The impact of different ratios of lean meat, adipose tissue (fat) and bone on the volatile organic compound (VOC) profile of vacuum-packed (VP) lamb stored at 2 °C for up to 15 days was investigated using two sampling approaches. VOC development in individual samples was followed over time using either a traditional sampling regime where replicate samples were sampled (single-use) at a given time or a novel approach where replicate samples were resampled (reuse) over time. VOCs present in the headspace of the packaged samples were detected using proton-transfer-reaction mass spectrometry (PTR-MS) with complementary solid phase micro-extraction gas chromatography–mass spectrometry (SPME-GC-MS) analysis on a subset of samples. Bacteria numbers were determined using standard microbiological methods. Meat packaged with 20% added adipose tissue contained slightly higher numbers of bacteria at the start of the trial with correspondingly higher VOC levels compared to lean meat alone. Storage time (as a proxy for microbial numbers) was the main driver for VOC production. Differences between the reuse and the single-use sample sets were minimal, suggesting that resampling of VP lamb samples may be a useful approach to study the development of low frequency spoilage patterns over time.

使用两种采样方法研究了不同比例的瘦肉，脂肪组织（脂肪）和骨骼对真空包装（VP）羔羊在2°C下储存长达15天的挥发性有机化合物（VOC）分布的影响。使用传统的采样方案（在给定的时间对重复样品进行采样（单次使用））或随着时间的推移对重复采样进行重新采样（重复使用）的新方法，随时间推移跟踪各个样品中VOC的发展。使用质子转移反应质谱（PTR-MS）和互补固相微萃取气相色谱-质谱（SPME-GC-MS）分析，对一部分样品进行检测，检测到包装样品顶空中的VOC。使用标准的微生物学方法确定细菌数。与仅瘦肉相比，在试验开始时，用20％添加的脂肪组织包装的肉中细菌的数量略高，并且VOC含量也相应较高。储存时间（作为微生物数量的代名词）是VOC生产的主要驱动力。重用样本和一次性样本集之间的差异很小，这表明对VP羔羊样本进行重采样可能是研究随时间推移低频腐败模式发展的有用方法。