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BACTERIOLOGICAL QUALITY OF HOT-BONED PRIMAL CUTS FROM ELECTRICALLY STIMULATED BEEF CARCASSES.

Author(s) : KOTULA A. W., EMSWILER-ROSE B. S.

Type of article: Article

Summary

THE OBJECTIVE OF THIS STUDY WAS TO DETERMINE BACTERIAL NUMBERS ON PRIMAL CUTS FROM HOT AND COLD-BONED BEEF CARCASS SIDES, AND TO DETERMINE THE INFLUENCE OF U.S. GRADE AND ELECTRICAL STIMULATION OF THE CARCASS ON THE INCIDENCE OF BACTERIA. TEN BONELESS PRIMAL CUTS WERE REMOVED FROM EACH OF TEN BEEF CARCASS SIDES EITHER 1 OR 48 HR AFTER ANIMAL SLAUGHTER. THE PRIMAL CUTS WERE SAMPLED FOR AEROBIC AEROBIC PLATE COUNTS 278, 293, 308 K (5, 20, 35.C) AND COLIFORM BACTERIA AT TIME OF REMOVAL FROM THE SIDE AND AFTER 20 DAYS' VACUUM PACKAGED STORAGE AT 275 K (2.C). THE PSYCHROTROPHIC BACTERIA ENUMERATED AT 278K WERE MORE NUMEROUS (P LOWER THAN 0.05) ON THE PRIMALS FROM THE HOT-BONED SIDES THAN FROM THECOLD-BONED SIDES BEFORE STORAGE, BUT NOT AFTER 20 DAYS' STORAGE AT 275 K. THE MESOTROPHIC AND PSYCHROTROPHIC BACTERIA ENUMERATED AT 293 K, AND THE MESOTROPHIC BACTERIA ENUMERATED AT 308 K, WERE MORE NUMEROUS ON THE HOT-BONED PRIMALS THAN ON THE COLD-BONED P LOWER THAN 0.05). COLIFORM BACTERIA WERE NOT INFLUENCED (P LOWER THAN 0. 05) BY HOT BONING BEFORE OR AFTER STORAGE. NEITHER U.S. GRADE NOR ELECTRICAL STIMULATION HAD ANY APPARENT INFLUENCE ON THE INCIDENCE OR GROWTH OF AEROBIC BACTERIA.

Details

  • Original title: BACTERIOLOGICAL QUALITY OF HOT-BONED PRIMAL CUTS FROM ELECTRICALLY STIMULATED BEEF CARCASSES.
  • Record ID : 1982-0137
  • Languages: English
  • Publication date: 1981
  • Source: Source: J. Food Sci.
    vol. 46; n. 2; 471-474; 9 tabl.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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