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Although several studies have investigated the effect of either probiotic feed additives or postmortem meat treatment on the quality of obtained chicken meat, the impact of combined treatment with probiotic feed additives along with meat dipping in essential oil nano-emulsion on meat shelf-life is barely examined. Therefore, this study investigated the effect of combined treatment with Saccharomyces cerevisiae yeast (SCY) and rosemary oil nano-emulsion (RNE) on the quality and shelf-life of chilled broiler meat. The experimental part consisted of adding SCY as a feed additive to broiler ration and/or dipping the resulting chicken meat in RNE 10% for 24 hours. Afterward, chicken meat from different treated groups, as well as the control one was refrigerated (4±1°C) and periodically examined on 0, 3rd, 7th, and 9th days of storage. The obtained results revealed significant reductions in total colony, Total Enterobacteriaceae, total Staphylococci, and total fungal counts of the SCY+RNE-treated group were reduced by about 79.4%, 34%, 72.8% and 32.5% as compared to control, respectively (p<0.001). While of RNE-treated group, they were decreased by about 71.6%, 16.5%,14.4% and 26% as compared to control, respectively (p=0.001). Whereas of the SCY-treated group, they were reduced about 57.2%, 59%, 28.5% and 24.7% as compared to control, respectively (p=0.001). Additionally, meat spoilage indicators (pH, TBA-RS, TVBN) came in harmony with the microbiological results. As control group samples had the highest values of pH, TBA-RS, and TVBN, followed by the RNE-treated group and the SCY-treated group. On the other hand, the SCY+RNE-treated group showed the lowest pH, TBA-RS, and TVBN levels (p<0.001). These results confirm that treatment with SCY alone, RNE alone, and SCY+RNE prolonged the shelf-life of broiler chicken meat. To conclude, the addition of SCY as a probiotic additive to chicken feed in combination with meat dipping in RNE has a potential synergistic favorable effect on chicken meat quality and shelf-life. [ABSTRACT FROM AUTHOR]

Over 21 days of cold storage, the quality and microbial composition of beef steaks in response to different high-CO2 packaging conditions achieved by flushing gas mixtures or embedding gas emitters into the packages were studied. The results revealed that the high levels of CO2, achieved by either the gas flushing or the CO2 emitter pads, effectively controlled the number of aerobic counts. The headspace CO2 increased quickly in response to using the CO2 emitter pads, and the meat samples presented different pH levels and surface color (a* and b*) values compared to the samples packaged with the gas flushing technique. Excessive accumulation of gas in the packages that contained CO2 emitters resulted in package swelling and higher levels of drip loss. The longest overall quality and attractive red color of the meat samples were observed when the packages were initially flushed with the headspace gas mixture containing high levels of oxygen. Overall, using CO2 emitters for meat packaging can be suggested when a topfilm with proper permeability to O2 and CO2 gases is used to regulate the internal CO2/O2 and gas/product ratios. [ABSTRACT FROM AUTHOR]

Meat animals harbor diverse E. coli populations in their digestive tracts and can serve as sources of pathogenic E. coli. The consumption of meat and produce contaminated with virulent E. coli from animal sources is associated with human illnesses and outbreaks. Heat treatment is an antimicrobial intervention that is commonly used during meat processing to ensure effective reductions in microbial load. Extreme heat resistance (XHR) has been reported among meat-borne E. coli and is mainly attributed to an ~15–19 kb genetic element known as the transmissible locus of stress tolerance (tLST). XHR E. coli can resist treatments used during meat processing and cooking. Therefore, the detection of heat-resistant E. coli is important for devising effective control measures to prevent meat spoilage and ensure meat safety. Here, we present methods used to (1) screen for tLST genes by multiplex PCR and (2) screen and isolate XHR E. coli from meat sources. The mode of heat exposure affects the outcome of XHR testing. Hence, the protocols were optimized to achieve maximum agreement between the tLST genotype and the XHR phenotype. [ABSTRACT FROM AUTHOR]

Foodstuffs, particularly perishable ones such as meat, are frequently discarded once the best-before date has been reached, despite the possibility of their continued suitability for human consumption. The implementation of intelligent packaging has the potential to contribute to a reduction in food wastage by enabling the monitoring of meat freshness during storage time independently of the best-before date. The process of meat spoilage is associated with the formation of specific degradation products, some of which can be potentially utilized as spoilage indicators in intelligent packaging. The aim of the review is to identify degradation products whose concentration correlates with meat shelf life and to evaluate their potential use as spoilage indicators in intelligent packaging. To this end, a comprehensive literature research was conducted to identify the factors influencing meat spoilage and the eight key degradation products (carboxylic acids, biogenic amines, total volatile basic nitrogen, aldehydes, alcohols, ketones, sulfur compounds, and esters) associated with this process. These degradation products were analyzed for their correlation with meat shelf life at different temperatures, atmospheres, and meat types and for their applicability in intelligent packaging. The review provides an overview of these degradation products, comparing their potential to indicate spoilage across different meat types and storage conditions. The findings suggest that while no single degradation product universally indicates spoilage across all meat types and conditions, compounds like carboxylic acids, biogenic amines, and volatile basic nitrogen warrant further investigation. The review elucidates the intricacies inherent in identifying a singular spoilage indicator but underscores the potential of combining specific degradation products to expand the scope of applications in intelligent packaging. Further research (e.g., storage tests in which the concentrations of these substances are specifically examined or research on which indicator substance responds to these degradation products) is recommended to explore these combinations with a view to broadening their applicability. [ABSTRACT FROM AUTHOR]

To address the serious waste of meat resources and food safety problems caused by the decrease in meat freshness due to the action of microorganisms and enzymes, a low-cost, time-saving and high-efficiency freshness monitoring method is urgently needed. Fluorescence sensing could act as a "magnifier" for meat freshness monitoring due to its ability to sense characteristic signal produced by meat spoilage. Here, the magnification mechanism of meat freshness via sensing the water activity, adenosine triphosphate, hydrogen ion, total volatile basic nitrogen, hydrogen sulfide, bioamines was comprehensively analyzed. The existing "magnifier" forms including paper chips, films, labels, arrays, probes, and hydrogels as well as the application in livestock, poultry and aquatic meat freshness monitoring were reviewed. Future research directions involving innovation of principles, visualization and quantification capabilities for various meats freshness were provided. By critically evaluating the potential and limitations, efficient and reliable meat freshness monitoring strategies wish to be developed for the post-epidemic era. [ABSTRACT FROM AUTHOR]

The objective of this study is to investigate the effects of varying amounts of cinnamon extract (CE) on chitosan (CS) films in order to enhance their food packaging properties and antioxidant abilities. The findings revealed that all fillers, including citric acid, glycerol, and CE, were thoroughly mixed and uniformly dispersed within the CS-polymer substrate, resulting in a homogeneous composite film material through electrostatic interactions and hydrogen bonding. Multiple data analyses demonstrated that compared to the CS film alone, the CS film with 2.0% CE exhibited superior plasticity, light barrier properties, and antioxidant capabilities (a light transmittance of 74.7%, a DPPH scavenging rate of 47.33%, and a ferric reducing antioxidant power value of 0.465). Additionally, the content of total volatile base nitrogen (TVB-N) and the thiobarbituric acid value (TBARS) in the CS film containing 2.0% CE decreased by 30.86% and 59.44%, respectively, compared to the control CS film. These results suggest that the developed CS-CE composite films could effectively delay chicken meat spoilage and lipid oxidation, demonstrating significant potential for food-related applications. [ABSTRACT FROM AUTHOR]

