Analysis of the relationship between air cavities and Weissella viridescens in meat products and possibilities for air cavity elimination

Air cavities are visual defects increasingly occurring in industrial meat products. Estimations on the incidence of air cavities in whole muscle products (high injected hams and smoked meat) range from 20% to 50%. In Central and Eastern Europe cavities can also be recognised in semi-dry meat products and sous-vide type products. Many producers and supermarkets are looking for a solution to eliminate cavities, not only because of negative optical effects but also potential microbial contamination and consequent effects on sensory quality. The origin of the cavities can be both, technological and microbiological. In this study, the main focus is on Weissella ssp.

The aim of this project is to analyse the relationship between air cavities and Weissella viridescens in meat products and to identify possibilities of air cavities' elimination. In particular, to determine the source of Weissella viridescens in meat products (processing technology, environment or raw material), to suggest ways of elimination by alternative methods and to recommend useful growth inhibition.

University of Brno, Institute of Veterinary and Pharmaceutical Sciences
Project Manager: Doc. Dr. Josef Kameník, CSc., MBA

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Project report "Analysis of the relationship between air cavities and Weissella viridescens in meat products and possibilities for air cavity elimination".