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

TY - JOUR

T1 - Cadaverine as a Potential Spoilage Indicator in Skin-Packed Beef and Modified-Atmosphere-Packed Beef

AU - Thamsborg, Kristian Key Milan

AU - Lund, Birgitte Winther

AU - Byrne, Derek Victor

AU - Leisner, Jørgen Johannes

AU - Alexi, Niki

N1 - Publisher Copyright: © 2023 by the authors.

PY - 2023/12

Y1 - 2023/12

N2 - 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.

AB - 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.

KW - biogenic amine

KW - food packaging

KW - freshness

KW - lactic acid bacteria

KW - LC-MS/MS

KW - meat quality

KW - shelf life

UR - http://www.scopus.com/inward/record.url?scp=85180699528&partnerID=8YFLogxK

U2 - 10.3390/foods12244489

DO - 10.3390/foods12244489

M3 - Journal article

C2 - 38137293

AN - SCOPUS:85180699528

SN - 2304-8158

VL - 12

JO - Foods

JF - Foods

IS - 24

M1 - 4489

ER -