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The effects of glucose on microbial spoilage of vacuum-packed lamb
journal contributionposted on 2023-05-21, 07:08 authored by Laura RoodLaura Rood, John BowmanJohn Bowman, Thomas RossThomas Ross, Stephen CorkreyStephen Corkrey, Joanne PagnonJoanne Pagnon, Shareen YangShareen Yang, Chawalit KocharunchittChawalit Kocharunchitt
Vacuum-packed lamb produced in Australia has a shelf-life of 80–90 days under export conditions (−1 to 0 °C). However, access to some markets could involve >90 days transit time. Studies to understand the potential mechanisms of microbial spoilage of vacuum-packed lamb are, therefore, important to assist the development of shelf-life extension methods. Here, we investigated the effects of glucose on the shelf-life of vacuum-packed lamb. This was done by adding glucose (up to 4.64 mmol/kg) to the surface of meat and conducting a series of shelf-life trials, in which the sensorial qualities, bacterial growth, pH, and residual glucose and lactic acid were measured over time. Based on sensory analysis glucose extended the shelf-life, ranging from 8% to >76% increase relative to the control. Glucose reduced meat pH, potentially affecting the microbial community composition and the accumulation of spoilage metabolites. These results indicate that glucose plays an important role in microbial spoilage of vacuum-packed lamb possibly by pH reduction.
Meat and Livestock Australia
Publication titleMeat Science
Department/SchoolTasmanian Institute of Agriculture (TIA)
PublisherElsevier Sci Ltd
Place of publicationThe Boulevard, Langford Lane, Kidlington, Oxford, England, Oxon, Ox5 1Gb
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