1
|
Chen X, Mao Y, Liang R, Zhu L, Yang X, Hopkins DL, Zhang Y. LC-MS-based metabolomics reveals metabolite dynamic changes of beef after superchilling early post-mortem. Food Res Int 2024; 183:114208. [PMID: 38760138 DOI: 10.1016/j.foodres.2024.114208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 02/29/2024] [Accepted: 03/10/2024] [Indexed: 05/19/2024]
Abstract
To explore the underlying mechanisms by which superchilling (SC, -3 °C within 5 h of slaughter) improves beef tenderness, an untargeted metabolomics strategy was employed. M. Longissimus lumborum (LL) muscles from twelve beef carcasses were assigned to either SC or very fast chilling (VFC, 0 °C within 5 h of slaughter) treatments, with conventional chilling (CC, 0 ∼ 4 °C until 24 h post-mortem) serving as the control (6 per group). Biochemical properties and metabolites were investigated during the early post-mortem period. The results showed that the degradation of μ-calpain and caspase 3 occurred earlier in SC treated sample, which might be attributed to the accelerated accumulation of free Ca2+. The metabolomic profiles of samples from the SC and CC treatments were clearly distinguished based on partial least squares-discriminant analysis (PLS-DA) at each time point. It is noteworthy that more IMP and 4-hydroxyproline were found in the comparison between SC and CC treatments. According to the results of metabolic pathways analysis and the correlation analysis between traits related to tenderness and metabolites with significant differences (SC vs. CC), it can be suggested that the tenderization effect of the SC treatment may be related to the alteration of arginine and proline metabolism, and purine metabolism in the early post-mortem phase.
Collapse
Affiliation(s)
- Xue Chen
- School of Agricultural Science and Engineering, Liaocheng University, Liaocheng, Shandong 252000, PR China; Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Rongrong Liang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Xiaoyin Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - David L Hopkins
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China; Canberra ACT, 2903, Australia
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
| |
Collapse
|
2
|
Tao Y, Guo Y, Li J, Ye K, Zhang Y, Zeng X, Dou H. Effect of temperature fluctuation during superchilling storage on the microstructure and quality of raw pork. Meat Sci 2023; 198:109096. [PMID: 36621135 DOI: 10.1016/j.meatsci.2023.109096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/21/2022] [Accepted: 01/03/2023] [Indexed: 01/06/2023]
Abstract
The effect of different temperature fluctuations on the microstructure and quality of pork loins during superchilling storage was investigated. Based on the dynamic monitoring of ice crystal formation and melting in pork through cryomicroscope, the changes of ice crystals in pork were observed at different temperature points, and there was no obvious phase transition in pork at -3 °C for a short period of time, but the freeze-thaw cycles were obviously found in the samples of -3 ± 3 °C and -3 ± 5 °C groups. Results of microstructure observation showed that temperature fluctuations resulted in muscle fiber fracture and the decrease of water holding capacity of superchilling pork, where stronger temperature fluctuation showed more significant changes. The temperature fluctuation groups exhibited higher thiobarbituric acid reactive substances (TBARS) values after 20 days of storage, and contributed to the reduction of immobilized water and the increase of free water in raw pork, and had more serious drip loss. These indicated that increased temperature fluctuation promoted lipid oxidation and drip loss of pork during storage. This study provided supports to precise temperature control in cold chain logistics of raw meat.
Collapse
Affiliation(s)
- Yu Tao
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yiping Guo
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jingwen Li
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Keping Ye
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Yuanyuan Zhang
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xianming Zeng
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Han Dou
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| |
Collapse
|
3
|
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.
