The stability and shelf life of meat and poultry

Abstract

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.

State-of-Art on the Recycling of By-Products from Fruits and Vegetables of Mediterranean Countries to Prolong Food Shelf Life

“…The shelf life of meat products is influenced by many factors, which are complex and interconnected. Microbial growth is one of them, and the types of microorganisms that can be found in meat depend, among other things, on animal species, personnel sanitation, type of packaging, storage time, and temperature [ 56 ]. Lipid oxidation is the major cause of chemical alteration during storage.…”

A study on shelf life of prepackaged retail-ready Korean native black pork belly and shoulder butt slices during refrigerated display

“…Shelf life of meat is defined as a period of time (between packaging and end use) that the A c c e p t e d A r t i c l e product remains its acceptability from a sensory and microbiological perspectives [11].…”

“…Shelf life of meat is defined as a period of time (between packaging and end use) that the product retains its acceptability from sensory and microbiological perspectives [ 11 ]. During refrigerated storage, a series of undesirable changes such as; lipid oxidation, protein decomposition, discoloration, and growth of spoilage bacteria etc.…”

Muskox myoglobin: purification, characterization and kinetics studies compared with cattle and water buffalo myoglobins

“…Because Mb is one of the principal pigments responsible for meat colour, 13 we aim to clarify the differences observed in meat colour stability 11 from the Bovidae species because meat colour strongly influences its marketing and the purchasing decisions made by consumers. 14 Indeed, in a previous study, we have already investigated cattle and water buffalo myoglobin because their meats have a different browning that is unlikely to be a result of myoglobin oxidation. 12 Therefore, in this framework, we decided to carry out a study in parallel to measure the pseudoperoxidase activity of muskox MetMb compared to cattle and water buffalo MetMbs in the presence of hydrogen peroxide (H 2 O 2 ) using 2,2 ′ -azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) as substrate.…”

“…In this framework, for the first time, we report the structural and functional characterization of Mb from muskoxen. Because Mb is one of the principal pigments responsible for meat colour, we aim to clarify the differences observed in meat colour stability from the Bovidae species because meat colour strongly influences its marketing and the purchasing decisions made by consumers . Indeed, in a previous study, we have already investigated cattle and water buffalo myoglobin because their meats have a different browning that is unlikely to be a result of myoglobin oxidation .…”