Toomik Elerin, Rood Laura, Bowman John P, Kocharunchitt Chawalit
Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia.
Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia.
Int J Food Microbiol. 2023 Feb 16;387:110056. doi: 10.1016/j.ijfoodmicro.2022.110056. Epub 2022 Dec 9.
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.
羊肉是一种重要的出口商品，然而在相同储存条件下，冷藏真空包装（VP）羊肉的保质期约为牛肉的一半。这使得该行业因运输时间长和意外变质而更容易遭受经济损失。了解冷藏VP羊肉相对于VP牛肉的变质机制对于制定延长羊肉保质期的有效策略至关重要。本综述讨论了各种关键因素（即pH值、脂肪和骨头的存在），这些因素会影响VP羊肉的微生物变质，导致其保质期相对于VP牛肉更短。还讨论了一系列与羊肉变质相关的细菌及其代谢。强调了文献中关于VP红肉潜在变质机制的数据空白。本综述提供了目前对影响VP羊肉相对于VP牛肉保质期的关键因素的理解。它还确定了进一步了解VP羊肉变质机制的关键研究领域。这些领域包括研究脂肪和骨头（包括骨髓）对保质期的潜在影响，以及使用综合方法评估随着变质微生物群落发展肉代谢组的变化。这些新知识将有助于开发延长VP羊肉保质期的有效方法。