There is considerable interest in the use of essential oils for food preservation, but their effect on the aroma profile of a product is poorly understood. This study investigated the effect of thyme essential oil (EO) addition at increasing concentrations (0.005, 0.01, 0.02, and 0.03% v/w) on the volatile compound composition of vacuum-packed minced turkey meat after storage for 8 days at 1–2 °C. The aroma profile of the meat was determined using the HS-SPME/GCMS (headspace solid-phase microextraction/gas chromatography–mass spectrometry) method. The results were also analysed by PCA (principal component analysis). The addition of thyme EO had a modifying effect on the aroma profile of meat-derived components, e.g., the formation of benzeneacetaldehyde, benzyl alcohol, 4,7-dimethylbenzofuran, hexathiane, hexanal, and 1-hexanol was reduced and the appearance of 9-hexadecenoic acid was observed in the stored samples. The increase in EO concentration affected the levels of its individual components in the meat headspace in different ways. In terms of fat rancidity indices, even a 0.005% addition of this essential oil significantly reduced the peroxide value. Quantitative descriptive analysis (QDA) showed that the addition of thyme EO reduced or masked the intensity of unpleasant odours associated with meat spoilage. In the aroma analysis, the turkey with 0.02% v/w EO scored highest, and pleasant citrus notes were found. [ABSTRACT FROM AUTHOR]

The starch nanoparticle, combined with bromocresol green (BCG), served as a pH-sensitive indicator to monitor meat quality throughout an 8-day refrigerated storage period. The meat samples were sealed in package which the pH-sensitive indicator attached to the interior part of packaging lid. The changes in meat quality were evaluated by total volatile base nitrogen (TVBN), pH, total viable count (TVC), sensory analysis, and color in interval of 0, 3, 5, 7, and 8-days storage at 4°C. Initial TVBN values were recorded at 19.6 mg/100 g, increased to 26.6 mg/100 g by the end of storage period. The pH value was significantly increased after 8 days storage at 4°C. The observed color variation in the indicator from yellow to blue was attributed to the concurrent increases in TVBN, TVC, and pH. The indicator color changes had significant correlation with analyzed chemical quality of stored meat. Therefore, the designed BCG pH-sensitive indicator could be effective in monitoring the meat spoilage during storage. [ABSTRACT FROM AUTHOR]

The contamination of food by spoilage microorganisms and/or pathogens is a concern in the food industry. Pseudomonas species, Gram-negative, aerobic, and psychrotrophic bacteria, can develop in food products stored at low temperatures. The species causing spoilage in raw meat include Pseudomonas fragi, Pseudomonas fluorescens, Pseudomonas putida, and Pseudomonas lundensis. Psychrotrophic pseudomonads cause bad odors, off-tastes, discoloration, and mucus production in raw meat stored under refrigeration and aerobic conditions. Some Pseudomonas species that develop in meats stored at low temperatures are strong biofilm producers. The spoilage activities of pseudomonads are linked to a cell-to-cell communication system known as quorum sensing (QS). The QS system is responsible for encoding genes related to pathogenicity by sensing population density through molecules produced under adverse conditions. Understanding the spoilage mechanisms of pseudomonads in meat is important for inhibiting their development. Research on the QS system of meat pseudomonads is limited. This review discusses the biodiversity, spoilage properties, biofilm formation abilities, and QS effects of Pseudomonas species on meat spoilage. [ABSTRACT FROM AUTHOR]

BACKGROUND: Vacuum packaging has the ability to reduce oxidative deterioration and microbial‐induced spoilage of meat. However, in an oxygen‐free environment, it can lead to the development of an unappealing purplish‐red color and a decrease in the water‐holding capacity of meat, thereby impacting the overall meat quality. Portulaca oleracea L. (POL) is a homology of medicine and food known for its exceptional antioxidant and antimicrobial properties. RESULTS: The aim of our present study was to investigate the antioxidant and antimicrobial ability of n‐butanol phase extract of POL and the effect of POL extract incorporation on the quality (water‐holding capacity, shear force, color, and texture) and physicochemical (pH, total volatile base nitrogen, and total viable counts) attributes of vacuum‐packed seasoned steaks at 4 °C over a 15‐day period. Results showed that the POL extract had excellent antioxidant and antimicrobial capacity. Furthermore, the addition of POL extract significantly inhibited protein oxidation and microbial growth of steaks (P < 0.05), and improved the water‐holding capacity, color properties, and tenderness (P < 0.05). Moreover, there were no significant differences (P > 0.05) in the color, water‐holding capacity, or tenderness between the 0.5 and 1 g kg−1 POL extract treatment groups compared to the sodium nitrite control group. CONCLUSION: These results indicate that POL extract had the potential to replace sodium nitrite due to its ability to hinder protein oxidation and microbial growth of vacuum‐packed seasoned steaks, while enhancing the color, water‐holding capacity, and tenderness of seasoned steaks. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Due to the easy spoilage of meat products and the improper preservation and transportation technology, the loss rate of meat is relatively high. Most of the fresh‐keeping films are made by adding natural antioxidants and various film‐forming methods. This study expounds the latest progress in the application of antibacterial and antioxidant packaging materials in meat products. With the addition of antibacterial and antioxidant active substances to the packaging, challenges regarding the stability, safety, compatibility and regulations of active substances emerge. This research status in the direction of prospects and challenges about antibacterial and antioxidant packaging materials for meat. [ABSTRACT FROM AUTHOR]

This study aimed to fabricate and characterize a novel colorimetric indicator designed to detect ammonia (NH3) and monitor meat freshness. The sensing platform was constructed using electrospun nanofibers made from polylactic acid (PLA), which were then impregnated with anthocyanins as a natural pH-sensitive dye, extracted from red cabbage. This research involved investigating the relationship between the various concentrations of anthocyanins and the colorimetric platform's efficiency when exposed to ammonia vapor. Scanning electron microscope (SEM) results were used to examine the morphology and structure of the nanofiber mats before and after the dip-coating process. The study also delved into the selectivity of the indicator when exposed to various volatile organic compounds (VOCs) and their stability under extreme humidity levels. Furthermore, the platform's sensitivity was evaluated as it encountered ammonia (NH3) in concentrations ranging from 1 to 100 ppm, with varying dye concentrations. The developed indicator demonstrated an exceptional detection limit of 1 ppm of MH3 within just 30 min, making it highly sensitive to subtle changes in gas concentration. The indicator proved effective in assessing meat freshness by detecting spoilage levels in beef over time. It reliably identified spoilage after 10 h and 7 days, corresponding to bacterial growth thresholds (107 CFU/mL), both at room temperature and in refrigerated environments, respectively. With its simple visual detection mechanism, the platform offered a straightforward and user-friendly solution for consumers and industry professionals alike to monitor packaged beef freshness, enhancing food safety and quality assurance. [ABSTRACT FROM AUTHOR]

