Khalafalla F, Gergis A F, el-Sherif A
Department of Food Hygiene, Faculty of Veterinary Medicine, Cairo University, Beni Suef, Egypt.
Nahrung. 1993;37(5):422-7. doi: 10.1002/food.19930370503.
This experiment was carried out to explain the variation between the use of either fresh or frozen meat cuts in manufacturing of minced meat; in this connection the role of the mincer and the hygienic condition of handling as well as of the temperature under which the raw material and product was handled should be investigated. The achieved results indicated that the minced meat manufactured from fresh meat has low microbial load as compared with that produced from frozen one. However, the mincing at butcher's shops may expose the meat to more sources of contamination than that minced at home (self-made mincing). The handling of raw meat either fresh or frozen in butcher's shops exposed the produced minced meat to high numbers of either spoilage or food poisoning microorganisms. The sources of contamination of produced minced meat were discussed.
进行本实验是为了解释在生产碎肉时使用新鲜或冷冻肉块之间的差异；就此而言，应研究绞肉机的作用、处理过程中的卫生条件以及处理原材料和产品时的温度。所取得的结果表明，与用冷冻肉生产的碎肉相比，用新鲜肉生产的碎肉微生物负荷较低。然而，在肉店绞肉可能比在家中（自制绞肉）使肉接触更多的污染源。在肉店处理新鲜或冷冻的生肉会使生产出的碎肉接触大量的腐败或食物中毒微生物。讨论了生产出的碎肉的污染源。
