Blue Discoloration of Meat and Meat Products

L. Fasolato; N.A. Andreani; B. Cardazzo; S. Balzan; L. Carraro; F. Fontana; E. Novelli

Blue Discoloration of Meat and Meat Products

In: 63rd International Congress of Meat Science and Technology

Authors:

L. Fasolato

L. Fasolato Department of Comparative Biomedicine and Food Science, University of Padova, Italy; enrico.novelli@unipd.it

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N.A. Andreani

N.A. Andreani Department of Comparative Biomedicine and Food Science, University of Padova, Italy; enrico.novelli@unipd.it

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B. Cardazzo

B. Cardazzo Department of Comparative Biomedicine and Food Science, University of Padova, Italy; enrico.novelli@unipd.it

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S. Balzan

S. Balzan Department of Comparative Biomedicine and Food Science, University of Padova, Italy; enrico.novelli@unipd.it

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L. Carraro

L. Carraro Department of Comparative Biomedicine and Food Science, University of Padova, Italy; enrico.novelli@unipd.it

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F. Fontana

F. Fontana Department of Comparative Biomedicine and Food Science, University of Padova, Italy; enrico.novelli@unipd.it

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, and

E. Novelli

E. Novelli Department of Comparative Biomedicine and Food Science, University of Padova, Italy; enrico.novelli@unipd.it

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Type:: Chapter

Pages:: 216–217

DOI:: https://doi.org/10.3920/9789086868605_088

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This paper describes the phenotypic behavior of Pseudomonas fluorescens strains isolated from cases of blue discoloration of meat and meat products. Strains isolated from beef and belly cut were investigated in order to highlight the pigment production at different refrigeration temperatures (4, 6, 8, 10 °C). Some carbon sources (glucose, glycerol, and tryptophan) were also tested. In in vitro tests, the color changes were inhibited at temperatures lower than 10 °C. Glucose and glycerol have stimulated the blue pigmentation. Meat strains showed peculiar dynamics of pigment production that suggests a microbial adaptation to different food niches.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Blue Discoloration of Meat and Meat Products

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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