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EFFECT OF THAW CONDITIONS ON GROUND BEEF.

Author(s) : MARRIOTT N. G.

Type of article: Article

Summary

THREE SAMPLING PERIODS WERE SELECTED TO ACQUIRE GROUND BEEF PACKAGES FROM TWO RETAIL STORES. INITIALLY, SAMPLES WERE SUBJECTIVELY EVALUATED FOR COLOR AND OVERALL APPEARANCE. MICROBIAL LOAD AND TAXONOMY WERE DETERMINED AND THE SAMPLES WERE SUBSEQUENTLY FROZEN. AFTER FROZEN STORAGE, ONE-HALF OF THE PACKAGES WERE THAWED AT 298 K (5 C) FOR 4, 8, 24, 48 AND 72 H, THE OTHER SAMPLES WERE THAWED AT 278 K (25 C). AFTER THAWING, SAMPLES WERE EVALUATED. MAJOR GROUPS OF BACTERIA IDENTIFIED WERE: MICROCOCCI, PSEUDOMONAS, STREPTOCOCCI, STAPHYLOCOCCI, FLAVOBACTERIUM, LACTOBACILLI AND COLIFORMS. SALMONELLA AND PATHOGHENIC STAPHYLOCOCCUS WERE NOT FOUND. INCREASED COLIFORM GROWTH AT 298 K, ESPECIALLY AFTER 8 H, SUGGEST A NEED TO THAW GROUND BEEF AT REFRIGERATED TEMPERATURE FOR 24 H OR LESS.

Details

  • Original title: EFFECT OF THAW CONDITIONS ON GROUND BEEF.
  • Record ID : 1981-0150
  • Languages: English
  • Source: Journal of Food Protection - vol. 43 - n. 3
  • Publication date: 1980/03
  • Document available for consultation in the library of the IIR headquarters only.

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