Sausage is susceptible to oxidative changes in lipids and microbial spoilage due to the presence of water, fat, protein, and vitamins. Bee pollen (BP) as a source of potential antioxidants and antibacterial compounds can effectively prevent lipid peroxidation and microbial spoilage in meat products. The aim of the present study was to investigate the antibacterial and antioxidant activities of BP and the effects of nano/microparticles of bee pollen extract (n/m BP) at a concentration of 125 and 250 mg/100 g meat on the oxidative stability and microbial growth of high‐fat sausage during 30 days of storage at 4°C. The formation of BP particles in the nano/micro range was confirmed by scanning electron microscopy. High concentrations of total phenolic compounds (28.26 ± 0.10 mg GAE/g BP) with antioxidant activity (EC50 = 5.4 ± 0.07 mg/mL) were detected in BP. Based on the microdilution assay, the minimum inhibitory concentration of n/m BP for all test bacteria was 1000 (μg/mL) and the minimum bactericidal concentration of n/m BP was 2000 (μg/mL) for Staphylococcus aureus and Bacillus cereus and 4000 (μg/mL) for Escherichia coli and Pseudomonas aeruginosa. The n/m BP treatment (250 mg/100 g meat) showed a higher pH value (p <.05) and lower TBARS values (p <.05) than the ascorbic acid treatment (100 mg/100 g meat) and the control during the storage period. The microbial analysis showed that the addition of n/m BP led to a significant decrease (p <.05) in the total bacterial count, coliforms, S. aureus, and fungal population compared to the other samples. The results show that the addition of n/m BP (125 mg/100 g) can improve the texture, taste, and overall acceptability of the sausage compared to the control sample. In conclusion, this study suggests that BP can replace synthetic antioxidants in high‐fat sausages at the nano/microparticle level. [ABSTRACT FROM AUTHOR]

There is limited understanding of the relationship between the growth of spoilage microflora and fresh meat color. Therefore, the objective of this study was to investigate the impact of the growth of common spoilage bacteria on the color stability of color-stable (longissimus lumborum; LL) and color-labile (psoas major; PM) beef muscles. Beef striploins (LL) and tenderloins (PM) (USDA Choice, n = 8) were wet aged (14 d), after which they were decontami- nated and fabricated into 1.27-cm thick steaks. Steaks were randomly assigned as decontaminated (DCON) or inoculated (INOC). The surface of INOC steaks was inoculated (ca. 4 log CFU/cm 2 ) with a mixture of spoilage bacteria, while an equivalent volume of phosphate-buffered saline was applied to the surface of DCON steaks. Steaks were aerobically retail displayed for up to 9 d. Each day, objective and subjective color evaluation and microbiological analyses were conducted. Aerobic plate counts on INOC steaks were 8.9 (LL) and 9.3 (PM) log CFU/cm 2 at the end of retail display. Corresponding counts on DCON steaks were < 2.7 (LL) and < 3.4 (PM) log CFU/cm2. For LL steaks, there was a treatment × display day interaction (P < 0.05) for lightness (L* ), redness (a*), yellowness (b*), lean color scores, surface discoloration, and bac- terial levels. On days 6 – 8, redness was lower (P < 0.05) for INOC compared to DCON LL steaks, while lean color scores and surface discoloration were lower (P < 0.05) for DCON compared to INOC LL steaks. For PM, there was a treatment × display day interaction (P < 0.05) for a* values, surface discoloration, and bacterial levels. Surface discoloration was greater (P < 0.05) for INOC steaks compared with DCON steaks on days 4 and 5. The results indicate a connection between surface discoloration and microbial growth on beef LL and PM steaks, and differences in bacterial growth kinetics could explain some of the differential color stabilities between these muscles.

The impressive photoluminescence properties of all inorganic cesium lead halide perovskite quantum dots (PeQDs) make them highly intriguing for fluorescence chemosensor applications. Herein, a ratiometric dual emitting perovskite-based sensor was designed by synthesizing fluorescent CsPbBr3 PeQDs in situ within a matrix of Eu-BDC (Eu(III) benzene-1,4-dicarboxylate). The results presented here establish the suggested sensor's quick and selective turn-on PL response to volatile primary aliphatic amine derivatives. In the presence of amines, the designed CsPbBr3/Eu-BDC sensor exhibits an enhancement of the PL signal of CsPbBr3 at 518 nm and the Eu-BDC signal at 615 nm served as a standard for constructing the ratiometric sensing system. Thereby, a visual color change from red to green was observed with the incremental addition of methylamine to the probe. A low detection limit of 0.083 ppm was determined for methylamine. In both the solution and vapor phases, this ratiometric sensor responds to a variety of primary aliphatic amines with very quick and strong fluorescence. Moreover, the sensor was effectively used for monitoring meat spoilage owing to the emission of biogenic amine vapor from meat products. [ABSTRACT FROM AUTHOR]

This study was conducted to examine the microbiological quality indicators (total bacterial count and coliform count) and physicochemical quality indicators (pH, redness, volatile basic nitrogen [VBN] content) of meat according to various storage temperatures (-20~15°C) and packaging methods (wrap, vacuum). Based on these results, we proposed a safe consumption period. Redness, pH, and VBN content were not considered appropriate for setting the expiration date, as the redness and pH of the meat after spoilage were better than the standard values for both vacuum and wrap packaging (p<0.05). Additionally, the VBN content at 2 and 4°C increased slightly (fresh level) until the initial time of spoilage (1.0×106 colony-forming unit [CFU]/cm²) and then increased rapidly thereafter. Therefore, the results were not consistent with microbial spoilage. When the decay point was evaluated based on the presence of microorganisms, vacuum packaging extended the storage period approximately 2.5-fold when compared with wrap packaging, and the meat could be stored at 2 or 4°C for 40 or 23 days, respectively. Therefore, to evaluate meat quality, microbial indicators should be considered first. The microbiological standards proposed in this study can be used for safety management during the distribution of meat. However, to ensure meat safety, additional investigations of appropriate indicators of freshness must be conducted. [ABSTRACT FROM AUTHOR]

A novel chitosan-whey protein composite film containing persimmon leaf extract (PLE) was prepared, and its application for the preservation of chicken breast meat was investigated. The results showed that, all fillers, including whey protein, PLE, and glycerol were well mixed and homogeneously dispersed in the chitosan-polymer substrate, forming a uniform composite film material. The intermolecular interactions between the fillers involved hydrogen bonding and electrostatic interactions. Notably, the incorporation of PLE significantly improved the mechanical properties, water and light barrier properties, and antioxidant activity of chitosan-whey protein based film. Among them, the chitosan-whey protein composite film incorporated with 0.2% (w/v) PLE (CWP-4) had a lower solubility, water content, water vapor permeability, and higher mechanical properties, light barrier properties, and antioxidant activity. Moreover, the actual application of composite films on chicken breast meat preservation indicated that this novel composite film can effectively delay chicken breast meat spoilage and the lipid oxidation process, and thus, prolong the shelf life of chicken breast meat. [ABSTRACT FROM AUTHOR]

