Optimalization of frozing period of pork and beef for processing of fermented „Mettwurst“
In this work, the level of microbial contamination of pork and beef meat for processing of heat-untreated fermented meat products was monitored. In company providing samples for this work, meat was kept frozen for period of 6 days (144 hours), which was not effective due to the financialy expensive...
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| Format: | Article |
| Language: | English |
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Mendel University Press
2008-01-01
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| Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| Subjects: | |
| Online Access: | https://acta.mendelu.cz/56/5/0211/ |
| _version_ | 1818197273922764800 |
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| author | Hana Šulcerová Radka Burdychová |
| author_facet | Hana Šulcerová Radka Burdychová |
| author_sort | Hana Šulcerová |
| collection | DOAJ |
| description | In this work, the level of microbial contamination of pork and beef meat for processing of heat-untreated fermented meat products was monitored. In company providing samples for this work, meat was kept frozen for period of 6 days (144 hours), which was not effective due to the financialy expensive frozing storages. The relationship between meat freezing period and number of selected technological as well as hygienical significant microorganisms was monitored, with the aim to optimize frozing period to keep microbial quality of meat and meat products. Microbiological analysis of meat samples was performed before freezing of meat and after 48, 72, 96, 120 and 144 hours of freezing. Furthermore, the analysis was carried out after 7 and 21 days of meat products storing period. Total number of microorganisms, total number of psychrotrophic microorganisms, yeast and fungi, coliforms, bacteria of the genus Enterococcus and bacteria of the family Enterobacteriaceae were detected. As from results, sufficient period for meat freezing was 72 hours. After this period total count of microorganisms as well as bacteria of the family Enterobacteriaceae, coliforms bacteria and bacteria of the genus Enterococcus reached the level, which at next freezing was not influenced. Number of psychrotrophic microorganisms were growing by next prolonging of freezing period, above 72 hours. Numbers of yeast and moulds became almost unchanged during the whole freezing period. |
| first_indexed | 2024-12-12T01:47:22Z |
| format | Article |
| id | doaj.art-f159fff9418c47779f227776133f9d5a |
| institution | Directory Open Access Journal |
| issn | 1211-8516 2464-8310 |
| language | English |
| last_indexed | 2024-12-12T01:47:22Z |
| publishDate | 2008-01-01 |
| publisher | Mendel University Press |
| record_format | Article |
| series | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| spelling | doaj.art-f159fff9418c47779f227776133f9d5a2022-12-22T00:42:33ZengMendel University PressActa Universitatis Agriculturae et Silviculturae Mendelianae Brunensis1211-85162464-83102008-01-0156521122010.11118/actaun200856050211Optimalization of frozing period of pork and beef for processing of fermented „Mettwurst“Hana Šulcerová0Radka Burdychová1Ústav technologie potravin, Mendelova zemědělská a lesnická univerzita v Brně, Zemědělská 1, 613 00 Brno, Česká republikaÚstav technologie potravin, Mendelova zemědělská a lesnická univerzita v Brně, Zemědělská 1, 613 00 Brno, Česká republikaIn this work, the level of microbial contamination of pork and beef meat for processing of heat-untreated fermented meat products was monitored. In company providing samples for this work, meat was kept frozen for period of 6 days (144 hours), which was not effective due to the financialy expensive frozing storages. The relationship between meat freezing period and number of selected technological as well as hygienical significant microorganisms was monitored, with the aim to optimize frozing period to keep microbial quality of meat and meat products. Microbiological analysis of meat samples was performed before freezing of meat and after 48, 72, 96, 120 and 144 hours of freezing. Furthermore, the analysis was carried out after 7 and 21 days of meat products storing period. Total number of microorganisms, total number of psychrotrophic microorganisms, yeast and fungi, coliforms, bacteria of the genus Enterococcus and bacteria of the family Enterobacteriaceae were detected. As from results, sufficient period for meat freezing was 72 hours. After this period total count of microorganisms as well as bacteria of the family Enterobacteriaceae, coliforms bacteria and bacteria of the genus Enterococcus reached the level, which at next freezing was not influenced. Number of psychrotrophic microorganisms were growing by next prolonging of freezing period, above 72 hours. Numbers of yeast and moulds became almost unchanged during the whole freezing period.https://acta.mendelu.cz/56/5/0211/fermented meat productsmicrobial contaminationMetwurstfreezing periodraw beefraw pork |
| spellingShingle | Hana Šulcerová Radka Burdychová Optimalization of frozing period of pork and beef for processing of fermented „Mettwurst“ Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis fermented meat products microbial contamination Metwurst freezing period raw beef raw pork |
| title | Optimalization of frozing period of pork and beef for processing of fermented „Mettwurst“ |
| title_full | Optimalization of frozing period of pork and beef for processing of fermented „Mettwurst“ |
| title_fullStr | Optimalization of frozing period of pork and beef for processing of fermented „Mettwurst“ |
| title_full_unstemmed | Optimalization of frozing period of pork and beef for processing of fermented „Mettwurst“ |
| title_short | Optimalization of frozing period of pork and beef for processing of fermented „Mettwurst“ |
| title_sort | optimalization of frozing period of pork and beef for processing of fermented mettwurst |
| topic | fermented meat products microbial contamination Metwurst freezing period raw beef raw pork |
| url | https://acta.mendelu.cz/56/5/0211/ |
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