Bacteriological Quality of Ground Beef Prepared from Hot and Chilled Beef Carcasses

Abstract

The bacteriological quality of ground beef chub packs prepared from beef sides at 2 h postmortem (hot-boned) and opposite sides conventionally chilled for 24 h at 3 C (cold-boned) were compared at the time of preparation and at 3-day intervals up to 45 days of storage at 0 C. Aerobic plate counts (APCs) in ground beef from hot-boned beef were either significantly lower or not significantly different from APCs in ground beef from cold-boned carcasses. There were no significant differences of any practical importance in Most Probable Numbers (MPNs) of coliforms and Escherichia coli between hot-boned and cold-boned ground beef stored at 0 C. Ground beef prepared from hot-boned beef offers great potential to the meat industry for energy conservation. The bacteriological quality of ground beef from hot-boned carcasses does not limit and might enhance the feasibility of boning carcasses before chilling.

Microbial Characteristics of Three Formulations of Precooked, Vacuum‐packaged Restructured Beef Steaks

“…Many authors have found hot-boned beef to have higher aerobic and/or enteric counts than cold-boned beef (Fung et al, 1980;Kotula and Emswiler-Rose, 1981;Kennedy et al, 1982). However, Emswiler and Kotula (1979) and Kotula et al (1987) reported that aerobic counts of hotprocessed ground beef were lower or not different from those of cold-processed ground beef. Increased surface area and more homogeneous distribution of existing flora were caused by grinding and mixing.…”

The Economics and Palatability Attributes of Hot‐boned Beef: A Review

“…No significant differences in Most Probable Numbers of coliforms and Escherichia coli were found between ground beef made from hot-boned and conventionally processed beef (Emswiler and Kotula 1979). They (Emswiler and Kotula 1979) concluded that bacterial quality of ground beef made from hot-boned carcasses does not limit and might enhance the feasibility of boning carcasses before chilling.…”

“…This resulted in a slower chilling of hotboned cuts which could have contributed to higher microbial loads and subsequently to more growth of bacteria in cold storage (Fung et al 1980). Emswiler and Kotula (1979) reported that aerobic plate counts (APC) of ground beef made from hot-boned beef (2 h postmortem) were either significantly lower or not significantly different than APC of ground beef made from conventionally processed beef. No significant differences in Most Probable Numbers of coliforms and Escherichia coli were found between ground beef made from hot-boned and conventionally processed beef (Emswiler and Kotula 1979).…”

“…Emswiler and Kotula (1979) reported that aerobic plate counts (APC) of ground beef made from hot-boned beef (2 h postmortem) were either significantly lower or not significantly different than APC of ground beef made from conventionally processed beef. No significant differences in Most Probable Numbers of coliforms and Escherichia coli were found between ground beef made from hot-boned and conventionally processed beef (Emswiler and Kotula 1979). They (Emswiler and Kotula 1979) concluded that bacterial quality of ground beef made from hot-boned carcasses does not limit and might enhance the feasibility of boning carcasses before chilling.…”

Use of Electrical Stimulation for Hot Boning of Meat

“…This resulted in a slower chilling rate for hot-boned cuts which could have contributed to higher microbial loads and subsequently increased growth of bacteria in cold storage (Fung et al 1980). Emswiler and Kotula (1979) reported that aerobic plate counts (APC) of ground beef made from hot-boned beef (2 hr postmortem) were either significantly lower or not significantly different from APC• of ground beef made from conventionally processed beef. No significant differences in Most Probable Numbers (MPN) of coliforms and Escherichia coli were found between ground beef made from hot-boned and conventionally processed beef (Emswiler and Kotula 1979).…”