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MICROBIOLOGICAL QUALITY OF RESTRUCTURED AND CONVENTIONAL STEAKS MANUFACTURED FROM ELECTRICALLY STIMULATED HOT AND COLD BONED CARCASSES.

Author(s) : NEWSOME R. L.

Type of article: Article

Summary

RESTRUCTURED AND CONVENTIONAL STEAKS WERE SAMPLED BEFORE AND AFTER ASSIGNMENT TO EITHER A FRESH MEAT OVERWRAP (OXYGEN PERMEABLE) STORAGE TREATMENT FOR 1 WEEK OR TO VACUUM PACKAGED STORAGE TREATMENTS FOR 1, 3 OR 6 WEEKS. MICROBIAL COUNTS WERE HIGHER IN RESTRUCTURED STEAKS. EXCEPT FOR ENTEROBACTERIACEAE AND STAPHYLOCOCCI COUNTS, HIGHER COUNTS WERE OBSERVED FOR STEAKS FROM HOT BONED SIDES. COUNTS TENDED TO BELOWER FOR VACUUM PACKAGED STEAKS AFTER 1 WEEK.

Details

  • Original title: MICROBIOLOGICAL QUALITY OF RESTRUCTURED AND CONVENTIONAL STEAKS MANUFACTURED FROM ELECTRICALLY STIMULATED HOT AND COLD BONED CARCASSES.
  • Record ID : 1988-1072
  • Languages: English
  • Publication date: 1987
  • Source: Source: J. Food Sci.
    vol. 52; n. 4; 1987.07-08; 861-864; 868; 5 tabl.; 54 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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