Microbial deterioration of lamb meat from European local breeds as affected by its intrinsic properties
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , , , , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/24240 |
Resumo: | Although 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. |
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Microbial deterioration of lamb meat from European local breeds as affected by its intrinsic propertiesAutochthonous breedsLactic acid bacteriaProximate compositionPseudomonasPsychrotrophic bacteriaSheepAlthough 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.The 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.Biblioteca Digital do IPBGonzales-Barron, UrsulaCoelho-Fernandes, SaraRodrigues, GiselaChoupina, AltinoBermúdez Piedra, RobertoOsoro, KoldoCelaya, RafaelGarcía, Rocío R.Peric, TanjaBianco, Silvia delPiasentier, EdiChiesa, FrancescoBrugiapaglia, AlbertoBattaglini, LucaBaratta, MarioBodas, RaúlLorenzo Rodriguez, Jose ManuelCadavez, Vasco2018-01-19T10:00:00Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/24240engGonzales-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. 1-90921-448810.1016/j.smallrumres.2020.106298info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:54:11Zoai:bibliotecadigital.ipb.pt:10198/24240Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:15:05.567754Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Microbial deterioration of lamb meat from European local breeds as affected by its intrinsic properties |
title |
Microbial deterioration of lamb meat from European local breeds as affected by its intrinsic properties |
spellingShingle |
Microbial deterioration of lamb meat from European local breeds as affected by its intrinsic properties Gonzales-Barron, Ursula Autochthonous breeds Lactic acid bacteria Proximate composition Pseudomonas Psychrotrophic bacteria Sheep |
title_short |
Microbial deterioration of lamb meat from European local breeds as affected by its intrinsic properties |
title_full |
Microbial deterioration of lamb meat from European local breeds as affected by its intrinsic properties |
title_fullStr |
Microbial deterioration of lamb meat from European local breeds as affected by its intrinsic properties |
title_full_unstemmed |
Microbial deterioration of lamb meat from European local breeds as affected by its intrinsic properties |
title_sort |
Microbial deterioration of lamb meat from European local breeds as affected by its intrinsic properties |
author |
Gonzales-Barron, Ursula |
author_facet |
Gonzales-Barron, Ursula Coelho-Fernandes, Sara Rodrigues, Gisela Choupina, Altino Bermúdez Piedra, Roberto 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 Rodriguez, Jose Manuel Cadavez, Vasco |
author_role |
author |
author2 |
Coelho-Fernandes, Sara Rodrigues, Gisela Choupina, Altino Bermúdez Piedra, Roberto 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 Rodriguez, Jose Manuel Cadavez, Vasco |
author2_role |
author author author author author author author author author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Gonzales-Barron, Ursula Coelho-Fernandes, Sara Rodrigues, Gisela Choupina, Altino Bermúdez Piedra, Roberto 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 Rodriguez, Jose Manuel Cadavez, Vasco |
dc.subject.por.fl_str_mv |
Autochthonous breeds Lactic acid bacteria Proximate composition Pseudomonas Psychrotrophic bacteria Sheep |
topic |
Autochthonous breeds Lactic acid bacteria Proximate composition Pseudomonas Psychrotrophic bacteria Sheep |
description |
Although 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. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-19T10:00:00Z 2021 2021-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/24240 |
url |
http://hdl.handle.net/10198/24240 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Gonzales-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. 1-9 0921-4488 10.1016/j.smallrumres.2020.106298 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799135432180498432 |