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Résumé :
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In two separate experiments, the bacteriocin, nisin, was incorporated into a commercially available meat binding system (Fibrimex(R)) and applied to meat surfaces as a way inhibiting the meat spoilage organism, Brochothrix thermosphacta during extended refrigerated storage. In experiment 1, pre-rigor lean beef carcass tissue (BCT) was inoculated with B. Thermosphacta, left untreated (U), treated with 10 mu g ml(-1) nisin (N), Fibrimex(R) (F) or Fibrimex(R) containing 10 mu g ml(-1) nisin (FN), held aerobically at 4°C for up to 7 d, and populations of B. Thermosphacta and nisin activity determined. Experiment 2 determined the effects of the same treatments but on post-rigor, frozen and thawed lean BCT that was inoculated, vacuum-packaged, and stored at 4°C for up to 14 d. In both experiments, N- and FN-treated tissues exhibited significantly lower populations of B. Thermosphacta compared to U- and F-treated tissues, for the duration of refrigerated storage. Nisin activity was detected up to 7d in N- and FN-treated samples from experiment 1. However, activity was detected only to days 0 and 2 in FN- and N-treated samples, respectively, from experiment 2.
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