Effect of Further Processing Systems on Selected Microbiological Attributes of Turkey Meat Products

摘要

ABSTRACTEffects of carcass transfer and line transport, deboning, protein extraction and product wrapping, meat blending, product packaging and cooking‐smoking procedures on microbiological concentrations were evaluated. Increased mesophilic bacterial numbers were associated with carcass transfer and line transport with no effects on other bacterial concentrations. Hand deboning increased bacteria on breast and thigh tissue. Mechanical deboning increased bacterial content. Protein extraction and product wrapping produced minor effects. Bacterial numbers from meat blends reflected combination of input components. Product packaging exerted minor effects on numbers of bacteria from raw product. Handling required in packaging cooked product produced increases in tissue bacterial content. Cooking and smoking procedures were equally effective in reducing bacterial contents to essentially negative concentration