart the Bacterial Communities that Are Associated with European Fermented Meats from Different Origins

Reckem

Charmpi

Veken

et al. 2020

Foods

Self Cite

View full text Add to dashboard Cite

Insight into the microbial species diversity of fermented meats is not only paramount to gain control over quality development, but also to better understand the link with processing technology and geographical origin. To study the composition of the microbial communities, the use of culture-independent methods is increasingly popular but often still suffers from drawbacks, such as a limited taxonomic resolution. This study aimed to apply a previously developed high-throughput amplicon sequencing (HTS) method targeting the 16S rRNA and tuf genes to characterize the bacterial communities in European fermented meats in greater detail. The data obtained broadened the view on the microbial communities that were associated with the various products examined, revealing the presence of previously underreported subdominant species. Moreover, the composition of these communities could be linked to the specificities of individual products, in particular pH, salt content, and geographical origin. In contrast, no clear links were found between the volatile organic compound profiles of the different products and the country of origin, distinct processing conditions, or microbial communities. Future application of the HTS method offers the potential to further unravel complex microbial communities in fermented meats, as well as to assess the impact of different processing conditions on microbial consortia.

show abstract

Section: Discussionmentioning

confidence: 99%

Application of a High-Throughput Amplicon Sequencing Method to Chart the Bacterial Communities that Are Associated with European Fermented Meats from Different Origins

Reckem

Charmpi

Veken

et al. 2020

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…The microbiota present on raw meat can originate from different sources, from slaughter, cross‐contamination within slaughterhouses, and in meat‐processing plants (Geeraerts et al., 2019). HPP is employed primarily to enhance food safety through microbial inactivation with the added benefit of shelf‐life extension.…”

Section: Effect Of Pressure On Meatmentioning

confidence: 99%

High pressure processing for raw meat in combination with other treatments: A review

Rajendran

Mallikarjunan

O’Neill³

2021

Food Processing Preservation

View full text Add to dashboard Cite

High pressure processing (HPP) is a well‐known technology for nonthermal pasteurization of food materials. High pressures above 100 MPa is proven to cause microbial destruction in food. It has been employed in the treatment of meat and meat products in several commercial industries. When considering raw meat preservation, increasing the pressure beyond 400 MPa results in significant quality degradation including color and textural changes. HPP in combination with other technologies help in achieving a reduction in pathogens below 1 log CFU/g of meat. This review analyzes the effect of HPP with salt, mild heat treatment, plant extracts, essential oils, and antimicrobials on the microbial safety of raw meat with a major focus on microbes such as Escherichia coli O157:H7, Listeria monocytogenes, Salmonella, and Lactic Acid Bacteria. Quality changes (texture, color, and lipid oxidation) in the raw meat while achieving the required pathogen reduction using these methods are also discussed. The review helps in understanding how HPP in combination with other hurdle technologies can be used to provide microbiologically safe raw meat for different end‐users. Novelty impact statement High pressure processing is a successful nonthermal processing technology that is employed in meat processing industries. Use of combination technologies with HPP had synergistic effect on reducing microbial load in raw meat. Investigation on applying multiple hurdles with HPP in a cost‐effective way could help in the successful application of the technology for meat preservation.

show abstract

Meat fermentation at a crossroads: where the age-old interplay of human, animal, and microbial diversity and contemporary markets meet

Leroy

Charmpi

Vuyst

2023

FEMS Microbiology Reviews

View full text Add to dashboard Cite

Despite being part of the now often unfavourably perceived category of processed meats, fermented meats remain of substantial nutritional, economic, and cultural importance in today's foodscapes. This translates into a vast assortment of different products. Fermentation is driven by microorganisms (e.g. in fermented sausages), although the terminology is sometimes used to also designate products in which microbial contributions are less dominant and that depend primarily on the activity of endogenous meat enzymes (e.g. in raw hams). A summary is given of the main microbial groups that characterize various types of meat and, in particular, their fermented derivatives. Moreover, it is argued that producers of fermented meat products struggle to adapt to a contemporary dietary context of change. On the one hand, they wish to reassure consumers by reaffirming the position of fermented meat products as traditional strongholds. On the other hand, producers are trying to alleviate some of the perceived concerns through technological innovation, for instance related to the impact of processing on food safety and health. This review raises the point that these sometimes contradictory trends can affect the choice of meat type, ingredients, and processing parameters, and how these choices, in turn, can affect microbial diversity.

show abstract

Meat and Meat Products

Cited by 4 publications

References 229 publications

Application of a High-Throughput Amplicon Sequencing Method to Chart the Bacterial Communities that Are Associated with European Fermented Meats from Different Origins

Application of a High-Throughput Amplicon Sequencing Method to Chart the Bacterial Communities that Are Associated with European Fermented Meats from Different Origins

High pressure processing for raw meat in combination with other treatments: A review

Meat fermentation at a crossroads: where the age-old interplay of human, animal, and microbial diversity and contemporary markets meet

Contact Info

Product

Resources

About