Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat.

ABSTRACT: This study was aimed to compare the physicochemical properties and bacterial community structure of tray-packaged fresh lamb meat under different storage temperatures, such as 4°C (chilling), -1.5°C (supercooling), -4°C (superchilling) and -9°C (sub-freezing). The total viable counts (TVC), total volatile base nitrogen (TVB-N), bacterial diversity and metabolic pathways were investigated. The results indicated that the shelf life of superchilling and sub-freezing storage was over 70 d, which was significantly longer than that of chilling and supercooling storage. TVC and TVB-N values showed an increasing trend and were correlated well (R²>0.92). And the TVB-N values of lamb meat were exceeded the tolerable limit (15 mg/100 g) only found under chilling and supercooling storage du

SUBMITTER: Liang C 

PROVIDER: S-EPMC8112314 | biostudies-literature | 2021 May

REPOSITORIES: biostudies-literature