Volatile Compounds on Sterile Pork Loin Tissue Inoculated with Lactobacillus plantarum and Lactobacillus fermentum
Funding for this project was provided, in part, by the Cattleman's Beef Promotion and Research Board through the Beef Industry Council of the National Live Stock and Meat Board.
Technical article 30176 from the Texas Agricultural Experiment Station.
Sterile pork loin tissue was inoculated with Lactobacillus plantarum 1 and Lactobacillus fermentum, placed in sterile sample bottles, purged with CO2, and stored for up to 24 days at 3°C. L. plantarum grew more rapidly than L. fermentum under these conditions. Among the 15 compounds identified in the headspace of sterile and inoculated pork loin tissue were acetone, sulfur dioxide, dichloroethane, trichloromethane, benzene and toluene. Profiles of volatile compounds were similar for inoculated and sterile pork loin tissue.
1984. Volatile compounds associated with the aerobic growth of some Pseudomonas species on beef.
J. Appl. Bacteriol. 57: 75.
1987. Volatile compounds associated with the spoilage of normal and high pH vacuum-packed pork.
J. Sci. Food Agric. 38: 57.
1987. Volatile compounds produced by meat pseudomonads and related reference strains during growth on beef stored in air at chill temperatures. J. Appl.
Bacteriol. 62: 403.
1982. Significance of lactobacilli and film permeability in the spoilage of vacuum-packaged beef.
J. Food Sci. 47: 1119.
1983. Effect of growth of individual meat bacteria on pH, color and odor of aseptically prepared vacuum-packaged round steaks.
J. Food Prot. 46: 216.
1979. Role of Hafnia alvei and a Lactobacillus species in the spoilage of vacuum-packaged strip loin steaks.
J. Food Prot. 42: 569.
J.G. Holt (Ed.).
1986. Bergey's Manual of Systematic Bacteriology, Vol. 2. Williams and Wilkins,
1989. Identification and evaluation of volatile compounds associated with vacuum and modified atmosphere packaged fresh red meats. M.S. thesis, Texas A&M Univ., College Station.
1992. Identification and evaluation of volatile compounds of vacuum and modified atmosphere packaged beef strip loins.
Meat Sci. 31: 175.
G.H. Richardson (Ed.).
1985. Standard Methods for the Examination of Dairy Products. American Public Health Association,
1979. Identification of the lactic acid bacteria. In
Identification Methods for Microbiologists Part A. B.M. Gibbs and
F.A Skinner (Ed.). Academic Press,
1989. Approved Lists of Bacterial Names. American Society for Microbiology,
1986. A comparison of growth of individual meat bacteria on the lean and fatty tissue of beef, pork, and lamb.
J. Food Sci. 51: 5.