Effect of chilling temperatures on the reduction of microorganisms in the skin, fat, and lean of pork carcasses

Date

1997-12

Journal Title

Journal ISSN

Volume Title

Publisher

Texas Tech University

Abstract

Chilling method affected (P < .05) temperature after chilling but not pH of the muscle samples. Lean had about .9 unit lower (P < .05) pH than skin and fat. Lean had a significantly higher temperature than skin but fat did not have significant differences compared to lean and skin. Chilling method did not affect (P > .05) APC, coliform and Salmonella count of inoculated samples. Coliforms were not found on any of the samples. Kind of tissue (skin, fat or lean) of inoculated samples did not affect (P > .05) Salmonella count However, lean had significantly lower APC than fat. Chilling method did not affect (P > .05) APC, coliform and Salmonella count of noninoculated samples. Kind of tissue (skin, fat or lean) of noninoculated samples did not affect (P > .05) APC, coliform and Salmonella count No differences (P > .05) were found in the number of Salmonella attached on skin, fat or lean at the same inoculum levels.

Description

Keywords

Microbial contamination -- Prevention, Microorganisms -- Effect of temperature on, Meat -- Microbiology, Low temperature research

Citation