Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmanian, Hobart, Tasmania, Australia.
Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmanian, Hobart, Tasmania, Australia.
Food Microbiol. 2021 Apr;94:103648. doi: 10.1016/j.fm.2020.103648. Epub 2020 Sep 23.
Shelf life of red meat is influenced by a number of intrinsic and extrinsic factors making its prediction challenging. Here we investigated the influence of geographically distant abattoir facilities and storage temperature relevant to commercial supply chain on the shelf lives of vacuum packaged (VP) beef and lamb meat. Samples of VP beef and lamb were analysed for surface pH, total viable counts, lactic acid bacterial counts, sensory properties, and associated bacterial community using Illumina MiSeq based 16S rRNA gene amplicon sequencing over a period of >200 days. The consistent 0.41 pH unit difference between beef and lamb was found to have a profound effect on bacterial community diversity and composition, bacterial growth rates and the rate of loss of sensory quality. Though different community structures were derived from different abattoir source, bacterial growth rate and rate of sensory quality deterioration were found to be comparable for individual meat type. The greatest variation in rates was found resulting from storage temperature and livestock species themselves. Our findings indicate that bacterial growth and sensory quality loss are essentially predictable when considering their temperature dependency, however for successful meat export validation of shelf life predictive models is required due to stochastic variation in abattoir seeded bacterial populations.
肉的货架期受许多内在和外在因素的影响，因此预测其货架期具有挑战性。在这里，我们研究了地理位置不同的屠宰场设施和与商业供应链相关的储存温度对真空包装（VP）牛肉和羊肉货架期的影响。在超过 200 天的时间里，使用基于 Illumina MiSeq 的 16S rRNA 基因扩增子测序，对 VP 牛肉和羊肉的表面 pH 值、总活菌数、乳酸菌数、感官特性和相关细菌群落进行了分析。发现牛肉和羊肉之间始终存在 0.41 个 pH 单位的差异，这对细菌群落多样性和组成、细菌生长率以及感官质量损失率有深远的影响。尽管来自不同屠宰场的来源产生了不同的群落结构，但对于单一肉类类型，细菌生长率和感官质量恶化率被发现是可比的。最大的变化率是由于储存温度和牲畜种类本身造成的。我们的研究结果表明，当考虑到温度依赖性时，细菌生长和感官质量损失基本上是可以预测的，但是由于屠宰场接种细菌种群的随机变化，需要对货架期预测模型进行成功的肉类出口验证。
