Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4560037 | Food Control | 2010 | 6 Pages |
Abstract
The aim of this study was to monitor the potential influence of chilling on total viable counts (TVC’s), Enterobacteriaceae and Salmonella on lamb carcasses. Chilling reduced TVC’s on 40% of carcasses, while counts remained unchanged on 2% and increased on 58%. Enterobacteriaceae counts were reduced on 51% of carcasses, unchanged on 23% and increased on 26%. Salmonella was not detected on carcasses before chilling and on 0.25% of carcasses after chilling. The influence of chilling on carcass categorisation according to the performance criteria set down by Commission Regulation 2073/2005 suggests that it can potentially improve the numbers of acceptable carcasses.
Keywords
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Authors
M. Lenahan, S.B. O’Brien, K. Kinsella, T. Sweeney, J.J. Sheridan,