Nychas George-John E, Skandamis Panos N, Tassou Chrysoula C, Koutsoumanis Konstantinos P
Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece.
Meat Sci. 2008 Jan;78(1-2):77-89. doi: 10.1016/j.meatsci.2007.06.020. Epub 2007 Jul 5.
Meat spoilage during distribution can be considered as an ecological phenomenon that encompasses the changes of the available substrata (e.g., low molecular compounds), during the prevailing of a particular microbial association, the so-called specific spoilage organisms (SSO). In fact, spoilage of meat depends on an even smaller fraction of SSO, called ephemeral spoilage organisms (ESO). These ESO are the consequence of factors that dynamically persist or imposed during, e.g., processing, transportation and storage in the market. Meanwhile spoilage is a subjective judgment by the consumer, which may be influenced by cultural and economic considerations and background as well as by the sensory acuity of the individual and the intensity of the change. Indeed, when spoilage progresses, most consumers would agree that gross discoloration, strong off-odors, and the development of slime would constitute the main qualitative criteria for meat rejection. On the other hand, meat industry needs rapid analytical methods or tools for quantification of these indicators to determine the type of processing needed for their raw material and to predict remaining shelf life of their products. The need of an objective evaluation of meat spoilage is of great importance. The use of metabolomics as a potential tool for the evaluation of meat spoilage can be of great importance. The microbial association of meat should be monitored in parallel with the estimation of changes occurring in the production and/or assimilation of certain compounds would allow us to evaluate spoilage found or produced during the storage of meat under different temperatures as well as packaging conditions.
肉类在分销过程中的变质可被视为一种生态现象，它涵盖了在特定微生物群落（即所谓的特定腐败菌，SSO）占主导期间可用基质（如低分子化合物）的变化。事实上，肉类的变质取决于一小部分特定腐败菌，即所谓的短暂腐败菌（ESO）。这些短暂腐败菌是由例如加工、运输和市场储存期间动态持续存在或施加的因素导致的。同时，变质是消费者的主观判断，可能会受到文化、经济因素及背景的影响，也会受到个体感官敏锐度和变化强度的影响。确实，当变质发展时，大多数消费者会认同明显变色、强烈异味和黏液的出现是判定肉类不合格的主要定性标准。另一方面，肉类行业需要快速的分析方法或工具来量化这些指标，以确定其原材料所需的加工类型，并预测其产品的剩余保质期。对肉类变质进行客观评估非常重要。将代谢组学用作评估肉类变质的潜在工具可能具有重要意义。在监测肉类微生物群落的同时，估计某些化合物的产生和/或同化过程中发生的变化，这将使我们能够评估在不同温度和包装条件下肉类储存期间发现的或产生的变质情况。
