Chill and trim effects on the microbial load of pork carcasses
| dc.creator | Carr, Mandy Annett | |
| dc.date.accessioned | 2016-11-14T23:16:47Z | |
| dc.date.available | 2011-02-18T20:44:38Z | |
| dc.date.available | 2016-11-14T23:16:47Z | |
| dc.date.issued | 1995-12 | |
| dc.description.abstract | In a two-part study, composited ham, loin, belly and shoulder samples from 30 pork carcasses in a 2 X 2 X 3 factorial study (hot-fat trim - HFT or nonfat trim - NFT X normal chill - NC or freeze chill - FC X day) had similar aerobic plate counts, averaging 5.5 log-,o CFU/g. The NFTNC procedure typically used in the industry, however, produced higher coliform and Staphylococcus spp. counts (P < .05). The HFTFC treatment had the lowest lactic acid bacteria (LAB) counts. Only one sample in 60 tested positive for Salmonella. Vacuum packaged hams and loins stored at 4°C for 14 d had similar ARC, LAB and Staphylococcus spp. counts regardless of trim, chill, or location treatment, averaging 5.7, 6.3 and 1.4 log^o CFU/g, respectively. Coliforms were higher (P < .05) on hams than loins on 2 of the 3 d sampled. The desire to reduce microbial loads on pork carcasses as a food safety issue and the coming implementation of HACCP warrants the use of trim and chill methods as critical control points or GMP/SOPs in the pork slaughter, processing and packaging industry. | |
| dc.format.mimetype | application/pdf | |
| dc.identifier.uri | http://hdl.handle.net/2346/14619 | en_US |
| dc.language.iso | eng | |
| dc.publisher | Texas Tech University | en_US |
| dc.rights.availability | Unrestricted. | |
| dc.subject | Pork | en_US |
| dc.subject | Swine | en_US |
| dc.subject | Microorganisms | en_US |
| dc.title | Chill and trim effects on the microbial load of pork carcasses | |
| dc.type | Thesis |