Click on “Download PDF” for the PDF version or on the title for the HTML version.

If you are not an ASABE member or if your employer has not arranged for access to the full-text, Click here for options.

Temporal Analysis of VOC Profile of Packaged Meat during Spoilage

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  Paper number  RRV07109,  ASABE/CSBE North Central Intersectional Meeting. (doi: 10.13031/2013.24170) @2007
Authors:   Lav R Khot, Suranjan Panigrahi, Jacob S Glower, Paramita Bhattacharjee, Julie Sherwood, Catherine Logue
Keywords:   Beef spoilage, Aerobic, Automated headspace sampler, Volatile organic compounds, Gas chromatography/mass spectroscopy, Food safety

The volatile organic compounds (VOCs) generated by microorganisms provide important information about the presence of bacteria in meat and their proliferation over time. Our previous meat spoilage and contamination experiments have used headspace of meat packages at every 24 h interval. Distribution of VOCs at different time scale (< 24 h) of packaged meat (beef) under aerobic conditions have been studied and reported here. The headspace was acquired using an automated headspace sampling system at 0, 4, 8 and 12 h (4 h intervals) from the meat samples that was spoiled at room temperature. The acquired headspace samples were analyzed by Gas Chromatography/Mass Spectroscopy (GC/MS). The temporal analysis revealed that the compounds such as carbon dioxide, acetone, acetic acid, 2-butanone-3-OH, toluene, N,N-dimethyl-formamide and hexanal were present thought-out the meat spoilage period. The microbial analysis revealed that microflora such as Pseudomonas, lactic acid bacteria and enterobacteroasese were found to be growing throughout the spoilage period.

(Download PDF)    (Export to EndNotes)