Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USA.
Meat Sci. 2010 Jan;84(1):208-11. doi: 10.1016/j.meatsci.2009.08.049. Epub 2009 Aug 28.
Our objective was to determine the effects of needle-free (NF) versus needle injection (N) enhancement on microbial translocation of generic Escherichia coli in beef strip loins. Fifteen longissimus muscles (LM) were obtained and halved. Surfaces were inoculated with generic E. coli at a level of 10(6) CFU/cm(2) (three replications of five strip loins). LM halves were injection-enhanced with a phosphate and salt solution with either NF or N injection. After injection, two cores were taken from each LM half and sliced cross-sectionally at depths of 2-mm (surface), 1, 3, and 5 cm. The paired samples were stomached, serially diluted, and plated. Surface samples from N-injected muscles had lower (P<0.05) E. coli counts (2.79 versus 3.23 log CFU/g for NF). Also, the 3- and 5-cm depth samples from N injection had the least (P<0.05) E. coli contamination (1.69 versus 2.12 CFU/g for NF). Although traditional N injection resulted in approximately 0.5 log CFU/g less microbial contamination at all depths, because the level of contamination was extremely high, the difference in the treatments could arguably be of little practical importance in terms of safety.
我们的目的是确定无针(NF)与针注射(N)增强对牛肉条状里脊肉中通用大肠杆菌微生物易位的影响。取 15 块最长肌(LM)并将其对半切开。表面用 10(6)CFU/cm(2)的通用大肠杆菌水平接种(五个条状里脊肉的三个重复)。LM 半部分用磷酸盐和盐溶液进行注射增强,采用 NF 或 N 注射。注射后,从每个 LM 半部分取两个核心,并在 2-mm(表面)、1、3 和 5 cm 的深度进行横截面切片。对配对样本进行胃灌洗,连续稀释并平板培养。来自 N 注射肌肉的表面样本中大肠杆菌数量较低(P<0.05)(NF 为 2.79 与 3.23 log CFU/g)。此外,N 注射的 3 和 5 cm 深度样本中大肠杆菌污染最少(NF 为 1.69 与 2.12 CFU/g)。尽管传统的 N 注射在所有深度都导致大约 0.5 log CFU/g 的微生物污染减少,但由于污染水平极高,因此在安全性方面,处理之间的差异在实际意义上可能微不足道。