| Title: | "Development of a novel sample reuse approach to measure the impact of lean meat, bone and adipose tissue on the development of volatiles in vacuum-packed chilled lamb stored at 2?ª+ degrees C for 15?ª+days" |
| Author(s): | Schuster L; Franke C; Silcock P; Beauchamp J; Bremer PJ; |
| Address: | "Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand; Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universitat Erlangen-Nurnberg, Henkestr. 9, 91052 Erlangen, Germany. Chair of Food Packaging Technology, Technische Universitat Munchen, Weihenstephaner Steig 22, 85354 Freising, Germany. Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand. Department of Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany. Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand. Electronic address: phil.bremer@otago.ac.nz" |
| DOI: | 10.1016/j.meatsci.2018.05.016 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "The impact of different ratios of lean meat, adipose tissue (fat) and bone on the volatile organic compound (VOC) profile of vacuum-packed (VP) lamb stored at 2?ª+ degrees C for up to 15?ª+days was investigated using two sampling approaches. VOC development in individual samples was followed over time using either a traditional sampling regime where replicate samples were sampled (single-use) at a given time or a novel approach where replicate samples were resampled (reuse) over time. VOCs present in the headspace of the packaged samples were detected using proton-transfer-reaction mass spectrometry (PTR-MS) with complementary solid phase micro-extraction gas chromatography-mass spectrometry (SPME-GC-MS) analysis on a subset of samples. Bacteria numbers were determined using standard microbiological methods. Meat packaged with 20% added adipose tissue contained slightly higher numbers of bacteria at the start of the trial with correspondingly higher VOC levels compared to lean meat alone. Storage time (as a proxy for microbial numbers) was the main driver for VOC production. Differences between the reuse and the single-use sample sets were minimal, suggesting that resampling of VP lamb samples may be a useful approach to study the development of low frequency spoilage patterns over time" |
| Keywords: | "*Adipose Tissue Animals Bacteria/genetics/growth & development Bone and Bones Cold Temperature DNA, Bacterial Food Analysis/*methods Food Microbiology Food Packaging/*methods Food Preservation/methods Food Storage/*methods Gas Chromatography-Mass Spectrom;" |
| Notes: | "MedlineSchuster, Lena Franke, Corinna Silcock, Patrick Beauchamp, Jonathan Bremer, Phil J eng England 2018/06/04 Meat Sci. 2018 Nov; 145:31-39. doi: 10.1016/j.meatsci.2018.05.016. Epub 2018 May 24" |
