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Technical note: Aseptic technique for obtaining sterile beef tissue
Author(s) -
BUCKLEY J.,
MORRISSEY P. A.,
DALY MICHELE
Publication year - 1976
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1976.tb00741.x
Subject(s) - aseptic processing , autolysis (biology) , food spoilage , meat spoilage , food science , biology , microbiology and biotechnology , biochemical engineering , biochemistry , bacteria , enzyme , engineering , genetics
Summary The changes which take place in meats during refrigerated storage may be caused by external bacterial sources as well as by naturally occurring enzymatic and chemical reactions. To obtain an understanding of these changes and of their relative importance in meat spoilage, it is necessary to differentiate between the bacterial‐induced changes and those due to muscle autolysis. The success of such a study depends upon the method used for obtaining sterile tissue. The size of the animal from which the muscle tissue is to be taken determines to a great extent the procedure and precautions to be used. The larger the animal the more difficult it is to obtain sterile tissue and the more expensive the study becomes.