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The effects of glucose on microbial spoilage of vacuum-packed lamb
journal contribution
posted on 2023-05-21, 07:08 authored by Laura RoodLaura Rood, John BowmanJohn Bowman, Thomas RossThomas Ross, Stephen CorkreyStephen Corkrey, Joanne PagnonJoanne Pagnon, Shareen YangShareen Yang, Chawalit KocharunchittChawalit KocharunchittVacuum-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.
Funding
Meat and Livestock Australia
History
Publication title
Meat ScienceVolume
188Article number
108781Number
108781Pagination
1-11ISSN
0309-1740Department/School
Tasmanian Institute of Agriculture (TIA)Publisher
Elsevier Sci LtdPlace of publication
The Boulevard, Langford Lane, Kidlington, Oxford, England, Oxon, Ox5 1GbRights statement
© 2022 Elsevier Ltd. All rights reserved.Repository Status
- Restricted