屠宰后和初次冷却后的牛肉尸体微生物群:对甲分经济学的评估,以推断污染驱动因素

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C Botta¹, I Franciosa¹, J D Coisson²

¹Department of Agricultural, Forest and Food Sciences, University of Torino, Italy.

Food research international (Ottawa, Ont.)

|November 21, 2023

概括

初级冷却并没有显著改变牛肉微生物群的组成. 然而,动物起源影响了微生物群落和代谢途径,突出显示了它对肉类腐烂预防策略的重要性.

科学领域:

食品微生物学食品微生物学
转基因组学是指转基因组学.
肉类科学肉科学

背景情况:

牛肉尸体的微生物污染是食品安全和保质期的一个重大问题.
了解影响牛肉微生物群的因素对于制定有效的防腐策略至关重要.

研究的目的:

为了研究初级冷却对牛肉尸体微生物群组成的影响.
为了确定微生物群落是否根据采样表面,冷却或动物起源而有所不同.
探索微生物相互作用及其对肉类易腐败性的影响.

主要方法:

在牛肉尸样本上并行使用元纳米学和文化依赖分析.
在屠宰后立即 (AS) 和冷却后24小时 (PC) 从部,侧翼和大腿表面取样.
对挥发性有机化合物 (VOC) 和微生物共发生/共排除模式的分析.

主要成果:

初级冷却没有对潜在活跃的微生物群或表面细菌数量产生质量影响.
微生物群的组成和推断的代谢途径因动物起源而有显著差异.
在尸体表面上观察到特定细菌属 (例如,Brochothrix-Psychrobacter与Carnobacterium-Serratia-Pseudomonas) 之间的竞争.

结论:

动物起源是塑造牛肉尸体微生物群的关键因素,比初级冷却更重要.
甲型经济学性质表征可以帮助评估肉类易腐烂性,并为包装/储存决策提供信息.
这项研究为开发有针对性的策略提供了洞察力,以防止肉类变质.

关键词:

牛肉的尸体是牛肉的化学分析化学分析文化依赖的方法文化依赖的方法这是一个metataxonomic.屠宰场的微生物群

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