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Sandra Kolbeck

Chair of Technical Microbiology, TU Munich, Freising, Germany

Characterization of meat spoiling bacteria regarding their respiratory activity and quantitative oxygen consumption in high oxygen atmosphere

High oxygen modified atmosphere packaging is commonly applied to prolong the shelf-life of meat products and prevent meat browning. The oxygen concentration in meat packages decreases during storage, the microbiome composition subsequently changes, and the formation of putrid amines increases. We classified representative meat spoilage bacteria along with their oxygen-consuming capacity, which determines the timeline of the microbiome and sensorial changes.

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