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Comparison of indicators of microbial quality of meat during aerobic cold storage.

Author(s) : BYUN J. S., MIN J. S., KIM I. S., et al.

Type of article: Article

Summary

This study was undertaken to evaluate various indicators for the prediction of the microbial quality of pork and beef loins during cold storage at 0 and 4°C under aerobic conditions. Fresh loins of beef and pork were packaged aerobically and stored at 0 ± 1°C for 22 days and at 4 ± 1°C for 12 days or until the total plate counts (TPCs) for these loins exceeded 108 CFU/ml. During storage, samples were taken periodically for the measurement of TPCs, psychrotrophic bacterial counts, amine contents, volatile basic nitrogen (VBN) values, thiobarbituric acid values, d-glucose contents, l-lactate contents, pH, and electrical conductivity. Correlation coefficients were around 0.90 for all indicators except pH and conductivity. However, VBN and d-glucose contents showed the best correlation with bacterial counts at both temperatures for both beef and pork. Therefore, VBN and d-glucose could potentially be used as indicators in predicting the microbial quality of beef and pork during chilled storage under aerobic conditions.

Details

  • Original title: Comparison of indicators of microbial quality of meat during aerobic cold storage.
  • Record ID : 2004-1264
  • Languages: English
  • Source: Journal of Food Protection - vol. 66 - n. 9
  • Publication date: 2003/09
  • Document available for consultation in the library of the IIR headquarters only.

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