January 1, 2015 Journal article Closed Access

Meat spoilage: a critical review of a neglected alteration due to ropy slime producing bacteria

Maria Francesca Iulietto

The shelf-life of a product is the period of time during which the food retains its qualitative characteristics. Bacteria associated with meat spoilage produce unattractive odours and flavours, discolouration, gas and slime. There are several neglected alterations that deserve more attention from food business operators and competent authorities. Ropy slime is a typical alteration of the surface of vacuum and modified atmosphere packed cooked meat products, that causes major economic losses due to the increasingly sophisticated consumer requirements. This is a review article that aims at raising awareness of an old problem of new concern, in the light of new advances and trends for understanding the aetiology of the phenomenon, the origins of contamination and the prevention measures.