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Microbiological assessment of red meat for product manufacture using a new approach.

Author(s) : STEPHAN R., THOLEN R., UNTERMANN F.

Summary

The suitability of ATP bioluminescence as a rapid method for the evaluation of the microbial contamination of raw meat was examined on 508 surface swab samples taken from pig hindquarters. The ATP bioluminescence assay provided results of microbial levels on a real-time basis (within 20 min) and these showed good correlation with plate count result (r= 0.86). By examining samples from lots with ATP bioluminiscence based on attribute plans according to DIN ISO 2859-1, a classification of deliveries of raw meat can be achieved.

Details

  • Original title: Microbiological assessment of red meat for product manufacture using a new approach.
  • Record ID : 2000-3084
  • Languages: English
  • Source: Factors affecting the microbial quality of meat. 3. Cutting and further processing. Concerted Action CT94-1456.
  • Publication date: 1996
  • Document available for consultation in the library of the IIR headquarters only.

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