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Effect of Slaughter‐Dressing, Fabrication and Storage Conditions on the Microbiological and Sensory Characteristics of Vacuum‐Packaged Beef Steaks
Author(s) -
CHANDRAN S.K.,
SAVELL J.W.,
GRIFFIN D.B.,
VANDERZANT C.
Publication year - 1986
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.1365-2621.1986.tb10830.x
Subject(s) - odor , food science , chemistry , organic chemistry
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.