Lithodes santolla (SKC) and Paralomis granulosa (FSKC) are economically important resources exploited in southern South America. The effect of refrigerated storage (4 °C on flake ice) on physico-chemical (pH, thiobarbituric reactive substances (TBARs), total volatile basic nitrogen (TVB-N), water holding capacity (WHC), and water content (WC)), microbiological (total viable mesophilic bacteria (TVMC), psychrotrophic bacteria (TVPC), Staphylococcus spp, coliforms, enterobacteria, molds and yeasts) and sensory (odor, appearance, texture, juiciness, and taste) parameters was analyzed in the cooked SKC and FSKC merus. For each species, cooked merus from 36 animals were randomly distributed into 6 groups, corresponding to 0, 2, 5, 8, 11, and 14 days of storage. On each day, samples were taken for physico-chemical (n = 6), microbiological (n = 3), and sensory (n = 15) analyses. The pH values increased over time (P 0.05) in all cases. The presence of TVCM, TVCP, and Staphylococcus spp. in both species was observed from day 0. Furthermore, pathogenic microorganisms (S. aureus, coliforms, and enterobacteria) were not detected, and only the TVCP in SFKC reached the suggested microbial limit after 11 days. All sensory scores significantly decreased (P

Over 21 days of cold storage, the quality and microbial composition of beef steaks in response to different high-CO2 packaging conditions achieved by flushing gas mixtures or embedding gas emitters into the packages were studied. The results revealed that the high levels of CO2, achieved by either the gas flushing or the CO2 emitter pads, effectively controlled the number of aerobic counts. The headspace CO2 increased quickly in response to using the CO2 emitter pads, and the meat samples presented different pH levels and surface color (a* and b*) values compared to the samples packaged with the gas flushing technique. Excessive accumulation of gas in the packages that contained CO2 emitters resulted in package swelling and higher levels of drip loss. The longest overall quality and attractive red color of the meat samples were observed when the packages were initially flushed with the headspace gas mixture containing high levels of oxygen. Overall, using CO2 emitters for meat packaging can be suggested when a topfilm with proper permeability to O2 and CO2 gases is used to regulate the internal CO2/O2 and gas/product ratios.

Food additives are employed in the food industry to enhance the color, smell, and taste of foods, increase nutritional value, boost processing efficiency, and extend shelf life. Consumers are beginning to prioritize food ingredients that they perceive as supporting a healthy lifestyle, emphasizing ingredients they deem acceptable as alternative or "clean-label" ingredients. Ready-to-eat (RTE) meat products can be contaminated with pathogens and spoilage microorganisms after the cooking step, contributing to food spoilage losses and increasing the risk to consumers for foodborne illnesses. More recently, consumers have advocated for no artificial additives or preservatives, which has led to a search for antimicrobials that meet these demands but do not lessen the safety or quality of RTE meats. Lactates and diacetates are used almost universally to extend the shelf life of RTE meats by reducing spoilage organisms and preventing the outgrowth of the foodborne pathogen Listeria monocytogenes. These antimicrobials applied to RTE meats tend to be broad-spectrum in their activities, thus affecting overall microbial ecology. It is to the food processing industry's advantage to target spoilage organisms and pathogens specifically. [ABSTRACT FROM AUTHOR]

This study was aimed to evaluate the effect of elastin hydrolysates on the microbial content and sensory evaluation of ground beef refrigerated at 2°C for 12 days. The study included 10 treatments: T1 without addition, T2 addition (1000ppm/kg meat) and T3 addition (500ppm/kg meat) of elastin hydrolysates produced by the elastase enzyme (E.H.E).T4 addition (1000ppm/kg meat) and T5 addition (500ppm/kg meat) of Elastin hydrolysates produced by the collagenase enzyme (E.H.C), T6 addition (1000ppm/kg meat) and T7 addition (500ppm/kg meat)of elastin hydrolysates produced by the trypsin enzyme (E.H.T), T8 addition and (1000ppm/kg meat) T9 addition (500ppm/kg meat) of elastin hydrolysate produced by the pepsin enzyme(E.H.P) and T10 added to the antioxidant BHA (0.01) Per kg of meat. The treatments were stored cold for periods of 1, 3, 6, 9 and 12 days, and some laboratory tests were conducted on them that showed the effect of elastin hydrolysates when their effectiveness was tested against Escherichia coli Staphylococcus aureus bacteria. When hydrolysates were added to cold-stored minced beef, the lowest number of bacteria was recorded, as they decreased the logarithm. Total Plate Count TPC37, total psychrophilic count TPC4, and E.coli bacteria. Addition treatments also recorded significant increase in degrees of tenderness, flavor, juiciness, and general acceptability. [ABSTRACT FROM AUTHOR]

This study proposes a comprehensive investigation into identifying the spoilage threshold of refrigerated meat, focusing on skinless boneless chicken breast, packaged in two distinct methods: polyethylene bags with clips (Cryovac system) and trays wrapped in stretch film (Skin type). The analyses were initiated starting from the 7th day of storage, following the manufacturer's recommendations, and included parameters such as pH, easily hydrolyzable nitrogen, hydrogen sulfide, and formic aldehyde. Every day, we rigorously followed a protocol to examine five product units for each packaging method. The results indicate that, for 7 days, the freshness of the meat was maintained under both packaging conditions; however, subsequently, it was compromised. Nevertheless, it is noted that the chicken breast packaged in polyethylene bags with clips exhibited significantly longer freshness retention compared to the chicken breast packaged in trays with stretch film. These findings make significant contributions to understanding the process of refrigerated meat spoilage and can guide the development of improved packaging and storage strategies in the food industry. [ABSTRACT FROM AUTHOR]

Chicken meat is well-thought-out an essential vehicle of foodborne diseases. Consequently, food investigators all over the world have been challenged for seeking safe methods for elimination of food-borne illness from food products of animal origin. Therefore, this study had been carried out to provide an overview about using craneberry as natural preservative for controlling of total aerobic bacterial count and L. monocytogenes in marinated Shish Tawook under chilling storage. Cranberry powder at 5% concentration enhances the flavor, color and tenderness of Shish Tawook samples in compared to control. The results confirmed that adding 5% concentration of cranberry solution significantly (P<0.05) reduce the total aerobic bacterial counts in Shish Tawook samples in compared to adding of cranberry powder or 2.5% of cranberry solution. adding 5% concentration of cranberry solution significantly (P<0.05) reduce the L. monocytogenes counts in Shish Tawook samples in compared to adding of cranberry powder or 2.5% of cranberry solution. The results of the current study concluded adding cranberry powder or 2.5% and 5% cranberry concentrations to Shish Tawook had no adverse effect on the sensory parameters but rather improved those sensory parameters, which led to consumer prefer it. The powder has an inhibitory effect on total aerobic bacterial count to a large extent, protecting the consumer from meat spoilage, while it had a lethal effect on L. monocytogenes, which confirms the safety of the product for human consumption. [ABSTRACT FROM AUTHOR]

