EFFECT OF SLAUGHTER-DRESSING, FABRICATION AND STORAGE-CONDITIONS ON THE MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF VACUUM-PACKAGED BEEF STEAKS Academic Article uri icon

abstract

  • Aerobic plate counts (APC) of steaks from carcasses processed under strict sanitary slaughterdressing conditions did not differ (P>0.05) from those of steaks from carcasses handled under conventional conditions. However, the former had frequently less offodor than the latter. Steaks obtained under strict sanitary fabrication procedures had lower (P<0.05) APC and often less offodor than conventionally fabricated steaks. Steaks stored at 01C in the dark usually had less offodor than steaks stored in a retail display case at 25C. The microflora of conventionally fabricated steaks had a greater percentage of Pseudomonas and MoraxellaAcinetobacter spp. than that of steaks fabricated under strict sanitary conditions. Copyright 1986, Wiley Blackwell. All rights reserved

published proceedings

  • JOURNAL OF FOOD SCIENCE

author list (cited authors)

  • CHANDRAN, S. K., SAVELL, J. W., GRIFFIN, D. B., & VANDERZANT, C.

citation count

  • 19

complete list of authors

  • CHANDRAN, SK||SAVELL, JW||GRIFFIN, DB||VANDERZANT, C

publication date

  • January 1986

publisher