title: The microbiology of hot and conventionally deboned vacuum packed beef.
abstract: The mean numbers of aerobic bacteria were not significantly different from hot or cold, vacuum packed deboned beef, initially or on storage at 0 and 5°C. This was observed for both the psychrotrophic (4°C) and mesophilic (25°C) portions of the flora. It was possible to distinguish between the mean numbers of aerobes stored at 0 and 5°C. There were significantly higher numbers of facultative anaerobes and, in particular, lactobacilli, on hot boned cuts and for the latter organisms the psychrotrophs were predominant. For B. thermosphacta, there was no difference between cuts from hot or cold deboned beef. An accurate estimate of the psychrotrophic flora could be obtained from the mesophilic counts.
authors: The Agricultural Institute, Meat Research Department, Dunsinea Research Centre, Castleknock, Co Dublin, Ireland.
authors: J J
authors: JJ
authors: Sheridan
authors: J
authors: J
authors: Sherington