Effects on microbial quality of fresh pork loin during storage from oregano oil and cranberry pulp diet supplementation in pigs

Abstract

Fortier, M. P., Saucier, L. and Guay, F. 2012. Effects on microbial quality of fresh pork loin during storage from oregano oil and cranberry pulp diet supplementation in pigs. Can. J. Anim. Sci. 92: 465–471. Oregano oil and ground cranberry pulp supplements were added to the diets of finishing pigs to determine their antimicrobial effects on fresh loin during storage at 2±1°C. Two doses of oil (250 and 500 mg kg−1) and three doses of cranberry (5, 10 and 20 g kg−1) were tested according to a factorial experimental design. The control group did not receive any supplements. The meat was vacuum packed and analyzed after 0, 23, 45 and 60 d. Samples were re-packaged under aerobic conditions after 0 or 23 d and analyzed after 4, 8 and 12 d. Microbial analysis was performed periodically throughout the experiment. Initial cell counts were below detection level for total aerobic mesophilic (TAM) (<102 cfu g−1), Pseudomonas spp. (<102 cfu g−1), presumptive lactic acid bacteria (LAB) (<102 cfu g−1), and Escherichia coli and coliform counts (<101 cfu g−1). No significant difference in TAM counts was observed between all of the six different treatments and the control group except for samples packaged at day 0 under aerobic conditions after 12 d of storage where a significant effect of the supplementation was observed (P<0.03). Under anaerobic conditions, LAB were not affected and remained the predominant microflora despite antimicrobial treatments.