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Effect of abattoir, livestock species and storage temperature on bacterial community dynamics and sensory properties of vacuum packaged red meat

Citation

Kaur, Mandeep and Williams, M and Bissett, A and Ross, T and Bowman, JP, Effect of abattoir, livestock species and storage temperature on bacterial community dynamics and sensory properties of vacuum packaged red meat, Food Microbiology, 94 Article 103648. ISSN 0740-0020 (2021) [Refereed Article]

Copyright Statement

Crown Copyright 2020 Published by Elsevier Ltd.

DOI: doi:10.1016/j.fm.2020.103648

Abstract

Shelf life of red meat is influenced by a number of intrinsic and extrinsic factors making its prediction challenging. Here we investigated the influence of geographically distant abattoir facilities and storage temperature relevant to commercial supply chain on the shelf lives of vacuum packaged (VP) beef and lamb meat. Samples of VP beef and lamb were analysed for surface pH, total viable counts, lactic acid bacterial counts, sensory properties, and associated bacterial community using Illumina MiSeq based 16S rRNA gene amplicon sequencing over a period of >200 days. The consistent 0.41 pH unit difference between beef and lamb was found to have a profound effect on bacterial community diversity and composition, bacterial growth rates and the rate of loss of sensory quality. Though different community structures were derived from different abattoir source, bacterial growth rate and rate of sensory quality deterioration were found to be comparable for individual meat type. The greatest variation in rates was found resulting from storage temperature and livestock species themselves. Our findings indicate that bacterial growth and sensory quality loss are essentially predictable when considering their temperature dependency, however for successful meat export validation of shelf life predictive models is required due to stochastic variation in abattoir seeded bacterial populations.

Item Details

Item Type:Refereed Article
Keywords:red meat, abattoir, bacterial community, shelf life, predictive model, sheep meat, spoilage, meat processing, vacuum packaging, supply chain
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Food sciences
Research Field:Food packaging, preservation and processing
Objective Division:Animal Production and Animal Primary Products
Objective Group:Livestock raising
Objective Field:Sheep for meat
UTAS Author:Kaur, Mandeep (Dr Mandeep Kaur)
UTAS Author:Williams, M (Ms Michelle Williams)
UTAS Author:Ross, T (Professor Tom Ross)
UTAS Author:Bowman, JP (Associate Professor John Bowman)
ID Code:141688
Year Published:2021
Deposited By:TIA - Research Institute
Deposited On:2020-11-10
Last Modified:2020-12-11
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