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Abstract
An investigation was undertaken on the effect of urea in the preservation of meat. It was observed that there was always a lag period in the early stages of microbial spoilage of meats at different temperatures, due to the non-availability of required nutrients, and subsequent rapid growth of microorganisms was attributed to the utilisation of amino acids released due to autolytic changes. Dry urea salt was employed in the present study to denature or retard the activity of enzymes of the meat in order to extend the shelflife of meat by preventing spoilage. Parameters such as ERV, pH and TPC were studied during meat spoilage. It appears from the present studies that autolytic changes were responsible for the ultimate spoilage of meat. When urea was applied in the meat, the microbial lag phase and the shelflife of meat were extended. It seems that urea checked the autolytic changes in meat and thereby microbial growth was delayed due to the non-availability of nutrients from the autolytic changes.
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2
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Abstract
Muscle which is deficient in glycogen because of exercise or stress prior to slaughter produces dark, firm, dry (DFD) meat. Such meat is characterized by a high ultimate pH (>6·0) and deficiencies in glucose and glycolytic intermediates. These factors can result in bacterial spoilage becoming evident at an early stage of growth of the meat flora. Spoilage becomes apparent when bacteria attack amino acids. This does not occur under aerobic conditions until bacteria exhaust the glucose at the meat surface. However, since glucose is absent in DFD meat, amino acids are utilised without delay and spoilage becomes evident at lower cell densities than in normal meat. The absence of glucose also allows the anaerobic flora to produce spoilage odours at an early stage. Additionally, the high pH of DFD meat allows growth of potent spoilage organisms which are inhibited at the usual ultimate pH of meat. Early aerobic spoilage can be prevented by the addition of glucose, but prevention of early anaerobic spoilage requires the addition of a citrate buffer which reduces the surface pH, as well as providing a carbohydrate substrate which is utilised in preference to amino acids. Comparisons can be made between spoilage of DFD red meat and spoilage of white meats from poultry and fish, which normally have a high ultimate pH.
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Affiliation(s)
- K G Newton
- Meat Industry Research Institute of New Zealand (Inc.), PO Box 617, Hamilton, New Zealand
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3
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Spoilage microbiota associated to the storage of raw meat in different conditions. Int J Food Microbiol 2012; 157:130-41. [DOI: 10.1016/j.ijfoodmicro.2012.05.020] [Citation(s) in RCA: 365] [Impact Index Per Article: 30.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2012] [Revised: 05/21/2012] [Accepted: 05/22/2012] [Indexed: 02/03/2023]
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4
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Patterson JT, Gillespie CW, Hough B. Aspects of the microbiology of vacuum‐ and gas‐packaged chicken, including pre‐treatments with lactic acid and potassium sorbate. Br Poult Sci 2008. [DOI: 10.1080/00071668408454887] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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5
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NIELSEN HJS. Influence of nitrite addition and gas permeability of packaging film on the microflora in a sliced vacuum-packed whole meat product under refrigerated storage. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1983.tb00298.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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6
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Narasimha Rao D, Sachindra NM. MODIFIED ATMOSPHERE AND VACUUM PACKAGING OF MEAT AND POULTRY PRODUCTS. FOOD REVIEWS INTERNATIONAL 2002. [DOI: 10.1081/fri-120016206] [Citation(s) in RCA: 109] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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7
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Comparison of shelf life of vacuum-packed pork and beef. Meat Sci 2002; 60:371-8. [DOI: 10.1016/s0309-1740(01)00145-0] [Citation(s) in RCA: 103] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2001] [Revised: 06/16/2001] [Accepted: 06/16/2001] [Indexed: 11/18/2022]
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8
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Yashoda K, Sachindra N, Sakhare P, Narasimha Rao D. Microbiological quality of hygienically processed buffalo carcasses. Food Control 2000. [DOI: 10.1016/s0956-7135(99)00102-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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9
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ALOMIRAH H, ALLI I, GIBBS B, KONISHI Y. IDENTIFICATION OF PROTEOLYTIC PRODUCTS AS INDICATORS OF QUALITY IN GROUND AND WHOLE MEAT. J FOOD QUALITY 1998. [DOI: 10.1111/j.1745-4557.1998.tb00524.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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10
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Abstract
The influence of environmental factors (product composition and storage conditions) on the selection, growth rate and metabolic activity of the bacterial flora is presented for meat (pork and beef) and cooked, cured meat products. The predominant bacteria associated with spoilage of refrigerated beef and pork, are Brochothrix thermosphacta, Carnobacterium spp., Enterobacteriaceae, Lactobacillus spp., Leuconostoc spp., Pseudomonas spp. and Shewanella putrefaciens. The main defects in meat are off-odours and off-flavours, but discolouration and gas production also occur. Bacteria associated with the spoilage of refrigerated meat products, causing defects such as sour off-flavours, discolouration, gas production, slime production and decrease in pH, consist of B. thermosphacta, Carnobacterium spp. Luctobacillus spp. Leuconostoc spp. and Weissella spp. Analysis of spoilage as measured by bacterial and chemical indicators is discussed. It is concluded that a multivariate approach based on spectra of chemical compounds, may be helpful in order to analyse spoilage, at least for spoilage caused by lactic acid bacteria. The consequences of bacteria bacteria interactions should be evaluated more.
