Survival of Pseudomonas fluorescens on beef carcass surfaces in a commercial abattoir

Crowley, K.M.; Prendergast, Deirdre M.; Sheridan, J.J.; McDowell, D.A.

doi:10.1016/j.meatsci.2010.03.004

Cited by 10 publications

(1 citation statement)

References 21 publications

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“…Similar results were found by Fisher and Bayntun (1983) and Crowley, Prendergast, Sheridan, and McDowell (2010), who noted that shrinkage by evaporation is more intense at the beginning of chilling and decreases over time. A compensatory effect on cooler shrink was observed in the wrapped carcasses after film removal during the chilling period from 24 to 72 h. However, this difference was not observed in the chilling period from 72 to 96 h. The temporary compensatory effect on cooler shrink observed in the wrapped carcasses may have been caused by the lower intensity of the surface dehydration.…”

Section: Experiments 1: Cooler Shrinksupporting

confidence: 88%

Effects of polyethylene film wrap on cooler shrink and the microbial status of beef carcasses

Sampaio¹,

Pflanzer²,

Roça³

et al. 2015

Meat Science

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Section: Experiments 1: Cooler Shrinksupporting

confidence: 88%

Effects of polyethylene film wrap on cooler shrink and the microbial status of beef carcasses

Sampaio¹,

Pflanzer²,

Roça³

et al. 2015

Meat Science

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The microbiology of beef from carcass chilling through primal storage to retail steaks

McSharry

Koolman

Whyte

et al. 2021

Current Research in Food Science

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The primary objective of this study was to investigate if alternative time-temperature carcass chilling combinations resulted in lower microbial (TVC, Enterobacteriaceae , Lactic Acid Bacteria, Pseudomonas spp. And Brochothrix thermosphacta ) counts and, if achieved, would reduced levels remain throughout the beef chain. Physicochemical (temperature, pH, water activity) characteristics were also recorded. A secondary objective was to investigate the effect of primal maturation periods (2 versus 5 weeks) on the sensory properties of steaks by a trained panel for colour, odour, tenderness, and flavour. While microbial populations reduced by over 1 log 10 cfu/cm 2 by fast carcass chilling, these reductions were lost due to cross contamination in the boning hall and cutting room. The pH and water activity remained stable throughout the study and there was no significant difference for colour or sensory characteristics in retail steaks from the different treatment groups. It was concluded that there was no improvement to the microbial shelf-life of retail steaks from modified chilled carcasses or in the sensory shelf-life of primals which were aged for an extended period.

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The microbiology of beef carcasses and primals during chilling and commercial storage

et al. 2017

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Survival of Pseudomonas fluorescens on beef carcass surfaces in a commercial abattoir

Cited by 10 publications

References 21 publications

Effects of polyethylene film wrap on cooler shrink and the microbial status of beef carcasses

Effects of polyethylene film wrap on cooler shrink and the microbial status of beef carcasses

The microbiology of beef from carcass chilling through primal storage to retail steaks

The microbiology of beef carcasses and primals during chilling and commercial storage

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