Food and Fermentation Industries >

2011 , Vol. 37 >Issue 10: 209 - 213

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.035

Food and Fermentation Industries

Microbial Contamination of Beef Slaughter Process and Effects of Spraying on Decontamination of Beef Carcass

  • Zhang Jia ,
  • Xu Yan ,
  • Huo Xiao-wei ,
  • Luo Xin
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Online published: 2011-10-25

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Abstract

For the purpose of reducing the microbiological counts in chilled beef carcasses,in the commercial conditions,the microbiological conditions of slaughtered process was surveyed,and the effects of different kinds of spraying was studied.Results indicated that the operation of dehiding was deleted the most contamination to the beef carcasses in the slaughtered process,the second was the operation of evisceration.The reduction of microbiological counts in beef carcasses when sprayed with water was 0.62(log10CFU/cm2),while spraying with 2% lactic acid reduced numbers of bacteria on brisket was 1.06(log10CFU/cm2).And spraying with 2% lactic acid during slaughter is an effective decontamination method for beef slaughtering.

Key words： beef carcasses; slaughtered process; spraying; microbiological counts

Cite this article

Zhang Jia , Xu Yan , Huo Xiao-wei , Luo Xin . Microbial Contamination of Beef Slaughter Process and Effects of Spraying on Decontamination of Beef Carcass[J]. Food and Fermentation Industries, 2011 , 37(10) : 209 -213 . DOI: 10.13995/j.cnki.11-1802/ts.2011.10.035

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