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BACTERIOLOGY OF RESTRUCTURED LAMB ROASTS MADE WITH MECHANICALLY DEBONED MEAT.

Author(s) : RAY B., FIELD R. A.

Type of article: Article

Summary

COMPOSITE SAMPLES OF RESTRUCTURED LAMB ROAST CONTAINING 10 OR 30% MECHANICALLY DEBONED MEAT (MDM) WERE ANALYZED FOR BACTERIOLOGICAL QUALITY BEFORE AND AFTER COOKING TO 336 K (63 DEG C). UNCOOKED SAMPLES HAD LESS THAN 30,000 COLONY FORMING UNITS/G MESOPHILIC AND PSYCHROTROPHIC AEROBES AND ANAEROBES INCLUDING LACTOBACILLI. IN GENERAL, THESE GROUPS, AS WELL AS COLIFORMS AND FECAL COLIFORMS, WERE PRESENT IN HIGHER NUMBERS IN UNCOOKED ROASTS CONTAINING HIGHER PERCENTAGES OF MDM. STAPHYLOCOCCUS AUREUS, CLOSTRIDIUM PERFRINGENS, SALMONELLA SP, YERSINIA ENTEROCOLITICA AND CAMPYLOBACTER JEJUNI WERE NOT DETECTED IN UNCOOKED SAMPLES.

Details

  • Original title: BACTERIOLOGY OF RESTRUCTURED LAMB ROASTS MADE WITH MECHANICALLY DEBONED MEAT.
  • Record ID : 1983-2199
  • Languages: English
  • Source: Journal of Food Protection - vol. 46 - n. 1
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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