Evolution of spoilage microorganisms in vacuum-packed lamb meat from two portuguese breeds
Artigo de Conferência
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resumo
Although meat ageing at cold storage is essential to improve meat tenderness
(Prates, 2000), the natural process of microbial spoilage takes place at
the same time due to the proliferation of psychrotrophic bacteria, lactic acid
bacteria, Pseudomonas spp. and Clostridium spp. (Berruga et al., 2005). A
known strategy to moderately extend the shelf-life of meat is vacuum packaging.
However, the spoilage retardation rate mainly depends on the initial
microbiological quality of meat as well as its initial pH. The objective of this
study was to evaluate the evolution of lactic acid bacteria and spoilage microorganisms
(i.e., mesophiles, psychrotrophic bacteria and Pseudomonas
spp.) in vacuum-packed lamb meat during cold storage at 4ºC. The microbial
spoilage in meat originating from two Portuguese ovine breeds, Bordaleira-
de-Entre-Douro-e-Minho (BEDM) and Churra-Galega-Bragançana
(CGB), was compared.
This work was supported by European Research Area on Sustainable Animal
Production Systems (SusAn, ERA-NETSUSAN 2016/48, EcoLamb project).
