Microbial deterioration of lamb meat from European local breeds as affected by its intrinsic properties (original) (raw)
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Microbial Deterioration of Portuguese Lamb Meat as Affected by Its Intrinsic Properties
The 1st International Electronic Conference on Food Science and Functional Foods, 2020
In Portugal, the main autochthonous sheep breeds exploited for meat production are Churra Galega Bragançana (CGB) and Bordaleira de Entre Douro e Minho (BEDM). This study aimed to characterise the evolution of spoilage microorganisms in refrigerated vacuum-packed (VP) lamb meat from BEDM and CGB breeds and to elucidate how the intrinsic properties of meat can affect its microbial spoilage. Meat from the BEDM breed presented higher (p < 0.0001) populations of mesophiles, lactic acid bacteria, Pseudomonas spp. and psychrotrophic bacteria, since its higher ultimate pH (means: 5.77 for BEDM vs. 5.58 for CGB) accelerated spoilage rate (p < 0.0001). While water activity and protein content were not found to regulate microbial deterioration (p > 0.05), the growth of spoilage bacteria was exacerbated by higher moisture (p < 0.0001) and higher ash content (p < 0.001). On the contrary, a higher intramuscular fat content slowed down (p < 0.0001) the growth of spoilage bacteria in VP lamb meat.
Evaluation of the effect of cooling on the microbiological quality of lamb carcasses
Food and health, 2021
This study aimed to determine the effects of cooling on microbiological quality of lamb carcasses. Total Aerobic Bacteria Count (TABC), Enterobactericeae counts and the presence of Salmonella spp. were investigated in accordance with the Turkish Food Codex Regulation on Microbiological Criteria and European Union Commission Regulation 2073/2005. Sampling was carried out on aseptic conditions from the surface of 25 randomly selected lambs brought to slaughterhouse. The results showed that the mean TABC were 2.24±0.087 log cfu/cm 2 before cooling and 2.41±0.061 log cfu/cm 2 after cooling (P>0.05). The mean Enterobactericeae count was 0.21±0.11 log cfu/cm 2 before cooling and 0.69±0.13 log cfu/cm 2 after cooling (P<0.01). Furthermore, Salmonella spp. were determined on 3 carcasses before cooling and one another carcass after cooling. The influence of cooling on categorisation according to the legislations presented that it could potentially improve the numbers of acceptable carcasses for TABC and Salmonella spp. Nevertheless, the results exhibited that the hygiene and cooling stage of the slaughter line must be re-evaluated in terms of HACCP requirements and that corrective measures/actions must be taken.
Food microbiology, 2017
Packaging and storage temperature are important factors that influence the shelf-life of vacuum packed (VP) meat. In this study the shelf-life of VP bone-in lamb hind shanks stored at 8 °C and -1.2 °C was determined in parallel to analyses of starting and eventual spoilage bacterial communities via Illumina MiSeq based 16S rRNA amplicon sequencing. The mean total viable counts (TVC) and lactic acid bacterial viable counts (LAB) were observed to increase to log 7.5 CFU/cm(2) and 7 CFU/cm(2) after 6 and 42 days at 8 °C and -1.2 °C and stayed stable until shelf-life termination after 13 and 124 days, respectively. The sequence data showed initial communities were patchily distributed and were mainly derived from skin microbiome taxa likely prevalent within the abattoir. A broad diversity of VP meat associated specific spoilage organisms (SSO) were comparatively abundant in this initial population. Overtime meat spoilage communities developed a distinctive and stable microbiome. At -1.2...
Journal of food protection, 2007
Although the United States produces 203 million lb (ca. 92.1 kg) of domestic lamb and mutton each year, thorough studies of the microbiological safety during lamb processing are lacking. To address this missing information, a total of 2,548 sponge samples from pelts, preevisceration carcasses, and postintervention carcasses were collected from multiple large commercial lamb processing plants to determine aerobic plate counts, the prevalences of Escherichia coli O157:H7, non-O157 Shiga toxin-producing E. coli (STEC), and Salmonella. The averages of the aerobic plate counts from pelts, the preevisceration carcasses, and the postintervention carcasses were 6.3, 4.4, and 2.4 log CFU/100 cm2, respectively. The prevalences of E. coli O157:H7 from the pelts, the preevisceration carcasses, and the postintervention carcasses were 12.8, 1.6, and 2.9%, respectively. The average Salmonella prevalences were 14.4, 4.3, and 1.8% for pelts, preevisceration carcasses, and postintervention carcasses,...
Foods, 2022
Tenderness, together with flavour, is the main quality trait that defines consumer acceptance of sheep meat. The factors affecting tenderness can be grouped as those influenced before slaughter, in the early post-mortem intervention and, finally, during the aging period. These factors have been extensively studied with respect to tenderness, but the impact of early post-mortem interventions and subsequent aging on the microbial quality of the final products has not been broadly reviewed to date. In this review, the authors summarize the most recent knowledge on lamb meat tenderness management and how such practices may impact the final meat quality, especially its microbial status. The impacts of pre-slaughter factors (age, sex, diet, genotype and transport) and post-mortem interventions (chilling regime, electrical stimulation, or hanging method), are described and comprehensively discussed.
