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INFLUENCE OF CONTROLLED MICROBIAL CURING ON PORCINE MUSCLE
Author(s) -
BOTHAST R. J.,
GRAHAM PAUL P.,
KELLY R. F.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb06385.x
Subject(s) - food science , curing (chemistry) , staphylococcus epidermidis , inoculation , total viable count , chemistry , microbiology and biotechnology , tenderness , bacteria , biology , staphylococcus aureus , immunology , polymer chemistry , genetics
SUMMARY— A previously developed technique was adopted to study the influence of certain microbiological populations and their effects on processed meat. The technique consisted of an initial reduction of surface bacteria on conventionally handled muscle tissue via a hot water dip, followed by processing at 28° C in a sterile plastic isolator where Pediococcus cerevisiae was introduced into the curing solution. This treatment was compared to reduced initial count and conventional samples. Identification of the bacteria in the curing solution of each treatment indicated that a Lactobacillus spp. was predominant in the reduced initial count treatment. The inoculated Podiococcus cerevisiae was predominant in the reduced initial count inoculated treatment white Staphylococcus epidermidis and Flavobacterium diffusum were predominant in the conventional treatment depending upon the trial. Tenderness and bacterial load were significantly (P < .01) increased by treatment while pH was significantly (P < .01) decreased. Oxidation and muscle composition were not affected by treatment. Samples from all treatments were acceptable organoleptically.