ABSTRACT
In seven member countries of the European Communities, three abattoirs were visited on three occasions in each of two surveys and at each visit ten beef carcasses were sampled, before chilling, at defined sites on the neck, brisket, forerib and medially on the round. In Survey I, samples were plated for total viable count (TVC) at 30° (ISO 2293) and Enterobacteriaceae at 37° (ISO 5552); in Survey II only TVCs were made. This paper is confined to analyses of the TVCs in the two surveys. Data from each country were analysed separately as sampling methodology may not have been sufficiently reproducible by different workers to allow between-countries comparison. Variations among visits to particular abattoirs and abattoir × site interactions made comparisons among abattoirs invalid within five of the seven countries. To effectively monitor differences between abattoirs within most countries it would be necessary to make more than three visits to each abattoir. Despite abattoir × site interactions in three countries in Survey I and four countries in Survey II, comparisons between sites were generally valid because of the consistent high contamination of the brisket. In the remainder of countries the abattoir × site interaction was too large to allow valid comparisons between sites. It is recommended that at least three or four sites are sampled in future surveys as only one site per carcass would underestimate the number of more heavily contaminated carcasses.
ABSTRACT
The effects of transcontinental (interstate) transport and transoceanic shipment were determined on microbiological and shelf-life characteristics of beef tongues and livers. These variety meats were evaluated for both microbiological and shelf-life characteristics following slaughter in Guymon, Oklahoma, USA. The samples were then frozen and sent by refrigerated truck (4·5°C) to storage facilities in Jacksonville, Florida, USA. Further microbiological and shelf-life evaluations took place prior to overseas shipment at the University of Florida and following overseas shipment at The Institute CIVO-Technology, TNO, Zeist, The Netherlands. Aerobic plate counts (APCs) at 35°C for beef tongues showed a significant (P < 0·0.5) decrease following overseas shipment. Similar results were noted for beef livers. For both organs, the surface thawing in Florida, required for sampling, did not appear to affect the final bacterial counts. The 20°C APCs for beef tongues revealed a significant (P < 0·0.5) decrease following interstate transport but not transoceanic shipment. The 20°C APCs for beef livers did not differ significantly during the entire transportation period. The colour differences noted during transport of the product were probably the result of freezing and not of the actual shipping and storage conditions.
ABSTRACT
Water activity (aw) is an important property of foods, particularly in relation to the keeping quality. Ever since the Council Directive 77/99/EEC of December 21, 1976 regarding sanitary conditions of meat products for inter-community trade came into operation, water activity was introduced as a parameter in the assessment of meat products. Water activity, i.e. the ratio of the equilibrium vapour pressure of the product to the equilibrium vapour pressure of pure water, can be determined by various methods. Reliable results were obtained using the Sinascope, an electronic hygrometer. Less accurate results were obtained with Lufft's polyamide thread hygrometer. The distinction between perishable and storable meat products, based on pH and aw, is not very rational and lacks a sufficiently scientific foundation.