In the food industry, quality and safety issues are associated with consumers' health condition. There is a growing interest in applying various noninvasive sensorial techniques to obtain quickly quality attributes. One of them, hyperspectral/multispectral imaging technique has been extensively used for inspection of various food products. In this paper, a stacking-based ensemble prediction system has been developed for the prediction of total viable counts of microorganisms in beef fillet samples, an essential cause to meat spoilage, utilizing multispectral imaging information. As the selection of important wavelengths from the multispectral imaging system is considered as an essential stage to the prediction scheme, a features fusion approach has been also explored, by combining wavelengths extracted from various feature selection techniques. Ensemble sub-components include two advanced clustering-based neuro-fuzzy network prediction models, one utilizing information from average reflectance values, while the other one from the standard deviation of the pixels' intensity per wavelength. The performances of neurofuzzy models were compared against established regression algorithms such as multilayer perceptron, support vector machines and partial least squares. Obtained results confirmed the validity of the proposed hypothesis to utilize a combination of feature selection methods with neurofuzzy models in order to assess the microbiological quality of meat products. [ABSTRACT FROM AUTHOR]

Foodstuffs, particularly perishable ones such as meat, are frequently discarded once the best-before date has been reached, despite the possibility of their continued suitability for human consumption. The implementation of intelligent packaging has the potential to contribute to a reduction in food wastage by enabling the monitoring of meat freshness during storage time independently of the best-before date. The process of meat spoilage is associated with the formation of specific degradation products, some of which can be potentially utilized as spoilage indicators in intelligent packaging. The aim of the review is to identify degradation products whose concentration correlates with meat shelf life and to evaluate their potential use as spoilage indicators in intelligent packaging. To this end, a comprehensive literature research was conducted to identify the factors influencing meat spoilage and the eight key degradation products (carboxylic acids, biogenic amines, total volatile basic nitrogen, aldehydes, alcohols, ketones, sulfur compounds, and esters) associated with this process. These degradation products were analyzed for their correlation with meat shelf life at different temperatures, atmospheres, and meat types and for their applicability in intelligent packaging. The review provides an overview of these degradation products, comparing their potential to indicate spoilage across different meat types and storage conditions. The findings suggest that while no single degradation product universally indicates spoilage across all meat types and conditions, compounds like carboxylic acids, biogenic amines, and volatile basic nitrogen warrant further investigation. The review elucidates the intricacies inherent in identifying a singular spoilage indicator but underscores the potential of combining specific degradation products to expand the scope of applications in intelligent packaging. Further research (e.g., storage tests in which the concentrations of these substances are specifically examined or research on which indicator substance responds to these degradation products) is recommended to explore these combinations with a view to broadening their applicability.

This study aimed to fabricate and characterize a novel colorimetric indicator designed to detect ammonia (NH3) and monitor meat freshness. The sensing platform was constructed using electrospun nanofibers made from polylactic acid (PLA), which were then impregnated with anthocyanins as a natural pH-sensitive dye, extracted from red cabbage. This research involved investigating the relationship between the various concentrations of anthocyanins and the colorimetric platform’s efficiency when exposed to ammonia vapor. Scanning electron microscope (SEM) results were used to examine the morphology and structure of the nanofiber mats before and after the dip-coating process. The study also delved into the selectivity of the indicator when exposed to various volatile organic compounds (VOCs) and their stability under extreme humidity levels. Furthermore, the platform’s sensitivity was evaluated as it encountered ammonia (NH3) in concentrations ranging from 1 to 100 ppm, with varying dye concentrations. The developed indicator demonstrated an exceptional detection limit of 1 ppm of MH3 within just 30 min, making it highly sensitive to subtle changes in gas concentration. The indicator proved effective in assessing meat freshness by detecting spoilage levels in beef over time. It reliably identified spoilage after 10 h and 7 days, corresponding to bacterial growth thresholds (107 CFU/mL), both at room temperature and in refrigerated environments, respectively. With its simple visual detection mechanism, the platform offered a straightforward and user-friendly solution for consumers and industry professionals alike to monitor packaged beef freshness, enhancing food safety and quality assurance.

Growth of meat microbiota usually results in spoilage of meat that can be perceived by consumers due to sensory changes. However, a high bacterial load does not necessarily result in sensory deviation of meat; nevertheless, this meat is considered unfit for human consumption. Therefore, the aims of this study were to investigate changes in the microbiota from fresh to spoiled meat and whether the proportions of certain bacteria can probably be used to indicate the hygiene status of meat. For this purpose, 12 fresh pork samples were divided into two groups, and simultaneously aerobically stored at 4°C and 22°C. At each time-temperature point (fresh meat, days 6, 13, and 20 at 4°C, and days 1, 2, 3, and 6 at 22°C), 12 meat subsamples were investigated. Sequences obtained from next-generation sequencing (NGS) were further analyzed down to species level. Plate counting of six bacterial groups and NGS results showed that Pseudomonas spp. and lactic acid bacteria (LAB) were found in a high proportion in all stored meat samples and can therefore be considered as important “spoilage indicator bacteria”. On the contrary, sequences belonging to Staphylococcus epidermidis were found in a relatively high proportion in almost all fresh meat samples but were less common in stored meat. In this context, they can be considered as “hygiene indicator bacteria” of meat. Based on these findings, the proportion of the “hygiene indicator bacteria” in relation to the “spoilage indicator bacteria” was calculated to determine a “hygiene index” of meat. This index has a moderate to strong correlation to bacterial loads obtained from culture (p

Many people around the world are concerned about meat safety and quality, which has resulted in the ongoing advancement of packaged food technology. Since the emergence of graphene in 2004, the number of studies on layered two-dimensional materials (2DMs) for applications ranging from food packaging to meat quality monitoring has been expanding quickly. Recently, scientists have been working hard to develop a novel class of 2DMs that keep the good things about graphene but don't have zero bandgaps at room temperature. Much work has been done on layered transition metal dichalcogenides (TMDCs) like different metal sulfides and selenides for meat spoilage gas sensors. This review looks at (i) the main indicators of meat spoilage and (ii) the detection methods that can be used to find out if meat has been spoiled, such as chemiresistive, electrochemical, and optical methods. (iii) the role of 2DMs in meat spoilage detection and (iv) the emergence of advanced methods for selective classification of target analytes in meat/food spoilage detection in recent years. Thus, this review demonstrates the potential scope of 2DMs for developing intelligent sensor systems for food and meat spoilage detection with high viability, simplicity, cost-effectiveness, and other multipurpose tools. [ABSTRACT FROM AUTHOR]

