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Meat Sci

Title:		Quality changes in refrigerated stored minced pork wrapped with plastic cling film and the effect of glucose supplementation
Author(s):		Del Blanco A; Caro I; Quinto EJ; Mateo J;
Address:		"Department of Food Hygiene and Food Technology, University of Leon, Campus de Vegazana s/n, 24071 Leon, Spain. Electronic address: ablanr00@estudiantes.unileon.es. Department of Food Hygiene and Food Technology, University of Leon, Campus de Vegazana s/n, 24071 Leon, Spain; Department of Food Science and Nutrition, University of Valladolid, Avda. Ramon y Cajal 7, 47005 Valladolid, Spain. Electronic address: icarc@unileon.es. Department of Food Science and Nutrition, University of Valladolid, Avda. Ramon y Cajal 7, 47005 Valladolid, Spain. Electronic address: equinto@ped.uva.es. Department of Food Hygiene and Food Technology, University of Leon, Campus de Vegazana s/n, 24071 Leon, Spain. Electronic address: jmato@unileon.es"
Journal Title:		Meat Sci
Year:		2017
Volume:		20161218
Issue:
Page Number:		55 - 62
DOI:		10.1016/j.meatsci.2016.12.007
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"Meat spoilage greatly depends on meat composition and storage conditions. Microbial and biochemical changes in minced pork (100-g portions) wrapped with a polyvinyl chloride film during a 4-day refrigerated storage were studied. As glucose is the first substrate used by spoilage bacteria and when it is depleted bacteria could generate undesirable volatiles, the effect of the addition of glucose to minced meat was also studied. Three treatments were used: control (C), without added glucose, and low and high glucose concentration (L and H), 150mg and 750mg of glucose in 100g of meat, respectively. Spoilage bacteria, pH, redox potential, colour, basic volatile nitrogen, glucose, organic acids, and volatiles were analyzed in both recently prepared and stored pork samples. Storage resulted in increased levels of lactic acid bacteria and glucose-derived short chain alkyl volatiles, and a decrease in redox potential and volatile aldehyde levels. The addition of glucose to meat did not affect the biochemical characteristics of stored minced pork"
Keywords:		"Animals Chemical Phenomena Colony Count, Microbial Food Contamination Food Handling Food Microbiology Food Packaging Food Preservation Food Preservatives/*analysis Food Quality *Food Storage Glucose/*analysis Hydrogen-Ion Concentration Lactobacillaceae/is;"
Notes:		"MedlineDel Blanco, Alba Caro, Irma Quinto, Emiliano J Mateo, Javier eng England 2017/01/04 Meat Sci. 2017 Apr; 126:55-62. doi: 10.1016/j.meatsci.2016.12.007. Epub 2016 Dec 18"