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Toomik E, Rood L, Bowman JP, Kocharunchitt C. Microbial spoilage mechanisms of vacuum-packed lamb meat: A review. Int J Food Microbiol 2023; 387:110056. [PMID: 36563532 DOI: 10.1016/j.ijfoodmicro.2022.110056] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 12/04/2022] [Accepted: 12/05/2022] [Indexed: 12/13/2022]
Abstract
Lamb meat is an important export commodity, however chilled vacuum-packed (VP) lamb has approximately half the shelf-life of beef under the same storage conditions. This makes the industry more vulnerable to financial losses due to long shipping times and unexpected spoilage. Understanding the spoilage mechanisms of chilled VP lamb in relation to VP beef is important for developing effective strategies to extend the shelf-life of lamb. This review has discussed various key factors (i.e., pH, fat, and presence of bone) that have effects on microbial spoilage of VP lamb contributing to its shorter shelf-life relative to VP beef. A range of bacterial organisms and their metabolisms in relevance to lamb spoilage are also discussed. The data gap in the literature regarding the potential mechanisms of spoilage in VP red meat is highlighted. This review has provided the current understanding of key factors affecting the shelf-life of VP lamb relative to VP beef. It has also identified key areas of research to further understand the spoilage mechanisms of VP lamb. These include investigating the potential influence of fat and bone (including bone marrow) on the shelf-life, as well as assessing changes in the meat metabolome as the spoilage microbial community is developing using an integrated approach. Such new knowledge would aid the development of effective approaches to extend the shelf-life of VP lamb.
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Affiliation(s)
- Elerin Toomik
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia.
| | - Laura Rood
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia
| | - John P Bowman
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia
| | - Chawalit Kocharunchitt
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia
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Wang B, Zhao X, Zhang B, Cui Y, Nueraihemaiti M, Kou Q, Luo H. Assessment of components related to flavor and taste in Tan-lamb meat under different silage-feeding regimens using integrative metabolomics. Food Chem X 2022; 14:100269. [PMID: 35252839 PMCID: PMC8892073 DOI: 10.1016/j.fochx.2022.100269] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 11/30/2021] [Accepted: 02/22/2022] [Indexed: 11/15/2022] Open
Abstract
Two untargeted metabolomics approaches based on gas chromatography mass spectrometry and ultra-high-performance liquid chromatography quadrupole time-of-flight mass spectrometry were used to identify the effects of different feeding regimes (concentrate, corn silage, alfalfa silage, mulberry leaf silage) on the potential meat flavor and taste components of Tan-lamb. Among 31 identified volatiles, hexanal was affected by the alfalfa silage diet, and 3-hydroxydodecanoic acid was changed by the mulberry leaf silage diet. l-Pipecolic acid (area under the curve = 1, fold change = 0.18-0.48) and trimethylamine N-oxide (area under the curve = 1, fold change = 5.26-22.84) was the potential best discriminant biomarker under alfalfa silage and concentrate feeding, respectively. The hydrophilic components were more readily changed by feeding regimes than volatile flavor compounds. Our findings are helpful for the illustration of Tan-lamb meat chemistry and producing high-quality lamb meat with improved flavor and taste by corn silage, alfalfa silage, or mulberry leaf silage.
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Key Words
- AS, alfalfa silage-based diet
- AUC, area under the curve
- CON, concentrate-based diet
- CS, corn silage-based diet
- DFMs, differential metabolites
- DVCs, differential volatile metabolites
- ESI, electrospray ionization
- FC, fold change
- Foodomics
- GC-MS, gas chromatograph-mass spectrograph
- IDA, information dependent acquisition
- IMF, intramuscular fat
- KEGG, Kyoto Encyclopedia of Genes and Genomes
- MS, mulberry leaf silage-based diet
- OPLS-DA, orthogonal partial least squares discriminant analysis
- PCA, principal component analysis
- PLS-DA, partial least squares discriminant analysis
- QC, quality control
- RI, retention index
- SPME, solid-phase microextraction
- TMAO, Trimethylamine N-oxide
- Tan lamb meat
- UHPLC-QTOF-MS
- UHPLC-QTOF-MS, ultrahigh-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry
- VIP, variable importance in the projection
- Volatiles
- Water-soluble flavor precursors
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Affiliation(s)
- Bing Wang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China
| | - Xingang Zhao
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China
| | - Boyan Zhang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China
| | - Yimeng Cui
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China
| | - Muzaipaier Nueraihemaiti
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China
| | - Qifang Kou
- Ningxia Hongsipu District Tianyuan Liangzhong Sheep Breeding Co., Ltd., Wuzhong 751999, PR China
| | - Hailing Luo
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China
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Li J, Tang C, Zhao Q, Yang Y, Li F, Qin Y, Liu X, Yue X, Zhang J. Integrated lipidomics and targeted metabolomics analyses reveal changes in flavor precursors in psoas major muscle of castrated lambs. Food Chem 2020; 333:127451. [DOI: 10.1016/j.foodchem.2020.127451] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2020] [Revised: 06/06/2020] [Accepted: 06/27/2020] [Indexed: 02/07/2023]
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Bittante G, Ni Q, Khomenko I, Gallo L, Biasioli F. Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Underlying Latent Explanatory Factors. Foods 2020; 9:foods9121738. [PMID: 33255832 PMCID: PMC7768462 DOI: 10.3390/foods9121738] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 11/21/2020] [Accepted: 11/23/2020] [Indexed: 11/16/2022] Open
Abstract
Volatile organic compounds (VOCs) are important contributors to meat aroma and are variably correlated with each other. To study the sources of variation and the correlations among meat VOCs, meat cuts from five animal species/categories (chicken, turkey, pork, veal, and beef; two animals/species/retailer: 100 meat cuts) were obtained by 10 retailers. Each cut was processed into four burgers, two of which were grilled and two were cooked in a water bath (400 meat burgers). VOCs were detected by Proton-Transfer-Reaction Time-of-Flight Mass-Spectrometry (PTR-ToF-MS). From these, 129 peaks were selected, of which 72 were tentatively identified as relevant VOCs. Pearson correlations revealed a large number of positive and negative relationships among the VOCs. A multivariate statistical analysis revealed that 87% of the matrix covariance was explained by 17 independent Latent Explanatory Factors (LEFs), which have been described and characterized. LEFs identified may be valuable tools for reducing the dimensionality of results from VOC analyses and can be useful for better understanding and interpreting the variation in the meat aroma profile, although further study is required to characterize their sensory meaning.