Background: The use of omics data for monitoring the microbial flow of fresh meat products along a production line and the development of spoilage prediction tools from these data is a promising but challenging task. In this context, we produced a large multivariate dataset (over 600 samples) obtained on the production lines of two similar types of fresh meat products (poultry and raw pork sausages). We describe a full analysis of this dataset in order to decipher how the spoilage microbial ecology of these two similar products may be shaped differently depending on production parameter characteristics. Methods: Our strategy involved a holistic approach to integrate unsupervised and supervised statistical methods on multivariate data (OTU-based microbial diversity; metabolomic data of volatile organic compounds; sensory measurements; growth parameters), and a specific selection of potential uncontrolled (initial microbiota composition) or controlled (packaging type; lactate concentration) drivers. Results: Our results demonstrate that the initial microbiota, which is shown to be very different between poultry and pork sausages, has a major impact on the spoilage scenarios and on the effect that a downstream parameter such as packaging type has on the overall evolution of the microbial community. Depending on the process, we also show that specific actions on the pork meat (such as deboning and defatting) elicit specific food spoilers such as Dellaglioa algida, which becomes dominant during storage. Finally, ecological network reconstruction allowed us to map six different metabolic pathways involved in the production of volatile organic compounds involved in spoilage. We were able connect them to the different bacterial actors and to the influence of packaging type in an overall view. For instance, our results demonstrate a new role of Vibrionaceae in isopropanol production, and of Latilactobacillus fuchuensis and Lactococcus piscium in methanethiol/disylphide production. We also highlight a possible commensal behavior between Leuconostoc carnosum and Latilactobacillus curvatus around 2,3-butanediol metabolism. Conclusion: We conclude that our holistic approach combined with largescale multi-omic data was a powerful strategy to prioritize the role of production parameters, already known in the literature, that shape the evolution and/or the implementation of different meat spoilage scenarios. [ABSTRACT FROM AUTHOR]

Canned meats are a popular food source that provides protein and the advantage of extended shelf life. However, these products are vulnerable to chemical and microbiological spoilage that can cause changes in their texture, flavor, and odor. Therefore, 60 random samples of locally manufactured canned food were collected from different supermarkets at Alexandria governorate, which divided into three groups 20 samples of canned beef, 20 samples of canned chicken and 20 samples of canned fish for physical and microbiological examination. The obtained results revealed that the mean values of free fatty acid, total volatile nitrogen and Thiobarbituric acid of canned beef, chicken and fish were 1.17±0.08, 1.07±0.08 & 1.27±0.01; 0.12±0.05, 0.13±0.05 & 0.12±0.04 and 13.4±0.89, 12.75±0.44 & 14.52±0.73, respectively, while the mean of Trimethylamine in canned fish was 0.64±0.04 mg/100g. Regarding to microbiological quality, the mean values of aerobic bacterial count were 1.85×104±0.49×104, 1.1×104± 0.47×104, and 7.84×10³±2.13×10³ Cfu/g in examined canned beef, chicken and fish products; the mean values of anaerobic bacterial count in the same products were 1.02×104±1.23×104, 0.52×104±0.70×104, and 6.0×10³±9.01×10³ Cfu/g, respectively. All chemical and microbiological parameter compared with Egyptian and international standards. Bacillus cereuses were detected in 25, 20 and 15% of examined canned beef, chicken, and fish products, on the other hand, Clostridium perfringens couldn’t be detected in any examined canned meat products. Contaminated canned meat products highlighted the need to implement food safety systems such as HACCP during manufacturing of meat meals. [ABSTRACT FROM AUTHOR]

Psychrotrophic bacteria are one of the significant microbes in chilled meat,pseudomonasis the most predominant member of this group. Pseudomonas could survive in various ecological niches. In the current study, we detect the prevalence of Pseudomonas aeruginosa in meat at Mosul city retailsandtheir antibiotics resistance profile. One hundred fifty samples from beef, mutton and chicken meat were collected aseptically and cultivated. P. aeruginosa isolates were phenotypically and genetically recognized, and their antimicrobial activity was carried out for cultured isolates. Our findings revealed that 21 (14%) of meat samples were P. aeruginosa positive with a high significant recovery rate in chicken meat 11 (22%) and beef 7 (14%) compared to mutton 3 (6%). The antimicrobial resistance level of P. aeruginosa were 100% for amoxicillin, and 66% for aztreonam. The susceptibilities were 95% for tobramycin, 90% for levofloxacin, 90% for ciprofloxacin, 90% for gentamicin, 76% for piperacillin, and 57% for meropenem. In conclusion, P. aeruginosa is likely to be more common in meat, especially in chicken. Therefore, good hygienic practices should be applied to handle and preserve meat under suitable conditions to extend its shelf life, ensure meat safety, and conserve consumer health.

Timely and remote biomarker detection is highly desired in personalized medicine and health protection but presents great challenges in the devices reported so far. Here, we present a cost-effective, flexible and self-powered sensing device for H2S biomarker analysis in various application scenarios based on the structure of galvanic cells. The sensing mechanism is attributed to the change in electrode potential resulting from the chemical adsorption of gas molecules on the electrode surfaces. Intrinsically stretchable organohydrogels are used as solid-state electrolytes to enable stable and long-term operation of devices under stretching deformation or in various environments. The resulting open-circuit sensing device exhibits high sensitivity, low detection limit, and excellent selectivity for H2S. Its application in the non-invasive halitosis diagnosis and identification of meat spoilage is demonstrated, emerging great commercial value in portable medical electronics and food security. A wireless sensory system has also been developed for remote H2S monitoring with the participation of Bluetooth and cloud technologies. This work breaks through the shortcomings in the traditional chemiresistive sensors, offering a direction and theoretical foundation for designing wearable sensors catering to other stimulus detection requirements. Biomarker detection, including for H2S, is desirable but challenging to achieve. Here, the authors report the development of a device for H2S sensing across a range of applications. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Biogenic amines (BAs) were presented as significant markers for the evaluation of the spoilage of meat and meat products. In this work, a colorimetric sensor array was developed for the discrimination and detection of spermine (SP), spermidine (SD), histamine (HS), and tryptamine (TP) as important BAs in food assessment. For this aim, two important spherical plasmonic nanoparticles, namely gold nanoparticles (AuNPs) and silver nanoparticles (AgNPs), were utilized as the sensing elements of the probes. The cross-reactive interaction of the target biogenic amines and the plasmonic nanoparticles caused the aggregation-induced UV–Vis spectra changes, which were accompanied by visual color variation in the solution. The collected responses were analyzed by principal component analysis-linear discrimination analysis (PCA-LDA) to classify the four BAs. This colorimetric sensor array can also discriminate between the individual BAs and their mixture accurately. Partial least squares regression (PLS-R) was also utilized for quantitative analysis of the BAs. The wide linear concentration ranges of 0.1–10.0 µM for the four BAs and desirable figures of merits (FOMs) showed the potential of the developed sensor for quantitative detection of the BAs. Finally, the practical ability of the developed probe was studied by the determination of the BAs in the meat samples, which successfully proved the potential of the colorimetric sensor array in a food sample. [ABSTRACT FROM AUTHOR]

