BACTERIA ASSOCIATED WITH ELECTRICALLY STIMULATED AND HOT BONED MEAT.

Summary

THE A. HAS BEEN EVALUATING THE MICROBIOLOGICAL CONDITION OF ELECTRICALLY STIMULATED, HOT BONED BEEF FOR THE LAST THREE YEARS. AEROBIC PLATE COUNTS AFTER INCUBATION AT 278, 293 AND 308 K (5, 20 AND 35C) WERE DETERMINED ON SELECTED PRIMALS BEFORE AND AFTER REMOVAL FROM THE CARCASS AND ON THE BRISKET, CLOD, CHUCK ROLL, RIBEYE, STRIPLOIN, TENDERLOIN, TOP SIRLOIN, KNUCKLE, INSIDE ROUND AND GOOSENECK, BEFORE AND AFTER STORAGE. ELECTRICAL STIMULATION HAD NO INFLUENCE ON BACTERIAL NUMBERS ON THE MEAT. HOT BONING OF CARCASSES SHOULD NOT BE DISCOURAGED ON THE BASIS OF OCCASIONAL INCREASED BACTERIAL NUMBERS ON THE HOT BONED PRIMALS. MODIFICATIONS IN HANDLING PROCEDURES NEED TO BE DEVELOPED FOR HANDLING HOT PRIMALS IN A MORE SANITARY MANNER.

Details

Original title: BACTERIA ASSOCIATED WITH ELECTRICALLY STIMULATED AND HOT BONED MEAT.
Record ID : 1982-0478
Languages: English
Publication date: 1980/08
Source: Source: Proc. 26th eur. Meet. Meat Res. Work., Colo. Springs
vol. 2; J-1; 66-69; 2 fig.; 2 tabl.; 11 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Microbiology; Meat; Beef; Electrical stimulation; Hygiene; Hot boning