The microbiology and storage stability of vacuum packed lamb

Abstract

Summary Lamb joints (shoulders, loins and legs) stored in vacuum packs at 0–1°C remained unspoiled for 6 weeks, but since the aerobic storage life at 5°C (retail shelf life) of lamb after holding in vacuum packs at 0–1°C for 6 weeks was only 2 days, vacuum storage should be limited to a maximum of 4 weeks in practice. Brochothrix thermosphacta , Moraxella spp, and Moraxella‐like organisms were predominant on aerobically spoiled lamb and the preservative effect of vacuum packing resulted from the inhibitory effects of the high carbon dioxide (>20%) and low oxygen concentrations (<1%) which developed in the packs. Brochothrix thermosphacta was not completely inhibited, however, and with lactic acid bacteria was the possible cause of cheesy/sour odours which terminated vacuum packed storage life.