Background: Sudden and unexpected spoilage of moose (Alces alces) carcasses has incidentally been reported in northern Norway. Hunters describe a strong foul odour and greenish discolouration of moose carcasses, hence the nickname "green moose". Finnmark Estate has registered all reported cases of "green moose" in Finnmark county in the period 2008–2021. In 2013, a questionnaire was introduced to gather more detailed information. Bacteriological and histological examinations were performed on submitted samples of spoiled moose meat. The aim of the present report is to summarize the data gathered about the "green moose" cases, and to discuss possible causes. Results: Ninety-three valid cases of "green moose" meat spoilage were registered in Finnmark county, giving this form of meat spoilage a prevalence of 0.85% of hunted moose. The carcass weights of spoiled carcasses were within normal weights for moose carcasses in Finnmark. Adult bulls were significantly more, and calves were less frequently affected by meat spoilage. No distinct geographical pattern or "hotspots" could be identified, but multiple cases in the same hunting area same year were reported. The meat spoilage was detected within 5 h after shooting in five cases, and 53% of cases were detected within 2 days after shooting. The meat spoilage was primarily found in deep muscle groups. Bacteriological analyses of 13 samples of spoiled meat were not conclusive. A mixture of aerobic bacteria was detected in 12 samples, and swarming clostridia in 10 samples. Histological examination of seven samples showed abundance of bacteria in fasciae and connective tissue surrounding blood vessels. Injury shootings were not more frequent in "green moose" cases than in moose hunting in general. Other possibly predisposing events to meat spoilage were evisceration later than 60 min after shooting, delayed skinning and contamination by ruminal content. Whether these events occurred more often in "green moose" than normal moose was difficult to determine, due to lack of reference data. Conclusions: Based on the bacteriological results and the characteristics of the meat spoilage we suggest that clostridia are a main factor involved. How and why clostridia are spread to the muscles and causing the often rapid meat spoilage, is unexplained. [ABSTRACT FROM AUTHOR]

One of the main sources of bacteria that cause spoilage is microorganisms harbored on surfaces and objects in the production environment of food enterprises. This paper presents the results of the taxonomic composition of the microbiota of objects in the production environment of pork processing enterprises, with the identification of key groups of microorganisms. The microbiota in the facilities of the production environment of the meat processing enterprise was mainly represented by 12 phyla. Among these, Proteobacteria, Bacteroidota, Actinobacteria, and Firmicutes were predominant. The results of 16S rRNA amplicon sequencing were analyzed for the presence of pathogenic bacteria in the studied samples. Potentially pathogenic Shigella bacteria were found in two samples. In addition to pathogenic bacteria, bacteria detected in the samples cause spoilage of meat and meat products; these were the genera Brochothrix and Pseudomonas. Pathogenic microorganisms were studied by the molecular method with accumulation. Representatives of pathogenic microorganisms were present on the objects in the production environment. Listeria monocytogenes was found in three samples, Salmonella spp. in two samples, and Campylobacter spp. in one of the samples studied. [ABSTRACT FROM AUTHOR]

During meat and meat product spoilage metabolites are formed which can be detected by indicator systems to evaluate products' deterioration, suitable to provide the consumer information about the freshness of a meat or meat product. Due to strong correlation between microbial count and biogenic amine concentration, biogenic amines were identified as suitable target metabolites for meat and meat product freshness determination in intelligent packaging concepts. The objective of this review is to provide an overview of different indication systems to detect biogenic amine formation during spoilage of meat and meat products. Different classes of bioreceptors, chromophores and fluorophores are outlined and discussed regarding their feasibility as indicator substances with a potential use for intelligent packaging concepts. Overall, this review points out that there is great potential for some of the discussed indication systems and their combination to be used as spoilage indicators for meat and meat products, though further research is necessary to overcome commercial application limitations, including precision, reliability, and low-cost producibility of the indicators. [ABSTRACT FROM AUTHOR]

Copyright of Postępy Nauki i Technologii Przemysłu Rolno-Spożywczego is the property of Institute of Agricultural & Food Biotechnology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Meat spoilage is of great concern along the food chain, in respect to both consumers health and food waste, and also from an economic point of view. Spoilage mainly occurs due to the growth of microorganisms, from which the necessity of developing new packaging materials with antimicrobial properties have gained more and more interest. Active packaging materials can incorporate different ingredients that could interact with the food products and with the packaging environment in an active way. It presents great properties in respect to shelf-life prolongation, due to the variety of active substances that can be added (essential oils, natural antimicrobials, bacteriocins, etc.). The aim of the present study was to determine the effect that an active packaging material have on the properties and quality of fresh minced chicken meat. In this respect, a film based on PLA/PHBV and a nanoemulsion containing nisin and dill essential oil was applied on the studied meat, and its quality indicators (physical-chemical and microbiological parameters) were monitored during 7 days of storage at 4±1°C. The results showed that the packaging film maintained the chicken meat properties during the monitored storage period. [ABSTRACT FROM AUTHOR]

Meat is a rich source of protein for humans. Pseudomonas is one of the meat spoilage microorganisms, as it is highly pathogenic and affects the health of consumers and meat handlers. The current study detected the presence of some virulence genes in Pseudomonas aeruginosa strains isolated from meat in Mosul city, including ToxA, ExoS, OprL, and PlcH virulence genes in 21 isolates of P. aeruginosa using PCR. Results revealed the presence of ToxA, OprL, and PlcH genes at 57.14%, 38.09%, and 71.42%, respectively, while all the isolates of P. aeruginosa were negative for the presence of the ExoS gene. The prevalence of ToxA and PLcH genes was higher in beef meat compared to mutton and chicken meat, while the OprL gene was not detected in mutton. These results indicated that some strains of P. aeruginosa are pathogenic to meat handlers and consumers; following food safety practices must be applied in the meat production chain to prevent meat contamination with pathogenic bacteria.

Pseudomonas has been recognized as a unique meat spoiling organism. The proliferation of these spoilage organisms might influence the organoleptic meat quality. Therefore, the current investigation is being carried out to detect pseudomonas associated with meat displayed in Mosul city retails. A total of 150 meat samples of beef, mutton and chicken meat (50 of each) were collected. Molecular identification of pseudomonas aeruginosa in meat is performed by targeting the16S rRNA gene and rpoB gene. Fifty-three isolates of pseudomonas species were obtained from all types of meat (35.33%), including 23 (46 %) for beef meat,11 (22%) for mutton and 19 (38%) for chicken meat. Enumeration of pseudomonas species in beef and mutton were 1.47*104, 1.92*104 CFU/g, respectively, while counts were 21.3*104 CFU/g in chicken meat. Polymerase chain reaction results revealed the presence of 16SrRNA gene in all tested isolates 53/53 (100%). pseudomonas aeruginosawas isolated at (39.62%) from meat samples according to the detection of the rpoB gene.In conclusion, the prevalence of pseudomonas in meat at Mosul city retails negatively impacted meat quality and consumer confidence. Also, the PCR approach aids the rapid detection of pseudomonas as spoilage organisms in meat to reduce financial loss.Therefore, hygienic measurements should be applied to reduce meat spoilage and conserve consumer health during meat production and preservation.

