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ESTIMATING DEPTHS OF BACTERIAL PENETRATION INTO POST‐RIGOR CARCASS TISSUE DURING WASHING
Author(s) -
ANDERSON M.E.,
MARSHALL R.T.,
DICKSON J.S.
Publication year - 1991
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1991.tb00078.x
Subject(s) - penetration (warfare) , bacteria , peritoneal cavity , food science , lean tissue , chemistry , adipose tissue , anatomy , biology , biochemistry , mathematics , genetics , operations research
A method for predicting the depth of penetration of bacteria into various beef tissues was developed. Blue Lake, an insoluble dye, was used to simulate bacteria on the meat surface because movement of the Blue Lake into the meat tissue during spray washing could be easily visualized. The beef tissue surfaces studied were: (1) exterior lean, (2) exterior fat, (3) interior body cavity (peritoneum) and (4) cut tissue. The model indicated that many bacteria not removed during washing are driven into the beef tissue by the washing process. Interior body cavity tissue was most resistant to penetration followed by exterior lean and fat tissues, which were about equal in resistance. Cut surfaces were the most susceptible to Blue Lake penetration.