Department of Food Science and Technology, Agricultural University of Athens, Athens, Greece.
Int J Food Microbiol. 2012 Jul 2;157(2):130-41. doi: 10.1016/j.ijfoodmicro.2012.05.020. Epub 2012 May 25.
The spoilage of raw meat is mainly due to undesired microbial development in meat during storage. The type of bacteria and their loads depend on the initial meat contamination and on the specific storage conditions that can influence the development of different spoilage-related microbial populations thus affecting the type and rate of the spoilage process. This review focuses on the composition of raw meat spoilage microbiota and the influence of storage conditions such as temperature, packaging atmosphere and use of different preservatives on the bacterial diversity developing in raw meat. In addition, the most recent tools used for the detection and identification of meat microbiota are also reviewed.
生肉变质主要是由于储存过程中生肉中不受欢迎的微生物生长。细菌的类型和数量取决于初始肉污染程度以及特定的储存条件，这些条件会影响不同与变质相关的微生物种群的发展，从而影响变质过程的类型和速度。本文综述了生肉变质微生物组的组成以及储存条件（如温度、包装气氛和使用不同防腐剂）对生肉中细菌多样性的影响。此外，还综述了用于检测和鉴定肉类微生物组的最新工具。
