The effect of glucose supplementation on the spoilage microflora and chemical composition of minced beef stored aerobically or under a modified atmosphere at 4 °C

Abstract Glucose was added to minced meat (pH 6.0) and stored under aerobic or a modified atmosphere (MA) composed of 80% O 2 and 20% CO 2 to assess the effects of carbohydrate on the microbial association and the chemical properties of the meat. The type of packaging affected the size and the final composition of the microflora. The microbial composition of the mince without added glucose in air or MA, given in log 10 cfu g respectively, were pseudomonads (9.8 and 7.3), Brochothrix thermosphacta (8.5 and 8.1), lactic acid bacteria (8.8 and 8.7), Enterobacteriaceae (7.2 and 6.1) and yeasts (4.3 and 4.2). In mince supplemented with 0.2% ( w w ) glucose, similar composition and numbers were observed. Glucose, glucose 6-phosphate and lactic acid were consumed at slower rates by the flora on meat stored under MA than by the flora on meat stored in air. The addition of glucose enhanced gluconate production by the flora on meat stored in air. D-lactic and acetic acid were produced in all samples stored under the MA.