title: The bacteriological quality, fat and collagen content of minced beef at retail level.
abstract: Samples of minced (ground) beef were purchased on three occasions from seven supermarkets and eleven butcher's shops in one geographical area during winter. Total viable counts (at 37°C and 20°C), numbers of Enterobacteriaceae (at 37°C) and Escherichia coli biotype I were similar between shop type. No Salmonella spp. were detected. In general, bacterial counts were lower than in a similar survey four years previously. The fat and collagen content of the samples was also determined. In a previous survey, 37% of samples contained more than 25% fat, while, in this survey, only 17% of the samples exceeded that level. Collagen levels in the mince at retail ranged from 1·4% to 4·4% (1·5% to 5·1% on a wet fat-free basis).
authors: Agricultural Research Council, Food Research Institut-Bristol, Langford, Bristol, BS 18 7DY, Great Britain.
authors: W R
authors: WR
authors: Hudson
authors: T A
authors: TA
authors: Roberts
authors: A R
authors: AR
authors: Crosland
authors: J C
authors: JC
authors: Casey