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首页> 外文期刊>Archiv fur Lebensmittelhygiene >Pilot study on the time profile and corresponding temperatures of game meat in the approved game meat chain in Austria
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Pilot study on the time profile and corresponding temperatures of game meat in the approved game meat chain in Austria

机译：关于奥地利认可的野味肉链中野味肉的时间分布和相应温度的初步研究

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摘要

From 3200 carcasses of large game processed at an Austrian "approved game handling establishment" (AGHE), the following data were recorded: i) species; origin; ii) time from killing to evisceration (estimated as the time to examination by the trainedperson); and iii) time from killing to skinning and cutting. Additional information on cooling room temperatures and on the products' history from killing of large game to storage at the AGHE was retrieved. Data indicate that evisceration <3 h after killing is the rule (min. 86 % of carcasses), and that - despite the fact that carcasses are typically collected only once a week from the cooling chambers and subsequently transported to the AGHE -, the median time from killing to cutting was merely 8 days.Cooling room temperatures were in a range that would ensure that the legal limits for (internal) meat temperature are reached in due time, but it cannot be excluded that handling and transport would result in a rise in the meat surface temperature. Dataallow to design time-temperature scenarios representative for the game meat chain from evisceration to meat cutting. Such scenarios can be useful when growth of contaminant bacteria on carcasses from large wild game has to be assessed.
机译：从奥地利“认可的游戏处理机构”（AGHE）处理的3200具大型游戏尸体中，记录了以下数据：起源; ii）从杀害到内伤的时间（估计为受训人员检查的时间）; iii）从杀戮到剥皮和切割的时间。检索了有关冷却室温度以及产品历史的更多信息，从杀死大型游戏到在AGHE储存。数据表明，通常在杀死后3小时内进行去内脏（至少86％的尸体），尽管实际上通常每周仅从冷却室收集一次尸体，然后将其运至AGHE，但这是中间值从宰杀到切割的时间仅为8天。冷却室的温度应确保在适当的时候达到（内部）肉类温度的法定极限，但不能排除搬运和运输会导致温度升高在肉表面温度。 Dataallow可以设计出代表时间的温度-温度场景，以代表从内脏到切肉的游戏肉链。当必须评估大型野生动物尸体上污染物细菌的生长时，这种情况可能会有用。

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