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INITIAL CHILLING RATE EFFECTS ON BACTERIAL GROWTH ON HOT-BONED BEEF.

Author(s) : FUNG D. Y. C.

Type of article: Article

Summary

HOT-BONED CUTS WERE CHILLED TO 294 K (21C) BY 3, 5, 9 AND 12 H AFTER THEIR REMOVAL FROM THE CARCASS. CUTS WERE VACUUM-STORED AT 275.2 K (2.2C) FOR 14 OR 21 D, THEN DISPLAYED AT 275.2 K FOR 3 DAYS UNDER NATURAL FLUORESCENT LIGHTING. CONVENTIONNALLY CHILLED BEEF (48 H AT 275.2 K) AND HOT-BONED CUTS CHILLED TO 294 K BY 3, 5, AND 9 H HAD LOWER BACTERIAL COUNTSAND MORE DESIRABLE COLOR AND ODOR THAN HOTBONED CUTS CHILLED SLOWER (12 H TO 294 K). IN GENERAL, INDICATOR ORGANISMS AND POTENTIAL PATHOGENS WERE MORE NUMEROUS FOR CUTS WITH SLOWER CHILLING RATES (9 AND 12 H TO 294 K) THAN FOR CUTSCHILLED FASTER (3 AND 5 H TO 294 K AND CONVENTIONALLY CHILLED BEEF). NO SALMONELLA WERE DETECTED. HOT-BONED BEEF CUTS ARE IN GOOD BACTERIOLOGICAL CONDITION (NO POTENTIAL HEALTH HAZARDS) FOR STORAGE IF CHILLED TO 294 K IN 3 TO 9 H.

Details

  • Original title: INITIAL CHILLING RATE EFFECTS ON BACTERIAL GROWTH ON HOT-BONED BEEF.
  • Record ID : 1982-0480
  • Languages: English
  • Source: Journal of Food Protection - vol. 44 - n. 7
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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