Collapse
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
| |
Collapse
|
4
|
Effects of Different Low-Temperature Storage Methods on the Quality and Processing Characteristics of Fresh Beef. Foods 2023; 12:foods12040782. [PMID: 36832857 PMCID: PMC9956586 DOI: 10.3390/foods12040782] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 02/03/2023] [Accepted: 02/08/2023] [Indexed: 02/15/2023] Open
Abstract
Low-temperature storage has become the most common way for fresh meat storage because of its lower cost and better preservation effect. Traditional low-temperature preservation includes frozen storage and refrigeration storage. The refrigeration storage has a good fresh-keeping effect, but the shelf life is short. Frozen storage has a long shelf life, but it has a great impact on the quality of meat structure and other qualities, and cannot achieve a complete "fresh-keeping" effect. With the development of food processing storage and freezing technology, two new storage methods, ice temperature storage and micro-frozen storage, have attracted more attention. In this paper, the effects of different low-temperature storage methods on the sensory, physicochemical properties, myofibrillar protein oxidation, microstructure, and processing characteristics of fresh beef were studied. The optimal storage methods under different storage requirements were analyzed to reveal the mechanism and efficacy of ice temperature storage and micro-frozen storage technology, as well as the advantages compared with traditional low-temperature refrigeration. It has practical significance for guiding the application of low-temperature storage of fresh meat. Finally, this study concluded that the longest shelf life could be achieved by frozen storage, and the best preservation effect was achieved during the shelf life of ice temperature storage, and the effect of micro-frozen storage on the myofibrillar protein oxidation and microstructure was the best.
Collapse
|
5
|
Wen X, Liang C, Zhang D, Li X, Chen L, Zheng X, Fang F, Cheng Z, Wang D, Hou C. Effects of hot or cold boning on the freshness and bacterial community changes of lamb cuts during chilled storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|
6
|
Chen X, Luo X, Zhu L, Liang R, Dong P, Yang X, Niu L, Hopkins DL, Gao S, Mao Y, Zhang Y. The underlying mechanisms of the effect of superchilling on the tenderness of beef Longissimus lumborum. Meat Sci 2022; 194:108976. [PMID: 36126393 DOI: 10.1016/j.meatsci.2022.108976] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 09/02/2022] [Accepted: 09/05/2022] [Indexed: 11/20/2022]
Abstract
This study investigated the effect of superchilling (-30 °C until the core temperature achieved -3 °C, then stored at -1 °C until 24 h, SC) on the tenderness of hot boned beef M. longissimus lumborum (LL), with very fast chilling (-30 °C until the core temperature achieved 0 °C, then stored at -1 °C until 24 h, VFC) and conventional chilling (0- 4 °C for 24 h, CC) as the controls. The lowest initial shear force values were obtained in SC samples compared to those from the VFC and CC treatments (P < 0.05). Clear freezing damage of muscle fibers and more myofibril fragmentation were found in SC samples compared with the other samples early post-mortem. Moreover, SC samples showed the highest level of inosine 5-monophosphate at 3 h post-mortem (P < 0.05). A reduced glycolysis rate (as evidenced by lactate content) was also found in SC treated samples suggesting little contribution of glycolysis on the tenderization of SC.
Collapse
Affiliation(s)
- Xue Chen
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Rongrong Liang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Pengcheng Dong
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Xiaoyin Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Lebao Niu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - David L Hopkins
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW 2794, Australia
| | - Shujuan Gao
- Tai'an Daiyue District Animal Husbandry and Veterinary Career Development Service Center, Tai'an, Shandong 271000, PR China
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
| |
Collapse
|
7
|
Purgatorio C, Serio A, Chaves-López C, Rossi C, Paparella A. An overview of the natural antimicrobial alternatives for sheep meat preservation. Compr Rev Food Sci Food Saf 2022; 21:4210-4250. [PMID: 35876396 DOI: 10.1111/1541-4337.13004] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 06/09/2022] [Accepted: 06/19/2022] [Indexed: 01/28/2023]
Abstract
Sheep meat is consumed and appreciated all over the world for its nutritional value and flavor. However, this meat is very perishable and easily subjected to the action of both spoilage and pathogenic microorganisms. For this reason, in combination with cold storage, effective preservation techniques are required. There is increasing interest in the application of natural antimicrobials, such as essential oils, extracts, spices, and by-products of the food industry. This review analyses the studies on natural antimicrobials in sheep meat and sheep meat products and gathers evidence about the encouraging results achieved on the reduction and/or elimination of spoilage and pathogenic microorganisms. The use of these natural antimicrobial alternatives might open up important perspectives for industrial application, considering that this specific meat is often traded over long distances. In fact, on the basis of scientific literature, natural antimicrobials can be considered a sustainable and affordable alternative to extend the shelf life of sheep meat and guarantee its safety, although many factors need to be further investigated, such as the sensory impact, potential toxicity, and economic aspects. For all these issues, investigated in some of the studies reviewed here, it is fundamental to obtain the antimicrobial effect with the minimum amount of effective substance to avoid sensory modifications, toxic effects, and unbearable costs. This study sets foundations for the possible direction of future studies, which will contribute to identify effective solutions for industrial applications of natural antimicrobials in the sheep meat industry.
