V.MFS.0452 - Extending the shelf-life of vacuum-packed sheep meats
This study has determined that the application of glucose and lactic acid can extend the shelf-life of vacuum-packed lamb.
| Project start date: | 11 January 2021 |
| Project end date: | 30 July 2024 |
| Publication date: | 14 May 2024 |
| Project status: | Completed |
| Livestock species: | Lamb |
| Relevant regions: | National |
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Summary
The application of glucose and lactic acid has potential to be developed and evaluated further as a practical and cost-effective approach for the Australian red meat industry for shelf-life extension of vacuum-packed (VP) lamb. The project provided fundamental knowledge that future research can create further opportunities for the development of targeted approaches to increase the shelf-life of lamb to align closer with beef. Specifically, it was found that meat pH is not the key factor contributing to the differences in shelf-life of vacuum-packed beef and lamb. These differences were, however, driven by the availability of substrates in each meat type and the subsequent development of spoilage communities. The results also showed that fat content, but not bone marrow, played an important role in the shelf-life of vacuum-packed red meat.
Objectives
The aim of this project was to investigate potential applications that can be used for manipulation of the microbial spoilage of vacuum-packed lamb for shelf-life extension. Specifically, the project investigated the key factors (e.g., meat pH, glucose, lactic acid, the presence of bone marrow, and fat content) that may underpin the differences in shelf-life of VP lamb and beef, and also between VP bone-in and boneless products. The following objectives were given to achieve the stated aim:
• to assess and compare the microbial spoilage of vacuum-packed lamb and beef cuts that have similar and different pH during cold storage
• to investigate the roles of other key factors (i.e., fat content and bone marrow) in the shelf-life of vacuum-packed red meat
• to evaluate the effects of glucose and lactic acid application on the shelf-life of vacuum-packed lamb, including its eating quality.
Key findings
This project has provided scientific evidence supporting the application of glucose and lactic acid as an effective and reliable approach for the shelf-life extension of vacuum-packed lamb. The results strongly indicate that vacuum-packed red meat with elevated surface glucose or lactic acid levels can achieved a longer shelf-life.
Benefits to industry
The results of this study supporting the application of glucose and lactic acid as an effective and reliable approach for the shelf-life extension of vacuum-packed lamb, highlight the potential for the proposed application to be developed further as a practical and cost-effective approach for the Australian red meat industry to extend the shelf-life of vacuum-packed lamb.
MLA action
MLA may apply the outcomes of this project to consider opportunities and new collaborations for the application of glucose and lactic acid to extend the shelf-life of vacuum-packed lamb for market access purposes.
Future research
Future studies can focus on two different aspects:
1. Studies could be conducted to develop best practices to allow optimal levels of glycogen/glucose in livestock prior to slaughter. This is to ensure that the meat has sufficient residual glucose, allowing the longer shelf-life without the need to implement any intervention technology.
2. Further investigation can be undertaken to develop the application of glucose or lactic acid as an intervention technology.
More information
| Project manager: | Alicia Waddington |
| Contact email: | reports@mla.com.au |
| Primary researcher: | University Of Tasmania |
