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MICROBIOLOGICAL CONDITION OF RESTRUCTURED STEAKS PREPARED FROM PRE-AND POSTRIGOR BEEF.

Author(s) : LAACK R. L. J. M. van, SMULDERS F. J. M.

Type of article: Article

Summary

HALF OF EACH ELECTRICALLY STIMULATED CARCASS WAS HOT BONED AND THE OTHER SIDE WAS DEBONED AFTER 20-24 H CHILLING. 1% SODIUM CHLORIDE WAS ADDED TO HALF OF THE MEAT BATCHES. IN EXPERIMENT 1, MEAT BATCHES WERE STORED AT 233 K (-40 DEG C) FOR 1 MONTH, THEN TEMPERED, RESTRUCTURED INTO STEAK AND REFROZEN. IN EXPERIMENT 2, RESTRUCTURING OF THE HOT BONED MEAT FOLLOWED THE FLAKING PROCESS, THEN STEAKS WERE STORED AT 233 K. RESULTS OF EXPERIMENT 1 INDICATED THAT DEBONING TREATMENT DID NOT AFFECT BACTERIAL NUMBERS SIGNIFICANTLY. IN EXPERIMENT 2, DEBONING TREATMENT HAD A SIGNIFICANT EFFECT ON BACTERIAL GROWTH. INITIAL CONTAMINATION WAS LOWER ON HOT PROCESSED STEAKS, YET AFTER 7 DAYS OF REFRIGERATED STORAGE, BACTERIAL NUMBERS WERE HIGHER ON HOT VS COLD BONED STEAKS. SALT DID NOT AFFECT BACTERIAL GROWTH.

Details

  • Original title: MICROBIOLOGICAL CONDITION OF RESTRUCTURED STEAKS PREPARED FROM PRE-AND POSTRIGOR BEEF.
  • Record ID : 1992-0223
  • Languages: English
  • Source: Journal of Food Protection - vol. 54 - n. 5
  • Publication date: 1991/05
  • Document available for consultation in the library of the IIR headquarters only.

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