Microbial growth, communities and sensory characteristics of vacuum and modified atmosphere packaged lamb shoulders

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dc.contributor.authorKiermeier, A.
dc.contributor.authorTamplin, M.
dc.contributor.authorMay, D.
dc.contributor.authorHolds, G.
dc.contributor.authorWilliams, M.
dc.contributor.authorDann, A.
dc.date.issued2013
dc.description.abstractPackaging fresh lamb in a vacuum (VAC) versus a 100% CO2 modified atmosphere (MAP) may influence product shelf-life and the bacterial communities. While VAC is a common packing method and 100% CO2 MAP is used in some countries, there is little information about how these different techniques affect the growth of spoilage bacteria and sensory attributes of lamb. The aim of this study was to assess changes in microbiological and organoleptic properties, and determine differences in microbial communities by terminal restriction fragment length polymorphism (TRFLP) and 454 pyrosequencing, in bone-in (BI) and bone-out (BO) MAP- and VAC-packed lamb shoulders stored at -0.3 °C over 12 wk. VAC and MAP lamb shoulders were acceptable in sensory test scores over 12 wk of storage at -0.3 °C, despite total viable count (TVC) and lactic acid bacteria (LAB) levels increasing to 8 log10 CFU/cm(2) for VAC lamb and 4-6 log10 CFU/cm(2) for MAP lamb. Similar to the sensory results, there were no significant differences in microbial communities between BI and BO product. However, types of bacteria were different between VAC and MAP packaging. Specifically, while VAC shoulder became dominated by Carnobacterium spp. in the middle of the storage period, the MAP shoulder microbial population remained similar from the start until later storage times.
dc.description.statementofresponsibilityAndreas Kiermeier, Mark Tamplin, Damian May, Geoff Holds, Michelle Williams, Alison Dann
dc.identifier.citationFood Microbiology, 2013; 36(2):305-315
dc.identifier.doi10.1016/j.fm.2013.06.016
dc.identifier.issn0740-0020
dc.identifier.issn1095-9998
dc.identifier.orcidKiermeier, A. [0000-0001-6240-2919]
dc.identifier.urihttp://hdl.handle.net/2440/82242
dc.language.isoen
dc.publisherAcademic Press Ltd
dc.rightsCopyright © 2013 Elsevier Ltd. All rights reserved.
dc.source.urihttps://doi.org/10.1016/j.fm.2013.06.016
dc.subjectShelf-life
dc.subjectGompertz growth model
dc.subjectLactic acid
dc.subjectTerminal restriction fragment length polymorphism
dc.subject454 Pyrosequencing
dc.subjectpH
dc.titleMicrobial growth, communities and sensory characteristics of vacuum and modified atmosphere packaged lamb shoulders
dc.typeJournal article
pubs.publication-statusPublished

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