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Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data

1
SECALIM, INRAE, ONIRIS, Université Bretagne Loire, Route de Gachet, CS 40706, F-44307 Nantes, France
2
Université de Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, UMT Alter’ix, F-29334 Quimper, France
*
Author to whom correspondence should be addressed.
Microorganisms 2020, 8(8), 1198; https://doi.org/10.3390/microorganisms8081198
Received: 24 July 2020 / Accepted: 3 August 2020 / Published: 6 August 2020
(This article belongs to the Special Issue Food Spoilage Microorganisms: Ecology and Control)
A literature search was performed on spoilage of fresh meat products by combining keyword query, text mining and expert elicitation. From the 258 collected studies, a quantitative analysis was first performed to identify the methods which are the most used to evaluate spoilage beside the preservation strategies suggested. In a second step focusing on a subset of 24 publications providing quantitative data on spoilage occurrence time, associations between spoilage occurrence time of meat products and specific spoilage indicators were investigated. The analysis especially focused on factors well represented in the 24 publications, i.e., gas packaging (O2 and CO2) and storage temperature. Relationships between spoilage occurrence and several microbiological indicators were also sought. The results point out possible advantages of removing dioxygen in packaging to delay spoilage occurrence, whereas, in the presence of dioxygen, the carbon dioxide proportion in the gas mixtures was shown to influence spoilage occurrence. The collected data clearly reveal a potentially protective role of lactic acid bacteria. Besides, while a spoilage role could be attributed to Pseudomonas spp., the growth of mesophilic aerobic microbes, Brochothrix spp. and Enterobacteriaceae seemed independent of spoilage occurrence time. View Full-Text
Keywords: microbiological spoilage; modified atmosphere packaging; storage temperature; expert knowledge; text-mining; data analysis microbiological spoilage; modified atmosphere packaging; storage temperature; expert knowledge; text-mining; data analysis
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MDPI and ACS Style

Luong, N.-D.M.; Coroller, L.; Zagorec, M.; Membré, J.-M.; Guillou, S. Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data. Microorganisms 2020, 8, 1198. https://doi.org/10.3390/microorganisms8081198

AMA Style

Luong N-DM, Coroller L, Zagorec M, Membré J-M, Guillou S. Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data. Microorganisms. 2020; 8(8):1198. https://doi.org/10.3390/microorganisms8081198

Chicago/Turabian Style

Luong, Ngoc-Du M., Louis Coroller, Monique Zagorec, Jeanne-Marie Membré, and Sandrine Guillou. 2020. "Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data" Microorganisms 8, no. 8: 1198. https://doi.org/10.3390/microorganisms8081198

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