The objective of the studies was to determine the effect of frozening and storage at a frozen state on microflora of mechanically separated poultry meat. It was examined mechanically separated meat after cutting out of breats and leg muscles and that mechanically separated from whole carcasses but lower qualities. The materials were first cooled to 1—2°C and then frozen to — 18°C and stored at this temperature for 6 months. The following microbiological determinations were performed: a total number of aerobic mesophilic bacteria, indice of E. coli, enterococci and anaerobes, number of Salmonellae and pathogenic staphylococci. In the material examined the number of aerobes does not exceed their normal value (2.0 X 10⁶/g), Salmonellae and pathogenic staphylococci were absent. Storage at a frozen state decreased, at least by one row of magnitude a total number of bacteria, number of staphylococci, indice of E. coli, enterococci and anaerobic bacteria The level of bacterial contaminations of mechanically separated meat from whole carcasses and from poultry „skeletons” was almost identical. After 4th month storage at a frozen state enterococci completely disappeared and after 6 month storage Escherichia coli was not found in the two kinds of mechanically separated meat.
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.