Time course of volatile compound formation during refrigerated storage of naturally contaminated beef in air.
The microbial flora of naturally contaminated beef stored in air was similar to that frequently recorded for meat stored under gas permeable films. Compounds produced as a result of microbial growth were acetoin, diacetyl, 3-methyl-1-butanol, 2-methyl-1-propanol, ethyl esters of acetic, propionic, butyric, isovaleric and hexanoic acids, methane thiol, dimethylsulphide, dimethyl disulphide, 1-undecene and 1,4-undecadiene. The first four compounds, which are known end-products of Brochothrix thermosphacta metabolism, were consistently detected at earlier stages of storage than the others, all of which have been shown to be produced by Pseudomonas spp. A pattern of odour development consistent with the chemical changes was also observed.
D000388:Air / Q000032:analysis*; D000818:Animals; D002417:Cattle; D005506:Food Contamination; D005516:Food Microbiology; D007700:Kinetics; D008460:Meat; D009812:Odorants; D012034:Refrigeration; D014835:Volatilization