Effect of Slaughter‐Dressing, Fabrication and Storage Conditions on the Microbiological and Sensory Characteristics of Vacuum‐Packaged Beef Steaks
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Aerobic plate counts (APC) of steaks from carcasses processed under strict sanitary slaughter‐dressing conditions did not differ (P>0.05) from those of steaks from carcasses handled under conventional conditions. However, the former had frequently less off‐odor than the latter. Steaks obtained under strict sanitary fabrication procedures had lower (P<0.05) APC and often less off‐odor than conventionally fabricated steaks. Steaks stored at 0–1°C in the dark usually had less off‐odor than steaks stored in a retail display case at 2–5°C. The micro‐flora of conventionally fabricated steaks had a greater percentage of Pseudomonas and Moraxella‐Acinetobacter spp. than that of steaks fabricated under strict sanitary conditions. Copyright © 1986, Wiley Blackwell. All rights reserved
author list (cited authors)
CHANDRAN, S. K., SAVELL, J. W., GRIFFIN, D. B., & VANDERZANT, C.