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Culture-dependent and culture-independent assessment of spoilage community growth on VP lamb meat from packaging to past end of shelf-life

Citation

Kaur, M and Shang, H and Tamplin, M and Ross, T and Bowman, JP, Culture-dependent and culture-independent assessment of spoilage community growth on VP lamb meat from packaging to past end of shelf-life, Food Microbiology, 68 pp. 71-80. ISSN 0740-0020 (2017) [Refereed Article]

Copyright Statement

Copyright 2017 Crown Copyright

DOI: doi:10.1016/j.fm.2017.06.015

Abstract

Packaging and storage temperature are important factors that influence the shelf-life of vacuum packed (VP) meat. In this study the shelf-life of VP bone-in lamb hind shanks stored at 8 C and −1.2 C was determined in parallel to analyses of starting and eventual spoilage bacterial communities via Illumina MiSeq based 16S rRNA amplicon sequencing. The mean total viable counts (TVC) and lactic acid bacterial viable counts (LAB) were observed to increase to log 7.5 CFU/cm2 and 7 CFU/cm2 after 6 and 42 days at 8 C and −1.2 C and stayed stable until shelf-life termination after 13 and 124 days, respectively. The sequence data showed initial communities were patchily distributed and were mainly derived from skin microbiome taxa likely prevalent within the abattoir. A broad diversity of VP meat associated specific spoilage organisms (SSO) were comparatively abundant in this initial population. Overtime meat spoilage communities developed a distinctive and stable microbiome. At −1.2 C SSO included mainly Carnobacterium, Yersinia and Clostridium spp. while at 8 C SSO expanded to include Hafnia, Lactococcus, Providencia spp. Growth curves inferred from the sequence data after taking into account rRNA copy number suggested that SSO growth rates were consistent with overall growth rates determined from TVC and LAB data and are predictable.

Item Details

Item Type:Refereed Article
Keywords:lamb, meat, spoilage, bacteria, metagenomics, VP lamb, shelf-life, microbial community
Research Division:Engineering
Research Group:Food Sciences
Research Field:Food Packaging, Preservation and Safety
Objective Division:Animal Production and Animal Primary Products
Objective Group:Livestock Raising
Objective Field:Sheep - Meat
Author:Kaur, M (Dr Mandeep Kaur)
Author:Shang, H (Miss Hongshan Shang)
Author:Tamplin, M (Professor Mark Tamplin)
Author:Ross, T (Associate Professor Tom Ross)
Author:Bowman, JP (Associate Professor John Bowman)
ID Code:118302
Year Published:2017
Web of Science® Times Cited:1
Deposited By:Agriculture and Food Systems
Deposited On:2017-07-10
Last Modified:2018-06-01
Downloads:0

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