COMPARATIVE STUDY OF DIFFERENT PACKING PROCEDURES FOR CHILLED GROUND BEEF.

ETUDE COMPAREE DE DIFFERENTS MODES DE CONDITIONNEMENT DES VIANDES BOVINES HACHEES ET REFRIGEREES.

Type of article: Article

Summary

THIS STUDY COMPARED THE GROWTH OF MICROBIAL FLORAL (TOTAL, PSEUDOMONAS, ENTEROBACTER, MICROBACTERIUM, LACTIC AND YEASTS) AND THE DEVELOPMENT OF COLOUR IN TWO LOTS OF GROUND BEEF, FROM TWO NECK HALVES OF THE SAME ANIMAL ; ONE OF THESE WAS MAINTAINED AT THE AMBIENT TEMPERATURE FOR 6 HRS AFTER SLAUGHTERING, THEN COOLED IN A ROOM AT 273-275 K (0-2 C), THE OTHER WAS COOLED TO THIS SAME TEMPERATURE IMMEDIATELY AFTER SLAUGHTERING. AFTER FOUR DAY STORAGE AT 273-275 K THE MEAT FROM THE TWO GROUPS WAS GROUND AND PACKED (80 G STEAKS) EITHER IN A PERMEABLE FILM, OR UNDER VACUUM, OR UNDER CONTROLLED ATMOSPHERE (CO2-O2 MIXTURE). ALL SAMPLES WERE STORED AT 279 K (6 C) AND OBSERVED OVER 14 DAYS. THE TEST RESULTS ENABLE TO CONCLUDE ON THE DETERMINING ROLE OF COOLING RATE ON THE MICROBIAL FLORA OF CHILLED GROUND MEAT, MAINLY FOR PSEUDOMONAS, LACTIC FLORA, COCCI AND YEASTS. THE PACKING PROCEDURE MAKES IT POSSIBLE TO CHANGE THE GROWTH CHARACTERISTICS OF E> OF GROUND MEAT COLOUR. PACKING UNDER CO2-O2 MAKES THIS TIME TWICE LONGER COMPARED TO PACKING IN AN AIR-PERMEABLE FILM. G.G.

Details

Original title: ETUDE COMPAREE DE DIFFERENTS MODES DE CONDITIONNEMENT DES VIANDES BOVINES HACHEES ET REFRIGEREES.
Record ID : 1981-0127
Languages: French
Source: Ind. aliment. agric. - vol. 97 - n. 3
Publication date: 1980/04
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Packaging;
Meat and meat products
Keywords: Yeast; Modified atmosphere; Mince; Microbiology; Lactobacillus; Vacuum; Meat; Chilling; Beef; Pseudomonas; Steak; Permeability; Enterobacteria; Packaging; Colour