Prediction of specific spoilage organisms in modified atmosphere packaging chilled pork: succession and association of bacteria, volatile organic compounds, and color.

The effects of modified atmosphere packaging (MAP) with different O2 and CO2 concentrations (M40: 40 % O2/60 % CO2 and M80: 80 % O2/20 % CO2) on the bacterial community, volatile organic compounds (VOCs), color, and shelf-life of porcine longissimus muscle (LM) were investigated during 14 days of storage at 4 °C. The results indicated that the LM samples from M40 treatment exhibited significantly (P < 0.05) lower a* and L* values, as well as higher shear force values, compared to the M80 treatment. Notably, the M40 treatment significantly (P < 0.05) inhibited bacterial growth, reduced lipid oxidation and protein degradation, delayed quality deterioration, and extended the shelf life of the LM by three days relative to the M80 treatment. Moreover, a total of 62 VOCs were identified during storage. Brochothrix thermosphacta, Pseudomonas lundensis, and Lactobacillus sakei were the most dominant species. Correlation between bacterial succession and VOCs revealed that Pseudomonas lundensis was positively related to four aldehydes (e.g., decyl aldehyde, benzaldehyde, trans,trans-2,4-nonadienal, and trans-2-dodecenal) and was predicted as specific spoilage organism.