Role of lactic acid bacteria (LAB) in meat — Which outcomes are commonly attributed to LAB activity in meats during storage and distribution?

Introduction / Context:
Lactic acid bacteria are frequent spoilers in vacuum-packed and chilled meats. They ferment residual sugars, tolerate low temperatures, and thrive under reduced oxygen, leading to a range of defects that impact appearance, texture, and flavor.

Given Data / Assumptions:

• LAB include genera such as Lactobacillus, Leuconostoc, and Pediococcus.
• They can produce extracellular polysaccharides (EPS) and organic acids.
• Pigment interactions and peroxide formation can cause color changes.

Concept / Approach:
LAB can cause slime via EPS, especially in carbohydrate-bearing formulations or glaze residues. Souring results from lactic and acetic acid formation. Green discoloration, while multifactorial, can arise from oxidative effects (e.g., H2O2 produced by some LAB) interacting with myoglobin. Thus, all listed effects are plausible and documented.

Step-by-Step Solution:

Verification / Alternative check:
Packaged meat spoilage surveys frequently report combinations of sour odor, slight greening, and tacky/slimy surfaces in lots dominated by LAB.

Why Other Options Are Wrong:
Single-effect choices ignore the broad spectrum of LAB-related defects observed in practice.

Common Pitfalls:
Assuming only souring occurs; textural and color effects are also common with LAB.

Final Answer:
all of the above