<?xml version='1.0' encoding='UTF-16' ?> <!DOCTYPE composition PUBLIC "-//W3C//DTD XHTML 1.0 Transitional//EN" "http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd"> <html xmlns="http://www.w3.org/1999/xhtml" xmlns:ui="http://java.sun.com/jsf/facelets" xmlns:h="http://java.sun.com/jsf/html" xmlns:p="http://primefaces.prime.com.tr/ui" xmlns:f="http://java.sun.com/jsf/core"> <ui:composition template="./resources/Templates/home_Template.xhtml"> <ui:define name="page"> <div class="post"> <h1 class="title">Symbiosis -Workpackage 2 <br /> Monitoring of major profiling of metabolites (Metabolomics) in meat during production, storage and distribution </h1> <div class="entry"> <p> <h:form> <!-- <img align="left" src="../resources/images/SORF/puzzle-home.png"/>--> <div id="menuItems"> <h3> <p>The qualitative and quantitative evaluation of chemical changes of beef and pork meat stored under dynamic conditions were monitored with HPLC, FT-IR and RAMAN and will be correlated with changes in microbial association and sensory attributes of meat stored under dynamic conditions. (B1-AUA and B11-NAGREF).</p> <p> The potential of using the metabolic profile of organic acids on predicting the shelf life of minced pork was evaluated performing in parallel, microbial analysis, pH measurements, sensory analysis. The spectral data collected from HPLC will be subjected to statistical analysis (B11-NAGREF)</p> <p> The effectiveness of oregano essential oil (volatile compounds) in vitro has been evaluated. The growth of Listeria monocytogenes and Pseudomonas spp. was monitored on Petri dishes at 10 C. (B1-AUA). In addition, the stress response of Salmonella enterica serovar Thompson to the exposure of sublethal concentrations of thymol was evaluated. (B2-UNINA)</p> <p> Mesophilic and psychrotrophic populations from refrigerated meat were identified and the spoilage potential of microbial isolates in packaged beef was evaluated by analysing the release of volatile organic compounds (VOC) by GC-MS. The isolates were further characterized for their growth at different temperatures and their proteolytic activity in vitro on meat proteins extracts at 7C. Selected proteolytic strains were used to examine their spoilage potential in situ by contaminating beef chops that were packed and stored at 7C. At time intervals up to 1 month, viable counts were determined and VOC were identified by GC-MS while the release of peptides was detected by MALDI-ToF/MS (B2-UNINA).</p> <p>One hundred and three isolates from fresh and spoiled beef, chicken and pork samples were identified as P. fragi and biotyped by molecular methods on the basis of the genotype. Sixty-five biotypes were then further characterized for proteolytic and lipolytic activity, growth at different temperatures and in presence of different iron sources. All the strains were then inoculated in beef and assayed for the production of volatile metabolites during storage at low temperatures by GC- MS. A very similar approach was carried out for another very different but representative spoilage associated microbial species, i.e. Carnobacterium maltaromaticum. Forty-six strains of C. maltaromaticum isolated from vacuum packaged beef were genotyped and analyzed for the production of volatile metabolites in beef during storage at low temperatures by GC-MS (B2-UNINA).</p> <p> Experimental plans were designed to be able to determine the effect of intrinsic parameters (physical, chemical and structural properties inherent in meat itself) and extrinsic parameters, i.e. temperature imposed atmosphere, microbial association, quorum sensing, on the formation of microbial metabolites by ESO. (B8-CSU) </p> </h3> </div> </h:form> </p> </div> </div> </ui:define> </ui:composition> </html>