Microbiological Quality of Red Meat Offal Produced at Australian Export Establishments

Vanderlinde, Paul; Horchner, Peter M.; Huynh, Long; Jenson, Ian

doi:10.3390/foods11193007

Cited by 3 publications

(4 citation statements)

References 15 publications

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“…Tongues and meats derived from the head might also be expected to have a higher bacterial loading, stemming from contamination with saliva. The mean APCs in Table 10 are very similar to those obtained in a contemporaneous survey of chilled and frozen offals from 17 Australian export establishments which stated "the average APC on beef, sheep and lamb offal was 3.25, 3.38 and 3.70 log 10 cfu/g, respectively" [18].…”

Section: Establishmentsupporting

confidence: 70%

Microbiological Quality of Australian Beef, Sheep and Pork Carcases, Cuts and Offals

Jolley,

Kiermeier,

Sumner

2023

Foods

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A one-year survey was undertaken of the microbiological quality of carcases and the derived primal cuts, manufacturing meat and offals at twelve Australian export establishments (six beef, three sheep/lamb and three pork). A total of 27,157 microbiological results for aerobic plate count (APC) and generic Escherichia coli were gathered, 15,155 from beef, 8405 from sheep and 3597 from pig establishments. The mean log10 APCs on beef, sheep and pig carcases were 0.84, 1.60 and 1.30 log10 cfu/cm2, respectively. For primals, the mean log10 APC was higher for beef but was similar for sheep and pork primals, with ‘outside’ cuts having higher counts. For manufacturing meat, the concentration was 2–3 log10 cfu/g, irrespective of species. The prevalence (%) of generic E. coli from beef, sheep and pork was 2.3, 28.4 and 5.4 on carcases; 7.0, 20.6 and 3.2 on primals; and 5.8, 33.6 and 6.1 on manufacturing meat, respectively. The mean log10 APCs of beef, sheep and pork offal were 3.23, 3.18 and 3.37 log10 cfu/g, with tripes and tongues having APCs 1–2 log10 units higher than organ offals. The results reflect improvements in total bacterial loadings compared with previous national baseline surveys.

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Section: Establishmentsupporting

confidence: 70%

Microbiological Quality of Australian Beef, Sheep and Pork Carcases, Cuts and Offals

Jolley,

Kiermeier,

Sumner

2023

Foods

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“…In some cultures, the definition is further extended to include head skin, lip, bone, bone marrow, testicle, nipple, tendon, ovary, and more [6,14]. In some cultures, offal is considered an impure food and a method of humiliation, while other cultures regard it as a delicacy [10,14,15].…”

Section: The History and Development Of Indonesian Offal-based Dishesmentioning

confidence: 99%

“…Therefore, offal became an affordable solution as a low-price source of protein for Indonesian families. However, a recent cultural shift has caused perceptions toward offal to change drastically, as it is currently considered a unique or even luxurious food [9,10].…”

Section: Introductionmentioning

confidence: 99%

Diversity of Indonesian offal-based dishes

Prastowo,

Nurusman,

Moro

et al. 2023

J. Ethn. Food

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Indonesia is a home to diverse ethnicities and cultures that have influenced its culinary tradition. Moreover, Indonesian culinary tradition is shaped by the country’s wealth of natural resources, one of which is offal (including tripe, lung, intestine, liver, and so on). The utilization of offal has created myriad recipes of offal-based dishes (OBDs), resulting in a culinary diversity across the nation. Therefore, this article aimed to identify and create a culinary profile of Indonesian OBDs based on geographical distribution. To strengthen this culinary profile, historical creations of Indonesian OBDs were also elucidated. For centuries, Indonesian OBDs have been shaped by several factors, such as natural resources, history, religio-cultural, and economic backgrounds. For instance, specialties such as momoh (braised offal) from Central Java and pallubasa (coconut milk-based offal soup) from South Sulawesi were developed due to religio-cultural and economic reasons, respectively. Although 139 Indonesian OBDs are widely distributed across 23 Indonesian provinces, the foods are mostly concentrated in West Sumatra (31 dishes), Central Java (18 dishes), and East Java (14 dishes). Furthermore, intestine, liver, and tripe are the most commonly used types of offal as utilized in over 40 dishes; while cattle, water buffalo, and chicken are the most utilized sources of offal. Meanwhile, pig offal is only used in the non-Muslim regions of Indonesia. The creation of Indonesian OBDs is also influenced by foreign cultures. For example, gulai tambusu (intestine curry) from West Sumatra, rabeg (Bantenese-styled mutton curry) from Banten, babat gongso (stir-fried cattle tripe) from Central Java, and the ubiquitous sop buntut (oxtail soup) demonstrate Indian, Arabian, Chinese, and colonial influences, respectively. However, OBD such as saksang (pork stewed in pig blood), which originated from Batak ethnic group, retains the native culinary features. Additionally, OBDs recipes involve several spices, herbs, and other ingredients that can maintain and improve their organoleptic attributes.

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“…Therefore, microbiological tests are conducted on canned food to guarantee its safety and quality. These tests include the detection of pathogenic microorganisms, counting the total number of microorganisms, assessing pH levels, evaluating microbiological stability, and detecting spoilage microorganisms (Vanderlinde, et, al. 2022) The pathogen detection test aims to identify harmful microorganisms like Salmonella, E. coli, or Staphylococcus aureus that can cause illnesses if consumed.…”

Section: Canned Gudeg Microbiological Analysis Testmentioning

confidence: 99%

Modern Javanese Canned Gudeg Viewed from Cultural, Food Safety, and Visual Design Perspectives

Utami,

Maulana,

Dukut

et al. 2022

celt

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Gudeg, a traditional culinary dish from Yogyakarta, Indonesia, is prepared by cooking young jackfruit with coconut milk and spices. It is commonly served with rice, eggs, chicken, and sambal goreng krecek, which is a spicy blended chili cooked with savory edible soft cowhide. Gudeg is interesting to discuss as it holds a rich history and is a cultural legacy that has been passed down through generations in Indonesia. Over time, gudeg producers have introduced an innovation of providing a visually attractive label on canned packages. This gives reason for research on gudeg using a cultural, food safety, and visual design perspective. The research found that culturally gudeg was the staple for the Mataram Kingdom army to survive the battle against enemies who wanted to colonialize the area. Next, the food safety test revealed that canned Gudeg Bagong had a microbial count of 1.3 x 10-1 CFU/ml, while canned Gudeg Andrawina Loka had a count of 2.4 x 10-2 CFU/ml. The findings demonstrated that the microbiological analysis met the standards set by Ministry of Health Regulation No. 416/MENKES/PER/IX/1990 and Indonesian Food and Drug Authority Regulation No. HK.00.06.1.S2.4011. Lastly, through visual design research, it was found among others that local and foreign tourists prefer to see the actual photo display of gudeg set with its jackfruit, egg, chicken, and sambal goreng krecek contents.

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Microbiological Quality of Red Meat Offal Produced at Australian Export Establishments

Cited by 3 publications

References 15 publications

Microbiological Quality of Australian Beef, Sheep and Pork Carcases, Cuts and Offals

Microbiological Quality of Australian Beef, Sheep and Pork Carcases, Cuts and Offals

Diversity of Indonesian offal-based dishes

Modern Javanese Canned Gudeg Viewed from Cultural, Food Safety, and Visual Design Perspectives

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