Antimicrobial and Antioxidative Strategies to Reduce Pathogens and Extend the Shelf Life of Fresh Red Meats

Abstract

Abstract: The shelf life of packaged fresh red meats is most frequently determined by the activity of microorganisms, which results in the development of off‐odors, gas, and slime, but it is also influenced by biochemical factors such as lipid radical chain and pigment oxidation causing undesirable flavors and surface discoloration. The predominant bacteria associated with spoilage of refrigerated meats arePseudomonas, Acinetobacter/Moraxella (Psychrobacter), Shewanella putrefaciens,lactic acid bacteria,Enterobacteriaceae,andBrochothrix thermosphacta. The spoilage potential of these organisms and factors influencing their impact on meat quality are discussed. High O2‐modified atmosphere (80% O2+ 20% CO2) packaging (MAP) is commonly used for meat retail display but vacuum packaging remains the major MAP method used for meat distribution. Two‐step master packaging (outer anoxic‐20% CO2+ 80% N2/inner gas‐permeable film) is used for centralized MAP distribution, but CO use (0.4%) in low O2packaging systems is limited by consumer uncertainty that CO may mask spoilage. Active packaging where the film contributes more than a gas/physical barrier is an important technology and has been studied widely. Its application in combination with MAP is very promising but impediments remain to its widespread industrial use. The influence of processing technologies including modified atmospheres on lipid oxidation and discoloration of meats are analyzed. Because both organic acids and antioxidants have been evaluated for their effects on microorganism growth, in concert with the prevention of lipid oxidation, work in this area is examined.