Newsome R L, Langlois B E, Moody W G, Gay Nelson, Fox J D
Department of Animal Sciences, University of Kentucky, Lexington, Kentucky 40546.
J Food Prot. 1984 Feb;47(2):122-125. doi: 10.4315/0362-028X-47.2.122.
Twenty-four cattle were slaughtered at a commercial packing plant. Carcasses were chilled for 72 h at 4°C, and then fabricated into wholesale cuts. Right loins were vacuum packaged and aged for 1, 3 and 5 weeks at 4°C while the left loins were aged conventionally for 1, 2 and 3 weeks at the same temperature. Core samples were removed from both ends of the loins and were analyzed using standard microbiological procedures. Loins were cut into 2.54-cm thick steaks, wrapped in oxygen-permeable fresh meat wrap and placed at 4°C in a simulated meat case. On days 1, 3, 6 and 7 steaks were evaluated using the same microbial technique used for loins. Counts generally were similar for conventionally and vacuum-aged loins after aging 1 week. After 3 weeks of aging, the vacuum-aged loins had higher (P<.05) coliform, anaerobic, streptococcus and lactobacillus counts. In addition to these counts, the aerobic (20°C and 35°C) of vacuum-aged loins increased (P<.05) after an additional 2 weeks of aging. Counts of steaks from 1-week old loins generally were not different as a result of method of loin aging. Lactobacillus counts of steaks from 3-week old loins differed as a result of method of aging. Except for higher lactobacillus counts, counts of steaks from 5-week old vacuum aged loins were similar to the counts of steaks from loins which were vacuum-aged for 3 weeks.
24头牛在一家商业屠宰厂被屠宰。牛胴体在4°C下冷藏72小时，然后加工成批发切块。右腰肉进行真空包装，并在4°C下熟成1、3和5周，而左腰肉在相同温度下进行传统熟成1、2和3周。从腰肉两端取核心样本，并使用标准微生物学程序进行分析。将腰肉切成2.54厘米厚的牛排，用可透氧的鲜肉包装纸包裹，放置在4°C的模拟肉柜中。在第1、3、6和7天，使用与腰肉相同的微生物技术对牛排进行评估。熟成1周后，传统熟成和真空熟成的腰肉计数通常相似。熟成3周后，真空熟成的腰肉大肠菌群、厌氧菌、链球菌和乳酸菌计数更高（P<0.05）。除了这些计数外，真空熟成的腰肉在额外熟成2周后，好氧菌（20°C和35°C）计数增加（P<0.05）。1周龄腰肉的牛排计数通常不因腰肉熟成方法而异。3周龄腰肉的牛排乳酸菌计数因熟成方法而异。除了乳酸菌计数较高外，5周龄真空熟成腰肉的牛排计数与真空熟成3周的腰肉的牛排计数相似。
