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The effect of four alternative chilling regimes on the bacterial load on beef carcasses.

Authors
  • McSharry, Siobhán1
  • Koolman, Leonard2
  • Whyte, Paul3
  • Bolton, Declan4
  • 1 Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland. , (Ireland)
  • 2 Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland. , (Ireland)
  • 3 School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland. , (Ireland)
  • 4 Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland. Electronic address: [email protected] , (Ireland)
Type
Published Article
Journal
Food Microbiology
Publisher
Elsevier
Publication Date
May 01, 2021
Volume
95
Pages
103717–103717
Identifiers
DOI: 10.1016/j.fm.2020.103717
PMID: 33397630
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

The objective of this study was to compare the effect of current (10 °C for 10 h followed by 0 °C with a low fan speed) versus four alternative beef carcass chilling regimes, ranging from -6 °C to 0 °C and wind speeds between 1.5 and 6 m/s on the microbiology of beef carcasses. The temperature and relative humidity (RH) in the chillers, the carcass core and surface temperature, pH, water activity (aw) and carcass weight (drip) loss were recorded. Bacterial concentrations (total viable counts (TVC), total Enterobacteriaceae counts (TEC), Pseudomonas spp., lactic acid bacteria (LAB) and Brochothrix thermosphacta) were also monitored. Similar pH, aw and drip loss (2%) values were obtained regardless of chilling regime. For the most part, bacterial concentrations were also similar and, where statistically significant (P < 0.05) counts occurred, the reductions were low (≤1 log10 cfu/cm2). It was concluded that the current chilling regime was as effective as the tested alternatives in terms of the bacterial quality of the carcasses. Copyright © 2020 Elsevier Ltd. All rights reserved.

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