2011
DOI: 10.1590/s1517-83822011000100001 View full text |Buy / Rent full text
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Abstract: Gas production from microbial deterioration in vacuum-packs of chilled meat leads to pack distension, which is commonly referred as blown pack. This phenomenon is attributed to some psychrophilic and psychrotrophic Clostridium species, as well as Enterobacteria. The ability of these microorganisms to grow at refrigeration temperatures makes the control by the meat industry a challenge. This type of deterioration has been reported in many countries including some plants in the Midwestern and Southeastern region… Show more

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“…Systems for retail meat distribution and commercialization are mainly based on vacuum-packaging (VP) or modified-atmosphere packaging (MAP) of meat cuts using low gas permeability films and refrigeration. Under these conditions, emergent psychotrophic facultative anaerobic and anaerobic bacteria such as L. monocytogenes , Enterobacteriaceae , B. thermosphacta, Clostridium , and deteriorative LAB can grow and cause different types of spoilage [ 58 , 59 ]. B. thermosphacta is a meat-borne microorganism that causes spoilage of refrigerated meat in aerobiosis and anaerobiosis, being less offensive in the last condition, in which glucose is mainly metabolized to lactic acid and ethanol [ 60 ].…”
Section: Antimicrobial Interventionsmentioning
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“…Systems for retail meat distribution and commercialization are mainly based on vacuum-packaging (VP) or modified-atmosphere packaging (MAP) of meat cuts using low gas permeability films and refrigeration. Under these conditions, emergent psychotrophic facultative anaerobic and anaerobic bacteria such as L. monocytogenes , Enterobacteriaceae , B. thermosphacta, Clostridium , and deteriorative LAB can grow and cause different types of spoilage [ 58 , 59 ]. B. thermosphacta is a meat-borne microorganism that causes spoilage of refrigerated meat in aerobiosis and anaerobiosis, being less offensive in the last condition, in which glucose is mainly metabolized to lactic acid and ethanol [ 60 ].…”
Section: Antimicrobial Interventionsmentioning
“…Another example of using vacuum to reduce waste and increase the energy recovery is to combine it with the steam treatment. This was found to promote the digestive efficiency of the sludge (Itoh et al 2017).…”
Section: Anaerobic Digestionmentioning
“…They can grow at low temperatures, modifying their cytoplasmic membrane and increasing the unsaturated fatty acids levels, which keep this membrane in semifluid state, thereby facilitating the transport of nutrients and enzymes (Madigan et al, 2010). The ability of these microorganisms to grow at low temperatures is one of the challenges to the meat industry in relation to meat quality and public health control (Hernández-Macedo et al, 2011 and in anaerobic conditions, producing strong odors (Pin et al, 2002) associated with the production of acetoin, diacetyl and 3-methylbutanol (Dainty & Mackey, 1992).…”
Section: Introductionmentioning