Jakość mikrobiologiczna mięsa wołowego RFN i z wadą DFD, poddanego zabiegom fizycznym

• Autorzy: Danyluk B. , Iwanowska A. , Pospiech E. , Pyrcz J.

Warianty tytułu

EN

Microbiological quality of RFN and DFD beef after physical treatment

• Języki publikacji: PL

Abstrakty

EN

The aim of this study was to determine the influence of electrostimulation and conditioning as well as these two processes combined on the microbiological quality of RFN (normal) and DFD beef. After the physical treatment the longissimus lumborum muscle was isolated, vacuum packed and stored 10, 14, 17 and 21 days at chilled conditions. After consecutive storage periods the occurrence of coli forms, total number of aerobic mesophilic aerobic bacteria and pH value was determined (according to Polish Standards). The obtained results were statistically analyzed, using the Tukey test. It was demonstrated that the types of physical process have an effect on the microbiological quality of meat. In RFN and DFD meat coli group bacteria developed the fastest after electrostimulation. During longer storage in chilled conditions the number of mesophilic aerobic bacteria in RFN meat was higher after the electrostimulation process, both individually and combined with conditioning. Such dependence was not shown in the case of DFD meat. An influence of the physical type process on pH value of RFN and DFD meat during storage was not demonstrated.

Słowa kluczowe

PL

mieso; mieso wolowe; jakosc; mieso RFN; mieso DFD; kruchosc miesa; elektrostymulacja wysokonapieciowa; kondycjonowanie; jakosc mikrobiologiczna; zanieczyszczenia mikrobiologiczne; ogolna liczba bakterii

• Wydawca: -
• Czasopismo: Medycyna Weterynaryjna
• Rocznik: 2012
• Tom: 68
• Numer: 06
• Opis fizyczny: s.367-370,tab.,bibliogr.

Twórcy

autor

Danyluk B.

• Instytut Technologii Mięsa, Wydział Nauk o Żywności i Żywieniu, Uniwersytet Przyrodniczy w Poznaniu, ul.Wojska Polskiego 31, 60-624 Poznań

autor

Iwanowska A.

autor

Pospiech E.

autor

Pyrcz J.

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