Collapse
Affiliation(s)
- Chiara Purgatorio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Annalisa Serio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Clemencia Chaves-López
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Chiara Rossi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Antonello Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| |
Collapse
|
8
|
Chen X, Dong P, Li K, Zhu L, Yang X, Mao Y, Niu L, Hopkins DL, Luo X, Liang R, Zhang Y. Effect of the combination of superchilling and super-chilled storage on shelf-life and bacterial community dynamics of beef during long-term storage. Meat Sci 2022; 192:108910. [PMID: 35868071 DOI: 10.1016/j.meatsci.2022.108910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Revised: 07/11/2022] [Accepted: 07/13/2022] [Indexed: 11/29/2022]
Abstract
This study investigated the effect of superchilling (-30 °C until the core temperature achieved -3 °C, and - 1 °C until 24 h, SC) on shelf-life and bacterial community dynamics of beef loins, with a typical very fast chilling (-30 °C until the core temperature achieved 0 °C, and - 1 °C until 24 h, VFC) and conventional chilling (0- 4 °C for 24 h, CC) as controls. The super-chilled storage (-1 °C) was adopted after each chilling procedure, and physicochemical traits and microbiological quality were evaluated during a long-term storage. No remarkable adverse impact on meat color and lipid oxidation were observed in SC treatment. The bacterial composition results showed that Carnobacterium spp. were the main bacteria in SC treatment in the late storage period (63- 84 days). The loss of Lactobacillus spp., due to the "ultra-low temperature" during the superchilling, might be the reason that the SC did not result in a longer shelf-life compared with CC samples.
Collapse
Affiliation(s)
- Xue Chen
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Pengcheng Dong
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Ke Li
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Xiaoyin Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Lebao Niu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - David L Hopkins
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW 2794, Australia
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China; Jiangsu Synergetic Innovation Center of Meat Production and Processing Quality and Safety Control, Nanjing, Jiangsu 210000, PR China
| | - Rongrong Liang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
| |
Collapse
|
9
|
Elbehiry A, Marzouk E, Aldubaib M, Moussa I, Abalkhail A, Ibrahem M, Hamada M, Sindi W, Alzaben F, Almuzaini AM, Algammal AM, Rawway M. Pseudomonas species prevalence, protein analysis, and antibiotic resistance: an evolving public health challenge. AMB Express 2022; 12:53. [PMID: 35532863 PMCID: PMC9086069 DOI: 10.1186/s13568-022-01390-1] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Accepted: 04/24/2022] [Indexed: 11/22/2022] Open
Abstract
Psychrotrophic Pseudomonas is one of the significant microbes that lead to putrefaction in chilled meat. One of the biggest problems in the detection of Pseudomonas is that several species are seemingly identical. Currently, antibiotic resistance is one of the most significant challenges facing the world's health and food security. Therefore, this study was designed to apply an accurate technique for eliminating the identification discrepancy of Pseudomonas species and to study their resistance against various antimicrobials. A total of 320 chicken meat specimens were cultivated, and the isolated bacteria’ were phenotypically recognized. Protein analysis was carried out for cultured isolates via Microflex LT. The resistance of Pseudomonas isolates was recorded through Vitek® 2 AST-GN83 cards. Overall, 69 samples were identified as Pseudomonas spp. and included 18 Pseudomonas lundensis (P. lundensis), 16 Pseudomonas fragi (P. fragi), 