Cadaverine as a Potential Spoilage Indicator in Skin-Packed Beef and Modified-Atmosphere-Packed Beef

Kristian Key Milan Thamsborg*, Birgitte Winther Lund, Derek Victor Byrne, Jørgen Johannes Leisner, Niki Alexi

*Corresponding author for this work

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

Abstract

This study investigated cadaverine as a spoilage indicator in commercial beef products stored under conditions favourable for the growth of lactic acid bacteria. Samples included vacuum-skin-packed entrecotes (EB) aged up to 42 days and modified-atmosphere-packed (70% O2 + 30% CO2) minced beef (MB) stored at 5 °C. Two MB product lines were analysed: one stored aerobically two days post-slaughter before mincing and another stored for 14 days in vacuum packaging prior to mincing. Sensory assessment/evaluation and microbial analysis were performed throughout the shelf life of the products and compared to cadaverine levels measured using LC-MS/MS. Cadaverine concentrations in EB reached approximately 40,000 µg/kg on the “best before” date, while remaining below 50 µg/kg in both MB products on the corresponding date. While cadaverine concentrations in EB displayed a consistent increase, suggesting its potential as a spoilage indicator post-ageing, the low concentrations in MB, did not correlate with sensory assessments, revealing its limitations as a universal spoilage marker. In conclusion, it is necessary to conduct product-specific studies to evaluate the applicability of cadaverine as a spoilage indicator for beef products.

Original languageEnglish
Article number4489
JournalFoods
Volume12
Issue24
ISSN2304-8158
DOIs
Publication statusPublished - Dec 2023

Keywords

  • biogenic amine
  • food packaging
  • freshness
  • lactic acid bacteria
  • LC-MS/MS
  • meat quality
  • shelf life

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