Evaluation of stored lamb bio-preserved using a three-strain cocktail of Lactobacillus sakei.
Commercially prepared lamb was stored at -1.5 °C after inoculation with a combination of three Lactobacillus sakei strains previously shown to inhibit spoilage and pathogenic bacteria of importance to the meat industry. Between 6 and 14 weeks storage samples were evaluated for growth of inoculated strains, production of fermentation end-products and sensory acceptance of the cooked product. All three L. sakei strains flourished during storage, formed consistently dominant populations and were associated with lower surface pH and increased levels of lactic and acetic acids. Inoculated samples were determined to be as equally acceptable for smell, acidity, rancidity and overall liking as un-inoculated controls.
Jones
R J
RJ
Food, Metabolism and Microbiology, AgResearch, Private Bag 3123, Hamilton, New Zealand. rhys.jones@agresearch.co.nz
Wiklund
E
E
Zagorec
M
M
Tagg
J R
JR
D019342:Acetic Acid / Q000032:analysis; D000818:Animals; D000900:Anti-Bacterial Agents; D000898:Antibiosis; D003080:Cold Temperature; D003258:Consumer Behavior; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D005524:Food Technology; D006801:Humans; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000032:analysis; D007778:Lactobacillus / Q000145:classification / Q000254:growth & development; D008460:Meat / Q000032:analysis* / Q000592:standards; D012756:Sheep
D000900:Anti-Bacterial Agents; D019344:Lactic Acid; D019342:Acetic Acid