13 Pseudomonas oryzihabitans (P. oryzihabitans), 10 Pseudomonas stutzeri (P. stutzeri), 5 Pseudomonas fluorescens (P. fluorescens), 4 Pseudomonas putida (P. putida), and 3 Pseudomonas aeruginosa (P. aeruginosa) isolates. Microflex LT identified all Pseudomonas isolates (100%) correctly with a score value ≥ 2.00. PCA positively discriminated the identified isolates into various groups. The antimicrobial resistance levels against Pseudomonas isolates were 81.16% for nitrofurantoin, 71% for ampicillin and ampicillin/sulbactam, 65.22% for cefuroxime and ceftriaxone, 55% for aztreonam, and 49.28% for ciprofloxacin. The susceptibilities were 100% for cefotaxime, 98.55% for ceftazidime, 94.20% for each piperacillin/tazobactam and cefepime, 91.3% for cefazolin. In conclusion, chicken meat was found to be contaminated with different Pseudomonas spp., with high incidence rates of P. lundensis. Microflex LT is a potent tool for distinguishing Pseudomonads at the species level.
Collapse
|
10
|
Yan T, Hou C, Wang Z, Li X, Chen L, Liang C, Xu Y, Zhang D. Effects of chilling rate on progression of rigor mortis in postmortem lamb meat. Food Chem 2022; 373:131463. [PMID: 34740047 DOI: 10.1016/j.foodchem.2021.131463] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 10/20/2021] [Accepted: 10/21/2021] [Indexed: 11/19/2022]
Abstract
This work investigated the effects of chilling rate on the progression of rigor mortis and explored possible mechanisms. Silverside from 18 lamb carcasses was assigned to control group (1.94 °C/h), very fast chilling-I group (VFC-I, 12.19 °C/h) and VFC-II group (15.10 °C/h). The shear force, myofibril fragmentation index (MFI), actomyosin ATPase activity, protein degradation and actomyosin dissociation were determined. There was no increase in the shear force in VFC-II group. The activation of actomyosin ATPase at 2-4 h postmortem in VFC-II group resulted in super-contracted sarcomeres and an increase in MFI. The degradation of μ-calpain, troponin T and desmin in VFC-II group was higher than that in control group from 6 to 24 h postmortem. These results suggested that rigor mortis was influenced which resulted in decreased shear force at a chilling rate of 15.10 °C/h by activating actomyosin ATPase and μ-calpain at early postmortem and promoted actomyosin dissociation.
Collapse
Affiliation(s)
- Tongjing Yan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Li Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Ce Liang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Yujun Xu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| |
Collapse
|
11
|
Álvarez C, Koolman L, Whelan M, Moloney A. Effect of Pre-Slaughter Practises and Early Post-Mortem Interventions on Sheep Meat Tenderness and Its Impact on Microbial Status. Foods 2022; 11:foods11020181. [PMID: 35053913 PMCID: PMC8775201 DOI: 10.3390/foods11020181] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/15/2021] [Accepted: 12/20/2021] [Indexed: 01/14/2023] Open
Abstract
Tenderness, together with flavour, is the main quality trait that defines consumer acceptance of sheep meat. The factors affecting tenderness can be grouped as those influenced before slaughter, in the early post-mortem intervention and, finally, during the aging period. These factors have been extensively studied with respect to tenderness, but the impact of early post-mortem interventions and subsequent aging on the microbial quality of the final products has not been broadly reviewed to date. In this review, the authors summarize the most recent knowledge on lamb meat tenderness management and how such practices may impact the final meat quality, especially its microbial status. The impacts of pre-slaughter factors (age, sex, diet, genotype and transport) and post-mortem interventions (chilling regime, electrical stimulation, or hanging method), are described and comprehensively discussed.
