Journal of Microbial & Biochemical Technology

Relationship between microbial counts and lipid oxidation during ageing process of foal meat

Joint Event on 4^th World Congress and Expo on Applied Microbiology & 2^nd International Conference on Food Microbiology

November 29-December 01, 2017 Madrid, Spain

Maria J Cantalejo, M V Sarries and M Louzan

Public University of Navarre, Spain

Posters & Accepted Abstracts: J Microb Biochem Technol

Abstract:

Statement of the Problem: Ageing is a very important process, the goal of which is for meat to become tenderer. Foal meat stands out especially because of its own tenderness just 24 hours post-mortem. The lack of reference values in aging process has led to different studies about the most appropriate management of foal meat during that period. However, the impact of ageing is inconclusive given the absence of a measurement methodology and reliable statistics. Therefore, the aim of this study was to determine the shelf-life of foal meat (Longissimus dorsi) aged at two different times (1 and 8 days outside of the carcass -T1 & T8-, at 4 ºC) and the effect of the slicing process on day 1, 3, 6 and 9. Methodology: The microbiological analyses were determined according to their corresponding ISO norms. Findings: Based on the total mesophilic & psychrotrophic aerobic counts, Pseudomonas sp., moulds and yeasts, significant differences were found between samples T1 and T8, the shelf-life of foal meat T1 being 3 days. On the contrary, neither LAB nor enterobacteriaceae were affected by the aging period. There was a negative correlation between microbial counts and lipid oxidation depending on the aging period. In fact, lipid oxidation was significantly higher (p�?�0.001) in samples T1 than those T8. Foal meat is rich in polyunsaturated fatty acids, which are highly prone to oxidation. Thus, ageing time is a direct cause of lipid oxidation and the no interaction between loin and steaks ageing showed that the trend in both kinds of meat was the same with or without a loin ageing. Conclusion & Significance: Contrary to other species, a loin ageing process outside the carcass may not be necessary in foal meat. Consequently, a longer preservation time of foal steaks may be achieved, if the free oxygen is controlled. Recent Publications 1. Franco D, Rodríguez E, Purriños L, Crecente S, Bermúdez R and Lorenzo J M (2011) Meat quality of �??Galician Mountain�?� foals breed. Effect of sex, slaughter age and livestock production system. Meat Science, 88:292�??298. 2. Lagerstedt A, K LundstrOm and G Lindahl (2011) Influence of vacuum or high-oxygen modified atmosphere packaging on quality of beef M. longissimus dorsi steaks after different ageing times. Meat Sci. 87:101-106. 3. Lorenzo J M and Gómez M (2012) Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions. Meat Science 92(4):610�??618. 4. Lorenzo J M, Pateiro M and Franco D (2013) Influence of muscle type on physicochemical and sensory properties of foal meat. Meat Science 94(1):77�??83. 5. Polidori P, Pucciarelli S, Ariani A, Polzonetti V and Vincenzetti S (2015) A comparison of the carcass and meat quality of Martina Franca donkey foals aged 8 or 12 months. Meat Science 106:6�??10.

Biography :

Maria J Cantalejo is a tenured Professor in the Department of Food Technology at the Public University of Navarre in Spain. She has her expertise in developing new food products and optimizing non-thermal process conditions to improve preservation of foods. She believes that a change in people's standard of life could be considered, mainly in the case of underdeveloped countries, since they could obtain some life essential raw materials. Therefore, one of her main projects is to develop new high quality products, safe, with a high nutritional value, with no additives added and long lasting at room temperature. This approach is responsive to eradicate hunger from the world.