A new pH-sensitive film was developed using Artemisia sphaerocephala Krasch. gum (ASKG), soybean protein isolate (SPI), and natural anthocyanin extracted from Lycium ruthenicum Murr. The film was prepared by adsorbing anthocyanins dissolved in an acidified alcohol solution on a solid matrix. ASKG and SPI were used as the solid matrix for the immobilization of the Lycium ruthenicum Murr. anthocyanin extract, which was absorbed into the film as a natural dye using the facile-dip method. Regarding the mechanical properties of the pH-sensitive film, the tensile strength (TS) values increased approximately 2–5-fold, but the elongation at break (EB) values decreased significantly by about 60% to 95%. With the increase in anthocyanin concentration, the oxygen permeability (OP) values first decreased by about 85%, and then increased by about 364%. The water vapor permeability (WVP) values increased by about 63%, and then decreased by about 20%. Colorimetric analysis of the films revealed variations in color at different pH values (pH 2.0–10.0). Fourier-transform infrared (FT-IR) spectra and XRD patterns indicated compatibility among ASKG, SPI, and anthocyanin extracts. In addition, an application test was conducted to establish a correlation between film color change and carp meat spoilage. At storage temperatures of 25 °C and 4 °C, when the meat was totally spoiled, the TVB-N values reached 99.80 ± 2.53 mg/100 g and 58.75 ± 1.49 mg/100 g, and the film's color changed from red to light brown and from red to yellowish green, respectively. Therefore, this pH-sensitive film could be used as an indicator to monitor the freshness of meat during storage. [ABSTRACT FROM AUTHOR]

With the fast-global development of packaging techniques, the potential antimicrobial effect of CO2, as a safe, cheap and readily available gas, makes it the integral component for packaging of meat products. The associated spoilage and/or pathogenic bacteria on raw meat may respond in different ways to elevated CO2 concentrations. The growth of some aerobic Gram-negative bacteria such as Pseudomonas spp. is significantly inhibited but some LAB bacteria may be allowed to grow faster and dominate the product. The antimicrobial efficacy of enriched CO2 packaging is attributed to the rate of CO2 solubility in the product which is itself affected by the level of headspace CO2, product pH, temperature and the ratio of headspace gas to product (G:P). This review, first, explores the varied range of beef and sheep meat spoilage and pathogenic bacteria and the intrinsic and extrinsic parameters that may influence the pattern of microbial growth and meat spoilage rate during storage. Then, the antimicrobial mechanism of elevated CO2 packaging will be discussed and the different approaches of achieving enriched CO2 packaging i.e. the traditional technique of flushing a desired gas mixture and/or using the new commercially developed CO2 emitters will then be compared in terms of their strengths, limitations and technical mode of action. [ABSTRACT FROM AUTHOR]

Some Pseudomonas species are common meat spoilage bacteria that are often associated with the spoilage of fresh meat. The recently reported ability of these bacteria to also spoil cooked and vacuum packaged meat products has created the need to investigate all potential routes of spoilage they may be able to utilize. The objective of this experiment was to determine if spoilage Pseudomonas spp. survive thermal processing and grow during refrigerated storage under vacuum. Pseudomonas spp. isolates collected from spoiled turkey products were inoculated into a salted and seasoned meat emulsion that was vacuum sealed and thermally treated to final temperatures of 54.4 and 71.1°C to mimic thermal processes commonly used in the meat industry. Samples were stored for a total of 294 days at 4 and 10°C and plated using Pseudomonas spp. specific agar plates. Pseudomonas spp. concentrations were below the detection limit (0.18 log10 CFU/g) immediately after thermal processing and were first recovered from thermally processed samples after 14 days of storage. The final concentration was greater than 2 log10 CFU/g (p < 0.05 compared to post‐thermal processing) in thermally processed treatment groups at the end of storage, indicating that these Pseudomonas spp. isolates were able to survive thermal processing and grow during extended vacuum storage. This raises concerns about the ability of spoilage bacteria to survive the thermal processing schedules commonly used in the meat industry and confirms that some Pseudomonas spp. are capable of thriving in products other than aerobically stored fresh meat. Practical Application: Spoilage Pseudomonas spp. can survive traditional thermal processing schedules. Heat resistance should be evaluated for commensal and spoilage bacteria to better understand possible ways spoilage of food products may occur. [ABSTRACT FROM AUTHOR]

Plasma-activated liquid is a novel non-thermal antibacterial agent against a wide spectrum of foodborne bacteria, yet fewer studies focused on its disinfection of meat spoilage bacteria. In this study, the antibacterial properties of plasma-activated lactic acid (PALA) on Pseudomonas lundensis, isolated and identified from spoilage beef, were investigated. A plasma jet was used to treat lactic acid (0.05–0.20%) for 60–120 s. The results presented that the 0.2% LA solution treated with plasma for 120 s caused a 5.64 log reduction. Additionally, the surface morphology, membrane integrity and permeability were altered slightly and verified by scanning electron microscopy, double staining of SYTO-9 and propidium iodide, and a K+ test kit. The intracellular organization of the cells, observed by transmission electron microscopy, was damaged significantly. Increased intracellular reactive oxygen species (ROS) levels exceeded the antioxidant ability of glutathione (GSH), leading to a reduction in the activity of malate dehydrogenase (MDH), succinic dehydrogenase (SDH) and intracellular ATP levels. Metabolomics analysis indicated that the energy and synthesis of essential components, such as DNA and amino acid-related metabolic pathways, were disturbed. In conclusion, this research established a theoretical basis for the use of PALA in refrigerated beef preservation by shedding light on the bacteriostatic effect of PALA against Pseudomonas lundensis. [ABSTRACT FROM AUTHOR]

The control of spoilage microorganisms and foodborne pathogens in meat and meat products is a challenge for food producers, which potentially can be overcome through the combined use of biopreservatives, in the form of a mix of various microbial hurdles. The objective of this work is to systematically review the available knowledge to reveal whether various microbial hurdles applied in combination can pose an effective decontamination strategy for meat and meat products. PubMed, Web of Science, and Scopus were utilized to identify and evaluate studies through February 2023. Search results yielded 45 articles that met the inclusion criteria. The most common meat biopreservatives were combinations of various starter cultures (24 studies), and the use of mixtures of non-starter protective cultures (13 studies). In addition, studies evaluating antimicrobial combinations of bacteriocins with other bacteriocins, BLIS (bacteriocin-like inhibitory substance), non-starter protective cultures, reuterin, and S-layer protein were included in the review (7 studies). In one study, a biopreservative mixture comprised antifungal protein PgAFP and protective cultures. The literature search revealed a positive effect, in most of the included studies, of the combination of various bacterial antimicrobials in inhibiting the growth of pathogenic and spoilage bacteria in meat products. The main advantages of the synergistic effect achieved were: (1) the induction of a stronger antimicrobial effect, (2) the extension of the spectrum of antibacterial action, and (3) the prevention of the regrowth of undesirable microorganisms. Although further research is required in this area, the combination of various microbial hurdles can pose a green and valuable biopreservation approach for maintaining the safety and quality of meat products. [ABSTRACT FROM AUTHOR]

Production and consumption of chicken meat has increased considerably with the increasing world population, and will continue to increase, due to its health benefits and its economic value. Chicken meat is a sensitive food due to its characteristics and microbiological load. Traceability is very important to increase food safety and biosecurity. Freshness indicators are often used to monitor the presence of metabolites produced by microorganisms, mostly functioning through the colour change of the indicator. A developed natural, edible, biodegradable, purple coloured pH sensitive sensory pad was put inside a chicken meat package to observe the chicken meat spoilage with colour change due to pH changes in the meat. [ABSTRACT FROM AUTHOR]