McSharry Siobhán, Koolman Leonard, Whyte Paul, Bolton Declan
Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland.
Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
Food Microbiol. 2021 May;95:103717. doi: 10.1016/j.fm.2020.103717. Epub 2020 Dec 10.
The objective of this study was to compare the effect of current (10 °C for 10 h followed by 0 °C with a low fan speed) versus four alternative beef carcass chilling regimes, ranging from -6 °C to 0 °C and wind speeds between 1.5 and 6 m/s on the microbiology of beef carcasses. The temperature and relative humidity (RH) in the chillers, the carcass core and surface temperature, pH, water activity (a) and carcass weight (drip) loss were recorded. Bacterial concentrations (total viable counts (TVC), total Enterobacteriaceae counts (TEC), Pseudomonas spp., lactic acid bacteria (LAB) and Brochothrix thermosphacta) were also monitored. Similar pH, a and drip loss (2%) values were obtained regardless of chilling regime. For the most part, bacterial concentrations were also similar and, where statistically significant (P < 0.05) counts occurred, the reductions were low (≤1 log cfu/cm). It was concluded that the current chilling regime was as effective as the tested alternatives in terms of the bacterial quality of the carcasses.
本研究的目的是比较当前的冷却方式（10°C 保持10小时，随后在0°C 以低风速冷却）与四种替代的牛肉胴体冷却方式对牛肉胴体微生物学的影响，这四种替代方式的温度范围为-6°C 至0°C，风速为1.5至6米/秒。记录了冷却器中的温度和相对湿度（RH）、胴体核心温度和表面温度、pH值、水分活度（a）以及胴体重量（滴水）损失。还监测了细菌浓度（总活菌数（TVC）、总肠杆菌科菌数（TEC）、假单胞菌属、乳酸菌（LAB）和热杀索丝菌）。无论采用何种冷却方式，均获得了相似的pH值、a值和滴水损失（2%）。在大多数情况下，细菌浓度也相似，并且在出现统计学显著差异（P < 0.05）的计数中，减少幅度较小（≤1 log cfu/cm）。得出的结论是，就胴体的细菌质量而言，当前的冷却方式与测试的替代方式一样有效。
