various application of biotech in meat processing

1. Biotechnology In Meat
Processing
KAVIARASAN.D
MVM16020

2. In meat processing, it is used in
preservation

3. Need:
• Consumer demand
• Consumer trends
• Nutritionally beneficial
• Therapeutically beneficial

4. Substances and techniques:
• Use of starter culture
• Use of bacteriocins
• Use of bacteriocins with chelating agent
• Bacteriocins with ultra high pressure and
pulsed electric field
• Hurdle technology
• Bacteriophages

5. Use of starter culture:
• Fermentation
• Complex – enzymes – simpler
• Fermented meat products
1. Fermented dry sausages – pepperoni, dry
sausages, salami.
2. Fermented semi dry sausages – lebonon,
bologna.
3. Fresh smoked sausages

6. Eg: In Preparation Of Dry Sausages
• Meat emulsion preparation
• Stuffing in casing at -2.2 to 1.1 c
• Additon of starter culture
• Formation of lactic acid
• Cooking / drying.
Lactic acid produced- pH below 5.4 – reduced aw-
typical structure to fermented sausages.

7. Meat products Starter culture
Pepperoni, summer sausages
Pediococcus cerevisiae,
Lactobacillus plantarum
Dry sausages, bologna Pediococcus cerevisiae
Salami Micrococcus sp

8. LAB
• resistance to bacteriophages, proteolytic
activity, lactose and citrate fermentation,
production of polysaccharides, high resistance to
freezing and lyophilization, capacity for adhesion
and colonization of the digestive mucosa, and
production of antimicrobial substances
• This contribution is due to competition for
nutrients and the presence of acids, hydrogen
peroxide, and inhibitor agents produced, including
organic bacteriocins (Ray et al., 1992).

9. Bacteriocins
• Ribosomally synthesized extracellularly released
bioactive peptides or peptide complexes, having
bactericidal or bacteriostatic activity.
• Rapidly digested by proteases in human digestive
tract.
• This bacteriocins are first discovered in 1925 by
Andre Gratia
• Alternative to antibiotics and chemical

10. Bateriocins…….
• Protein complexes
• Eg. Nisin – lactococcus lactis
sakacin – lactobacillus sake
pediocin – pediococus acidilactici
• Added to meat during processing
• Nisin- effective against gram +ve organism
• Sakacin& pediocin – in vacuum packaged meat
products
• Inhibit the growth of bacteria.

11. In meat..
The most-studied bacteriocins in the meat and meat
products is -
• Nisin
• Enterocin AS-48
• Enterocin A and B
• Pediocin PA-I

12. Methods of bacteriocin application in meat
and meat products
• Inoculation of meat with Lactic acid producing
bacteria
- starter or protective culture
- Bacteriocins
• Purified or semi purified bacteriocins
• Use of previously fermented meat with
bacteriocin producing strains
• Edible cellulosic films - New

13. • Raw mince meat - The samples of raw mince
meat were inoculated with 103 CFU/g of
monocytogenes and stored at 40 c.
• After 16 days, the control sample increased
from 3log10 to 6.4log10 CFU/g.
• Nisin – 2.4 log 10 CFU/g.

14. Beef carcass were inoculated with approximately 4
log 10 CFU/cm2 of Brochothrix thermosphatca to
evaluate the effectiveness of nisin to sanitize the
carcasses.
Nisin spray treatment 1000 IU/ml reduced the
population
at 0 day – 1.8 log 10 CFU/cm2
at 1 day - 3.6 log 10 CFU/cm2

15. Bacteriocins with chelating agent
• Recntly evolved technique
• Chelating agent mg – bind lipopolysaccharide layer
of gram – ve bacteria
• Makes bacteria more susceptible to bacteriocins.

16. Bacteriocins with UHP and PEF:
• Recent innovative technique
• Antimicrobial action
Hurdle technology
Various hurdles – nitrates, salts, redox potential, pH,
aW and other preservatives.

17. Application of Bacteriocins in Hurdle
Technology

19. Other microbes…..

20. Commercial status
• Subtilin, Cerein, Plantaricin, have been isolated and
characterized from different bacteriocin producing
strains.
• But they are yet to acquire a commercial status.
• Nisin (Lactobacillus lactis) and Pediocin (Pediococci
acidilactici) are only commercially available.
• Commercially approved bacteriocin - Nisin
E234(Nisaplin)

21. Bacteriophages
• Bacterial virus that infect the bacteria and
reproduce by hijacking their host biosynthetic
pathway
• They are harmless to humans, animals and
plants.

22. ENDOLYSINS
• Lysins, or endolysins , are hydrolytic enzymes
produced by bacteriophages.
• It cleave the host's cell wall during the final
stage of the lytic cycle.
• Endolysins - Degrading the peptidoglycan of
Gram positive bacteria when applied
externally to the bacterial cell, thereby acting
as antibacterial agents.

23. Application in meat industry
• FDA - Recently permit safe use of a
bacteriophage preparation as an anti-listerial
agent in Ready To Eat (RTE) meat and poultry
products.
• Phage (lytic) preparation with 0.1ppm
concentration is sprayed directly on meat
products prior to packaging at the level of 1
milliliter (ml)/500 cm2 surface area.
• Bacteriophages will remain dormant unless their

24. Conclusion
• The use of bacteriocins and/or bacteriocin-producing
strains of LAB are of great interest as they are
generally recognized as safe organisms and their
antimicrobial products as biopreservatives.
• However, it is desirable to continue to expand our
understanding of the influences that environmental
factors have on the implantation and survival of
bacteriocinogenic strains and the activity of their
bacteriocins.
• With the view of citations,, use of biotechnology in
meat processing is used to enhance the shelf life,
quality and also full filling the consumers demand and
needs. Using the new techniques we provide attractive
and safe meat and also nutritious meat.

25. THANKYOU