The Headspace Volatiles Generated at the Initial Stage of Spoilage in the Aerobically and Vacuum Packed Beef, Pork and Chicken

Abstract

Headspace volatiles in aerobically and vacuum packed beef, pork andchicken meat were identified. During storage at 5 degrees C, thenumber of headspace components increased and some components whichwere not detected in fresh meat appeared. At the initial stage ofbacterial spoilage, ethyl acetate, 3-methyl butanol, iso-amylalcoholand acetic acid were present. Of those components, ethyl acetatewas the predominant compound and increased as the deterioration ofmeat progressed. The appearance of a faint fruity odour at the initialstage of spoilage was linked with the detection of ethyl acetate.For evaluating meat freshness, ethyl acetate may be a useful chemicalindex.