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MICROBIOLOGY OF HOT-BONED AND ELECTRO-STIMULATED MEAT.

Author(s) : KOTULA A. W.

Type of article: Article

Summary

BREAKING OF UNREFRIGERATED BEEF CARCASSES INTO PRIMALS, SUBPRIMALS AND MANUFACTURED MEAT PRODUCTS, SUCH AS GROUND BEEF, PROVIDES THE POTENTIAL FOR INCREASED LEVELS OF SPOILAGE AND PATHOGENIC BACTERIA TO CONTAMINATE THE MEAT SURFACES. HOT-BONING OF CARCASSES OF ANY SPECIES NEED NOT CAUSE INORDINATE INCREASES OF ANY GROUPS OF MICROORGANISMS ON OR IN THE RESULTANT MEAT. THE ELECTRICAL STIMULATION TREATMENT CANNOT BE CLEARLY SHOWN TO BE RESPONSIBLE FOR IMPROVED MICROBIAL COUNTS BUT THE TREATMENT DID NOT CAUSE AN INCREASE IN COUNTS. PRESENT MICROBIOLOGICAL DATA DO NOT PRECLUDE USE OF ELECTRICAL STIMULATIONCOUPLED TO HOT-BONING.

Details

  • Original title: MICROBIOLOGY OF HOT-BONED AND ELECTRO-STIMULATED MEAT.
  • Record ID : 1982-0479
  • Languages: English
  • Source: Journal of Food Protection - vol. 44 - n. 7
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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