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MICROBIOLOGICAL QUALITY OF QUICK-FROZEN BEEF ROULADE.

[In Hungarian. / En hongrois.]

Author(s) : VARKONYI J.

Type of article: Article

Summary

CONTROL EXPERIMENTS WERE CARRIED OUT DURING ONE YEAR TO ESTABLISH CHANGES IN THE MICROBIOLOGICAL QUALITY OF QUICK-FROZEN BEEF ROULADE AND TO FIND THE CAUSES OF THESE CHANGES. ON THE BASIS OF DATA OBTAINED AN ASSAY WAS MADE TO IMPROVE QUALITY. IN THIS PAPER THE EXPERIMENTS WERE AIMED AT DETECTING (SALMONELLAE AND COUNTS OF COLIFORM BACTERIA AND THE TOTAL AEROBIC MESOPHILIC CELLS WERE ANALYSED. THE QUALITY -OF THE FINAL PRODUCT IS HIGHLY AFFECTED BY THE MICROBIOLOGICAL CONDITION OF THE MEAT USED AND THIS DEPENDS ON SLAUGHTER-HOUSE HYGIENE, ON THE MODE OF TRANSPORTATION AND ITS TEMPERATURE AND ON THE SEASON OF THE YEAR. FRYING THE PRODUCT KILLS THE MICROORGANISMS, HOWEVER, THE SENSORY QUALITY MAY DETERIORATE. TWO METHODS WERE TESTED FOR SURFACE HEAT TREATMENT OF THE MEAT: IMMERSION IN WATER AT ABOVE 363 K (90 DEG C) AND RADIANT HEATING TO 1,073 K (800 DEG C). TAKING INTO CONSIDERATION THE RESULTS OF THE EXPERIMENTS, HE LATTER METHOD SEEMS SUITABLE FOR INDUSTRIAL APPLICATIONS. BY REDUCING THE CELL COUNT IN THIS WAY, THE REJECTION OF BEEF ROULADE BECAUSE OF MEAT SPOILAGE MAY BE AVOIDED.

Details

  • Original title: [In Hungarian. / En hongrois.]
  • Record ID : 1981-1235
  • Languages: Hungarian
  • Source: Hütöipar - vol. 27 - n. 4
  • Publication date: 1980/10
  • Document available for consultation in the library of the IIR headquarters only.

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