title: Factors affecting microbial spoilage and shelf-life of chilled vacuum-packed lamb transported to distant markets: a review.
abstract: Vacuum-packaging and stringent control of storage temperatures enable the export of meat to distant markets, supplying a chilled product that can favourably compete with local fresh meats. To save fuel and reduce emissions, the speed of ships travelling to international markets has decreased resulting in requirement for the shelf-life of chilled lamb to be extended beyond the recognised time of 60-70 days. Growth of microorganisms and ability to cause spoilage of vacuum-packed lamb are dependent on many factors, including the type and initial concentration of spoilage bacteria, meat pH, water activity, availability of substrates, oxygen availability and, most importantly, storage time and temperature of the packaged product. This paper reviews the existing knowledge of the spoilage bacteria affecting vacuum-packed lamb, discusses the impact of these bacteria on product quality, shelf-life and spoilage, and concludes that under specified conditions the shelf-life of chilled lamb can be extended to beyond 70 days.
authors.affiliation: Food Assurance and Meat Quality, AgResearch Ltd, Ruakura Research Centre, Private Bag 3123, Hamilton, New Zealand.
authors.forename: John
authors.initials: J
authors.lastname: Mills
authors.affiliation: Food Assurance and Meat Quality, AgResearch Ltd, Ruakura Research Centre, Private Bag 3123, Hamilton, New Zealand.
authors.forename: Andrea
authors.initials: A
authors.lastname: Donnison
authors.affiliation: Food Assurance and Meat Quality, AgResearch Ltd, Hopkirk Research Institute, Cnr University Ave and Library Road, Massey University, Palmerston North 4442, New Zealand. Electronic address: gale.brightwell@agresearch.co.nz.
authors.forename: Gale
authors.initials: G
authors.lastname: Brightwell
mesh_terms: D000818:Animals; D001419:Bacteria / Q000145:classification / Q000302:isolation & purification; D015169:Colony Count, Microbial; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D063427:Food Quality; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis / Q000382:microbiology*; D034561:Sheep, Domestic; D013696:Temperature; D014618:Vacuum; D014867:Water / Q000032:analysis
chemical_list: D014867:Water
keywords: Shelf-life; Spoilage; Vacuum-packed chilled lamb