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Microbiological Quality of Restructured and Conventional Steaks Manufactured from Electrically Stimulated Hot‐ and Cold‐Boned Carcasses
Author(s) -
NEWSOME R.L.,
SEMAN D.L.,
LANGLOIS B.E.,
MOODY W.G.,
FOX J.D.,
GAY N.
Publication year - 1987
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.1365-2621.1987.tb14228.x
Subject(s) - loin , food science , chemistry , anaerobic exercise , psychrotrophic bacteria , cold storage , zoology , shelf life , biology , physiology , horticulture
The microbiological quality of restructured beef steaks was compared with that of conventional loin steaks. Restructured and conventional steaks were sampled before and after assignment to either a fresh meat overwrap (oxygen permeable) storage treatment for 1 wk or to vacuum packaged storage treatments for 1, 3 or 6 wk. Microbial counts were higher (P < 0.01) in restructured steaks than in conventional steaks. Except for Enterobacteriaceae and staphylococci counts, higher counts were observed for steaks from hot‐boned sides than for steaks from cold‐boned sides. Counts tended to be lower (P <0.01) for vacuum packaged steaks after 1 wk than for steaks packaged in oxygen permeable film. Aerobic, anaerobic, psychrotrophic, and lactobacilli counts increased (P < 0.01) for vacuum packaged steaks throughout the storage period.