Microbial profiles of minced meat
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2172/
MS-01-88 |
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| Title |
Microbial profiles of minced meat
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| Creator |
Narasimha Rao, D.
Ramesh, B. S. |
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| Subject |
06 Preservation and Storage
28 Meat, Fish & Poultry |
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| Description |
Samples of minced mutton from (i) 2 retail shops and from (ii) the CFTRI training abattoir were studied; the microflora was investigated, together with the shelf-life at 30 and 40 degree C. Bacterial counts (total plate count, coliforms, Staphylococcus spp., enterococci, psychrotrophs) of (i) were 10-2-10-3x higher than those of (ii). The predominant genus in (i) samples was Staphylococcus, followed by Escherichia; the predominant genus in (ii) samples was Micrococcus, followed by Staphylococcus and Acinetobacter-like organisms. Shelf-life at 30 degree C was 4 h for (i) and 7 h for (ii) samples; corresponding values at 40 degree C were 2 h and 4 h, resp. The spoilage microflora of the meats is discussed.
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| Date |
1988
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/2172/1/Meat%20Seience%2023%20%281988%29%20279-291.pdf
Narasimha Rao, D. and Ramesh, B. S. (1988) Microbial profiles of minced meat. Meat Science, 23 (4). pp. 279-291. ISSN 0309-1740 |
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