Bacterial spoilage of meat and cured meat products

The influence of environmental factors (product composition and storage conditions) on the selection, growth rate and metabolic activity of the bacterial flora is presented for meat (pork and beef) and cooked, cured meat products. The predominant bacteria associated with spoilage of refrigerated bee...

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Bibliographic Details
Published in:International journal of food microbiology 1996-11, Vol.33 (1), p.103-120
Main Authors: Borch, Elisabeth, Kant-Muermans, Marie-Louise, Blixt, Ylva
Format: Article
Language:English
Subjects:
ALMACENAMIENTO EN FRIO
Bacteria - isolation & purification
Bacterial spoilage
BACTERIAS ACIDOLACTICAS
BACTERIE LACTIQUE
BEEF
Brochothrix thermosphacta
CARNE DE CERDO
CARNE DE RES
CARNE SALADA
Carnobacterium
COLD STORAGE
CURED MEAT
DETERIORATION
DETERIORO
Enterobacteriaceae
Food Microbiology
Food Packaging
Hydrogen-Ion Concentration
LACTIC ACID BACTERIA
Lactobacillus
Leuconostoc
Meat
Meat - microbiology
Meat products
Meat Products - microbiology
MICROORGANISME
MICROORGANISMOS
MICROORGANISMS
PORK
Product composition
Pseudomonas
Shewanella putrefaciens
Spoilage indicator
STOCKAGE AU FROID
Storage condition
Temperature
VIANDE BOVINE
VIANDE PORCINE
VIANDE SALEE
Weissella
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Summary:The influence of environmental factors (product composition and storage conditions) on the selection, growth rate and metabolic activity of the bacterial flora is presented for meat (pork and beef) and cooked, cured meat products. The predominant bacteria associated with spoilage of refrigerated beef and pork, are Brochothrix thermosphacta, Carnobacterium spp., Enterobacteriaceae, Lactobacillus spp., Leuconostoc spp., Pseudomonas spp. and Shewanella putrefaciens. The main defects in meat are off-odours and off-flavours, but discolouration and gas production also occur. Bacteria associated with the spoilage of refrigerated meat products, causing defects such as sour off-flavours, discolouration, gas production, slime production and decrease in pH, consist of B. thermosphacta, Carnobacterium spp, Lactobacillus spp, Leuconostoc spp. and Weissella spp. Analysis of spoilage as measured by bacterial and chemical indicators is discussed. It is concluded that a multivariate approach based on spectra of chemical compounds, may be helpful in order to analyse spoilage, at least for spoilage caused by lactic acid bacteria. The consequences of bacteria-bacteria interactions should be evaluated more.
ISSN:0168-1605
1879-3460
DOI:10.1016/0168-1605(96)01135-X