Microbial Spoilage in Vacuum-Packaged Lamb

In vacuum-packaged lamb at pH 5.5 to 6.5 and chilled temps (-1.5 to 7°C), Brochothrix thermosphacta, Serratia proteamaculans, and Rahnella aquatilis grew and caused spoilage over 84 days, contradicting prior beef models. These bacteria, often linked to spoilage, flourished despite low pH conditions, suggesting potential economic and quality implications in the prolonged shipping of vacuum-packed meat. The study reveals how psychrotolerant species, disregarding prior inhibitions, impacted lamb quality under altered storage conditions, urging further research on spoilage in meat microbiology for improved preservation practices

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