Collapse
Affiliation(s)
- Carlos Álvarez
- Teagasc Food Research Centre, Department of Food Quality and Sensory Science, D15 DY05 Dublin, Ireland
- Correspondence:
| | - Leonard Koolman
- Teagasc Food Research Centre, Department of Food Safety, D15 DY05 Dublin, Ireland;
- UCD-Centre of Food Safety, School of Public Health, Physiotherapy & Sports Science, University College Dublin, D04 V1W8 Dublin, Ireland
| | - Michael Whelan
- Teagasc Food Research Centre, Meat Technology Ireland, D15 KN3K Dublin, Ireland;
| | - Aidan Moloney
- Teagasc, Animal & Grassland Research and Innovation Centre, Grange, Dunsany, C15 PW93 Meath, Ireland;
| |
Collapse
|
12
|
Effects of chilling rate on the freshness and microbial community composition of lamb carcasses. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112559] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
13
|
Wang P, Saldaña MDA, Hao Y, Chen S, Wu J, Jin Y, Sun W. Development of sunlight‐driven photodynamic inactivation film to extend the shelf life of chilled mutton. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Pengyang Wang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Marleny D. A. Saldaña
- Department of Agricultural, Food and Nutritional Science (AFNS) University of Alberta Edmonton AB Canada
| | - Yu Hao
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Sixu Chen
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Jianxin Wu
- Inner Mongolia Autonomous Region of Returning Farmland to Forest and the Foreign Aid Project Management Center Hohhot China
| | - Ye Jin
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Wenxiu Sun
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
- Department of Agricultural, Food and Nutritional Science (AFNS) University of Alberta Edmonton AB Canada
| |
Collapse
|
14
|
Altakhis M, Pillidge CJ, Osborn AM, Torley PJ, Kaur M. Assessment of the potential use of MALDI-TOF MS for the identification of bacteria associated with chilled vacuum-packaged lamb meat. Meat Sci 2021; 177:108508. [PMID: 33798992 DOI: 10.1016/j.meatsci.2021.108508] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 02/09/2021] [Accepted: 03/19/2021] [Indexed: 10/21/2022]
Abstract
The focus of this study was to compare the effectiveness of MALDI-TOF MS and partial 16S rRNA gene sequencing for the identification of bacteria isolated from VP lamb meat stored chilled at 5 °C for 21 days, at the same time gaining insights into bacterial changes over time. The identity of bacterial isolates on non-selective and selective agars was determined by both methods and results compared. Results showed that total bacterial numbers increased over the 21 days (as expected) with Staphylococcus and Pseudomonas (day 0) being replaced by Carnobacterium, Brochothrix and members of the Enterobacteriaceae family by day 21. A high level of agreement (86-100%) for bacterial isolates' identity at genus level was observed between MALDI-TOF MS and partial 16S rRNA gene-based sequencing for isolates where identification was possible. With its cheaper cost and faster turnaround time, once optimized, MALDI-TOF MS could become a useful alternative to 16S rRNA gene-sequencing for the rapid identification of red meat bacterial isolates.
Collapse
Affiliation(s)
- Mohammed Altakhis
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia
| | - Christopher J Pillidge
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia
| | - A Mark Osborn
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia
| | - Peter J Torley
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia
| | - Mandeep Kaur
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia.
