Effects of hot or cold boning on the freshness and bacterial community changes of lamb cuts during chilled storage. (1st December 2022)

• Record Type: Journal Article
• Authors: Wen, Xiangyuan; Liang, Ce; Zhang, Dequan; Li, Xin; Chen, Li; Zheng, Xiaochun; Fang, Fei; Cheng, Zhe; Wang, Daoying; Hou, Chengli
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 170(2022)
• Publication Date: 2022-12-01
• Subjects: Hot boning -- Cold boning -- Conventional chilling -- Very fast chilling -- 16S rRNA high-throughput sequencing; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2022.114063
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Deboning methods are vital during fresh meat processing, influencing the evolution of spoilage. In this study, we examined the effects of deboning methods (including hot boning (HB), conventional chilling and boning (CCB) and very fast chilling and boning (VFCB)) on freshness and bacterial changes of lamb cuts stored at 4 °C. The freshness of lamb was evaluated by total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), total viable count mesophilic (TVCm) and total viable count psychrophilic (TVCp), and the bacterial community was determined by 16S rRNA high-throughput sequencing. The results showed basically no significant difference in the freshness indicators between HB and CCB lamb, and those of VFCB lamb were significantly lower than HB and CCB lamb except TBARS. In the early and mid storage, Pseudomonas and Ralstonia were dominant in HB lamb and norank_f_Mitochondria was dominant in CCB and VFCB lamb. In the end of storage, Pseudomonas was dominant in all lambs. Furthermore, the nutrient metabolism and some pathways potentially involved in cellular interaction might be prominent during lamb spoilage. Our work can provide information for delaying spoilage and supporting the high-quality development of raw lamb. Highlights: Very fast chilling delayed deterioration of freshness in deboned lamb cuts. The bacteria in the initial storage of hot and cold boned lamb were different. Pseudomonas was finally dominant no matter how deboned.