کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5543404 1554069 2017 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Comparison of hot versus cold boning of beef carcasses on bacterial growth and the risk of blown pack spoilage
ترجمه فارسی عنوان
مقایسه گرم در مقابل قصابی سرد لاشه، عمیق یخ بر رشد باکتری و خطر دمیده فساد بسته
کلمات کلیدی
گوشت گاو، خنک داغ، خرابکاری، فویل ضربات پلاستیکی،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
Primals were prepared from beef Longissimus thoracis et lumborum (LTL), psoas major (PM), quadriceps femoris (QF) and semitendinosus (S) muscles from cold and hot boned carcasses, vacuum-packaged and stored for 42 or 100 days at 2 °C and 7 °C. Storage temperature, carcass or primal surface temperature, pH and aw were monitored. Samples were taken periodically and tested for total viable count mesophilic (TVCm), TVC psychrophilic (TVCp), total Enterobacteriaceae count (TEC), presumptive Pseudomonas spp., lactic acid bacteria (LAB), Clostridium spp. and Brochothrix thermosphacta. A fifth muscle, biceps femoris (BF), was used to examine the impact of hot boning on blown pack spoilage (BPS). Primal counts increased to 6-7 log10 cfu cm− 2 after 6 weeks. Significantly (P < 0.05) higher TEC, Pseudomonas spp. and Br. thermosphacta counts were observed on cold versus hot boned primals. In contrast, significantly (P < 0.05) higher TVC, LAB and Clostridium spp. concentrations were obtained on hot boned beef. Moreover, BPS pack distension/bursting occurred considerably sooner in hot boned product.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 125, March 2017, Pages 46-52
نویسندگان
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