Spoilage of fresh turkey and pork sausages: Influence of potassium lactate and modified atmosphere packaging

Ngoc-Du Martin Luong,Sabine Jeuge,Louis Coroller,Carole Feurer,Marie-Hélène Desmonts,Nicolas Moriceau,Valérie Anthoine, Sophie Gavignet, Adeline Rapin,Bastien Frémaux,Emeline Robieu,Monique Zagorec,Jeanne-Marie Membré,Sandrine Guillou

Food Research International（2020）

Cited 19|Views24

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Abstract

•High oxygen atmosphere increases off-odour and discolouration of turkey sausages.•Unlike turkey, lactate barely affects spoilage-associated responses in pork sausages.•Spoilage dynamics or pork and turkey sausages vary greatly between production batches.

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Key words

Meat spoilage,Poultry sausages,Lactic Acid Bacteria,Off-odour,Off-colour,Acidification,Mixed-effect model,Biological Variability,Batch Variability

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