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 °C for 15 days. (November 2018)

• Record Type: Journal Article
• Authors: Schuster, Lena; Franke, Corinna; Silcock, Patrick; Beauchamp, Jonathan; Bremer, Phil J.
• Is Part Of: Meat science. Volume 145(2018)
• Page Start: 31
• Page End: 39
• Publication Date: 2018-11
• Subjects: Lamb -- PTR-MS -- Spoilage -- Vacuum packed -- Volatile organic compounds (VOCs) -- Confinement odour; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2018.05.016
• Languages: English
• ISSNs: 0309-1740

Abstract

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 °C for up to 15 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. Highlights: The ratio of lean meat, adipose tissue and bone had a minor impact on bacterial numbers. The presence of added adipose tissue or bone to lean meat did alter the type of VOC produced. Resampling VP meat gave similar VOC development patterns to those observed with single-use samples.