Effect of Slaughter‐Dressing, Fabrication and Storage Conditions on the Microbiological and Sensory Characteristics of Vacuum‐Packaged Beef Steaks

Abstract

Aerobic plate counts (APC) of steaks from carcasses processed under strict sanitary slaughter-dressing conditions did not differ (P>O.O5) from those of steaks from carcasses handled under conventional conditions. However, the former had frequently less off-odor than the latter. Steaks obtained under strict sanitary fabrication procedures had lower (P(o.05) APC and often less off-odor than conventionally fabricated steaks. Steaks stored at lXl"C in the dark usually had less offodor than steaks stored in a retail display case at 2-5°C. The microflora of conventionally fabricated steaks had a greater percentage of Pseudomonas and Moraxella-Acinetobacter spp. than that of steaks fabricated under strict sanitary conditions.

Microbiological evaluation of precooked goat "buchada"

“…Skinning and evisceration are considered as the main critical points during slaughter as result of the high microbial load present in skin, stomach and intestines (5). An average time between bleeding and evisceration of approximately 20 minutes was observed in stores visited.…”

SURVIVAL OF SALMONELLA TYPHIMURIUM, ESCHERICHIA COLI O157:H7 AND LISTERIA MONOCYTOGENES DURING STORAGE ON BEEF SANITIZED WITH ORGANIC ACIDS

“…Bacterial contamination of fresh meats is undesirable but generally unavoidable during normal slaughter and handling procedures. This contamination is highly variable in both composition and location on the carcass, and can be minimized by adhering to good hygienic practices during slaughter (Chandran et al 1986;Dixon et al 1991;Gill 1987;Smith et al 1976). Since the bacteria are confined almost exclusively to the carcass surface (Gill and Newton 1978;McMeekin 1982), as compared to the deep muscle tissue, procedures which can effectively reduce or eliminate bacteria from the tissue surfaces are of interest to both the meat industry and regulatory agencies.…”

Predicting the growth of Salmonella typhimurium on beef by using the temperature function integration technique

“…Validation studies indicated no significant difference between the observed and predicted bacterial populations on inoculated lean and fatty beef tissues cooled at either 6 or 9°C/h. Bacterial contamination of fresh meats can occur during normal slaughter and handling procedures, although this contamination can be minimized by adherence to good hygienic practices during slaughter (7,12,16,37). Since the bacteria are confined almost exclusively to the carcass surface (20, 29) rather than to the deep muscle tissue, procedures that can control the survival and growth of bacteria on tissue surfaces are of interest to both the meat industry and regulatory agencies.…”