| |
Collapse
|
15
|
Martiny TR, Raghavan V, de Moraes CC, da Rosa GS, Dotto GL. Bio-Based Active Packaging: Carrageenan Film with Olive Leaf Extract for Lamb Meat Preservation. Foods 2020; 9:foods9121759. [PMID: 33261179 PMCID: PMC7761303 DOI: 10.3390/foods9121759] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Revised: 09/23/2020] [Accepted: 10/05/2020] [Indexed: 01/09/2023] Open
Abstract
Carrageenan-based active packaging film was prepared by adding olive leaf extract (OLE) as a bioactive agent to the lamb meat packaging. The OLE was characterized in terms of its phenolic compounds (T.ph), antioxidant activity (AA), oleuropein, and minimum inhibitory concentration (MIC) against Escherichia coli. The film’s formulation consisted of carrageenan, glycerol as a plasticizer, water as a solvent, and OLE. The effects of the OLE on the thickness, water vapor permeability (WVP), tensile strength (TS), elongation at break (EB), elastic modulus (EM), color, solubility, and antimicrobial capacity of the carrageenan film were determined. The OLE had the following excellent characteristics: the T.ph value was 115.96 mgGAE∙g−1 (d.b), the AA was 89.52%, the oleuropein value was 11.59 mg∙g−1, and the MIC was 50 mg∙mL−1. The results showed that the addition of OLE increased the thickness, EB, and WVP, and decreased the TS and EM of the film. The solubility was not significantly affected by the OLE. The color difference with the addition of OLE was 64.72%, which had the benefit of being a barrier to oxidative processes related to light. The film with the OLE was shown to have an antimicrobial capacity during the storage of lamb meat, reducing the count of psychrophiles five-fold when compared to the samples packed by the control and commercial films; therefore, this novel film has the potential to increase the shelf life of lamb meat, and as such, is suitable for use as active packaging.
Collapse
Affiliation(s)
- Thamiris Renata Martiny
- Engineering Graduate Program, Federal University of Pampa, 1650, Maria Anunciação Gomes de Godoy Avenue, Bagé, Rio Grande do Sul 96413-172, Brazil;
- Chemical Engineering Department, Federal University of Santa Maria, Santa Maria, Rio Grande do Sul 97105-900, Brazil;
| | - Vijaya Raghavan
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Ste-Anne-de-Bellevue, Montreal, QC H9X 3V9, Canada;
| | - Caroline Costa de Moraes
- Graduate Program in Materials Science and Engineering, Federal University of Pampa, 1650, Maria Anunciação Gomes de Godoy Avenue, Bagé, Rio Grande do Sul 96413-172, Brazil;
| | - Gabriela Silveira da Rosa
- Engineering Graduate Program, Federal University of Pampa, 1650, Maria Anunciação Gomes de Godoy Avenue, Bagé, Rio Grande do Sul 96413-172, Brazil;
- Graduate Program in Materials Science and Engineering, Federal University of Pampa, 1650, Maria Anunciação Gomes de Godoy Avenue, Bagé, Rio Grande do Sul 96413-172, Brazil;
- Correspondence: ; Tel.: +55-53-9996-722-26
| | - Guilherme Luiz Dotto
- Chemical Engineering Department, Federal University of Santa Maria, Santa Maria, Rio Grande do Sul 97105-900, Brazil;
| |
Collapse
|
16
|
Ye K, Ding D, Zhu X, Wu Z, Hu Q, Li R. Modified atmosphere packaging with a small change in gas ratio could maintain pork quality during −3 °C storage. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106943] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
|
17
|
Guerrero A, Ferrero S, Barahona M, Boito B, Lisbinski E, Maggi F, Sañudo C. Effects of active edible coating based on thyme and garlic essential oils on lamb meat shelf life after long-term frozen storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:656-664. [PMID: 31577841 DOI: 10.1002/jsfa.10061] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 09/16/2019] [Accepted: 09/17/2019] [Indexed: 05/27/2023]
Abstract
