title: Quality changes in refrigerated stored minced pork wrapped with plastic cling film and the effect of glucose supplementation.
abstract: Meat spoilage greatly depends on meat composition and storage conditions. Microbial and biochemical changes in minced pork (100-g portions) wrapped with a polyvinyl chloride film during a 4-day refrigerated storage were studied. As glucose is the first substrate used by spoilage bacteria and when it is depleted bacteria could generate undesirable volatiles, the effect of the addition of glucose to minced meat was also studied. Three treatments were used: control (C), without added glucose, and low and high glucose concentration (L and H), 150mg and 750mg of glucose in 100g of meat, respectively. Spoilage bacteria, pH, redox potential, colour, basic volatile nitrogen, glucose, organic acids, and volatiles were analyzed in both recently prepared and stored pork samples. Storage resulted in increased levels of lactic acid bacteria and glucose-derived short chain alkyl volatiles, and a decrease in redox potential and volatile aldehyde levels. The addition of glucose to meat did not affect the biochemical characteristics of stored minced pork.
authors.affiliation: Department of Food Hygiene and Food Technology, University of León, Campus de Vegazana s/n, 24071 León, Spain. Electronic address: ablanr00@estudiantes.unileon.es.
authors.forename: Alba
authors.initials: A
authors.lastname: Del Blanco
authors.affiliation: Department of Food Hygiene and Food Technology, University of León, Campus de Vegazana s/n, 24071 León, Spain; Department of Food Science and Nutrition, University of Valladolid, Avda. Ramón y Cajal 7, 47005 Valladolid, Spain. Electronic address: icarc@unileon.es.
authors.forename: Irma
authors.initials: I
authors.lastname: Caro
authors.affiliation: Department of Food Science and Nutrition, University of Valladolid, Avda. Ramón y Cajal 7, 47005 Valladolid, Spain. Electronic address: equinto@ped.uva.es.
authors.forename: Emiliano J
authors.initials: EJ
authors.lastname: Quinto
authors.affiliation: Department of Food Hygiene and Food Technology, University of León, Campus de Vegazana s/n, 24071 León, Spain. Electronic address: jmato@unileon.es.
authors.forename: Javier
authors.initials: J
authors.lastname: Mateo
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D015169:Colony Count, Microbial; D005506:Food Contamination; D005511:Food Handling; D005516:Food Microbiology; D018857:Food Packaging; D005519:Food Preservation; D005520:Food Preservatives / Q000032:analysis*; D063427:Food Quality; D061353:Food Storage; D005947:Glucose / Q000032:analysis*; D006863:Hydrogen-Ion Concentration; D007777:Lactobacillaceae / Q000302:isolation & purification; D011549:Pseudomonas / Q000302:isolation & purification; D000069466:Red Meat / Q000032:analysis*; D012034:Refrigeration; D013552:Swine; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D005520:Food Preservatives; D055549:Volatile Organic Compounds; D005947:Glucose
keywords: Added sugar; Meat shelf life; Meat spoilage; Minced meat; Raw meat volatile