Microbial spoilage of meat during chilled aerobic storage causes significant financial losses to the industry. Even with modern day preservation techniques, spoilage remains an unsolved problem. Spoilage of meat is a complex process that involves the activity of endogenous enzymes and microorganisms. Psychrotrophic Pseudomonas species are the key microorganisms that cause spoilage in aerobically stored chilled meat. Spoilage pseudomonads are highly robust and able to withstand stressful environmental conditions that would otherwise inhibit the growth of other spoilage organisms. In order to implement efficient control measures, and to minimize spoilage, a thorough understanding of the characteristics of spoilage pseudomonads is essential. This review focuses on the spoilage process and the key metabolic attributes of the main psychrotrophic spoilage Pseudomonas species to explain their predominance on meat over other psychrotrophic bacteria. This review also highlights less studied, but important, characteristics of psychrotrophic pseudomonads such as biofilm formation and quorum sensing in the context of meat spoilage. The importance of the use of model systems that are closely applicable to the food industry is also discussed in detail.

中文翻译：

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有氧营养性假单胞菌在需氧贮藏的冷藏红肉中占主导地位

冷藏好氧储存过程中肉类的微生物变质给整个行业造成了重大的经济损失。即使采用现代保存技术，变质仍然是一个未解决的问题。肉变质是一个复杂的过程，涉及内源酶和微生物的活性。精神营养性假单胞菌物种是导致需氧储存的冰鲜肉变质的关键微生物。腐败假单胞菌非常健壮，能够承受压力环境条件，否则会抑制其他腐败生物的生长。为了实施有效的控制措施并最大程度地减少变质，对变质假单胞菌的特性有透彻的了解是必不可少的。这篇综述着重于主要精神营养性腐败假单胞菌的腐败过程和关键代谢属性物种来解释其在肉类中比其他精神营养性细菌更重要的原因。这篇综述还着重指出了在营养变质的情况下，精神营养性假单胞菌的研究较少但很重要的特征，例如生物膜形成和群体感应。还详细讨论了使用与食品工业密切相关的模型系统的重要性。