ANR Redlosses

Abstract:

Spoilage of meat products due to bacterial proliferation and metabolic activity leads to significant losses and waste. This is a major economic challenge for the agri-food industry. Defects in appearance, texture, smell, and taste lead to non-compliance with quality criteria and cause product loss. The objective of the Redlosses project (ANR16-CE21-0006), coordinated by SECALIM, is to better control bacterial spoilage in pork and poultry sausages by developing tools to predict spoilage. All of the datasets from sensory analyses, volatilome and bacterial community amplicon sequencing, collected by the partners, have been deposited on the INRAE data portal and published in a data paper. The use of these data has begun to bear fruit: an initial PLS model has enabled the selection of spoilage and non-spoilage microbiota; and this model is currently undergoing experimental validation. A quantitative analysis of the literature on spoilage and an initial research article on the effect of lactate and protective atmosphere on the spoilage of poultry and pork sausages have recently been published. Several assessments are also in preparation: on pH modeling using a Bayesian approach, on the causal links between sensory properties, volatilome, and microbiota in poultry sausages, and finally on the effect of process factors on microbial ecology and sensory evolution in poultry and pork sausages.

Spoilage of meat products due to bacterial proliferation and metabolic activity leads to significant losses and waste. This is a major economic challenge for the agri-food industry. Defects in appearance, texture, smell, and taste lead to non-compliance with quality criteria and cause product loss. Spoilage, which occurs at the end of the process or during storage, affects the entire production chain and impacts the meat industry's sustainability label.

Results :

Ten batches of pork and poultry sausages were produced by the two industrial partners in the project using three lactate formulations and packaged in three different atmospheres (air, oxygen-enriched atmosphere, oxygen-depleted atmosphere). Multivariate data were generated by all partners throughout the storage period. The data sets comprised 714 samples, including data collected from sensory analysis, volatilome analysis, and bacterial communities by amplicon sequencing. These data were deposited on the INRAE data portal and published in a data paper. The use of this data has begun to bear fruit: an initial PLS model has enabled the selection of potentially spoilage-causing and non-spoilage-causing microbiota; this model is currently undergoing experimental validation. A quantitative analysis of the literature on spoilage³ and an initial research article on the effect of lactate and protective atmosphere on the spoilage of poultry and pork sausages⁴ have recently been published.

Perspectives: 

Several other assessments are also underway: on pH modeling using a Bayesian approach, on the causal links between sensory properties, volatilome, and microbiota in poultry sausages, and finally on the effect of process factors on microbial ecology and sensory evolution in poultry and pork sausages.

Valorisation:

Ph.D manuscript of Ngoc-Du Luong (defended on the 13th of october, 2020) ; 10.3390/microorganisms8081198 ; 10.1016/j.foodres.2020.109501;

Bibliographic 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.