title: Comparison of hot versus cold boning of beef carcasses on bacterial growth and the risk of blown pack spoilage.
abstract: Primals were prepared from beef Longissimus thoracis et lumborum (LTL), psoas major (PM), quadriceps femoris (QF) and semitendinosus (S) muscles from cold and hot boned carcasses, vacuum-packaged and stored for 42 or 100days at 2°C and 7°C. Storage temperature, carcass or primal surface temperature, pH and awwere monitored. Samples were taken periodically and tested for total viable count mesophilic (TVCm), TVC psychrophilic (TVCp), total Enterobacteriaceae count (TEC), presumptive Pseudomonas spp., lactic acid bacteria (LAB), Clostridium spp. and Brochothrix thermosphacta. A fifth muscle, biceps femoris (BF), was used to examine the impact of hot boning on blown pack spoilage (BPS). Primal counts increased to 6-7log10cfucm-2after 6weeks. Significantly (P<0.05) higher TEC, Pseudomonas spp. and Br. thermosphacta counts were observed on cold versus hot boned primals. In contrast, significantly (P<0.05) higher TVC, LAB and Clostridium spp. concentrations were obtained on hot boned beef. Moreover, BPS pack distension/bursting occurred considerably sooner in hot boned product.
authors.affiliation: Teagasc Food Research Centre, Ashtown Dublin 15, Ireland; University College Dublin, Belfield, Dublin 4, Ireland.
authors.forename: Rachael
authors.initials: R
authors.lastname: Reid
authors.affiliation: University College Dublin, Belfield, Dublin 4, Ireland.
authors.forename: Séamus
authors.initials: S
authors.lastname: Fanning
authors.affiliation: University College Dublin, Belfield, Dublin 4, Ireland.
authors.forename: Paul
authors.initials: P
authors.lastname: Whyte
authors.affiliation: University College Cork, Cork, Ireland.
authors.forename: Joe
authors.initials: J
authors.lastname: Kerry
authors.affiliation: Teagasc Food Research Centre, Ashtown Dublin 15, Ireland. Electronic address: declan.bolton@teagasc.ie.
authors.forename: Declan
authors.initials: D
authors.lastname: Bolton
mesh_terms: D000818:Animals; D001842:Bone and Bones / Q000382:microbiology; D058640:Brochothrix / Q000302:isolation & purification; D002417:Cattle; D003013:Clostridium / Q000302:isolation & purification; D003080:Cold Temperature; D015169:Colony Count, Microbial; D004269:DNA, Bacterial / Q000302:isolation & purification; D004755:Enterobacteriaceae / Q000302:isolation & purification; D005506:Food Contamination; D005511:Food Handling; D005516:Food Microbiology; D018857:Food Packaging; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D007777:Lactobacillaceae / Q000302:isolation & purification; D018482:Muscle, Skeletal / Q000382:microbiology; D011549:Pseudomonas / Q000302:isolation & purification; D000069466:Red Meat / Q000382:microbiology*; D014618:Vacuum
chemical_list: D004269:DNA, Bacterial
keywords: Beef; Blown pack spoilage; Hot boning; Spoilage