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MICROBIOLOGICAL ASPECTS OF MEAT CHILLING: AN UPDATE.

Author(s) : SHAW B. G., MACKEY B. M., ROBERTS T. A.

Summary

THE PRESENT VIEWIS THAT MUSCLE TISSUE IS NORMALLY STERILE AND THAT THE EFFECTS OF COOLING RATE, PH AND REDOX POTENTIAL ON BACTERIAL GROWTH ARE SECONDARY. TO ASSESS THE NECESSITY OF EEC REGULATIONS DEFINING MEAT CUTTING TEMPERATURES, STUDIES HAVE BEEN PERFORMED WHICH ALLOW PREDICTION OF THE LIKELY EFFECT ON SALMONELLA OF TEMPERATURES DURING DEBONING. INCREASING INTEREST IN HOT DEBONING HAS LEAD TO INVESTIGATIONS INTO THE POTENTIAL MICROBIOLOGICAL RISKS IN ORDER TO DEFINE SAFE COO-LING CONDITIONS. MICROBIOLOGISTS ARE NOW MAKING MORE USE OF MATHEMATICAL MODELS TO PREDICT THE EXTENT OF BACTERIAL GROWTH ON MEAT UNDER DIFFERENT CONDITIONS OF STORAGE AND THIS APPROACH IS BEING APPLIED TO THE PREDICTION OF SHELF-LIFE.

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Details

  • Original title: MICROBIOLOGICAL ASPECTS OF MEAT CHILLING: AN UPDATE.
  • Record ID : 1988-0651
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 25-30; 32 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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