BACKGROUND The frozen preservation of lamb meat could be crucial for successful international trade. The shelf life of thawed meat is shorter than that of fresh meat, so techniques or procedures are required to improve post-thawing meat quality attributes. This study investigated the effect of alginate-based edible coatings after the incorporation of essential oils of thyme (Thymus vulgaris L.) and garlic (Allium sativum L.) on thawed lamb meat (longissimus thoracis et lumborum muscle) quality after long-term frozen storage. Meat samples came from ten light lambs and the evolution of attributes related to shelf life, such as water-holding capacity, color stability, and lipid oxidation, was monitored during display (1, 4 and 7 days). Four meat treatments were evaluated: control (CON, uncoated meat), edible coat of alginate meat (ECA), and ECA with thyme or garlic essential oils (0.05%) (THY and GAR). RESULTS The alginate-based edible coatings decreased exudative losses (P < 0.001) and modified color characteristics, especially increasing yellowness (P < 0.001) and chrome (P < 0.001). GAR decreased redness (P < 0.001) and the oxy/met ratio [R (630/580) wavelength light reflectance] or discoloration [R (630-580)]. THY was the treatment that best retained color during display and also showed a significantly lower lipid oxidation (P < 0.05) than CON and ECA, whereas GAR presented intermediate values. CONCLUSION The addition of bioactive essential oils to alginate-based edible coatings improved preservation and shelf life of lamb meat after thawing. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Ana Guerrero
- Department of Animal Production and Food Science, Instituto Agroalimentario de Aragón- IA2 - (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Sofía Ferrero
- Department of Animal Production and Food Science, Instituto Agroalimentario de Aragón- IA2 - (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Marta Barahona
- Department of Animal Production and Food Science, Instituto Agroalimentario de Aragón- IA2 - (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Bruna Boito
- Department of Animal Production and Food Science, Instituto Agroalimentario de Aragón- IA2 - (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Eduardo Lisbinski
- Department of Animal Production and Food Science, Instituto Agroalimentario de Aragón- IA2 - (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Filippo Maggi
- School of Pharmacy, University of Camerino, Camerino, Italy
| | - Carlos Sañudo
- Department of Animal Production and Food Science, Instituto Agroalimentario de Aragón- IA2 - (Universidad de Zaragoza-CITA), Zaragoza, Spain
| |
Collapse
|
18
|
Holman BW, Baldi G, Chauhan SS, Hopkins DL, Seymour GR, Dunshea FR, Collins D, Ponnampalam EN. Comparison of grain-based diet supplemented with synthetic vitamin E and lucerne hay-based diet on blood oxidative stress biomarkers and lamb meat quality. Small Rumin Res 2019. [DOI: 10.1016/j.smallrumres.2019.05.016] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
19
|
Bellés M, del Mar Campo M, Roncalés P, Beltrán JA. Supranutritional doses of vitamin E to improve lamb meat quality. Meat Sci 2019; 149:14-23. [DOI: 10.1016/j.meatsci.2018.11.002] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2018] [Revised: 11/04/2018] [Accepted: 11/04/2018] [Indexed: 11/27/2022]
|
20
|
Rodrigues I, Trindade MA, Palu AF, Baldin JC, de Lima CG, de Alvarenga Freire MT. Modified atmosphere packaging for lamb meat: evaluation of gas composition in the extension of shelf life and consumer acceptance. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:3547-3555. [PMID: 30150813 DOI: 10.1007/s13197-018-3280-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/03/2018] [Accepted: 06/10/2018] [Indexed: 11/30/2022]
Abstract
Convenience foods like chilled meat usually have a short shelf life. Modified atmosphere packaging (MAP) can be used together with refrigeration to retard meat degradation. This work evaluated the effect of MAP on the preservation and consumers acceptance of lamb meat. Lamb loins Longissimus lumborum were packed in five conditions: 15% O2 + 85% CO2 (O15), 30% O2 + 70% CO2 (O30), 45% O2 + 55% CO2 (O45), 60% O2 + 40% CO2 (O60), and Vacuum (control). Physicochemical, sensory, and microbiological analyses were carried out along 21 days of refrigerated (1 ± 1 °C) storage. Treatments O30, O45 and vacuum presented the lowest oxidation values: 0.60, 0.61 and 0.30 Malonaldehyde Kg-1 respectively. Treatment O45 showed the highest a* until the seventh day of storage (16.64). In the sensory preference ranking test, O30 and O45 received best scores in the first and second weeks of storage, respectively. Treatments O30 and O45 delivered products with lower microbial counts than the other ones. Considering a balance between consumer preference and microbiological results, we propose the use of 45% O2 + 55% CO2 gas composition to extend the shelf life of lamb loin.
