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MICROBIOLOGICAL COMPARISON OF HOT-BONED AND CONVENTIONALLY PROCESSED BEEF PLATE CUTS DURING EXTENDED STORAGE.

Author(s) : KENNEDY J. E. Jr, OBLINGER J. L., WEST R. L.

Type of article: Article

Summary

THE DEVELOPMENT OF MICROFLORA ON HOT-BONED AND CONVENTIONALLY PROCESSED BEEF PLATE CUTS WAS INVESTIGATED FROM TIME OF SLAUGHTER AND/OR FABRICATION THROUGHOUT VACUUM-PACKAGED STORAGE FOR 6 WEEKS AT 273-274 K (0-1 DEG C). MICROBIAL ANALYSES INCLUDED ENUMERATION OF MESOPHILIC, PSYCHROTROPHIC AND TOTAL ENTEROBACTERIACEAE POPULATIONS AS WELL AS TAXONOMIC CHARACTERIZATION OF CORRESPONDING MICROBIAL ISOLATES. MICROBIAL COUNTS OF HOT-BONED CUTS WERE GENERALLY HIGHER. EARLIER PREDOMINANCE OF ORGANISMS SUCH AS LACTOBACILLUS SPP. AND BROCHOTHRIX THERMOS-PHACTA ON HOT-BONED VS CONVENTIONALLY PROCESSED CUTS WAS INDICATED BY TAXONOMIC DETERMINATIONS.

Details

  • Original title: MICROBIOLOGICAL COMPARISON OF HOT-BONED AND CONVENTIONALLY PROCESSED BEEF PLATE CUTS DURING EXTENDED STORAGE.
  • Record ID : 1983-0534
  • Languages: English
  • Source: Journal of Food Protection - vol. 45 - n. 7
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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