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The effects of glucose on microbial spoilage of vacuum-packed lamb

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.

Funding

Meat and Livestock Australia

History

Publication title

Meat Science

Volume

188

Article number

108781

Number

108781

Pagination

1-11

ISSN

0309-1740

Department/School

Tasmanian Institute of Agriculture (TIA)

Publisher

Elsevier Sci Ltd

Place of publication

The Boulevard, Langford Lane, Kidlington, Oxford, England, Oxon, Ox5 1Gb

Rights statement

© 2022 Elsevier Ltd. All rights reserved.

Repository Status

  • Restricted

Socio-economic Objectives

Livestock product traceability and quality assurance; Carcass meat (incl. fish and seafood); Expanding knowledge in the biological sciences

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