| Title: | Characterization of volatile metabolites associated with confinement odour during the shelf-life of vacuum packed lamb meat under different storage conditions |
| Author(s): | Reis MM; Reis MG; Mills J; Ross C; Brightwell G; |
| Address: | "Food Assurance and Meat Science Team, Food and Bio-based Products Group, AgResearch, Ruakura Research Centre, 10 Bisley Road, Hamilton, New Zealand. Electronic address: marlon.m.reis@agresearch.co.nz. Dairy Foods Team, Food and Bio-based Products Group, AgResearch, Ruakura Research Centre, 10 Bisley Road, Hamilton, New Zealand. Food Assurance and Meat Science Team, Food and Bio-based Products Group, AgResearch, Hopkirk Research Institute, Massey University, Corner University Ave and Library Road, Palmerston North, New Zealand. Food Assurance and Meat Science Team, Food and Bio-based Products Group, AgResearch, Ruakura Research Centre, 10 Bisley Road, Hamilton, New Zealand" |
| DOI: | 10.1016/j.meatsci.2015.11.017 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "Confinement odour was investigated. Volatiles were extracted directly from the pack, using solid phase microextraction and analysed by gas chromatography-mass spectrometry. Sensory evaluation and microbiological analysis of the meat surface were also performed. Commercial samples of vacuum packed lamb legs (n=85), from two meat processing plants, were kept for 7weeks at -1.5 degrees C then at different regimes of temperature (-1.5 to +4 degrees C) until 11, 12 or 13weeks. Persistent odour was observed in 66% of samples, confinement odour in 24% and no odour in 11%. Volatiles associated with confinement odour (3-methyl-butanal, 3-hydroxy-2-butanone and sulphur dioxide) corresponded with end/sub products of glucose fermentation and catabolism of amino acids by bacteria (all bacteria naturally found in meat and do not represent a risk to health). Confinement odour could indicate a stage at which the environment for bacteria growth is becoming favourable for the production of volatiles with strong odours that are noticed by the consumer" |
| Keywords: | Animals *Food Packaging *Food Storage Meat/*analysis *Odorants Sheep Time Factors Volatile Organic Compounds/*chemistry Bacterial growth Confinement odour Gc-ms Spme Volatiles in vacuum packed lamb; |
| Notes: | "MedlineReis, Marlon M Reis, Mariza G Mills, John Ross, Colleen Brightwell, Gale eng Research Support, Non-U.S. Gov't England 2015/12/02 Meat Sci. 2016 Mar; 113:80-91. doi: 10.1016/j.meatsci.2015.11.017. Epub 2015 Nov 28" |
