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Hygiene of beef carcasses from local retailers.

Hygienestatus von Rinderkarkassen aus regionaler Vermarktung.

Author(s) : FRIES R., HITZ T., BUSCHULTE A.

Type of article: Article

Summary

12 beef carcasses from three holdings raised and slaughtered at the farm of origin or at the local butchery were sampled at different sites prior to and following the chilling procedure and were microbiologically examined. Related sampling areas from both sides of the carcass were pooled. The average aerobic plate count amounted to (lg) 3.88/cm² prior to and (lg) 4.37/cm² after chilling.

Details

Original title: Hygienestatus von Rinderkarkassen aus regionaler Vermarktung.
Record ID : 2003-0281
Languages: German
Source: Fleischwirtschaft - vol. 82 - n. 2
Publication date: 2002/02
Document available for consultation in the library of the IIR headquarters only.

Links

See the source

Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Germany; Microorganism; Meat; Beef; Bacterial count; Farm; Distribution