Titre :
|
Microbiological quality of beef carcasses and vacuum-packaged subprimals : process intervention during slaughter and fabrication
|
Auteurs :
|
P. Kenney ;
R. Prasai ;
R. Campbell ;
AL Et
|
Type de document :
|
article/chapitre/communication
|
Année de publication :
|
1995
|
Format :
|
p. 633-638
|
Langues:
|
= Anglais
|
Catégories :
|
INDUSTRIE DE LA VIANDE
|
Mots-clés:
|
BOEUF
;
CARCASSE
;
QUALITE MICROBIOLOGIQUE
;
PRODUIT CHIMIQUE
;
PULVERISATION
;
CONSERVATION SOUS VIDE
;
REFRIGERATION
|
Résumé :
|
Beef strip loins were sprayed with 1.5% (vol/vol) lactic acid before and/or after 14, 28, 56, 84, and 126 days of vacuum-packaged storage at -1.1 or 2°C to assess the effects on bacteria. Five different treatment combinations including a control (no spray treatment) and one treatment with prestorage acid spray followed by poststorage water spray (A/W) were evaluated. Compared to the controls, 97% of all acid-treated loins had lower microbial counts throughout the storage period. Prestorage acid spray (A/0) was more effective than poststorage acid spray (0/A) with the greatest effects (P 0.05). Poststorage washing resulted in a minimal decontaminating effect, irrespective of the washing agent used. In addition, single spray treatment immediately after fabrication seems more effective and practical than a double spray.
|
Source :
|
Journal of food protection, vol.58, n°6
|