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Microbial spoilage mechanisms of vacuum-packed lamb meat: a review


Toomik, E and Rood, L and Bowman, JP and Kocharunchitt, C, Microbial spoilage mechanisms of vacuum-packed lamb meat: a review, International Journal of Food Microbiology, 387 Article 110056. ISSN 0168-1605 (2023) [Refereed Article]

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DOI: doi:10.1016/j.ijfoodmicro.2022.110056


Lamb meat is an important export commodity, however chilled vacuum-packed (VP) lamb has approximately half the shelf-life of beef under the same storage conditions. This makes the industry more vulnerable to financial losses due to long shipping times and unexpected spoilage. Understanding the spoilage mechanisms of chilled VP lamb in relation to VP beef is important for developing effective strategies to extend the shelf-life of lamb. This review has discussed various key factors (i.e., pH, fat, and presence of bone) that have effects on microbial spoilage of VP lamb contributing to its shorter shelf-life relative to VP beef. A range of bacterial organisms and their metabolisms in relevance to lamb spoilage are also discussed. The data gap in the literature regarding the potential mechanisms of spoilage in VP red meat is highlighted. This review has provided the current understanding of key factors affecting the shelf-life of VP lamb relative to VP beef. It has also identified key areas of research to further understand the spoilage mechanisms of VP lamb. These include investigating the potential influence of fat and bone (including bone marrow) on the shelf-life, as well as assessing changes in the meat metabolome as the spoilage microbial community is developing using an integrated approach. Such new knowledge would aid the development of effective approaches to extend the shelf-life of VP lamb.

Item Details

Item Type:Refereed Article
Keywords:sheep meat, meat quality, spoilage, 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:Toomik, E (Miss Elerin Toomik)
UTAS Author:Rood, L (Dr Laura Rood)
UTAS Author:Bowman, JP (Associate Professor John Bowman)
UTAS Author:Kocharunchitt, C (Dr Jay Kocharunchitt)
ID Code:155425
Year Published:2023
Funding Support:Australian Research Council (LP200100404)
Deposited By:TIA - Research Institute
Deposited On:2023-02-20
Last Modified:2023-02-20

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