EFFECT OF TIME AND METHOD OF AGING ON THE MICROBIOLOGICAL QUALITY OF BEEF LOINS AND CORRESPONDING STEAKS.

Type of article: Article

Summary

LOINS WERE VACUUM PACKAGED AND AGED FOR 1, 3 AND 5 WEEKS AT 277 K (4 DEG C) WHILE OTHERS WERE AGED CONVENTIONALLY FOR 1, 2 AND 3 WEEKS AT THE SAME TEMPERATURE. LOINS WERE CUT INTO 2.50 CM THICK STEAKS, WRAPPED IN OXYGEN-PERMEABLE FRESH MEAT WRAP AND PLACED AT 277 K IN A SIMULATED MEAT CASE. COUNTS GENERALLY WERE SIMILAR FOR CONVENTIONALLY AND VACUUM-AGED LOINS AFTER AGING 1 WEEK. AFTER 3 WEEKS, THE VACUUM-AGED LOINS HAD HIGHER COLIFORM, ANAEROBIC, STREPTOCOCCUS AND LACTOBACILLUS COUNTS. COUNTS OF STEAKS FROM 1-WEEK OLD LOINS GENERALLY WERE NOT DIFFERENT AS A RESULT OF METHOD OF LOIN AGING.

Details

Original title: EFFECT OF TIME AND METHOD OF AGING ON THE MICROBIOLOGICAL QUALITY OF BEEF LOINS AND CORRESPONDING STEAKS.
Record ID : 1984-2330
Languages: English
Source: Journal of Food Protection - vol. 47 - n. 2
Publication date: 1984
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Packaging;
Meat and meat products
Keywords: Microbiology; Vacuum; Meat; Chilling; Beef; Ageing (meat); Steak; Permeability; Packaging