2025/04/03 by Rui Zhang, Jing Huang, Li Zhou +8 · 5 citations
Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · Chemistry · #Atmosphere (unit) #Chemistry #Food Waste Reduction and Sustainability #Food science #Meat and Animal Product Quality #Meteorology #Microbial Inactivation Methods #Modified atmosphere #Physics #Vacuum packing
paper · doi:10.1016/j.lwt.2025.117735
openalex publication_date 2025/04/03 · openalex created_date 2025/10/10 · openalex updated_date 2026/08/06
Modified atmosphere packaging (MAP) effectively preserves fresh meat. Our work investigated physicochemical properties, volatilome and microbial community dynamics in goat meat stored under different conditions: CO 2 -MAP (30 % CO 2 + 70 % N 2 ), O 2 -MAP (70 % O 2 + 30 % CO 2 ), CO-MAP (0.4 % CO + 30 % CO 2 + 69.6 % N 2 ) and vacuum packaging (VP). Goat meat in VP maintained the highest pH and TVB-N, while CO 2 -MAP meat exhibited the lowest pH, redness (a∗) and TBARS. O 2 -MAP meat showcased a fresh meat-like a∗ and the highest TBARS. Notably, CO-MAP meat stood out for superior quality, presenting moderate pH, the highest a∗, and the lowest levels of TVB-N, TBARS, cooking loss and aerobic plate counts. Fourteen key volatilomes, such as hexanal and 1-octen-3-ol in fresh goat meat, and ethyl 3-methylbutyrate in spoilt goat meat, significantly influenced the volatilome profile. Predominant spoilage bacteria in goat meat comprised Pseudomonas , Shewanella , Serratia and Lactococcus , with Pseudomonas, Lactococcus and Acinetobacter being associated with meat quality parameters like shear force, cooking loss and meat lightness. These spoilage bacteria were linked to key volatile compounds like hexanal, 2-methylbutanol and 3-methylbutyrate. This study provides novel insights into the relationship between bacteria, volatilome profile and spoilage processes in goat meat under VP and MAP.