Potential Spoilage of Packaged and Irradiated Meat

A number of methods can be used to inhibit the growth of microorganisms in meat. These include packaging such as modified atmosphere packaging and vacuum packaging, irradiation, etc. However these methods may encourage the growth of other types of micro-organisms such as Lactic acid bacteria, yeast, etc.

Lactic acid bacteria are mainly responsible for lactic acid, acetic acid and some other organic acids.Lactic acid itself cannot produce offensive off-odour. Its association with other partially volatile substances (including short-chain fatty acids) can result in producing rich off-odour smell in the packaged meat.
During the vacuum storage, the remaining oxygen is quickly used by the present microbes in addition to the respiration of tissue of meat resulting in higher proportion of Co2.
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