Colour changes after carcasses decontamination by steam and lactic acid

Effect of a Selected Protective Culture of Lactilactobacillus sakei on the Evolution of Volatile Compounds and on the Final Sensorial Characteristics of Traditional Dry-Cured Fermented "Salchichón"

BACKGROUND

In this work, the effect of a selected starter culture of Lactilactobacillus sakei 205 on the evolution of volatile compounds throughout the ripening process and on the final sensorial characteristics of traditional dry-cured fermented "salchichón" was evaluated.

METHODS

"Salchichón" sausages were prepared, inoculated with L. sakei 205, and ripened for 90 days. Volatile compounds were analyzed throughout the ripening by GC-MS. In the final product, instrumental texture and color were determined. In addition, sensorial analysis was performed by a semi-trained panel.

RESULTS

The inoculation of L. sakei 205 does not influence the texture and color parameters of ripened "salchichón". However, an increase in volatile compounds derived from amino acid catabolism and microbial esterification and a decrease in compounds derived from lipid oxidation, mainly hexanal, were observed throughout the ripening time as a consequence of L. sakei inoculation, which could have a positive effect on the flavor development of the dry-cured fermented "salchichón".

CONCLUSIONS

The use of selected strains of lactic acid bacteria (LAB) such as L. sakei 205 as a protective culture could be recommended to improve the quality of traditional "salchichón".

Evaluation of the safety and efficacy of lactic acid to reduce microbiological surface contamination on carcases from kangaroos, wild pigs, goats and sheep

Studies evaluating the safety and efficacy of lactic acid to reduce microbiological surface contamination from carcases of wild game (i.e. kangaroos and wild pigs) and small stock (i.e. goats and sheep) before chilling at the slaughterhouse were assessed. Wild pig and kangaroo hide-on carcases may have been chilled before they arrive at the slaughterhouse and are treated after removal of the hides. Lactic acid solutions (2-5%) are applied to the carcases at temperatures of up to 55°C by spraying or misting. The treatment lasts 6-7 s per carcass side. The Panel concluded that: [1] the treatment is of no safety concern, provided that the lactic acid complies with the European Union specifications for food additives; [2] based on the available evidence, it was not possible to conclude on the efficacy of spraying or misting lactic acid on kangaroo, wild pig, goats and sheep carcases; [3] treatment of the above-mentioned carcases with lactic acid may induce reduced susceptibility to the same substance, but this can be minimised; there is currently no evidence that prior exposure of food-borne pathogens to lactic acid leads to the occurrence of resistance levels that compromise antimicrobial therapy; and [4] the release of lactic acid is not of concern for the environment, assuming that wastewaters released by the slaughterhouses are treated on-site, if necessary, to counter the potentially low pH caused by lactic acid, in compliance with local rules.

Effect of lactic acid spray on microbial and quality parameters of buffalo meat

We evaluated the effect of lactic acid spray on micro-flora, instrumental color, shelf-life and sensory attributes of buffalo meat displayed under Modified Atmosphere Packaging. Buffalo calf carcasses (n = 12) were sliced into equal sagittal halves, n = 6 halves were randomly assigned to each of four treatments i.e. 2% LA, 4% LA, 6% LA and control. Afterwards, sirloin and tenderloin were vacuum packed and aged for 7 days. Later, steaks were packed in high-oxygen MAP. Microbial load, instrumental color, shelf-life and sensory attributes were evaluated at different days. Aerobic plate count of sprayed carcass and steaks was significantly lower than un-sprayed control. Similarly, though non-significant, redness and chroma value of sprayed carcass meat was found better than un-sprayed control. Lactic acid sprayed meat did not differ in terms of sensory attributes. It is concluded that spraying buffalo carcasses with 2-4% lactic acid after slaughter not only enhances microbial quality but it may also improve its instrumental color.

Evaluation of the safety and efficacy of the organic acids lactic and acetic acids to reduce microbiological surface contamination on pork carcasses and pork cuts

Studies evaluating the safety and efficacy of lactic and acetic acids to reduce microbiological surface contamination on pork carcasses pre-chill and pork meat cuts post-chill were assessed. Lactic acid treatments consisted of 2-5% solutions at temperatures of up to 80°C applied to carcasses by spraying or up to 55°C applied on cuts by spraying or dipping. Acetic acid treatments consisted of 2-4% solutions at temperatures of up to 40°C applied on carcasses by spraying or on cuts by spraying or dipping. The maximum treatment duration was 30 s. The Panel concluded that: [1] the treatments are of no safety concern, provided that the substances comply with the European Union specifications for food additives; [2] spraying of pork carcasses pre-chill with lactic acid was efficacious compared to untreated control, but based on the available data, the Panel could not conclude whether lactic acid was more efficacious than water treatment when spraying of pork carcasses pre-chill or pork meat cuts post-chill. The Panel concluded that dipping of pork meat cuts post-chill in lactic acid was more efficacious than water treatment. However, it could not conclude on the efficacy of acetic acid treatment of pork carcasses pre-chill and/or pork meat cuts post-chill; [3] the potential selection and emergence of bacteria with reduced susceptibility to biocides and/or resistance to therapeutic antimicrobials linked to the use of the substances is unlikely as long as Good Hygienic Practices are implemented; and [4] the release of both organic acids is not of concern for the environment, assuming that wastewaters released by the slaughterhouses are treated, if necessary, to counter the potentially low pH caused by lactic or acetic acid, in compliance with local rules.

