Microbiological Quality of Beef Carcasses and Vacuum-Packaged Subprimals: Process Intervention during Slaughter and Fabrication
Abstract:Beef carcass sides (n = 9 per replicate) were sprayed with water (W), 200 ppm chlorine (C), or 3% (vol/vol) lactic acid (L) immediately after rail inspection and at the end of an 8-h spray-chill cycle, resulting in a total of nine different spray combinations. All treatment combinations involving chlorine and/or lactic acid reduced carcass contamination. The reductions in mean log10 CFU/cm2 for carcass aerobic plate count (APC) data ranged from 0.4 to 1.8. The treatment combination using lactic acid at both spray times (L+L) resulted in the greatest reduction. Additionally, treatment combinations involving lactic acid at either time and in combination with water or chlorine tended to reduce APCs more than those treatment combinations without acid. Browning of blood splashes was observed on carcasses sprayed with lactic acid and persisted until fabrication at 72 h postmortem. A companion study was designed, in conjunction with the carcass decontamination study, to evaluate effect of carcass treatment on the microbiological quality of subprimal subdivisions derived from treated carcasses. A facet of the subprimal study evaluated chlorine spray (200 ppm) and microwave radiation as approaches to improving subprimal shelf life and safety. Cuts taken from sprayed carcasses were vacuum packaged with or without intervention treatments, stored at 1 to 2°C and evaluated for both APC and pathogen populations at specified intervals of up to 120 days. These results demonstrated that neither carcass nor intervention treatment had any significant (P > 0.05), beneficial effect on the microbiological quality of subprimal cuts.
Document Type: Research Article
Affiliations: 1: Division of Animal and Veterinary Sciences, West Virginia University, Morgantown, West Virginia 26506 USA 2: Department of Animal Sciences and Industry, Kansas State University, Manhattan, Kansas 66506 USA
Publication date: June 1, 1995
- IAFP Members with personal subscriptions to JFP Online: To access full-text JFP or JMFT articles, you must sign-in in the upper-right corner using your Ingenta sign-in details (your IAFP Member Login does not apply to this website). The Journal of Food Protection (JFP) is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.
Print and online subscriptions are available to IAFP Members and institutional subscribers. IAFP Members with a subscription to JFP Online will have access to all available JFP and JMFT content. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Membership and subscription information is available at www.foodprotection.org.
- Information for Authors
- Submit a Paper
- Subscribe to this Title
- Membership Information
- Information for Advertisers
- ingentaconnect is not responsible for the content or availability of external websites