title: Distributions of brine and bacteria in beef primal cuts injected with brine without, or before or after mechanical tenderizing.
abstract: Eye of round primal cuts of beef were injected with brines containing a dye and Listeria innocua. The amounts of brine in portions of meat were determined from the concentrations of dye in the tissues, and the numbers of L. innocua in the tissues were determined from the numbers of colonies recovered on hydrophobic grid membrane filters incubated on a selective agar. Portions of meat from primals injected with brine after extensive mechanical tenderizing yielded L. innocua at numbers that would be expected from the amounts of brine in the meat. However, portions of meat from primals injected with brine without or before mechanical tenderizing yielded only about 10% of the expected numbers of L. innocua. The numbers of L. innocua recovered from injected meat that was not tenderized, relative to the amount of brine retained by the meat, declined with decreasing brine pressure and increasing strokes per minute of the needle head. When brine was injected at about 5% with low brine pressure and high head speed, the numbers of L. innocua retained in the meat were <1% of the expected numbers. When injected meat was examined microscopically, L. innocua were observed only between the muscle fibres in meat that was not tenderized before injection, but between fibres and in lacunae in tissue damaged by mechanical tenderizing before injection. The distributions of brine and bacteria in injected primals apparently did not alter substantially during storage in vacuum packs, at 2°C, for 2 weeks.
authors: Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1.
authors: C O
authors: CO
authors: Gill
authors: B
authors: B
authors: Uttaro
authors: M
authors: M
authors: Badoni
authors: S
authors: S
authors: Zawadski