Vacuum-packed lamb produced in Australia has a shelf-life of 80–90 days under export conditions (−1 to 0 °C). However, access to some markets could involve >90 days transit time. Studies to understand the potential mechanisms of microbial spoilage of vacuum-packed lamb are, therefore, important to assist the development of shelf-life extension methods. Here, we investigated the effects of glucose on the shelf-life of vacuum-packed lamb. This was done by adding glucose (up to 4.64 mmol/kg) to the surface of meat and conducting a series of shelf-life trials, in which the sensorial qualities, bacterial growth, pH, and residual glucose and lactic acid were measured over time. Based on sensory analysis glucose extended the shelf-life, ranging from 8% to >76% increase relative to the control. Glucose reduced meat pH, potentially affecting the microbial community composition and the accumulation of spoilage metabolites. These results indicate that glucose plays an important role in microbial spoilage of vacuum-packed lamb possibly by pH reduction.

Item Type:	Refereed Article
Keywords:	shelf-life extension, pH, lactic acid, bacterial growth, bacterial substrate utilisation, bacterial metabolism, spoilage volatiles
Research Division:	Biological Sciences
Research Group:	Microbiology
Research Field:	Bacteriology
Objective Division:	Manufacturing
Objective Group:	Processed food products and beverages (excl. dairy products)
Objective Field:	Carcass meat (incl. fish and seafood)
UTAS Author:	Rood, L (Dr Laura Rood)
UTAS Author:	Bowman, JP (Associate Professor John Bowman)
UTAS Author:	Ross, T (Professor Tom Ross)
UTAS Author:	Corkrey, R (Dr Ross Corkrey)
UTAS Author:	Pagnon, J (Dr Joanne Pagnon)
UTAS Author:	Yang, SWT (Miss Shareen Yang)
UTAS Author:	Kocharunchitt, C (Dr Jay Kocharunchitt)
ID Code:	149740
Year Published:	2022
Web of Science® Times Cited:	2
Deposited By:	TIA - Research Institute
Deposited On:	2022-04-08
Last Modified:	2022-11-15
Downloads:	0