de Alba María, Burgess Catherine M, Pollard Katie, Perussello Camila, Frías-Celayeta Jesús M, Walsh Des, Carroll Joan, Crofton Emily, Griffin Carol, Botinestean Cristina, Duffy Geraldine
Food Safety Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland.
Environmental Sustainability and Health Institute, Technological University Dublin, City Campus, D07 H6K8 Dublin, Ireland.
Foods. 2022 Jun 23;11(13):1850. doi: 10.3390/foods11131850.
The impact of different industrial practices at lamb export abattoirs in Ireland on the microbial and quality attributes of fresh vacuum-packed (VP) lamb leg joints, including Clean Livestock Policy (CLP), fleece clipping, carcass chilling times and vacuum pack storage, at typical chill and retail display temperatures was investigated. Five separate slaughter batches of lamb (ranging in size from 38 to 60 lambs) were followed at two lamb export plants over a two-year period, accounting for seasonal variation. In general, fleece clipping resulted in significantly lower microbial contamination on the fleece than the use of CLP alone. Lamb from carcasses chilled for 24 h had significantly lower psychrophilic total viable counts and and pseudomonad counts than carcasses chilled for 72 h. Following vacuum-packed (VP) storage of meat from these carcasses at 1.7 ± 1.6 °C for 23 days in the meat plant followed by retail display at 3.9 ± 1.7 °C (up to day 50), the dominant microorganisms were lactic acid bacteria, , Enterobacteriaceae and pseudomonads, and all had reached maximum population density by storage day 34. Aligned with this, after day 34, the quality of the raw meat samples also continued to deteriorate, with off-odours and colour changes developing. While the mean values for cooked meat eating quality attributes did not change significantly over the VP storage period, high variability in many attributes, including off-flavours and off-odours, were noted for lamb meat from all storage times, highlighting inconsistences in lamb quality within and between slaughter batches.
研究了爱尔兰羔羊出口屠宰场不同工业操作对新鲜真空包装（VP）羊腿关节微生物和质量属性的影响，包括清洁牲畜政策（CLP）、剪毛、胴体冷却时间和真空包装储存，以及在典型的冷却和零售展示温度下的情况。在两年时间里，对两家羔羊出口工厂的五个单独屠宰批次的羔羊（数量从38只到60只不等）进行跟踪，以考虑季节变化。总体而言，与仅使用CLP相比，剪毛导致羊毛上的微生物污染显著降低。胴体冷却24小时的羔羊的嗜冷总活菌数和假单胞菌数显著低于冷却72小时的胴体。这些胴体的肉在肉类加工厂于1.7±1.6°C真空包装储存23天，随后在3.9±1.7°C零售展示（直至第50天），优势微生物为乳酸菌、肠杆菌科和假单胞菌，到储存第34天所有微生物均达到最大种群密度。与此一致的是，在第34天之后，生肉样品的质量也继续恶化，出现异味和颜色变化。虽然在真空包装储存期间熟肉食用质量属性的平均值没有显著变化，但在所有储存时间的羊肉中，包括异味和怪味在内的许多属性都存在很大变异性，突出了屠宰批次内和批次间羊肉质量的不一致性。
