Biogenic Amine Sources in Cooked Cured Shoulder Pork

Changes in biogenic amines were followed during pork meat storage, the manufacturing process, and the storage of cooked cured pork shoulder to establish the sources of these amines in this type of product. Microbial counts were also followed. During storage of pork meat at 6−8 °C, spermidine remained constant, spermine slightly decreased, and amounts of histamine, tyramine, putrescine, and cadaverine appeared. Significant correlation coefficients were obtained between aerobic total counts and tyramine, putrescine, and cadaverine. A biogenic amine index calculated from the sum of cadaverine, putrescine, tyramine, and histamine seemed to be useful as an indicator of the meat freshness. Spermidine and spermine initially present in meat used as raw material remained constant during the processing and the storage of the cooked pork shoulder. No additional biogenic amine formation was observed. Results of our work confirmed that only spermine and spermidine should be present in cooked pork shoulder, if fresh pork meat is used and a correct processing is followed. High levels of cadaverine, putrescine, tyramine, and histamine in cooked pork shoulder would be an indicator of the use of poor hygienic quality meat. Keywords: Biogenic amines; cooked meat products; meat spoilage