In the present study, Lactobacillus plantarum (LUHS135), Thymus vulgaris essential oil (0.1% v/v) and their combination were used to treat Suffolk and Ile de France lamb meat. Changes in the microbiological profile and physicochemical parameters of meat were evaluated after 24 h of treatment at 4 °C. Treatments resulted in significantly lower mould/yeast, total enterobacteria (by up to 45%) counts, water‐holding capacity (by 21–63%) and cooking loss (by 17–35%) in all samples. Moisture content increased, on average, by 14.5% in the Suffolk meat. Polyunsaturated fatty acid content increased after all treatments. Treatments and breed significantly affected the content of malondialdehyde and some biogenic amines. Sensory analysis showed that raw lamb meat colour was more acceptable after all treatments, while the odour acceptability was ranked highest after combined treatment. These findings suggest that the applied treatments could be used to improve microbiological safety and some quality characteristics and to increase the PUFA content of lamb meat.

中文翻译：

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评估萨福克和法兰西岛羔羊品种（臀肌）品质参数上乳酸菌和百里香精油的使用

在本研究中，植物乳杆菌（LUHS135），百里香寻常油（0.1％v / v）及其组合被用于处理萨福克和法兰西岛的羔羊肉。在4°C下处理24小时后，评估了肉的微生物学特征和理化参数的变化。处理后所有样品的霉菌/酵母菌，总肠细菌总数（最多增加45％），持水量（减少21–63％）和蒸煮损失（减少17–35％）显着降低。萨福克郡的含水量平均增加了14.5％肉。所有处理后多不饱和脂肪酸含量均增加。处理方法和品种显着影响丙二醛和某些生物胺的含量。感官分析表明，经过所有处理后，生羔羊肉的颜色更易被接受，而经过综合处理后，气味的接受度最高。这些发现表明，所应用的处理方法可用于改善微生物安全性和某些品质特征，并提高羔羊肉的PUFA含量。