Publicação
Microbial deterioration of lamb meat of portuguese origin as affected by its intrinsic properties
| Resumo: | In Portugal, sheep and goat meat production constitutes 2.8% of the total meat production, with a self-sufficiency of ~82%. The main autochthonous sheep breeds exploited for meat production are Churra-Galega-Bragançana (CGB) and Bordaleira-de-Entre-Douro-e-Minho (BEDM), whose quality must be optimised in order to ensure adequate income levels for sheep producers. The study aimed to characterise the evolution of spoilage microorganisms in refrigerated vacuum-packed (VP) lamb meat from BEDM and CGB breeds; and elucidate how intrinsic properties of meat can affect its microbial spoilage. Meat from BEDM breed presented higher (p<.0001) populations of mesophiles, lactic acid bacteria, Pseudomonas spp. and psychrotrophic bacteria, since its higher ultimate pH (means: 5.77 for BEDM vs. 5.58 for CGB) accelerated spoilage rate (p<.0001). While water activity and protein content were not found to modulate microbial deterioration (p>0.05), the growth of spoilage bacteria was found to be exacerbated by higher moisture (p<.0001) and higher ash content (p<0.001). By contrast, a higher fat content retarded (p<.0001) the growth of spoilage bacteria in VP lamb meat. In order to extend the shelf-life of Portuguese-origin lamb meat, animal handling must be enhanced to minimise pre-slaughter stress, and a carcass classification system should be adopted towards the selection of fatter animals and chilled carcasses of optimal ultimate pH. |
|---|---|
| Autores principais: | Cadavez, Vasco |
| Outros Autores: | Gonzales-Barron, Ursula; Félix-Oliveira, Diogo; Coelho-Fernandes, Sara; Rodrigues, Gisela |
| Assunto: | Sheep Local breeds Proximate composition pH Lactic acid bacteria Pseudomonas |
| Ano: | 2020 |
| País: | Portugal |
| Tipo de documento: | comunicação em conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867173171223855104 |
|---|---|
| author | Cadavez, Vasco |
| author2 | Gonzales-Barron, Ursula Félix-Oliveira, Diogo Coelho-Fernandes, Sara Rodrigues, Gisela |
| author2_role | author author author author |
| author_facet | Cadavez, Vasco Gonzales-Barron, Ursula Félix-Oliveira, Diogo Coelho-Fernandes, Sara Rodrigues, Gisela |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Cadavez, Vasco\",\"Person.identifier.orcid\":\"0000-0002-3077-7414\"},{\"Person.name\":\"Gonzales-Barron, Ursula\",\"Person.identifier.orcid\":\"0000-0002-8462-9775\"},{\"Person.name\":\"Félix-Oliveira, Diogo\",\"Person.identifier.orcid\":\"0000-0003-2136-3815\"},{\"Person.name\":\"Coelho-Fernandes, Sara\"},{\"Person.name\":\"Rodrigues, Gisela\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Cadavez, Vasco Gonzales-Barron, Ursula Félix-Oliveira, Diogo Coelho-Fernandes, Sara Rodrigues, Gisela |
| datacite.date.Accepted.fl_str_mv | 2020-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2020-10-01T16:37:34Z |
| datacite.date.embargoed.fl_str_mv | 2020-10-01T16:37:34Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Sheep Local breeds Proximate composition pH Lactic acid bacteria Pseudomonas |
| datacite.titles.title.fl_str_mv | Microbial deterioration of lamb meat of portuguese origin as affected by its intrinsic properties |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Cadavez, Vasco Gonzales-Barron, Ursula Félix-Oliveira, Diogo Coelho-Fernandes, Sara Rodrigues, Gisela |
| dc.date.Accepted.fl_str_mv | 2020-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2020-10-01T16:37:34Z |
| dc.date.embargoed.fl_str_mv | 2020-10-01T16:37:34Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/22767 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by-nc/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Sheep Local breeds Proximate composition pH Lactic acid bacteria Pseudomonas |
| dc.title.fl_str_mv | Microbial deterioration of lamb meat of portuguese origin as affected by its intrinsic properties |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_5794 |
| description | In Portugal, sheep and goat meat production constitutes 2.8% of the total meat production, with a self-sufficiency of ~82%. The main autochthonous sheep breeds exploited for meat production are Churra-Galega-Bragançana (CGB) and Bordaleira-de-Entre-Douro-e-Minho (BEDM), whose quality must be optimised in order to ensure adequate income levels for sheep producers. The study aimed to characterise the evolution of spoilage microorganisms in refrigerated vacuum-packed (VP) lamb meat from BEDM and CGB breeds; and elucidate how intrinsic properties of meat can affect its microbial spoilage. Meat from BEDM breed presented higher (p<.0001) populations of mesophiles, lactic acid bacteria, Pseudomonas spp. and psychrotrophic bacteria, since its higher ultimate pH (means: 5.77 for BEDM vs. 5.58 for CGB) accelerated spoilage rate (p<.0001). While water activity and protein content were not found to modulate microbial deterioration (p>0.05), the growth of spoilage bacteria was found to be exacerbated by higher moisture (p<.0001) and higher ash content (p<0.001). By contrast, a higher fat content retarded (p<.0001) the growth of spoilage bacteria in VP lamb meat. In order to extend the shelf-life of Portuguese-origin lamb meat, animal handling must be enhanced to minimise pre-slaughter stress, and a carcass classification system should be adopted towards the selection of fatter animals and chilled carcasses of optimal ultimate pH. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | conferencePaper |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/1a1422bb-dd3d-4f2b-a825-c162ad354f05/download |
