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Gewählte Master / Diploma Thesis:

Katharina Dusini (2012): Microbiology of novel meat analogues.
Master / Diploma Thesis - Institut für Lebensmittelwissenschaften, BOKU-Universität für Bodenkultur, pp 151. UB BOKU obvsg

Data Source: ZID Abstracts
It is estimated that until 2050 today’s meat consumption will double. The industrialized meat production causes huge environmental pressure and therefore is a hygienically challenge. Hence in the next years an intensive research for novel meat analogues will be necessary. Therefore the aim of this study was to examine the microbiology of novel meat analogues, which are produced by extrusion cooking. The sporicidal and bactericidal effects of the process were tested with microbial challenge testing. Therefore bacterial spore formers were inoculated. With inoculated, non-inoculated and raw materials a total microbiological screening was performed according to methods from scientific literature and routine methods. In addition, two important parameters affecting shelf life and spoilage were analysed: pH and aw-value. Subsequent to cultural examinations colonies with different morphologies were chosen for further molecular determinations. With the inoculation trials could be shown that the high temperature and pressure during extrusion cooking are able to significantly reduce bacterial spores and to eliminate vegetative cells. The microbiota of the novel meat analogues mainly consisted of Gram-positive bacteria, with bacilli and cocci being dominant. Due to the almost neutral pH and high aw-values of the extrudates shelf life was short. It can be assumed that the application of heat treatment or other effective methods is necessary to extend the shelf life and to guarantee product safety.

Beurteilende(r): Kneifel Wolfgang
1.Mitwirkender: Domig Konrad

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