LEUCONOSTOC GASICOMITATUM AND PRODUCTION OF BUTYRIC ACID IN CHILLED VACUUM-PACKED EQUINE MEAT

  • S. Milesi | lucia.zoppi@pagepress.org Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare, Facoltà di Medicina Veterinaria, Milano, Italy.
  • S. Pirani Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare, Facoltà di Medicina Veterinaria, Milano, Italy.
  • C. Cantoni Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare, Facoltà di Medicina Veterinaria, Milano, Italy.

Abstract

Blown pack is a common alteration in chilled vacuum-packed meat. Clostridium spp. is commonly known as the causing agent of this meat spoilage. In this work we demonstrate that also heterofermentative Lactic Acid Bacteria (LAB) such as Leuconostoc spp. can be involved. We analyzed four samples of chilled vacuum-packed equine meat with blown-pack spoilage and we found high levels of Lc. gasicomitatum (about 7-8 Log ufc/g). This m.o. is able to produce butyric acid and ethanol. We found both this volatile compounds in our samples.

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Published
2010-06-13
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Original Articles
Keywords:
Leuconostoc gasicomitatum, butyric acid, equine meat, blown-pack
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How to Cite
Milesi, S., Pirani, S., & Cantoni, C. (2010). LEUCONOSTOC GASICOMITATUM AND PRODUCTION OF BUTYRIC ACID IN CHILLED VACUUM-PACKED EQUINE MEAT. Italian Journal of Food Safety, 1(8), 41-44. https://doi.org/10.4081/ijfs.2010.1035