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Context and challenges: The spoilage of meat products by the proliferation of bacteria and their metabolic activity leads to significant losses and waste. This is a major economic stake for the agro-food industries. Defects in appearance, texture, smell and flavor lead to non-compliance with quality criteria and cause loss of products. Spoilage, appearing at the end of the process or during storage, affects the entire production chain and impacts the sustainability label of the meat sector.
Results: Ten batches of pork and poultry sausages were produced by the two industrial partners of the project according to three lactate formulations, and packaged under three different atmospheres (air, oxygen-enriched atmosphere, oxygen-depleted atmosphere). Multivariate data was generated by all partners throughout storage. All of the datasets represented 714 samples, including the collection of data from sensory analysis, volatiloma, and bacterial communities by amplicon sequencing. These data were deposited on the INRAE¹ data portal and published in a data paper². The use of the data has started to bear fruit: a first PLS model allowed the selection of potentially altering and non-altering microbiotas; this model is currently undergoing experimental validation. A quantitative analysis of the spoilage literature³ and a first research article on the effect of lactate and modified atmosphere on spoilage in poultry and pork sausages⁴ were recently published.
Perspectives: Several other valuations are also underway: on the modeling of pH using a Bayesian approach, on the causal links between sensory, volatiloma and microbiota in poultry sausages, and finally on the effect of process on the microbial ecology and the sensory evolution of poultry and pork sausages.

Bibliographiques references:

1. Poirier, S., N.-D. Martin Luong, V. Anthoine, S. Guillou, J.-M. Membré, N. Moriceau, S. Rezé, M. Zagorec, C. Feurer, S. Frémaux, S. Jeuge, E. Robieu, M. Champomier-Vergès, G. Coeuret, E. Cauchie, G. Daube, N. Korsak, L. Coroller, N. Desriac, M.-H. Desmonts, R. Gohier, D. Werner, V. Loux, O. Rué, M.-H. Dohollou, T. Défosse and S. Chaillou 2020. Replication Data for "Large-scale multivariate dataset on the characterization of microbiota diversity, microbial growth dynamics, metabolic spoilage volatilome and sensorial profiles of two industrially produced meat products subjected to changes in lactate concentration and packaging atmosphere", Portail Data INRAE. V2. DOI:10.15454/UDQLGE
2. Poirier, S., N.-D. M. Luong, V. Anthoine, S. Guillou, J.-M. Membre, N. Moriceau, S. Reze, M. Zagorec, C. Feurer, B. Fremaux, S. Jeuge, E. Robieu, M. Champomier-Verges, G. Coeuret, E. Cauchie, G. Daube, N. Korsak, L. Coroller, N. Desriac, M.-H. Desmonts, R. Gohier, D. Werner, V. Loux, O. Rue, M.-H. Dohollou, T. Defosse and S. Chaillou 2020. Large-scale multivariate dataset on the characterization of microbiota diversity, microbial growth dynamics, metabolic spoilage volatilome and sensorial profiles of two industrially produced meat products subjected to changes in lactate concentration and packaging atmosphere. Data in brief 30: 105453-105453. DOI : 10.1016/j.dib.2020.105453
3.  Luong, N.-D. M., L. Coroller, M. Zagorec, J.-M. Membré and S. Guillou 2020. Spoilage of chilled fresh meat products during storage: A quantitative analysis of literature data. Microorganisms 8(8).
4.  Luong, N.-D. M., S. Jeuge, L. Coroller, C. Feurer, M.-H. Desmonts, N. Moriceau, V. Anthoine, S. Gavignet, A. Rapin, B. Frémaux, E. Robieu, M. Zagorec, J.-M. Membré and S. Guillou 2020. Spoilage of fresh turkey and pork sausages: Influence of potassium lactate and modified atmosphere packaging. Food Research International 137: 109501.