Characterization and Comparison of Spoilage Processes in Fresh Pork and Poultry

被引：49

作者：

Bruckner, Stefanie ^{[1
]}

Albrecht, Antonia ^{[1
]}

Petersen, Brigitte ^{[1
]}

Kreyenschmidt, Judith ^{[2
]}

机构：

[1] Univ Bonn, Inst Anim Sci, D-53115 Bonn, Germany

[2] Univ Appl Sci Munster, Inst Construct & Funct Mat, Steinfurt, Germany

来源：

JOURNAL OF FOOD QUALITY | 2012年 / 35卷 / 05期

关键词：

Lactic acid - Bacteria - Meats - Spoilage;

D O I：

10.1111/j.1745-4557.2012.00456.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Storage tests were conducted to identify and compare factors influencing the growth of Pseudomonas spp. as specific spoilage organism on fresh pork and poultry. Besides the extrinsic factor, temperature, the intrinsic factors, pH-value, aw-value, Warner-Bratzler shear force (WBSF), d-glucose, L-lactic acid, fat and protein content were analyzed. The growth of Pseudomonas spp. was clearly dependent on temperature, with faster growth at higher temperatures. Furthermore, growth was faster on fresh poultry than on fresh pork resulting in shorter shelf lives at constant temperatures from 2 to 15C. Almost all of the investigated intrinsic factors were significantly different (P?<?0.05) for fresh pork and poultry (except aw-value and L-lactic acid). Pseudomonas spp. counts correlated significantly to all investigated parameters in pork except WBSF and to four of the seven parameters in poultry (pH, aw, d-glucose, L-lactic acid). However, magnitudes of these correlations were low, which indicates minor influences on shelf life. Practical Applications Early spoilage of fresh meat can lead to food waste and thereby economic losses as well as the loss of consumer confidence. Until now, there have been no previous detailed studies describing and comparing different intrinsic and extrinsic parameters and their influence on the growth of Pseudomonas spp. as specific spoilage organism in different types of meat. Understanding the main impact factors on shelf life of fresh pork and poultry is a prerequisite for the development of methods and tools for improving processes in meat supply chains. In particular, the results can serve as a basis for the development of mathematical models that can predict the shelf life and remaining shelf life of both meat types.

引用

页码：372 / 382

页数：11

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