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Evolution of spoilage microorganisms in vacuum-packed lamb meat from two portuguese breeds

2019Conference object Open access
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dc.contributor.authorGonzales-Barron, Ursula
dc.contributor.authorFĂ©lix-Oliveira, Diogo
dc.contributor.authorCoelho-Fernandes, Sara
dc.contributor.authorSantos-Rodrigues, Gisela
dc.contributor.authorLorenzo Rodriguez, Jose Manuel
dc.contributor.authorCadavez, Vasco
dc.date.accessioned2020-10-01T16:18:54Z
dc.date.available2020-10-01T16:18:54Z
dc.date.issued2019
dc.description.abstractAlthough meat ageing at cold storage is essential to improve meat tenderness (Prates, 2000), the natural process of microbial spoilage takes place at the same time due to the proliferation of psychrotrophic bacteria, lactic acid bacteria, Pseudomonas spp. and Clostridium spp. (Berruga et al., 2005). A known strategy to moderately extend the shelf-life of meat is vacuum packaging. However, the spoilage retardation rate mainly depends on the initial microbiological quality of meat as well as its initial pH. The objective of this study was to evaluate the evolution of lactic acid bacteria and spoilage microorganisms (i.e., mesophiles, psychrotrophic bacteria and Pseudomonas spp.) in vacuum-packed lamb meat during cold storage at 4ÂșC. The microbial spoilage in meat originating from two Portuguese ovine breeds, Bordaleira- de-Entre-Douro-e-Minho (BEDM) and Churra-Galega-Bragançana (CGB), was compared.pt_PT
dc.description.sponsorshipThis work was supported by European Research Area on Sustainable Animal Production Systems (SusAn, ERA-NETSUSAN 2016/48, EcoLamb project).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGonzales-Barron, Ursula; Félix-Oliveira, Diogo; Coelho-Fernandes, Sara; Santos-Rodrigues, Gisela; Lorenzo, José Manuel; Cadavez, Vasco (2019). Evolution of spoilage microorganisms in vacuum-packed lamb meat from two portuguese breeds. In 65th International Congress of Meat Science and Technology: book of abstracts. Potsdam, Germanypt_PT
dc.identifier.urihttp://hdl.handle.net/10198/22765
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationNETSUSANpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/pt_PT
dc.titleEvolution of spoilage microorganisms in vacuum-packed lamb meat from two portuguese breedspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.title65th International Congress of Meat Science and Technologypt_PT
person.familyNameGonzales-Barron
person.familyNameFĂ©lix-Oliveira
person.familyNameCadavez
person.givenNameUrsula
person.givenNameDiogo
person.givenNameVasco
person.identifierR-000-HDG
person.identifier.ciencia-id0813-C319-B62A
person.identifier.ciencia-id3E17-9B6E-2718
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.orcid0000-0002-8462-9775
person.identifier.orcid0000-0003-2136-3815
person.identifier.orcid0000-0002-3077-7414
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id9435483700
person.identifier.scopus-author-id9039121900
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication17c6b98f-4fb5-41d3-839a-6f77ec70021a
relation.isAuthorOfPublication854b4794-3707-489f-9f19-b296dae809c8
relation.isAuthorOfPublication57b410e9-f6b7-42ff-ab3d-b526278715eb
relation.isAuthorOfPublication.latestForDiscovery854b4794-3707-489f-9f19-b296dae809c8

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