The Headspace Volatiles Generated at the Initial Stage of Spoilage in the Aerobically and Vacuum Packed Beef, Pork and Chicken

Headspace volatiles in aerobically and vacuum packed beef, pork and chicken meat were identified. During storage at 5°C, the number of headsoace components increased and some components which were not detected in fresh meat appeared. At the initial stage of bacterial spoilage, ethyl acetate, 3-methyl butanal, iso-amylalcohol and acetic acid appeared. Of those components, ethyl acetate was the predominant compound and the amount increased as the deterioration of meat progressed. The appearance of a faint fruity odor at the initial stage of spoilage was coincident with the detection of ethyl acetate. For evaluating meat freshness, ethyl acetate is thought to be a useful chemical index.