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COMPUTER-ASSISTED IDENTIFICATION OF MICROFLORA ON HOT-BONED AND CONVENTIONALLY PROCESSED BEEF: EFFECT OF MODERATE AND SLOW CHILLING RATE.

Author(s) : LEE C. Y., FUNG D. Y. C., KASTNER C. L.

Type of article: Article

Summary

HOT-BONED (HB) BEEF WAS CHILLED FROM ABOUT 305 TO 294 K (32 TO 21 DEG C) WITHIN 6, 9 OR 11.3 HR AFTER FABRICATION AND CONTINUOUSLY CHILLED TO 275 K (2 DEG C). THE COUNTERPARTS WERE CONVENTIONALLY PROCESSED (CP) AND WERE USED AS CONTROLS. THE BACTERIAL COUNTS ON HB BEEF WERE PROPORTIONAL TO THE TIME REQUIRED TO CHILL HB BEEF TO 294 K. THE NUMBER OF SIGNIFICANTLY DIFFERENT PHENA BETWEEN HB AND CORRESPONDING CP BEEF PARALLELED THE CHILLING RATE. THE SLOWER CHILLING RATE RESULTED IN MORE DIFFERENT MICROBIAL PROFILES AND ENCOURAGED MORE GROWTH OF LACTIC ACID AND SACCHAROLYTIC BACTERIA. THE MICROFLORA AT THE TIME OF PACKAGING SUBSEQUENTLY AFFECTED THE MICROFLORA AFTER STORAGE.

Details

  • Original title: COMPUTER-ASSISTED IDENTIFICATION OF MICROFLORA ON HOT-BONED AND CONVENTIONALLY PROCESSED BEEF: EFFECT OF MODERATE AND SLOW CHILLING RATE.
  • Record ID : 1986-0237
  • Languages: English
  • Publication date: 1985
  • Source: Source: J. Food Sci.
    vol. 50; n. 3; 1985.05-06; 553-567; 13 fig.; 7 tabl.; 30 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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