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Affiliation(s)
- E Borch
- Swedish Meat Research Institute, Kävlinge, Sweden
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11
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Talon R, Papon M, Bauchart D, Duboisset F, Montel MC. Lipolytic activity of Brochothrix thermosphacta on natural triglycerides. Lett Appl Microbiol 1992. [DOI: 10.1111/j.1472-765x.1992.tb00672.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Lambert AD, Smith JP, Dodds KL. Shelf life extension and microbiological safety of fresh meat — a review. Food Microbiol 1991. [DOI: 10.1016/s0740-0020(05)80002-4] [Citation(s) in RCA: 158] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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JAY JAMESM, HOLLINGSHED ANDREAM. Two Methods for Determining Extract Release Volume (ERV) of Fresh and Spoiled Beef and Poultry Meats. J Food Sci 1990. [DOI: 10.1111/j.1365-2621.1990.tb03966.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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The effect of the initial gas volume to meat weight ratio on the storage life of chilled beef packaged under carbon dioxide. Meat Sci 1988; 22:53-63. [DOI: 10.1016/0309-1740(88)90026-5] [Citation(s) in RCA: 98] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/1987] [Revised: 01/14/1988] [Accepted: 01/17/1988] [Indexed: 11/19/2022]
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15
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NEWSOME RL, LANGLOIS BE, MOODY WG. Identification and Antibiotic Resistance of Staphylococci and Enterobacteriaceae Isolated from Restructured and Conventional Steaks. J Food Sci 1987. [DOI: 10.1111/j.1365-2621.1987.tb14035.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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VANDERZANT C, SAVELL JW, HANNA MO, POTLURI V. A Comparison of Growth of Individual Meat Bacteria on the Lean and Fatty Tissue of Beef, Pork and Lamb. J Food Sci 1986. [DOI: 10.1111/j.1365-2621.1986.tb10822.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Gill C, Penney N. Modification of in-pack conditions to extend the storage life of vacuum packaged lamb. Meat Sci 1985; 14:43-60. [DOI: 10.1016/0309-1740(85)90045-2] [Citation(s) in RCA: 31] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/1984] [Indexed: 11/25/2022]
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Dainty RH, Edwards RA, Hibbard CM. Volatile compounds associated with the aerobic growth of some Pseudomonas species on beef. THE JOURNAL OF APPLIED BACTERIOLOGY 1984; 57:75-81. [PMID: 6490566 DOI: 10.1111/j.1365-2672.1984.tb02358.x] [Citation(s) in RCA: 44] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Five strains representing four clusters of meat spoilage pseudomonads were grown on sterile beef at 5 degrees C. After 7 days incubation sensory assessments were made and the chemical composition of the headspace gases determined by gas chromatography-mass spectrometry. There was good correlation between odour descriptions and chemical data for three of the strains. The most numerous types of product were esters and sulphur-containing compounds. Of 45 compounds identified only 1-undecene was common to all the tested strains.
