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Characterization of Volatile Metabolites Associated with Confinement Odour during the Shelf-Life of Vacuum Packed Lamb Meat under Different Storage Conditions

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posted on 2023-05-03, 14:42 authored by Marlon M.Reis, Mariza Gomes Reis, John MillsJohn Mills, Colleen Ross, Gale BrightwellGale Brightwell
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 7 weeks at − 1.5 °C then at different regimes of temperature (− 1.5 to + 4 °C) until 11, 12 or 13 weeks. 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.

History

Rights statement

© 2015 Elsevier Ltd. All rights reserved.

Language

  • English

Does this contain Māori information or data?

  • No

Publisher

Elsevier

Journal title

Meat Science

ISSN

0309-1740

Citation

Reis, M. M., Reis, M. G., Mills, J., Ross, C., & Brightwell, G. (2016). Characterization of volatile metabolites associated with confinement odour during the shelf-life of vacuum packed lamb meat under different storage conditions. Meat Science, 113, 80-91. doi:10.1016/j.meatsci.2015.11.017

Funder

Core Funding

Contract number

A19113

Job code

16920X03

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