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Chilling and trimming effects on the microbial populations of pork carcasses.

Author(s) : CARR M. A., THOMPSON L. D., MILLER M. F., RAMSEY C. B., KASTER C. S.

Type of article: Article

Summary

The effects of chilling (normal or freeze chill) and trimming (hot fat trim or no fat trim) on the microbial populations of pork carcasses were evaluated. In a two-part study, composited ham, loin, belly, and shoulder samples from 30 pork carcasses had similar aerobic plate counts, averaging 5.5 log(10) CFU/cm2. The no-fat trim, normal chill procedure typically used in the industry, however, produced higher coliform and Staphylococcus spp. counts. The hot fat trim freeze chill treatment had the lowest lactic acid bacteria counts.

Details

  • Original title: Chilling and trimming effects on the microbial populations of pork carcasses.
  • Record ID : 1999-0911
  • Languages: English
  • Source: Journal of Food Protection - vol. 61 - n. 4
  • Publication date: 1998/04
  • Document available for consultation in the library of the IIR headquarters only.

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