title: The bacteriological quality of British beef 3. Frozen primal joints.
abstract: The bacteriological status of 286 primal cuts stored frozen in intervention stores in England, Scotland and Northern Ireland for between 18 and 216 weeks was assessed in two surveys carried out during 1993 (120 cuts) and 1994 (166 cuts). Overall the aerobic plate count at 25°C and the presumptive pseudomonad counts were <10(5)cm(2) on 269 (94%) and 273 (95·5%) of the cuts, respectively. Similarly the coliform and enterococcal counts were <10(3)cm(2) on 98·3% and 97·9% of the cuts, respectively. These findings suggest that the quality of dressing and butchery of the carcasses was of a generally satisfactory standard although on occasions there may have been suboptimum hygiene control during slaughter and butchery or some delay before freezing. The bacterial numbers were higher on average on the cuts obtained from the lower part of the carcass while there was a tendency for the number of aerobic spoilage organism to decrease slightly with increasing storage time. Evidence was obtained in the second survey which indicated differences between microbiological quality of meat coming from different boning plants although it was not possible to make a detailed evaluation of this point as the number of cuts available for sampling from each plant differed in each year.
authors: Division of Food Animal Science, Department of Clinical Veterinary Science, University of Bristol, Langford, Avon, BS18 7DU, UK.
authors: M
authors: M
authors: Hinton
authors: J R
authors: JR
authors: Holder
authors: W R
authors: WR
authors: Hudson
authors: E
authors: E
authors: Coombs
authors: V
authors: V
authors: Allen
authors: J E
authors: JE
authors: Corry