Quality changes in refrigerated stored minced pork wrapped with plastic cling film and the effect of glucose supplementation

Assessment of Spoilage Bacterial Communities in Food Wrap and Modified Atmospheres-Packed Minced Pork Meat Samples by 16S rDNA Metagenetic Analysis

“…conditions for example) may favor growth of microorganisms, that are responsible for the formation of spoilage (Argyri et al, 2015;Reid et al, 2017). This can lead to visible growth (slime, colonies), as textural changes, off-odors or off-flavors (Casaburi et al, 2014;Chaillou et al, 2015;Stoops et al, 2015;Del Blanco et al, 2017). In this context, minced meat is a potentially hazardous food product, vulnerable to bacterial spoilage, with a very short shelf life (Geeraerts et al, 2017) due to abundant and diverse substrate for bacterial growth and favorable growth conditions (Benson et al, 2014).…”

“…Initial carcass contamination can be also environmental, with contamination by tools, machines, and surfaces of slaughter equipment (Mann et al, 2016;Moretro et al, 2016). In addition, subsequent handling of meat in the operations of slicing, sectioning, portioning, and transferring in packages can determine further contamination in the handling points (Del Blanco et al, 2017).…”

“…As discussed by Del Blanco et al (2017), common approaches for delaying meat spoilage and improving meat shelf life are available, including good hygienic practices and all the storage conditions. Among these, low storage temperatures and adequate packaging are considered as the most important factors (Koutsoumanis et al, 2006;Andritsos et al, 2012;Kaur et al, 2017).…”

“…Sour, acid and cheesy odor. Koutsoumanis et al, 2008;Nychas et al, 2008;Ercolini et al, 2011;Doulgeraki et al, 2012;Zhao et al, 2015;Mann et al, 2016;Del Blanco et al, 2017;Reid et al, 2017;Mansur et al, 2019 Carnobacterium spp. In all types of packaging conditions.…”

“…Slime, discoloration, off-odor producing. Koutsoumanis et al, 2008;Nychas et al, 2008;Ercolini et al, 2011;Andritsos et al, 2012;Doulgeraki et al, 2012;Zhao et al, 2015;Mann et al, 2016;Del Blanco et al, 2017;Reid et al, 2017;Liu et al, 2018;Spanu et al, 2018;Mansur et al, 2019 Weissella spp. Some can be found in salted and fermented foods.…”