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The effect of freezing on the survival of pathogens in different meat types and the effect of varying lean/fat ratios.

Author(s) : SHERIDAN J. J.

Summary

The survival of S. kentucky and S. aureus in frozen minced beef with 5, 10, 20, 30 and 50% fat was determined over 10 weeks storage at -35 °C. The survival of both pathogens improved as a result of the addition of fat, up to a level of 20 to 30%, depending on the organism. At 50% fat there was a reduction in survival to the level of the lean meat. With beef, pork and lamb, the data showed that pathogen survival varied with the meat type, being highest on pork and lowest on beef. The factors altering pathogen survival in the fat experiments and those with different meat types are discussed.

Details

  • Original title: The effect of freezing on the survival of pathogens in different meat types and the effect of varying lean/fat ratios.
  • Record ID : 2000-3090
  • Languages: English
  • Source: Factors affecting the microbial quality of meat. 3. Cutting and further processing. Concerted Action CT94-1456.
  • Publication date: 1996
  • Document available for consultation in the library of the IIR headquarters only.

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