Fresh poultry and pork meat products represent highly perishable products which are susceptible to spoil within a few days after production. Lactate addition and modified atmosphere packaging are common preservation strategies used to overcome spoilage. This study aimed to identify the effects of these strategies and their possible interactions on spoilage indicators simultaneously on fresh pork and turkey sausages. Ten batches of raw meat (turkey or pork) sausages were industrially produced with different lactate concentrations (0, 1 or 2% w/w in turkey and 0, 0.57 and 1.13% w/w in pork), packed under different gas mixtures (air, MAP1: 70% O₂ – 30% CO₂ and MAP2: 50% CO₂ − 50% N₂) and chill stored during 22 days. Spoilage responses including enumeration of total aerobic mesophilic and lactic acid bacteria, measurement of pH and colour, evaluation of visual defects and off-odour, were monitored. Effects of lactate and modified atmosphere packaging (MAP) as well as random effect of the batch variability were studied using a mixed effect model. Despite initial batch variability, significant effects of lactate and gas packaging were observed but in a different way in turkey and pork. Our results suggest that for fresh turkey sausages, the gas mixture enriched in oxygen enhanced off-odour perception and sausage discolouration from red to dark grey / brown colour. Unlike turkey sausages, in pork sausages, lactate did not significantly influence the monitored spoilage responses, whereas MAP (70% O₂-30% CO₂) reduced the off-odour perception. The developed model could be useful to estimate the effect of preservation strategies on spoilage occurrence while considering industrial batch variability.

新鲜的家禽和猪肉产品代表极易腐烂的产品，生产后几天内容易变质。乳酸添加和气调包装是用于克服腐败的常见保存策略。这项研究旨在确定这些策略的影响以及它们对新鲜猪肉和火鸡香肠腐败指标的可能相互作用。工业生产了十批具有不同乳酸盐浓度（土耳其为0、1或2％w / w，猪肉为0、0.57和1.13％w / w）的生肉（火鸡或猪肉）香肠，并在不同的混合气体下包装（空气，MAP1：70％O ₂ – 30％CO ₂和MAP2：50％CO ₂ − 50％N ₂），并在22天内冷藏。监测腐败响应，包括总需氧嗜温和乳酸菌的计数，pH和颜色的测量，视觉缺陷和异味的评估。使用混合效应模型研究了乳酸和气调包装（MAP）的影响以及批次变异性的随机影响。尽管最初的批次存在差异，但观察到乳酸和气体包装的显着影响，但在火鸡和猪肉中却以不同的方式发生。我们的结果表明，对于新鲜的火鸡香肠，富含氧气的混合气体可增强异味感，并使香肠变色，从红色变为深灰色/棕色。与土耳其香肠不同，在猪肉香肠中，乳酸盐对显着的腐败反应没有显着影响，而MAP（70％O ₂-30％CO ₂）减少了异味感。考虑到工业批次的可变性，开发的模型可能有助于评估保存策略对腐败变质的影响。