کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5791647 | 1109616 | 2014 | 4 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Microbial assessment of an upward and downward dehiding technique in a commercial beef processing plant
ترجمه فارسی عنوان
ارزیابی میکروبی از تکنیک خراش دادن به سمت بالا و پایین در یک کارخانه پردازش تجاری گوشت گاو
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کلمات کلیدی
کشیدن پنهان بالا و پایین، لاشه گوشت گاو، آلودگی میکروبی، ایمنی مواد غذایی،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Preventing microbial contamination during dehiding is challenging, and skinning methods are of critical importance for the hygienic status of beef carcasses. Two skinning methods are usually employed: upward hide pulling (UHP) and downward hide pulling (DHP). This study has compared the microbiological contamination of carcasses using both systems in a beef processing plant in the process of changing its dehiding method from UHP to DHP. 100 cm2 areas from eight carcass sites (ham, chuck, rump, bung, flank, brisket, shin and neck) were sampled on 36 skinned carcasses dehided by each technique. Total viable counts (TVCs) and Enterobacteriaceae counts for each site were determined. No significant differences were observed in total (pooled-samples) carcass contamination regardless of the method used. However, significant differences (p < 0.05) in TVCs were observed at the flank, shin, brisket and neck. These differences can be attributed to possible deficiencies in the implementation of the HACCP pre-requisite programmes, and are not necessarily associated with the skinning method per se.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 97, Issue 4, August 2014, Pages 486-489
Journal: Meat Science - Volume 97, Issue 4, August 2014, Pages 486-489
نویسندگان
Thomas G. Kennedy, Efstathios S. Giotis, Aideen I. McKevitt,