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Microbial profiles of minced meat

Narasimha Rao, D. and Ramesh, B. S. (1988) Microbial profiles of minced meat. Meat Science, 23 (4). pp. 279-291. ISSN 0309-1740

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Abstract

Samples of minced mutton from (i) 2 retail shops and from (ii) the CFTRI training abattoir were studied; the microflora was investigated, together with the shelf-life at 30 and 40 degree C. Bacterial counts (total plate count, coliforms, Staphylococcus spp., enterococci, psychrotrophs) of (i) were 10-2-10-3x higher than those of (ii). The predominant genus in (i) samples was Staphylococcus, followed by Escherichia; the predominant genus in (ii) samples was Micrococcus, followed by Staphylococcus and Acinetobacter-like organisms. Shelf-life at 30 degree C was 4 h for (i) and 7 h for (ii) samples; corresponding values at 40 degree C were 2 h and 4 h, resp. The spoilage microflora of the meats is discussed.

Item Type: Article
Uncontrolled Keywords: MICROORGANISMS-; mutton mince, microflora of; TEMPERATURE-; mutton mince, temp. & shelf-life of stored; SHELF-LIFE-; STORAGE-; MUTTON-; microflora of mutton mince; temp. & shelf-life of stored mutton mince
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Jul 2008 04:46
Last Modified: 30 Dec 2016 11:08
URI: http://ir.cftri.com/id/eprint/2172

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