Effect of deboning time on the growth of Salmonella, E. coli, aerobic, and lactic acid bacteria during beef sausage processing and storage

The objective of the current study was to determine the effects of deboning time, three steps of sausage processing (grinding, salting, and batter formulation), and storage time (of raw materials and cooked sausage) on the growth (log CFU/g) of aerobic bacteria, lactic acid bacteria, and inoculated...

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Bibliographic Details
Published in:Meat science 2018-05, Vol.139, p.49-55
Main Authors: Sukumaran, Anuraj T., Holtcamp, Alexander J., Englishbey, April K., Campbell, Yan L., Kim, Taejo, Schilling, Mark W., Dinh, Thu T.N.
Format: Article
Language:English
Subjects:
Animals
Bacteria, Aerobic - growth & development
Cattle
Colony Count, Microbial
Escherichia coli - growth & development
Food Handling - methods
Food Storage
Lactobacillales - growth & development
Meat Products - microbiology
Salmonella - growth & development
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Summary:The objective of the current study was to determine the effects of deboning time, three steps of sausage processing (grinding, salting, and batter formulation), and storage time (of raw materials and cooked sausage) on the growth (log CFU/g) of aerobic bacteria, lactic acid bacteria, and inoculated Salmonella and E. coli. Beef deboning time did not influence bacterial counts (P≥0.138). However, salting of raw ground beef resulted in a 0.4-log reduction in both aerobic plate count (APC) and Salmonella (P≤0.001). Lactic acid bacteria were increased from non-detectable concentration (0.54 log) on d 0 to 3.8 log on d 120 of vacuum storage (P≤0.019). Salmonella counts were increased (P
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2018.01.012