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Affiliation(s)
- Giovanni Bittante
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padova, Viale dell’Università 16, 35020 Legnaro, Italy; (G.B.); (Q.N.)
| | - Qianlin Ni
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padova, Viale dell’Università 16, 35020 Legnaro, Italy; (G.B.); (Q.N.)
| | - Iuliia Khomenko
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all’Adige, Italy; (I.K.); (F.B.)
| | - Luigi Gallo
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padova, Viale dell’Università 16, 35020 Legnaro, Italy; (G.B.); (Q.N.)
- Correspondence: ; Tel.: +30-049-827-2657
| | - Franco Biasioli
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all’Adige, Italy; (I.K.); (F.B.)
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Cartoni Mancinelli A, Silletti E, Mattioli S, Dal Bosco A, Sebastiani B, Menchetti L, Koot A, van Ruth S, Castellini C. Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains. Poult Sci 2020; 100:1273-1282. [PMID: 33518084 PMCID: PMC7858157 DOI: 10.1016/j.psj.2020.10.030] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 10/08/2020] [Accepted: 10/20/2020] [Indexed: 01/15/2023] Open
Abstract
Chicken meat is rich in unsaturated fatty acids. Therefore, it is more susceptible to lipid oxidation and production of volatile organic compounds (VOC). In this study, we evaluated the fatty acids, antioxidants, and VOC profiles of raw and cooked meat samples derived from 4 strains of chicken differing in their growth rates, which were as follows: slow-growing (SG, Leghorn), medium-growing (MG, Hubbard and Naked Neck), and fast-growing (FG, Ross). The VOC profile of meat was measured using proton-transfer reaction–mass spectrometry (PTR–MS). The VOC were identified using PTR–time of flight-MS (PTR-ToF-MS). The data were analyzed using both univariate and multivariate models. Twenty main VOC were identified, which were classified into the following chemical categories: aldehydes, alkadienes, alkenes, furans, amides, alcohols, and other compounds. Our results revealed that the chicken genotype and the method of cooking strongly influenced the VOC profile of the meat. Identifying the relationships between these traits allowed us to highlight the trade-off of the main substrates such as n-3 and n-6 polyunsaturated fatty acids (PUFA), protective substances (antioxidants), and degradation products (VOC) of the poultry meat produced during cooking. The extent of VOC production and n-3 loss was found to be higher for the SG genotype. Reduction of n-6 was higher in MG, whereas small losses in antioxidants and PUFA were observed in the FG genotype, consequently, resulting in the lowest production of VOC. The SG and MG are genotypes more active from a kinetic point of view respect to the FG ones. For this reason, in the FG genotypes, the antioxidants are less involved in the oxidative stress induced by the movement; thus, they were available to protect the lipid of the meat during the cooking process. These results suggested that the use of SG and MG genotypes requires a specific dietary protocol (i.e., increasing the antioxidants content) to counteract the lipid oxidations in all the phases: in vivo, postmortem, and during/after cooking.
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Affiliation(s)
- A Cartoni Mancinelli
- Department of Agricultural, Environmental and Food Science, University of Perugia, Perugia, Italy.
| | - E Silletti
- Department of Authenticity and Nutrients, Wageningen Food Safety Research, Wageningen, The Netherlands
| | - S Mattioli
- Department of Agricultural, Environmental and Food Science, University of Perugia, Perugia, Italy
| | - A Dal Bosco
- Department of Agricultural, Environmental and Food Science, University of Perugia, Perugia, Italy
| | - B Sebastiani
- Department of Chemistry, Biology and Biotechnology, University of Perugia, Perugia, Italy
| | - L Menchetti
- Department of Veterinary Medicine, University of Perugia, Perugia, Italy
| | - A Koot
- Department of Authenticity and Nutrients, Wageningen Food Safety Research, Wageningen, The Netherlands
| | - S van Ruth
- Department of Authenticity and Nutrients, Wageningen Food Safety Research, Wageningen, The Netherlands
| | - C Castellini
- Department of Agricultural, Environmental and Food Science, University of Perugia, Perugia, Italy
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Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life. Meat Sci 2020; 164:108110. [DOI: 10.1016/j.meatsci.2020.108110] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Revised: 02/02/2020] [Accepted: 03/06/2020] [Indexed: 02/05/2023]
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