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EFFECT OF SLAUGHTER-DRESSING, FABRICATION AND STORAGE CONDITIONS ON THE MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF VACUUM PACKAGED BEEF STEAKS.

Author(s) : CHANDRAN S. K.

Type of article: Article

Summary

AEROBIC PLATE COUNTS (APC) OF STEAKS FROM CARCASSES PROCESSED UNDER STRICT SANITARY SLAUGHTER-DRESSING CONDITIONS DID NOT DIFFER FROM THOSE OF STEAKS FROM CARCASSES HANDLED UNDER CONVENTIONAL CONDITIONS. STEAKS OBTAINED UNDER STRICT SANITARY FABRICATION PROCEDURES HAD LOWER APC AND OFTEN LESS OFF-ODOUR. STEAKS AT 273-274 K (0-1 DEG C) IN THE DARK USUALLY HAD LESS OFF-ODOUR THAN STEAKS IN A RETAIL DISPLAY CASE AT 275-278 K (2-5DEG C). THE MICROFLORA OF CONVENTIONALLY FABRICATED STEAKS HAD A GREATER PERCENTAGE OF PSEUDOMONAS AND MORAXELLA-ACINETOBACTER SPP.

Details

  • Original title: EFFECT OF SLAUGHTER-DRESSING, FABRICATION AND STORAGE CONDITIONS ON THE MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF VACUUM PACKAGED BEEF STEAKS.
  • Record ID : 1986-2344
  • Languages: English
  • Publication date: 1986
  • Source: Source: J. Food Sci.
    vol. 51; n. 1; 1986.01-02; 37-39; 53; 5 tabl.; 13 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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