Volatile Compounds Associated with Spoilage of Vacuum-Packaged Sliced Luncheon Meat by Brochothrix thermosphacta

AUTOR(ES)

Stanley, Gerald

RESUMO

By using gas chromatography-mass spectrometry, seven volatile compounds were identified in vacuum-packaged sliced corned beef spoiled by Brochothrix thermosphacta under aerobic conditions. Acetoin and diacetyl appeared to be of major sensory significance.

Documentos Relacionados

• Spoilage of vacuum-packaged dark, firm, dry meat at chill temperatures.
• Identification and Characterization of Leuconostoc carnosum, Associated with Production and Spoilage of Vacuum-Packaged, Sliced, Cooked Ham
• Use of rRNA gene restriction patterns to evaluate lactic acid bacterium contamination of vacuum-packaged sliced cooked whole-meat product in a meat processing plant.
• Utilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meat
• Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil