Donzo M, Gogov I
Vet Med Nauki. 1985;22(5):37-42.
Studies were carried out on the numbers and composition of organisms belonging to family Micrococcaceae in the production and storing of calf meat on a dressing combine supplied with modern equipment. Investigated were a total of 60 samples taken from small cuts of veal of the various carcass parts. The samples were packed either under vacuum or without such, and were studied immediately after cutting in small parts or after storing for 48 and 72 hours at 4 to 6 degrees C. It was found that the amount of Micrococcaceae organisms on the surface of cut meat packed out or in vacuum was within the range of 10(3) up to 10(4)/g, and it was shown to be in close relation to the microbial contamination of the initial raw material. There was no rise of the numbers of micrococci and staphylococci of veal that was cut and packed out of vacuum and kept for 48 hours at 4 to 6 degrees C. At refrigerator storing of veal that was packed under vacuum there was no increase in the microbial numbers at the 72nd hour. This pointed to the advantage of using the introduced technology of packing the meat under vacuum. Micrococcus luteus (56.7%), Micrococcus varians (41.8%), and Staphylococcus saprophyticus (1.5%) were isolated from cuts of veal packed both in and out of vacuum. No pathogenic staphylococci were found.
在配备现代设备的屠宰联合加工厂中，对犊牛肉生产和储存过程中微球菌科微生物的数量和组成进行了研究。共调查了60个取自犊牛胴体不同部位小肉块的样本。样本分别在真空或非真空条件下包装，并在切成小份后立即进行研究，或者在4至6摄氏度下储存48小时和72小时后进行研究。结果发现，真空包装或非真空包装的切割肉表面微球菌科微生物数量在10³至10⁴/g范围内，且与初始原料的微生物污染密切相关。非真空切割包装并在4至6摄氏度下保存48小时的犊牛肉，微球菌和葡萄球菌数量没有增加。在真空包装的犊牛肉冷藏储存72小时时，微生物数量也没有增加。这表明了采用引入的真空包装肉类技术的优势。从真空包装和非真空包装的犊牛肉切块中分离出了藤黄微球菌（56.7%）、变异微球菌（41.8%）和腐生葡萄球菌（1.5%）。未发现致病性葡萄球菌。
