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Collaborative project: Use of Lactococcus piscium for the regulation of meat spoilage and maturation packaged under modified atmosphere and skin packaging - subproject 1 (MEATME)
Project
Project code: 281A105116
Contract period: 01.07.2018
- 31.08.2022
Budget: 365,258 Euro
Purpose of research: Applied research
Keywords: process quality, food processing, human nutrition, cattle, competitiveness, product quality, microorganisms
The production of meat requires considerable ressources in vegetable raw materials, energy and water. Fresh meat is perishable and therefore, it is often offered in modified atmosphere packages with CO2, N2 and O2, enabling an extended shelf life. The shelf life and onset of spoilage is determined by the initial bacterial contamination with specific microbial species. As a result, many packages in impeccable condition are discarded upon reaching the "best before” date. It is the aim of this project to reduce the amount of discarded meat. The potential of Lactococcus (Lc.) piscium strains is exploited to enhance food safety and towards a ripening culture to unlock a novel market segment for the application of safe microbial cultures. The required tasks are performed by two research partners (RP) and include (1) selection of safe Lc. piscium strains, (2) evaluation of the assertiveness of these strains against other spoilage microbiota, (3) elucidation of the metabolic background of the assertiveness, (4) descriptive and comparative sensorics, (5) production of new starter preparations, (6)establishment of methods for inoculation of meat, (7) pilot scale applications in MAP and Skin packages, and (8) assessment of ressource savings.
Section overview
Subjects
- Resource management
- Food microbiology
