B.STU.1801 - Postgraduate Scholarship: Laura Rood
Sheepmeat has a higher pH than beef, which permits faster bacterial growth and can facilitate the growth of spoilage bacteria.
| Project start date: | 02 January 2021 |
| Project end date: | 29 June 2021 |
| Publication date: | 17 January 2024 |
| Project status: | Completed |
| Livestock species: | Sheep, Lamb |
| Relevant regions: | National |
Summary
This project funds the top-up scholarship (Stipend) and Technical Assistance Grant (TAG) (Stipend $10,000/year & TAG $8,000/year for three years) for the PhD project – Understanding and minimising microbiological spoilage of Australian vacuum-packed lamb.
Beef and lamb produced in Australia have shelf-lives of ~26 and ~12 weeks
respectively, when vacuum packed and stored at temperatures of -1 to 0°C. The difference in shelf life is likely due to the intrinscally higher pH of sheep meat, which permits faster bacterial growth rates and can facilitate the growth of spoilage bacteria. The shorter shelf life of sheepmeat can be problematic when exporting internationally, especially to more distant markets. Therefore, the primary objective of this research is to understand and minimise spoilage of Australian vacuum packaged sheepmeat.
Objectives
Within the overall objective, the first aim is to determine if specific spoilage organisms independently play important roles in vacuum-packed sheepmeat spoilage.
The second aim is to evaluate the effects of additional glucose as a method for shelf life extension, which has shown good potential. The third aim is to investigate differences in the microbial community and associated volatilome (all the chemicals that make up the odour – whether ‘fresh’ or ‘spoiled’) as a function of glucose treatment to inform opportunities for shelf life extension.
Key findings
The scholarship recipient completed a PhD titled: Understanding and minimising microbiological spoilage of Australian vacuum-packed lamb.
Benefits to industry
The purpose of these scholarships is to incentivise research and development in the red meat industry rather than other alternative industries. These projects aim to build candidates' capability in the red meat sector which may then be taken forward into their future careers, either as early career scientists or within the red meat industry.
MLA action
Industry support.
Future research
MLA will continue supporting under/postgraduates to work on industry’s complex problems by providing opportunities for them to enter the red meat industry.
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For more information Contact Project Manager: Angelica Pickup |
