Dynamics of microflora of chilled and frosted beef during storage
AbstractThe article contains results of research on the study the dynamics of microbiological changes in frosted and chilled beef during storage. It is established that observance of all veterinary and sanitary requirements in the procurement of beef in slaughter departments, microbiological indicators of meat meets the standards of the EU Regulation №2073/2005. In 8 days of storage at a temperature of 0 °C the total number of microorganisms on the surface of the half carcasses increased in 16.6 times, and after 16 days – 3 350 times and exceeded the permissible level according to standards 1.3 times and 258 times respectively. In 8 days of storage of beef number of Enterobacteriaceae on the surface of half carcasses grew in 87 times and meet the established standards to 316.22 CFU/cm2 of surface or to 3162,2 CFU/cm3 of flushing. Storage of meat up to 16 days at a temperature of 0 °C leads to increase the amount of Enterobacteriaceae into thousands of times, which exceeded the permissible level of bacteria according to EU regulations. It is also established the growth in beef the number of psycho traffic microorganisms in 350 times after 8 days of storage and in 52 thousand times in 16 days. By comparing the number of psycho traffic microorganisms with the the number of MAFAnM during storage of beef it was determined that psycho traffic microorganisms on the surface of the cooled meat was 12.4 times less, compared to the number of MAFAnM, but due to the faster rate of reproduction at this temperature their number on the eighth day of storage was already 1.7 times higher. Psycho traffic microorganisms of chilled meat for its storage were dominant microflora, which indicates its primary role in the occurrence of microbiological defects of meat. It was found that the temperature storage mode of chilled meat 0 ± 0,5 °C is not suitable for bacterial growth of genus Enterococcus and they gradually die. Established that storage of meat in frosted condition inhibits or completely stop the development of mesophilic microorganisms within 20 days. It is revealed the growth of bacteria of genus Enterobacteriaceae within 10 days at 2.3 times, and over the next 10 days of storage – in 4.1 times. However, the total number of 1 cm3 of flushing from the the surface of the meat does not exceed 300 CFU. Number of psycho traffic microorganisms that are able to withstand low temperatures and survive and multiply under these conditions was increasing on the surface of beef half carcasses on storage temperature -2– -3 ° C. Their numbers grew after 10 days in 4.5 times, and in furthering the next 10 days, ie 20 days – in 7.9 times and amounted to 2.2·105 cfu/cm3 of flushing from the surface. Despite the fact that the meat corresponds the standards for the number of MAFAnM, the development of psycho traffic microorganisms in frosted meat requires constant monitoring of the quality evaluation of beef.
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