Biogenic amine concentrations and evolution in “chilled” Canadian pork for the Japanese market

- Tyramine was detected in some samples after 43 days “chilled” storage (−1.7 °C).
- Putrescine, spermine and spermidine increased with “chilled” storage time.
- Individual biogenic amines and precursor amino acids were not correlated.
- Biogenic amine concentrations in “chilled” pork did not pose a risk of intoxication.

The aim of this study was to evaluate concentrations and evolution of biogenic amines in Canadian pork destined for the Japanese market. At 48 h post-mortem, export quality loins were aged at −1.7 °C for 13, 28, 43 or 58 d (chilled) or 4.0 °C for 5 d (fresh). Increasing concentrations of putrescine, spermine and spermidine were observed with chilled ageing period and were greater in chilled export (43 d at −1.7 °C) than domestic market (5 d at 4.0 °C) pork equivalents. Cadaverine was detected, but was not influenced by ageing conditions, and tyramine was only detected in some samples after 43 days at −1.7 °C. Individual biogenic amines were not correlated with their precursor amino acids. Biogenic amines in Canadian pork for the chilled export Japanese market were not in sufficiently high concentrations to pose a risk of intoxication.