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Microbial deterioration of lamb meat of portuguese origin as affected by its intrinsic properties

2020Conference paper Open access
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dc.contributor.authorCadavez, Vasco
dc.contributor.authorGonzales-Barron, Ursula
dc.contributor.authorFélix-Oliveira, Diogo
dc.contributor.authorCoelho-Fernandes, Sara
dc.contributor.authorRodrigues, Gisela
dc.date.accessioned2020-10-01T16:37:34Z
dc.date.available2020-10-01T16:37:34Z
dc.date.issued2020
dc.description.abstractIn 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCadavez, 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 978-949285913-6pt_PT
dc.identifier.isbn978-949285913-6
dc.identifier.urihttp://hdl.handle.net/10198/22767
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/pt_PT
dc.subjectSheeppt_PT
dc.subjectLocal breedspt_PT
dc.subjectProximate compositionpt_PT
dc.subjectpHpt_PT
dc.subjectLactic acid bacteriapt_PT
dc.subjectPseudomonaspt_PT
dc.titleMicrobial deterioration of lamb meat of portuguese origin as affected by its intrinsic propertiespt_PT
dc.typeconference paper
dspace.entity.typePublication
person.familyNameCadavez
person.familyNameGonzales-Barron
person.familyNameFélix-Oliveira
person.givenNameVasco
person.givenNameUrsula
person.givenNameDiogo
person.identifierR-000-HDG
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.ciencia-id0813-C319-B62A
person.identifier.ciencia-id3E17-9B6E-2718
person.identifier.orcid0000-0002-3077-7414
person.identifier.orcid0000-0002-8462-9775
person.identifier.orcid0000-0003-2136-3815
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id9039121900
person.identifier.scopus-author-id9435483700
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication57b410e9-f6b7-42ff-ab3d-b526278715eb
relation.isAuthorOfPublication17c6b98f-4fb5-41d3-839a-6f77ec70021a
relation.isAuthorOfPublication854b4794-3707-489f-9f19-b296dae809c8
relation.isAuthorOfPublication.latestForDiscovery17c6b98f-4fb5-41d3-839a-6f77ec70021a

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