Using Pretreatment of Carbon Monoxide Combined with Chlorine Dioxide and Lactic Acid to Maintain Quality of Vacuum-Packaged Fresh Beef

Due to microbial growth, beef easily gets corrupt in retail conditions, and the color and quality of the meat will be deteriorated. Therefore, hurdle technology, namely, pretreatment of carbon monoxide (CO), chlorine dioxide, and lactic acid, is used for vacuum-packaged beef to decontaminate beef and increase its quality stability. Beef was pretreated with 100% CO (C1), 100% CO and 50 mg/L chlorine dioxide (C2), and 100% CO and 50 mg/L chlorine dioxide and 30 g/L lactic acid (C3). The untreated samples were used as control (CK). During storage, thea⁎color parameters of C1, C2, and C3 were significantly higher than that of CK, indicating CO pretreatment is a good way to maintain color appearance of beef, and chlorine dioxide and lactic acid did not affect the color-protecting role of CO on beef. C3 showed the strongest antimicrobial activity with the lowest total viable counts, followed by C2, C1, and CK. Samples in C3 also showed the lowest total volatile basic nitrogen, pH, thiobarbituric acid reactive substance, and metmyoglobin during the mid-late storage. Moreover, C3 can keep beef with higher unsaturated fatty acids. In conclusion, CO pretreatment combined with chlorine dioxide and lactic acid displayed efficient antimicrobial and color-stability activity for vacuum-packaged beef. It would be a potential way to use pretreatment of CO combined with chlorine dioxide and lactic acid to maintain the quality of vacuum-packaged beef.

Sanitizing effect of salts on experimentally inoculated organisms on pork carcasses

Pork forequarters procured from freshly slaughtered animals were decontaminated with hot water and inoculated with Staphylococcus aureus, Escherichia coli, Salmonella typhimurium, Yersinia enterocolitica, Listeria monocytogenes, Serratia marcescens, Pseudomonas aeruginosa and Proteusvulgaris. The forequarters were individually spray washed with 5% potassium sorbate and a combination of 5% sodium chloride and 2.5% each of sodium acetate, sodium citrate, sodium lactate and potassium sorbate solutions. The total viable count (TVC) of the treated meat samples was reduced by 0.96 and 1.31 log units by spraying with salt and salt combination respectively with marginal changes in colour and odour scores. Inoculated organisms were found to be highly sensitive to salt combination treatment as compared to potassium sorbate alone. Shelf-life of salt and salt combination treated samples was increased to 8 and 11days as against 4days in untreated samples. Carcass washing with salt and salt combination was found to be suitable for extension of shelf-life and improvement in the sensory and microbiological quality of meat.

The effect of water extract of sumac (Rhus coriaria L.) and lactic acid on decontamination and shelf life of raw broiler wings

In an attempt to improve the bacteriological quality and refrigerated shelf life of broiler meat, 10-min surface wash treatments with sterile distilled water (DW), 8% (wt/vol) water extract of sumac (Rhus coriaria L.) fruits (WES), and 2% (vol/vol) lactic acid (LA) were compared by using a broiler wing model. The aerobic plate counts (log10 cfu/g) of psychrotrophs, mesophilic aerobes, Enterobacteriaceae, coliforms and presumptive fecal coliforms on the samples were determined. Immediately after a 10-min decontaminaton, the mean count of all the bacterial groups was determined to be 3.9, 2.6, and 1.7 (log10 cfu/g) for DW, WES, and LA, respectively. Because the postdecontamination population level of psychrotrophs, mesophiles, and Enterobacteriaceae were low in the LA-treated group compared to the WES group, an equity between the 2 groups in the point of view of the 3 bacterial groups existed at d 10 of cold storage (3 +/- 1 degrees C). Shelf life was 7 and 14 d for wings treated with DW and WES, respectively, whereas the LA-treated wings did not spoil after 14 d of cold storage (3 +/- 1 degrees C). Nevertheless, an undesirable pale color and an acidulous odor occurred in the LA-treated wings. In contrast, a good color appeared on the WES-treated wings, which was also superior to the color of the DW-treated wings. Such advantages of WES may be important for poultry processors and for consumers. However, the immediate decontamination and refrigerated shelf life extension potential of WES should be intensively studied in antimicrobial interventions in poultry processing plants.