The effect of salt reduction on the microbial community structure and quality characteristics of sliced roast beef and turkey breast

Sectioned and formed turkey breast and roast beef were manufactured with four salt concentrations (1.0%, 1.5%, 2.0%, and 2.5%, meat block basis). After cooking, chilling, and slicing, samples were evaluated throughout 18 weeks of storage for various quality parameters, and microbial community changes. Microbial community changes were analyzed using 16S rRNA gene sequencing for the V4 region. Bacterial richness decreased over storage time (P = .040) and as salt concentration increased (P = .021). Microbial communities were dominated by bacteria from family Pseudomonadaceae, regardless of treatment or storage time. Salt reduction had greater negative effects on cooking yield (P < .001), hardness (P = .006), cohesiveness (P = .031), and chewiness (P = .007) in beef samples compared to turkey. Results from this study indicate that Pseudomonas are dominant spoilage organisms found in cooked meat microbial communities during storage. Furthermore, quality aspects were more negatively affected by salt reduction in sliced roast beef compared to sliced turkey breast.