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APPEARANCE AND MICROBIAL QUALITY OF THAWED RETAIL CUTS OF BEEF, PORK AND LAMB.

Author(s) : MARRIOTT N. G.

Type of article: Article

Summary

RETAIL CUTS OF BEEF, PORK AND LAMB WERE FABRICATED, PACKAGED, EVALUATED FOR APPEARANCE TRAITS, SWABBED, AND SUBSEQUENTLY FROZEN. AFTER STORAGE FOR 7 DAYS, ONE-HALF OF THE CUTS WERE THAWED AT 277 K (4 C). THE OTHER CUTS WERE THAWED AT 298 K (25 C). AT 0, 4, 8, 24 AND 48 H, THE THAWED RETAIL CUTS OF MEAT WERE RATED FOR APPEARANCE AND SWABBED. TAXONOMY WAS CONDUCTED BEFORE FREEZING AND AFTER EACH THAW PERIOD. THAW TIME BEYOND 24 H INCREASED THE MICROBIAL LOAD OF ONLY LAMB AND PORK. MICROORGANISMS MOST PREVALENT AMONG SAMPLES WERE PSEUDOMONAS, MICROCOCCI AND STAPHYLOCOCCI. THESE DATA SUGGEST THAT RETAIL CUTS OF MEAT SHOULD BE THAWED AT REFRIGERATED TEMPERATURE, ESPECIALLY IF THAW TIME EXCEEDS 8 H.

Details

  • Original title: APPEARANCE AND MICROBIAL QUALITY OF THAWED RETAIL CUTS OF BEEF, PORK AND LAMB.
  • Record ID : 1981-0151
  • Languages: English
  • Source: Journal of Food Protection - vol. 43 - n. 3
  • Publication date: 1980/03
  • Document available for consultation in the library of the IIR headquarters only.

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