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Marination with marinade containing salt, sugar, and acetic acid is commonly used in Finland to enhance the value of raw broiler meat. In this study, we investigated the effect of marination, marinade components and storage time on composition of bacterial communities in modified atmosphere-packaged (MAP) broiler fillet strips. The communities were characterized using two culture-independent methods: 16S rRNA gene fragment sequencing and terminal restriction fragment length polymorphism. In unmarinated broiler fillet strips,  Lactococcus  spp. and  Carnobacterium  spp. predominated at the early storage phase but were partially replaced by  Lactobacillus  spp. and  Leuconostoc  spp. when the chilled storage time was extended. In the marinated fillet strips,  Lactobacillus  spp. and  Leuconostoc  spp. predominated independent from the storage time. By mixing the different marinade components with broiler meat, we showed that marination changed the community composition and favored  Leuconostoc  spp. and  Lactobacillus  spp. by the combined effect of carbohydrates and acetic acid in marinade. Marination increased the maximum level of lactic acid bacteria in broiler meat and enhanced CO 2  production and acidification of meat during the chilled storage. Accumulation of CO 2  in package head-space due to the enhanced growth of  Leuconostoc  spp. in marinated meat may lead to bulging of packages, which is a spoilage defect frequently associated with marinated and MAP raw broiler preparations in Finland.

The effect of marination on lactic acid bacteria communities in raw broiler fillet strips