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Holzapfel WH, Gerber ES. Lactobacillus divergens sp. nov., a New Heterofermentative Lactobacillus Species Producing L(+)-Lactate. Syst Appl Microbiol 1983. [DOI: 10.1016/s0723-2020(83)80010-1] [Citation(s) in RCA: 45] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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22
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23
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VANDERZANT C, HANNA MO, EHLERS JG, SAVELL JW, SMITH GC, GRIFFIN DB, TERRELL RN, LIND KD, GALLOWAY DE. Centralized Packaging of Beef Loin Steaks with Different Oxygen-Barrier Films: Microbiological Characteristics. J Food Sci 1982. [DOI: 10.1111/j.1365-2621.1982.tb07622.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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24
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Dainty R. Biochemistry of undesirable effects attributed to microbial growth on proteinaceous foods stored at chill temperatures. Food Chem 1982. [DOI: 10.1016/0308-8146(82)90072-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Grau FH. Role of pH, lactate, and anaerobiosis in controlling the growth of some fermentative Gram-negative bacteria on beef. Appl Environ Microbiol 1981; 42:1043-50. [PMID: 7316511 PMCID: PMC244152 DOI: 10.1128/aem.42.6.1043-1050.1981] [Citation(s) in RCA: 86] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023] Open
Abstract
At 5 degrees C four strains of fermentative, gram-negative bacteria (Serratia liquefaciens, Yersinia enterocolitica, Enterobacter cloacae, and Aeromonas hydrophila) grew aerobically and anaerobically on adipose tissue removed from beef muscle of low pH (5.4 to 5.6). All four strains also grew aerobically and anaerobically on muscle tissue of high pH (6.0 to 6.3). However, none of the four grew anaerobically on beef muscle of low pH, and the aeromonad strain also failed to grow aerobically on such muscle. Growth of S. liquefaciens and E.cloacae on vacuum-packaged beef muscle was dependent on the pH of the tissue and the oxygen transmission rate of the packaging film. Although the four strains grew in broth buffered at pH 5.55, L-lactate, at the concentration found in muscle of low pH (ca. 100 mM), prevented anaerobic growth of all four isolates and prevented the aerobic growth of th aeromonad. At pH 6.1 in buffered broth, the concentration of L-lactate occurring in muscle of high pH did not prevent aerobic or anaerobic growth of any of the strains.
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KENNEDY JE, OBLINGER JL, WEST RL. FATE OF Salmonella infantis, Staphylococcus aureus, AND Hafnia alvei IN VACUUM PACKAGED BEEF PLATE PIECES DURING REFRIGERATED STORAGE. J Food Sci 1980. [DOI: 10.1111/j.1365-2621.1980.tb06536.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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27
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Tarrant P, Sherington J. An investigation of ultimate pH in the muscles of commercial beef carcasses. Meat Sci 1980; 4:287-97. [DOI: 10.1016/0309-1740(80)90028-5] [Citation(s) in RCA: 62] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/1979] [Indexed: 11/16/2022]
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Newton KG, Rigg WJ. The effect of film permeability on the storage life and microbiology of vacuum-packed meat. THE JOURNAL OF APPLIED BACTERIOLOGY 1979; 47:433-41. [PMID: 575534 DOI: 10.1111/j.1365-2672.1979.tb01204.x] [Citation(s) in RCA: 79] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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29
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Campbell RJ, Egan AF, Grau FH, Shay BJ. The growtn of Microbacterium thermosphactum on beef. THE JOURNAL OF APPLIED BACTERIOLOGY 1979; 47:505-9. [PMID: 44291 DOI: 10.1111/j.1365-2672.1979.tb01211.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Enfors SO, Molin G, Ternström A. Effect of packaging under carbon dioxide, nitrogen or air on the microbial flora of pork stored at 4 degrees C. THE JOURNAL OF APPLIED BACTERIOLOGY 1979; 47:197-208. [PMID: 120356 DOI: 10.1111/j.1365-2672.1979.tb01746.x] [Citation(s) in RCA: 126] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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31
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Seelye RJ, Yearbury BJ. Isolation of Yersinia enterocolitica-resembling organisms and Alteromonas putrefaciens from vacuum-packed chilled beef cuts. THE JOURNAL OF APPLIED BACTERIOLOGY 1979; 46:493-9. [PMID: 39056 DOI: 10.1111/j.1365-2672.1979.tb00848.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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33
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34
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Sources and properties of some organisms isolated in two abattoirs. Meat Sci 1978; 2:263-73. [DOI: 10.1016/0309-1740(78)90027-x] [Citation(s) in RCA: 29] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/1977] [Indexed: 11/20/2022]
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