Effect of freezing and mincing technique on microbial load of minced meat

Abstract

This experiment was carried out to explain the variation between the use of either fresh or frozen meat cuts in manufacturing of minced meat; in this connection the role of the mincer and the hygienic condition of handling as well as of the temperature under which the raw material and product was handled should be investigated. The achieved results indicated that the minced meat manufactured from fresh meat has low microbial load as compared with that produced from frozen one. However, the mincing at butcher's shops may expose the meat to more sources of contamination than that minced at home (self-made mincing). The handling of raw meat either fresh or frozen in butcher's shops exposed the produced minced meat to high numbers of either spoilage or food poisoning microorganisms. The sources of contamination of produced minced meat were discussed.

Incorporating rosemary diterpenes in lamb diet to improve microbial quality of meat packed in different environments

“…In our case, the high TVC reflected the clear impact of the meat background (thawed meat cuts that were aerobically processed in a traditional butchery). Bacterial load is higher in the minced meat obtained from thawed rather than fresh pieces because muscle membranes are damaged by the freezing–thawing cycle, which appears to reduce the lag phase of bacterial growth (Khalafalla et al ; Leygonie et al ). Similarly, the counts of all the bacterial groups increased ( P < 0.01) in the patties throughout storage, except for Pseudomonas spp.…”

“…Among the products tested in lambs, a dietary rosemary extract (RE) containing carnosic acid and carnosol has been seen to lead to the deposition in muscle of a diterpenic metabolite derived from the carnosol with antioxidant and antimicrobial potential effects (Jordán et al ). Other studies suggest that the antimicrobial potential of RE would not be well used when lamb fillets are packed under a bacteriostatic atmosphere (Bañón et al ; Serrano et al ; Ortuño et al ), hence the interest in knowing whether RE is able to delay microbial spoilage in meat products that present a high microbial risk, such as raw patties made from frozen–thawed pieces (Khalafalla et al ).…”

“…Indeed, several diets based on plant phenolic compounds have been used in recent years to improve lamb meat preservation (Luciano et al 2009;Jerónimo et al 2012;Nieto et al 2012;Rivas-Cañedo et al 2013;Inserra et al 2014), in particular, rosemary and/or its products (Nieto et al from the carnosol with antioxidant and antimicrobial potential effects . Other studies suggest that the antimicrobial potential of RE would not be well used when lamb fillets are packed under a bacteriostatic atmosphere Serrano et al 2014;Ortuño et al 2015), hence the interest in knowing whether RE is able to delay microbial spoilage in meat products that present a high microbial risk, such as raw patties made from frozen-thawed pieces (Khalafalla et al 1993).…”

Microbiological Quality and Safety of Raw Meat at Slaughterhouse and Butchers’ Shop in Assosa Town, Benishangul Gumuz Regional State, Western Ethiopia

“…However, the mean values of these samples were far greater than those reported for meat obtained at a retail shop, i.e., 2 log CFU/g [24]. Khalafalla et al [25] also reported lower counts of staphylococci, i.e., 3 log CFU/g in in hamburger meat samples.…”

The effect of freezing and thawing on the magnetic resonance imaging parameters of water in beef, lamb and pork meat

“…Consumers are unlikely to notice the changes that occur in frozen meat ( Ambrosiadis et al ., 1994 ), namely protein denaturation and water loss ( Mackie, 1993), so the extent of this problem is unknown. However, as there is a finite health risk to consumers if the meat has been repeatedly frozen and thawed ( Bedinghaus & Ockerman 1991; Panebianco et al ., 1991 ; Khalafalla et al ., 1993 ), the problem of authenticating meat is a health and safety issue as well as an economic one. Enzymatic methods that can detect protein denaturation have been used to authenticate meat, but have proved to be unreliable ( Mietsch et al ., 1994 ; Ellerbroek et al ., 1995 ).…”