Collapse
Affiliation(s)
- Isabela Rodrigues
- 1Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, 255, Duque de Caxias Norte Avenue, Pirassununga, 13635-900 Brazil
| | - Marco Antonio Trindade
- 1Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, 255, Duque de Caxias Norte Avenue, Pirassununga, 13635-900 Brazil
| | - Ana Flávia Palu
- 1Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, 255, Duque de Caxias Norte Avenue, Pirassununga, 13635-900 Brazil
| | - Juliana Cristina Baldin
- 1Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, 255, Duque de Caxias Norte Avenue, Pirassununga, 13635-900 Brazil
| | - César Gonçalves de Lima
- 2Department of Basic Sciences, Faculty of Animal Science and Food Engineering, University of São Paulo, 255, Duque de Caxias Norte Avenue, Pirassununga, 13635-900 Brazil
| | - Maria Teresa de Alvarenga Freire
- 1Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, 255, Duque de Caxias Norte Avenue, Pirassununga, 13635-900 Brazil
| |
Collapse
|
21
|
Bellés M, Leal L, Díaz V, Alonso V, Roncalés P, Beltrán J. Effect of dietary vitamin E on physicochemical and fatty acid stability of fresh and thawed lamb. Food Chem 2018; 239:1-8. [DOI: 10.1016/j.foodchem.2017.06.076] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2017] [Revised: 05/11/2017] [Accepted: 06/12/2017] [Indexed: 10/19/2022]
|
22
|
Coombs CE, Holman BW, Collins D, Friend MA, Hopkins DL. Effects of chilled-then-frozen storage (up to 52 weeks) on lamb M. longissimus lumborum quality and safety parameters. Meat Sci 2017; 134:86-97. [DOI: 10.1016/j.meatsci.2017.07.017] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2017] [Revised: 06/14/2017] [Accepted: 07/24/2017] [Indexed: 11/17/2022]
|
23
|
Bellés M, Alonso V, Roncalés P, Beltrán JA. The combined effects of superchilling and packaging on the shelf life of lamb. Meat Sci 2017; 133:126-132. [PMID: 28683434 DOI: 10.1016/j.meatsci.2017.06.013] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2016] [Revised: 04/27/2017] [Accepted: 06/26/2017] [Indexed: 12/23/2022]
Abstract
The aim of this study was to evaluate the effect of superchilled storage at -1° on the shelf life of lamb slices packaged in an O2 enriched (40% O2/30% CO2/30% Ar) or in an anaerobic atmosphere (vacuum skin packaging). Physicochemical, microbial and sensory analyses were performed. The effect of superchilled storage on lamb stability differed depending on the atmosphere surrounding the product. Superchilled (-1°C) slices of lamb showed lower microbial counts than those refrigerated at 4°C in both packaging conditions. Moreover, meat stored at -1°C had a higher colour stability under vacuum. Superchilled storage combined with an O2 enriched atmosphere increased the rate of lipid oxidation, which reduced the shelf life reached by refrigerating at 4°C. Vacuum skin packaging strongly inhibited lipid oxidation independently of storage temperature. Thus, superchilled storage extended the shelf life at least twice compared to storage at 4°C under anaerobic conditions while it was disadvantageous when an O2 enriched atmosphere was used.
Collapse
Affiliation(s)
- M Bellés
- Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2- (Universidad de Zaragoza-CITA), Miguel Servet 177, 50013 Zaragoza, Spain
| | - V Alonso
- Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2- (Universidad de Zaragoza-CITA), Miguel Servet 177, 50013 Zaragoza, Spain
| | - P Roncalés
- Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2- (Universidad de Zaragoza-CITA), Miguel Servet 177, 50013 Zaragoza, Spain
| | - J A Beltrán
- Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2- (Universidad de Zaragoza-CITA), Miguel Servet 177, 50013 Zaragoza, Spain.
| |
Collapse
|