The effect of treating method of pithed pheasant on the content of biogenic amines in the meat during the course of storage

Towards Reducing Food Wastage: Analysis of Degradation Products Formed during Meat Spoilage under Different Conditions

Foodstuffs, particularly perishable ones such as meat, are frequently discarded once the best-before date has been reached, despite the possibility of their continued suitability for human consumption. The implementation of intelligent packaging has the potential to contribute to a reduction in food wastage by enabling the monitoring of meat freshness during storage time independently of the best-before date. The process of meat spoilage is associated with the formation of specific degradation products, some of which can be potentially utilized as spoilage indicators in intelligent packaging. The aim of the review is to identify degradation products whose concentration correlates with meat shelf life and to evaluate their potential use as spoilage indicators in intelligent packaging. To this end, a comprehensive literature research was conducted to identify the factors influencing meat spoilage and the eight key degradation products (carboxylic acids, biogenic amines, total volatile basic nitrogen, aldehydes, alcohols, ketones, sulfur compounds, and esters) associated with this process. These degradation products were analyzed for their correlation with meat shelf life at different temperatures, atmospheres, and meat types and for their applicability in intelligent packaging. The review provides an overview of these degradation products, comparing their potential to indicate spoilage across different meat types and storage conditions. The findings suggest that while no single degradation product universally indicates spoilage across all meat types and conditions, compounds like carboxylic acids, biogenic amines, and volatile basic nitrogen warrant further investigation. The review elucidates the intricacies inherent in identifying a singular spoilage indicator but underscores the potential of combining specific degradation products to expand the scope of applications in intelligent packaging. Further research (e.g., storage tests in which the concentrations of these substances are specifically examined or research on which indicator substance responds to these degradation products) is recommended to explore these combinations with a view to broadening their applicability.

Biogenic amines in the meat of hunted pheasant and hare during the course of storage

Venison is becoming more and more interesting for consumers. Although treatment procedures of hunted game differ from slaughtered livestock, the hygienic quality of game meat must still be ensured. Potential indicators of meat hygienic quality include the content of biogenic amines. The aim of the present study was to assess the content and changes of biogenic amines in the muscles of selected kinds of small game (common pheasant and brown hare) during storage, and based on the obtained results, to assess the hygienic quality of the meat. Biogenic amines (putrescine, cadaverine, histamine, tyramine, phenylethylamine, and tryptamine) in the breast and thigh muscles separated by reverse phase liquid chromatography and consequently were detected using tandem mass spectrometry. Based on the determined content of biogenic amines, both pheasant and hare meats complied with values of high quality meat. The sum of biogenic amines did not exceed the value of 5 mg/kg after 7 days at 0 °C or 7 °C in pheasant meat, and after 21 days at 0 °C or after 14 days at 7 °C in brown hare meat. The biogenic amine content and the speed of their formation in venison can be very helpful for the evaluation of both meat hygienic quality and safety of these foods during storage.

Effect of storage conditions on the biogenic amine content in wild boar meat

Hygienic quality of game meat depends on many factors during and after hunting. Freshness of meat is connected with the concentration of biogenic amines which is related to meat spoilage. The aim of this study was to assess changes in concentration of biogenic amines in raw meat of wild boar (n = 20, mean age 1–2 years) during storage at different temperatures. Carcases of wild boars hunted in winter 2012 in hunting districts of south Moravia were stored unskinned during 21 days at various temperatures (0, 7 and 15 °C). Concentrations of biogenic amines (putrescine, cadaverine, tyramine, tryptamine, phenylethylamine, histamine, spermine and spermidine) were determined in the shoulder and leg muscles by high-performance liquid chromatography in combination with triple quadrupole tandem mass spectrometry. Good hygienic quality was maintained when wild boar carcasses were stored for a maximum of 14 days at 0 °C (content of biogenic amines in 3 meat samples exceed the limit of 5 mg/kg on day 21 of storage) or a maximum of 7 days at 7 °C (content of biogenic amines in 4 meat samples exceed the limit of 5 mg/kg on day 14 of storage). The temperature of 15 °C should be considered as unsuitable storage temperature if good hygienic quality of game meat during storage is to be guaranteed (content of biogenic amines in 2 meat samples exceed the limit of 5 mg/kg already on day 7 of storage). The study brings new information about the biogenic amine content and its changes in wild boar meat during the storage period of 21 days.