The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation

Abstract

The bacterial communities that are established during natural meat fermentation depend on the processing conditions and the type of meat substrate used. Six pork samples of variable quality (reflected in pH values) and six less conventional meats (beef, horse, hare, wild deer, wild duck, and wild boar) were naturally fermented under controlled conditions in model systems. The development of lactic acid bacteria (LAB), coagulase-negative staphylococci (CNS), and enterobacteria was followed using culture-dependent techniques and (GTG)5-PCR fingerprinting of genomic DNA from the isolates obtained. Taken together, Latilactobacillus sakei was the most abundant LAB species, although Latilactobacillus curvatus was more manifest in high-pH pork. Within staphylococci, common species were encountered (i.e., Staphylococcus equorum, Staphylococcus saprophyticus, and Staphylococcus xylosus), although some atypical ones (i.e., Staphylococcus succinus) were also recovered. Within enterobacteria, Serratia spp. prevailed in more acidic pork batches and in beef, whereas Hafnia spp. prevailed in game meat fermentations. Enterobacterial counts were particularly high in fermentations with low acidity, namely for some pork batches, hare, wild duck, and wild boar. These findings should be considered when naturally fermented meat products are manufactured, as the use of game meat or meat with high pH can give rise to safety concerns.

Antibacterial properties of peptides from chia (Salvia hispanica L.) applied to pork meat preservation

“…(2019) observed a strong correlation between pH levels and microbial counts, possibly explained by the accumulation of alkaline substances produced by the microbiological degradation of proteins. The growth of enterobacterial populations is promoted at high pH values, leading to safety concerns in meats with high pH (Charmpi et al., 2020). In this context, the variations characterized by decreasing and increasing pH values, mainly observed between days 3 and 8, could be attributed to shifts in microbial populations (Signorini et al., 2003).…”

Growth Inhibitory and Selective Pressure Effects of Sodium Diacetate on the Spoilage Microbiota of Frankfurters Stored at 4 °C and 12 °C in Vacuum

“…sakei , the natural prevalence of Lb. curvatus is lower in fresh refrigerated meats, but it increases in traditional meat fermentations [ 41 , 51 ] and cooked meat products containing fermentable sugars. Nevertheless, numerous Lb.…”

“…Another variation may be due to the usage of high-pH pork which is preferred technologically for the manufacture of emulsion-type sausages because of its higher water holding capacity compared to normal-pH pork. A recent microbial study by Charmpi et al [ 51 ] noted that Lb. curvatus was more manifest in high-pH pork.…”

Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products

“…Fermented meat products are obtained by fermenting raw meat with specific microorganisms or enzymes under natural or artificial intervention conditions to induce a series of biochemical reactions and physical changes [ 1 ]. Most of the current fermented meat products are fermented in a natural environment, and the problems with their use mainly include an unclear source of fermentation strains, uncontrollable microbial flora, easy contamination by harmful pathogenic bacteria, and other food safety problems [ 2 , 3 ].…”