Comparison of Sterile and Inoculated Beef Tissue

Ockerman, Herbert W.; Cahill, V. R.; Weiser, H. H.; Davis, C. E.; Siefker, J. R.

doi:10.1111/j.1365-2621.1969.tb14369.x

Cited by 31 publications

(12 citation statements)

References 19 publications

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“…Sterile meat has been obtained routinely by the use of surgical aseptic techniques for the slaughter of animals and excision of tissue (Zender et al 1958;Ockerman et al 1969;Hasegawa et al 1970). Using similar techniques without extreme precautions during excision, lightly contaminated samples (30 bacteria/g) were obtained (Borton et al 1968).…”

Section: Reported Occurrence Of Intrinsic Bacteriamentioning

confidence: 99%

Intrinsic Bacteria in Meat

Gill¹

1979

Journal of Applied Bacteriology

124

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Section: Reported Occurrence Of Intrinsic Bacteriamentioning

confidence: 99%

Intrinsic Bacteria in Meat

Gill¹

1979

Journal of Applied Bacteriology

124

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“…THE INCIDENCE of bacteria in the deep tissues of healthy animals post mortem has been a controversial subject for at least 70 years (Corry 1978). Several investigators have repeatedly obtained large quantities of sterile muscle from carcasses (Zender et al 1958;Ockerman et al 1969;Gardner & Carson 1967) whereas others have isolated bacteria reIativeIy frequently from similar material (Narayan 1966;Narayan & Takacs 1966;Pusztai 1970;Nowicki 1976). Much of this uncertainty undoubtedly stems from the practical difficulty of removing samples of internal tissue large enough to detect low numbers of bacteria without introducing contaminants from the abundant micro-flora of the surface.…”

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confidence: 99%

Contamination of the Deep Tissues of Carcasses by Bacteria Present on the Slaughter Instruments or in the Gut

Mackey

Derrick

1979

Journal of Applied Bacteriology

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Possible routes by which bacteria might reach the deep tissues of carcasses were tested by placing genetically 'marked' strains of Escherichia coli, Clostridium pe$ringens or Bacillus thuringiensis on slaughter instruments before use and examining deep tissue samples for their presence post morteem. Bacteria present on the captive bolt pistol were recovered from the spleens of beef cattle and those placed on the pithing rod were found in both spleen and muscle of the flank and neck. Bacteria from the throat cutting ('stick') knife were isolated, on different occasions, from the heart, lung, spleen, liver and kidneys of sheep though rarely from their muscles. Orally administered bacteria were found in the spleen and lung, but not the musculature, of pigs.

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“…total non-protein nitrogen (e.g. Ockerman et al 1969), total volatile nitrogen (e.g. Turner, 1960;Pearson, 1968a,c), total a-amino groups (e.g.…”

Section: Discussionmentioning

confidence: 99%

The control and evaluation of spoilage *

Dainty¹

1971

Int J of Food Sci Tech

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Methods currently used in the control and evaluation of spoilage of meat are reviewed and their value discussed. In many instances scientific explanations of the effectiveness of the control methods are lacking, e.g. the mechanism of action of carbon dioxide or sodium nitrite in controlling microbial growth. A lack of knowledge regarding the chemical and biochemical processes involved in spoilage hinders the development of completely satisfactory methods of spoilage evaluation. Research directed towards rectifying this could lead to the development of new and perhaps more effective methods of spoilage evaluation and control. ControlIgnoring the possibility of microbial growth at the expense of meat proteins, the presence in meat of substantial amounts of low molecular weight compounds such as peptides and amino acids, of glycogen, and of a variety of metal ions and soluble phosphorus, together with a plentiful supply of water, provides an ideal environment for the growth of micro-organisms. Accordingly, organisms finding access to meat are able to grow rapidly, being limited only by such factors as temperature, redox potential and pH, factors which also influence the type of organism which will grow. The results of superficial bacterial growth are the appearance of slime on the meat usually accompanied by unpleasant odours, taints and discoloration; these last also characterize deep muscle tissue or formulated meat products in which bacteria have proliferated. It is such phenomena which constitute spoilage. The chemical nature of the compounds producing the unpleasant smells and taints is very poorly understood and what little information there is has been inferred from bacteria growing under conditions quite unlike those found in meat spoilage. a combination of the following procedures:The control of spoilage and hence the increase in storage-life of meat is effected by 1. Prevention of microbial contamination.

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Comparison of Sterile and Inoculated Beef Tissue

Cited by 31 publications

References 19 publications

Intrinsic Bacteria in Meat

Intrinsic Bacteria in Meat

Contamination of the Deep Tissues of Carcasses by Bacteria Present on the Slaughter Instruments or in the Gut

The control and evaluation of spoilage *

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