Microbial shelf life of chub-packaged ground beef from four large U.S. processing plants

dc.citation.epage102en_US
dc.citation.spage100en_US
dc.contributor.authorPeters, P.E.
dc.contributor.authorGamage, S.D.
dc.contributor.authorLuchansky, J.B.
dc.contributor.authorPhebus, Randall K.
dc.contributor.authoreidphebusen_US
dc.date.accessioned2010-09-02T20:29:04Z
dc.date.available2010-09-02T20:29:04Z
dc.date.issued2010-09-02T20:29:04Z
dc.date.published1998en_US
dc.description.abstractTen pound chubs of coarsely ground beef of two different lean:fat specifications (73:27 and 81:19) were stored at three temperatures (34, 38 or 45 ̊F) to monitor the effects of storage temperature on microbial condition of the product. Ground beef from four U.S. plants was tested (2 trials each), and microbial analyses were conducted on storage days 0, 6, 10, 14, and 18 using seven different media to estimate counts of total aerobic and anaerobic, lactic acid bacteria (LAB), and Gram-negative bacteria. Bacterial counts for a given culture medium were similar among plants and meat types. At day 10, total mi crobial counts from chubs stored at 38 or 45 ̊F were approximately 8 log10 CFU/g, whereas total counts from chubs stored at 34 ̊F were approximately 4.5 log 10 CFU/g (4 log=10,000, CFU is colony forming units). Regardless of storage temperature and meat type, LAB predominated. Growth of gram-negative enteric bacteria was delayed in chubs stored at 34 ̊F throughout the 18 day study, whereas counts increased in chubs stored at 38 or 45 ̊ F.en_US
dc.description.conferenceCattlemen's Day, 1998, Kansas State University, Manhattan, KS, March 6, 1998en_US
dc.identifier.urihttp://hdl.handle.net/2097/4790
dc.publisherKansas State University. Agricultural Experiment Station and Cooperative Extension Serviceen_US
dc.relation.isPartOfKansas Agricultural Experiment Station contribution; no. 97-309-Sen_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 804en_US
dc.relation.isPartOfCattlemen's Day, 1998en_US
dc.subjectBeefen_US
dc.subjectGround Beefen_US
dc.subjectShelf lifeen_US
dc.subjectMeat spoilageen_US
dc.subjectMicrobiologyen_US
dc.titleMicrobial shelf life of chub-packaged ground beef from four large U.S. processing plantsen_US
dc.typeConference paperen_US

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