eCite Digital Repository

Spoilage potential of bacterial species from chilled vacuum-packed lamb

Citation

Rood, L and Bowman, JP and Ross, T and Corkrey, R and Pagnon, J and Kaur, M and Kocharunchitt, C, Spoilage potential of bacterial species from chilled vacuum-packed lamb, Food Microbiology, 107 Article 104093. ISSN 0740-0020 (2022) [Refereed Article]

Copyright Statement

© 2022 Published by Elsevier Ltd.

DOI: doi:10.1016/j.fm.2022.104093

Abstract

The objective of this study was to establish whether specific organisms play important roles in the spoilage rate of vacuum-packed (VP) lamb at low storage temperatures. The spoilage potential of representative organisms (n = 13) of the spoilage community of VP lamb were investigated through a series of shelf-life challenge trials. Each isolate was individually inoculated onto sterile (irradiated) and non-sterile (i.e., containing natural microbial community) VP lamb meat. Meat quality was assessed over time by measuring sensorial qualities, bacterial growth and pH. Among all test organisms, Clostridium spp. had the highest spoilage potential and had a major effect on the spoilage rate of VP lamb (based on sensory assessment). C. estertheticum caused premature ‘blown pack’ spoilage; however, the spoilage was delayed in a community setting. C. putrefaciens and C. algidicarnis caused premature spoilage of VP lamb independently and in a community setting. In contrast, all facultative anaerobes and Pseudomonas sp. tested were not capable of spoiling meat independently or within a community, expect for Carnobacterium divergens and Serratia spp., which spoiled meat prematurely when present in a community. Overall, these results highlight that Clostridium could be one of the main taxa driving the faster rate of quality loss of chilled VP lamb compared to beef. This research can help to inform opportunities for shelf-life extension by targeting organisms with ‘high’ spoilage potential, such as Clostridium.

Item Details

Item Type:Refereed Article
Keywords:microbial spoilage, spoilage community, high-potential spoilers, Clostridium, shelf-life extension, specific spoilage organisms
Research Division:Biological Sciences
Research Group:Microbiology
Research Field:Microbial ecology
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:Kaur, M (Dr Mandeep Kaur)
UTAS Author:Kocharunchitt, C (Dr Jay Kocharunchitt)
ID Code:153696
Year Published:2022
Web of Science® Times Cited:1
Deposited By:TIA - Research Institute
Deposited On:2022-10-03
Last Modified:2022-11-21
Downloads:0

Repository Staff Only: item control page