Microbiology of beef processing

摘要

Abstract Under the experimental conditions used, duration of chilling had more effect than chiller temperature on microbial growth in prime beef sides from the normal kill of a meat export slaughterhouse. No significant increase in surface bacterial count was observed after chilling at 7°, 10°, or 18°C for up to 24 hours, but the count increased more than 100-fold during chilling at 10°C for 68 hours. Vacuum-packaged cuts were aged at 20°, 15°, and 10°c. Bacterial growth during aging was less at 15°C than at 20°C, and at 10°C no increase in count was observed after 66 hours' aging. It was concluded that beef can be chilled and aged with safety under time-temperature conditions that promote tenderness.