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Publication
Microbial deterioration of lamb meat of portuguese origin as affected by its intrinsic properties
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Advisor(s)
Abstract(s)
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.
Description
Keywords
Sheep Local breeds Proximate composition pH Lactic acid bacteria Pseudomonas
Pedagogical Context
Citation
Cadavez, Vasco; Gonzales-Barron, Ursula; Félix-Oliveira, Diogo; Coelho-Fernandes, Sara; Rodrigues, Gisela (2020). Microbial deterioration of lamb meat of portuguese origin as affected by its intrinsic properties. In 11th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2020. p. 145-150. ISBN 978-949285913-6