| id | ipb_71e5a2d583d846c63b14ffc2dfd78a7e |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/22767 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/22767 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Cadavez, Vasco Cadavez, Vasco https://www.ciencia-id.pt/441B-01AB-A12E 441B-01AB-A12E http://orcid.org/0000-0002-3077-7414 0000-0002-3077-7414 Gonzales-Barron, Ursula Gonzales-Barron, Ursula https://www.ciencia-id.pt/0813-C319-B62A 0813-C319-B62A http://orcid.org/0000-0002-8462-9775 0000-0002-8462-9775 Félix-Oliveira, Diogo Félix-Oliveira, Diogo https://www.ciencia-id.pt/3E17-9B6E-2718 3E17-9B6E-2718 http://orcid.org/0000-0003-2136-3815 0000-0003-2136-3815 Coelho-Fernandes, Sara Rodrigues, Gisela |
| publishDate | 2020 |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engpt_PTIn Portugal, sheep and goat meat production constitutes 2.8% of the total meat production, with a self-sufficiency of ~82%. The main autochthonous sheep breeds exploited for meat production are Churra-Galega-Bragançana (CGB) and Bordaleira-de-Entre-Douro-e-Minho (BEDM), whose quality must be optimised in order to ensure adequate income levels for sheep producers. The study aimed to characterise the evolution of spoilage microorganisms in refrigerated vacuum-packed (VP) lamb meat from BEDM and CGB breeds; and elucidate how intrinsic properties of meat can affect its microbial spoilage. Meat from BEDM breed presented higher (p<.0001) populations of mesophiles, lactic acid bacteria, Pseudomonas spp. and psychrotrophic bacteria, since its higher ultimate pH (means: 5.77 for BEDM vs. 5.58 for CGB) accelerated spoilage rate (p<.0001). While water activity and protein content were not found to modulate microbial deterioration (p>0.05), the growth of spoilage bacteria was found to be exacerbated by higher moisture (p<.0001) and higher ash content (p<0.001). By contrast, a higher fat content retarded (p<.0001) the growth of spoilage bacteria in VP lamb meat. In order to extend the shelf-life of Portuguese-origin lamb meat, animal handling must be enhanced to minimise pre-slaughter stress, and a carcass classification system should be adopted towards the selection of fatter animals and chilled carcasses of optimal ultimate pH.application/pdfpt_PTMicrobial deterioration of lamb meat of portuguese origin as affected by its intrinsic propertiesPersonalCadavez, VascoDSpacehttp://dspace.org/items/57b410e9-f6b7-42ff-ab3d-b526278715ebDSpacehttp://dspace.org/items/57b410e9-f6b7-42ff-ab3d-b526278715ebCadavezVascoCiência IDhttps://www.ciencia-id.pt441B-01AB-A12EORCIDhttp://orcid.org0000-0002-3077-7414Researcher IDhttps://www.researcherid.comA-3958-2010Scopus Author IDhttps://www.scopus.com9039121900PersonalGonzales-Barron, UrsulaDSpacehttp://dspace.org/items/17c6b98f-4fb5-41d3-839a-6f77ec70021aDSpacehttp://dspace.org/items/17c6b98f-4fb5-41d3-839a-6f77ec70021aGonzales-BarronUrsulaCiência IDhttps://www.ciencia-id.pt0813-C319-B62AORCIDhttp://orcid.org0000-0002-8462-9775Scopus Author IDhttps://www.scopus.com9435483700Scopus Author IDhttps://www.scopus.com26031899800Scopus Author IDhttps://www.scopus.com57204031059PersonalFélix-Oliveira, DiogoDSpacehttp://dspace.org/items/854b4794-3707-489f-9f19-b296dae809c8DSpacehttp://dspace.org/items/854b4794-3707-489f-9f19-b296dae809c8Félix-OliveiraDiogoCiência IDhttps://www.ciencia-id.pt3E17-9B6E-2718ORCIDhttp://orcid.org0000-0003-2136-3815Coelho-Fernandes, SaraRodrigues, GiselaHostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISBNIsPartOf978-949285913-62020-10-01T16:37:34Z20202020-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/22767http://purl.org/coar/access_right/c_abf2open accessSheepLocal breedsProximate compositionpHLactic acid bacteriaPseudomonas423958 bytesother research producthttp://purl.org/coar/resource_type/c_5794conference paper2020http://creativecommons.org/licenses/by-nc/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/1a1422bb-dd3d-4f2b-a825-c162ad354f05/download |
| spellingShingle | Microbial deterioration of lamb meat of portuguese origin as affected by its intrinsic properties Cadavez, Vasco Sheep Local breeds Proximate composition pH Lactic acid bacteria Pseudomonas |
| status | SINGLETON |
| subject.fl_str_mv | Sheep Local breeds Proximate composition pH Lactic acid bacteria Pseudomonas |
| title | Microbial deterioration of lamb meat of portuguese origin as affected by its intrinsic properties |
| title_full | Microbial deterioration of lamb meat of portuguese origin as affected by its intrinsic properties |
| title_fullStr | Microbial deterioration of lamb meat of portuguese origin as affected by its intrinsic properties |
| title_full_unstemmed | Microbial deterioration of lamb meat of portuguese origin as affected by its intrinsic properties |
| title_short | Microbial deterioration of lamb meat of portuguese origin as affected by its intrinsic properties |
| title_sort | Microbial deterioration of lamb meat of portuguese origin as affected by its intrinsic properties |
| topic | Sheep Local breeds Proximate composition pH Lactic acid bacteria Pseudomonas |
| topic_facet | Sheep Local breeds Proximate composition pH Lactic acid bacteria Pseudomonas |
| url | http://hdl.handle.net/10198/22767 |
| visible | 1 |