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Danyluk B.,Institute of Meat Technology | Mikolajczak B.,Institute of Meat Technology | Grzes B.,Institute of Meat Technology | Pospiech E.,Institute of Meat Technology | And 3 more authors.
Polish Journal of Food and Nutrition Sciences | Year: 2010

The objective of this research was to evaluate the impact of different protective atmospheres, with or without the addition of lysozyme, which were used to pack swine longissimus muscles kept in cold store conditions for the period of up to 3 weeks. The employed atmospheres comprised: vacuum, modified atmosphere with carbon oxide (70% CO2, 29.5% N2, 0.5% CO) MAP-CO and with oxygen (79% N2, 20% CO2, 1% O2) MAP-O2. The evaluation of the shelf life of packed meat was performed on the basis of microbiological examination determining the total number of aerobic bacteria, Enterobacteriaceae family bacteria, enterococci as well as lactic acid bacteria (LAB). Measurements of hydrophobicity of muscle centrifugal drip protein were employed as a method allowing to compare the microbiological status of the meat during its storage in the chilled room. The atmospheres applied were found not to differ with regard to the degree of aerobic microorganisms development in the stored meat. The application of vacuum or MAP-O2 was found as a best way to inhibit the development of LAB. Samples with the addition of lysozyme were characterised by a slower development of microorganisms than these without its addition only in the case of samples packed in MAP-O2 and stored for 21 days. Storage time exerted a significant influence on the hydrophobicity of meat, which was lower in vacuum conditions than when protective gases were applied. The inclusion of lysozyme resulted in an increase of hydrophobicity. © Copyright by Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.

PubMed | Institute of Meat Technology, Institute of Forensic Genetics and University of Life Sciences in Poznań
Type: | Journal: Journal of the science of food and agriculture | Year: 2016

The knowledge regarding microaerophilic and anaerobic Specific Spoilage Organisms (SSOs) is crucial for an appropriate evaluation of vacuum-packed ham. The objective of this study was to characterize the SSO community in vacuum-packed ham by culture-dependent technique and MiSeq next generation sequencing (NGS) platform. The relation between changes among the SSO group in the ham and changes of sensory characteristics of the product was also assessed.In the study, conventional microbiological analyses were employed in order to establish the participation of several groups of microorganisms in the deterioration of vacuum-packed ham. The diversity of the SSO group in the product was further assessed with the use of MiSeq NGS technology. The bacteria identified in sliced cooked ham belonged mostly to 4 phyla: Actinobacteria, Proteobacteria, Firmicutes, and Bacteroidetes. The temperature of 4C favoured the development of mesophilic and psychrophilic/psychrothropic flora, mainly Lactobacillaceae, Enterobacteriaceae and Micrococcaceae families. A high ratio of Brochothrix thermosphacta species and new, cold-tolerant Clostridium spp. was also observed. The growth of these microorganisms facilitated the changes in the pH value and organoleptic characteristics of the product.This study confirms that the combination of culturing and MiSeq NGS technology techniques improves the microbial evaluation of food.

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