2020
Meat quality and hygiene are perquisites for the marketing of meat and meat products. In this research paper the results of the monitoring of meat quality from abattoirs of Northern Greece are reported. Samples of lamb meat and beef were collected in order to examine the physicochemical parameters (pH, moisture, total fat and total proteins) and microbiological quality indicators (total mesophilic count, total psychrophilic counts and coliform count) of meat produced in these plants. Concerning beef, the most contaminated area was the hindquarter, followed by the forequarter and the abdomen. Differences were observed in the microbiological quality of the lamb carcasses prepared at different abattoirs, pointing the importance of personalized hygiene measures. Small deviation was observed in the physicochemical parameters examined, with lamb meat having a pH of 6.17 (SD=0.24), humidity of 63.2% (SD=4.5%), total fat 5.4% (SD=4.1%), and total proteins 20.8% (SD=4.5%).
Foods
The impact of different industrial practices at lamb export abattoirs in Ireland on the microbial and quality attributes of fresh vacuum-packed (VP) lamb leg joints, including Clean Livestock Policy (CLP), fleece clipping, carcass chilling times and vacuum pack storage, at typical chill and retail display temperatures was investigated. Five separate slaughter batches of lamb (ranging in size from 38 to 60 lambs) were followed at two lamb export plants over a two-year period, accounting for seasonal variation. In general, fleece clipping resulted in significantly lower microbial contamination on the fleece than the use of CLP alone. Lamb from carcasses chilled for 24 h had significantly lower psychrophilic total viable counts and Brochothrix thermosphacta and pseudomonad counts than carcasses chilled for 72 h. Following vacuum-packed (VP) storage of meat from these carcasses at 1.7 ± 1.6 °C for 23 days in the meat plant followed by retail display at 3.9 ± 1.7 °C (up to day 50), the d...
Investigation on Lamb Meat Production Hygiene in Facilities with Low and High Production Capacity
Bulgarian Journal of Veterinary Medicine, 2010
Summary Feizullah, F. & H. Daskalov, 2010. Investigation on lamb meat production hygiene in facilities with low and high production capacity. Bulg. J. Vet. Med. , 13, No 4, 252 −258. A comparative study on the microbiological parameters related to the hygiene status of two lamb slaughtering and processing facilities with low and high production capacity was performed. The data showed that the total viable count of microorganisms (TVC) varied between 4.09 and 6.79 log 10 cfu/cm 2 on small ruminant carcasses (SR) slaughtered at the smaller facility, while in the larger factory, the values varied between 4.32 and 7.20 log 10 cfu/cm 2 . The values for Enterobacteriaceae varied within 1.30 to 3.18 log 10 CFU/cm 2 for the smaller factory and 1.27 to 6.05 log 10 cfu /cm 2 for the high capacity slaughterhouse. The results about the presence of E. coli were within the boundaries of 1 to 1.65 log 10 cfu /cm 2 for the small factory and 1.62 to 2.01 log 10 cfu /cm 2 for the facility with high c...
Microbiological counting in lamb carcasses from an abattoir in São Paulo, Brazil
Ciência Rural, 2009
The consumption of lamb meat in Brazil has increased in the last years but little information about the microbiological quality of this product is available. To evaluate the hygienic-sanitary conditions of lamb carcasses, the quantification of microorganism populations indicators (mesophiles and psychrotrophs; total and thermotolerant coliforms; Escherichia coli; moulds and yeasts) and the pathogenic microorganisms indentification (Salmonella sp. and Listeria spp.) were performed. A total of 60 lamb carcasses were sampled from one abattoir in São Paulo. Swab samples were collected from three points (forequarter, back and hindquarter) on the muscle surface after carcasses final washing. Statistical analysis consisted of descriptive evaluation of the results whose counts were grouped by intervals of microorganism populations. Counts ranged from 1.0 x 10 1 to 8.0 x 10 4 colony-forming unit cm -2 (CFU cm -2 ) for mesophiles; 1.0 x 10 0 to 4.4 x 10 4 CFU cm -2 for psychrotrophs; < 1.0 x 10 0 to 4.4 x 10 4 CFU cm -2 for moulds and yeasts; < 0.3 to > 32.0 most probable number/cm 2 (MPN cm -2 ) for total and thermotolerant coliforms and Escherichia coli. Salmonella sp. and Listeria spp. were not found in any of the carcasses. Most carcasses presented low counts for all microorganisms. Overall results may be explained by the small size of the industry where the study was taken. Results suggest that good microbiological quality lamb meat is possible to be obtained, but improvement in hygienic-sanitary conditions is still required.