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The microbiology of beef carcasses and primals during chilling and commercial storage

机译：冷藏和商业化存储过程中牛肉car体和原微生物的微生物学

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The primary objective of this study was to characterise (microbiology and physical parameters) beef carcasses and primals during chilled storage. A minor aim was to compare observed growth of key spoilage bacteria on carcasses with that predicted by ComBase and the Food Safety Spoilage Predictor (FSSP). Total viable count (TVC), total Enterobacteriacae count (TEC), Pseudomonas spp., lactic acid bacteria (LAB), Brochothrix thermosphacta and Clostridium spp. were monitored on beef carcasses (n = 30) and primals (n = 105) during chilled storage using EC Decision 2001/471/EC and ISO sampling/laboratory procedures. The surface and/or core temperature, pH and water activity (a_w) were also recorded. Clostridium (1.89 log_(10) cfu/cm~2) and Pseudomonas spp. (2.12 log_(10) cfu/cm~2) were initially the most prevalent bacteria on carcasses and primals, respectively. The shortest mean generation time (G) was observed on carcasses with Br. thermosphacta (20.3 h) and on primals with LAB (G = 68.8 h) and Clostridium spp. (G = 67 h). Over the course of the experiment the surface temperature decreased from 37 ℃ to 0 ℃, pH from 7.07 to 5.65 and a_w from 0.97 to 0.93 The observed Pseudomonas spp. and Br. thermosphacta growth was more or less within the range of predictions of Combase. In contrast, the FSSP completely overestimated the growth of LAB. This study contributes to the very limited microbiological data on beef carcasses and primals during chilling.
机译：这项研究的主要目的是在冷藏过程中表征（屠体和牛肉）（微生物学和物理参数）。一个次要目的是将观察到的尸体上关键腐败细菌的生长与ComBase和食品安全腐败预测器（FSSP）所预测的进行比较。总生存数（TVC），总肠杆菌计数（TEC），假单胞菌属，乳酸菌（LAB），嗜热Brochothrix sphacta和梭状芽胞杆菌。使用EC Decision 2001/471 / EC和ISO抽样/实验室程序，在冷藏期间对牛肉的屠体（n = 30）和原始食物（n = 105）进行了监测。还记录了表面和/或核心温度，pH和水活度（a_w）。梭状芽胞杆菌（1.89 log_（10）cfu / cm〜2）和假单胞菌属。 （2.12 log_（10）cfu / cm〜2）最初分别是屠体和原始细菌中最普遍的细菌。在带有Br的car体上观察到最短的平均产生时间（G）。 （30.3 h）和在LAB（G = 68.8 h）和梭状芽孢杆菌的原生态上。 （G ＝ 67小时）。在整个实验过程中，表面温度从37℃降至0℃，pH值从7.07降至5.65，a_w从0.97降至0.93。和Br。嗜热菌的生长或多或少在Combase的预测范围内。相反，FSSP完全高估了LAB的增长。这项研究对冷藏期间牛肉的and体和原微生物的微生物学数据非常有限。

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