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Microbial deterioration of lamb meat from European local breeds as affected by its intrinsic properties

2021Journal article Open access
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dc.contributor.authorGonzales-Barron, Ursula
dc.contributor.authorCoelho-Fernandes, Sara
dc.contributor.authorRodrigues, Gisela
dc.contributor.authorChoupina, Altino
dc.contributor.authorBermúdez Piedra, Roberto
dc.contributor.authorOsoro, Koldo
dc.contributor.authorCelaya, Rafael
dc.contributor.authorGarcía, Rocío R.
dc.contributor.authorPeric, Tanja
dc.contributor.authorBianco, Silvia del
dc.contributor.authorPiasentier, Edi
dc.contributor.authorChiesa, Francesco
dc.contributor.authorBrugiapaglia, Alberto
dc.contributor.authorBattaglini, Luca
dc.contributor.authorBaratta, Mario
dc.contributor.authorBodas, Raúl
dc.contributor.authorLorenzo Rodriguez, Jose Manuel
dc.contributor.authorCadavez, Vasco
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-22T12:40:04Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-22T12:40:04Z
dc.date.issued2021
dc.description.abstractAlthough sheep meat has a small share of 1.5 % of the total meat production in the EU, sheep farming is of great importance to rural development and the environment. Enhancing the quality of lamb meat of local breeds is essential to ensure both profitability for sheep producers and the conservation of endangered breeds. This study aimed to (i) characterise the evolution of spoilage microorganisms in refrigerated vacuum-packed lamb meat from a total of 10 farms housing 8 local breeds of Portuguese, Spanish, Italian and Slovenian origin raised in intensive, extensive or semi-extensive regime; and (ii) elucidate how intrinsic properties of meat can affect its microbial spoilage. Cold carcass weight (CCW), ultimate pH (pH24) and proximate analysis were quantified on carcass/meat from each of the 285 animals raised and slaughtered for this purpose; while mesophiles, lactic acid bacteria, Pseudomonas spp. and psychrotrophic bacteria were enumerated during 15-day storage at 4 °C. Substantial variability in all attributes were found between the ten farms. CCW of intensively-raised lambs (21.4 kg; 95 % CI: 20.6–22.1 kg) were higher (p lt 0.05) than the ones in semi-extensive regime (14.9 kg; 95 % CI: 14.4–15.4 kg), and in turn these were heavier (p lt 0.05) than the extensively raised lambs (12.4 kg; 95 % CI: 12.0–12.7). Mean contents of protein (76.5–87.4% db), fat (3.78–13.1% db) and ashes (4.62–5.65% db) in lamb meat were highly dependent on the farm. Although meat from some farms was associated to higher microbial levels, in general, microbial growth was found to be modulated by intrinsic properties of meat. Higher pH24 (p lt 0.05), moisture (p lt 0.05), protein content (p lt 0.05) and ashes content (p lt 0.01) accelerated spoilage rate; whereas meat from heavier carcasses (p lt 0.001) and of higher fat content (p lt 0.01) presented slower growth of spoilage bacteria. In order to improve the microbial quality of lamb meat, animal handling must be enhanced to minimise pre-slaughter stress; slaughtering practices and hygiene must be improved; and a carcass classification system could be adopted towards the selection of fatter animals and chilled carcasses of optimal pH24.en_EN
dc.description.sponsorshipThe authors are grateful to EU ERA-NET programme and the Portuguese Foundation for Science and Technology (FCT) for funding the project “EcoLamb–Holistic Production to Reduce the Ecological Footprint of Meat (SusAn/0002/2016). CIMO authors are grateful to FCT and FEDER under Programme PT2020 for financial support to CIMO (UIDB/00690/2020). Dr. Gonzales-Barron acknowledges the national funding by FCT, P.I., through the Institutional Scientific Employment Programme contract. José M. Lorenzo is member of the HealthyMeat network, funded by CYTED (ref. 119RT0568). The authors would like to acknowledge also Elena Saccà and Angela Sepulcri for providing technical support in laboratory analyses.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationGonzales-Barron, Ursula; Coelho-Fernandes, Sara; Santos-Rodrigues, Gisela; Choupina, Altino; Piedra, Roberto Bermúdez; Osoro, Koldo; Celaya, Rafael; García, Rocío R.; Peric, Tanja; Bianco, Silvia Del; Piasentier, Edi; Chiesa, Francesco; Brugiapaglia, Alberto; Battaglini, Luca; Baratta, Mario; Bodas, Raúl; Lorenzo, José M.; Cadavez, Vasco A.P. (2021). Microbial deterioration of lamb meat from European local breeds as affected by its intrinsic properties. Small Ruminant Research. ISSN 0921-4488. 195, p. 1-9en_EN
dc.identifier.doi10.1016/j.smallrumres.2020.106298en_EN
dc.identifier.issn0921-4488
dc.identifier.urihttp://hdl.handle.net/10198/24240
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationHolistic Production to Reduce the Ecological Footprint of Meat
dc.relationMountain Research Center
dc.subjectAutochthonous breedsen_EN
dc.subjectLactic acid bacteriaen_EN
dc.subjectProximate compositionen_EN
dc.subjectPseudomonasen_EN
dc.subjectPsychrotrophic bacteriaen_EN
dc.subjectSheepen_EN
dc.titleMicrobial deterioration of lamb meat from European local breeds as affected by its intrinsic propertiesen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleHolistic Production to Reduce the Ecological Footprint of Meat
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/SusAn%2F0002%2F2016/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.fundingStream3599-PPCDT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameGonzales-Barron
person.familyNameChoupina
person.familyNameCadavez
person.givenNameUrsula
person.givenNameAltino
person.givenNameVasco
person.identifier587972
person.identifierR-000-HDG
person.identifier.ciencia-id0813-C319-B62A
person.identifier.ciencia-id1A14-77FC-9656
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.orcid0000-0002-8462-9775
person.identifier.orcid0000-0002-3956-9398
person.identifier.orcid0000-0002-3077-7414
person.identifier.ridL-5382-2014
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id9435483700
person.identifier.scopus-author-id14051602500
person.identifier.scopus-author-id9039121900
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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relation.isAuthorOfPublication314b895b-a5e2-4a92-9bc6-dd708c819be4
relation.isAuthorOfPublication57b410e9-f6b7-42ff-ab3d-b526278715eb
relation.isAuthorOfPublication.latestForDiscovery314b895b-a5e2-4a92-9bc6-dd708c819be4
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