Influence of Modified Atmosphere Packaging on the Preservation Effect of Chilled Horsemeat and Analysis of Microbial Diversity

ABSTRACT This article investigated the effects of modified atmosphere packaging (MAP) on the preservation of chilled horsemeat and the associated microbial diversity. The bacterial communities, physicochemical properties and volatile flavour substances present in chilled horsemeat stored under MAP were examined. Additionally, the correlation between changes in bacterial communities and the volatile flavour substances was analysed. The 16S rRNA technology showed that Synechococcus , Pseudomonas and Carnobacteria were the dominant spoilage bacteria in the early, middle and late storage stages, respectively. The physicochemical indexes results indicated that the shelf life of chilled horsemeat can be extended to 30 days under MAP conditions. Gas chromatography–mass spectrometry (GC–MS) analysis revealed a total of 180 flavour substances, with esters being the most prevalent. Correlation analysis demonstrated that Carnobacterium was negatively correlated with esters, while Pseudomonas showed a positive correlation with hydrocarbons and ketones. This study provides a theoretical foundation for understanding microbial diversity in chilled horsemeat stored under MAP.