Validation of the Food Spoilage Predictor (Pseudomonas spp. spoilage) Model in red meat

Summary

​The Middle East markets are key markets for Australian chilled lamb, airfreighted as chilled carcases or sea freighted as vacuum-packaged product. Ensuring the performance of the products in these markets is essential.
This project aimed to define the shelf life limiting organisms under the current packaging system, using information from broth and shelf life simulations to adapt models for the prediction of shelf life in this vacuum packaged product.
Effective predictive models for spoilage will help industry provide realistic shelf life for their product, and reduce wastage.
Pseudomonas spp. are the predominant spoilage species of aerobically stored meat.
The "Food Spoilage Predictor" model for spoilage developed at the University of Tasmania has been validated in minced beef and chilled pork. It has not, however, been previously validated for use with carcase or whole muscle red meats.
The validated model will provide a powerful tool for the Australian red meat industry to predict product performance in domestic and export markets.