Maximizing shelf life of beef for export to Japan /
| Main Author: | |
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| Other Authors: | , , |
| Format: | Thesis Book |
| Language: | English |
| Published: |
1991.
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| Subjects: | |
| Online Access: | ProQuest, Abstract Link to OAKTrust copy |
| Abstract: | In Phase I, twelve steers were slaughtered and fabricated at a research facility using conventional procedures or strict sanitary procedures. Mean aerobic plate counts (APC, log[10]/cm^2) of carcasses slaughtered under strict sanitary conditions and of subprimals from animals handled under strict sanitary conditions and stored at 1°C in high-oxygen barrier (HOB) film (0 to 80 days) were lower than those of carcasses and subprimals from animals slaughtered and fabricated using conventional procedures. In most cases, APCs of steaks displayed in polyvinyl chloride (PVC) film for 0 to 6 days from animals handled under strict sanitary conditions were lower than those of steaks from animals handled under conventional procedures. Bacillus spp., Micrococcus spp., and yeasts were the dominant (50% or more of microflora) microbial types on carcasses that were slaughtered using strict sanitary conditions. For carcasses slaughtered using conventional procedures, Micrococcus spp. and to a lesser extent Streptococcus, coagulase-negative Staphylococcus and/or coryneform bacteria were the dominant microbial types. After 20 days of storage, Lactobacilli spp. dominated the microflora of subprimals from the two treatments. Mean sensory scores for steaks from treated subprimals were, except for five instances of identical scores, more desirable than those of comparable steaks obtained from control subprimals. Phases II and III were conducted in a high-speed packing plant where a protocol based on a greatly intensified Hazard Analysis Critical Control Point (HACCP) system was established for the plant to follow. Phase II was conducted in three trials. Results showed mean APCs of subprimals and retail cuts obtained from animals slaughtered using conventional procedures, but fabricated using strict sanitary conditions (Trial 2), in most cases had lower APCs than those of products from other trials. Lactobacilli spp. dominated the microflora of subprimals selected for use in all three trials. Subprimals from animals slaughtered and fabricated using strict sanitary procedures (Trial 3) were stored at elevated (4.5°C) temperature for the first 4 days, so in most cases had the least desirable APCs and sensory scores. APCs from subprimals shipped to Japan (Phase III), were higher than desirable, however, sensory characteristics and taste panel feedback results were acceptable... |
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| Item Description: | Typescript (photocopy). Vita. "Major subject: Food Science and Technology." |
| Physical Description: | xii, 83 leaves : illustrations ; 29 cm |
| Bibliography: | Includes bibliographical references. |