EJPAU 2005. Malicki A. , Brużewicz S. MICROBIOLOGICAL STATUS OF MINCED MEAT DIRECTLY POST PRODUCTION IS INFLUENCED BY ITS INTERNAL TEMPERATURE AND PH VALUE

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2005
Volume 8
Issue 2/volume8

Topic:

Veterinary Medicine

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Malicki A. , Brużewicz S. 2005. MICROBIOLOGICAL STATUS OF MINCED MEAT DIRECTLY POST PRODUCTION IS INFLUENCED BY ITS INTERNAL TEMPERATURE AND PH VALUE, EJPAU 8(2/volume8), #18.
Available Online: http://www.ejpau.media.pl/volume8/issue2/volume8/abs-18.html

MICROBIOLOGICAL STATUS OF MINCED MEAT DIRECTLY POST PRODUCTION IS INFLUENCED BY ITS INTERNAL TEMPERATURE AND PH VALUE

Adam Malicki¹, Szymon Brużewicz²
¹ Department of Food Hygiene and Consumer Safety, Agricultural University of Wrocław, Poland
² Institute of Social Problems of Health and Education, Warsaw School of Social Psychology, Poland

ABSTRACT

The microbiological quality of industrially-produced minced meat is still unsatisfactory. The purpose of present study was to determinate the microbiological status of minced meat directly post production. Moreover, we tried to establish if its microbiological quality depends on pH value, water activity and the rate of chilling at that stage of production. One hundred twenty samples of mixed (pork and beef) minced meat were subjected the studies. Within 2 hours post production, their water activities, pH values and internal temperatures were measured and they underwent microbiological analysis (total plate count, the numbers of Escherichia coli, coliforms, coagulase-positive staphylococci, yeasts and moulds and the presence of salmonellae). Mean, median, minimum, maximum and standard deviation were calculated for each continuous variable in course of statistical analysis. The Pearson´s coefficients of correlation between microbiological and intrinsic parameters of minced meat were determined. The influence of water activity, pH value and internal temperature of minced meat on its microbiological parameters was tested by means of variance analysis. Escherichia coli was determined in 43/120 (35.8%), coliforms - in 113/120 (94.2%), coagulase-positive staphylococci - in 1/120 (0.8%), whereas yeasts and moulds - in 66/120 (55%) samples. Salmonellae were not determined in any of the sample analyzed. Internal temperature and pH value were proved to affect the microbiological parameters (total plate count, Escherichia coli number) of minced meat on multivariate analysis.

Key words: minced meat, microbiology, water activity, pH, internal temperature.

Adam Malicki
Department of Food Hygiene and Consumer Safety,
Agricultural University of Wrocław, Poland
C.K. Norwida 31, 50-375 Wrocław, Poland
tel. (0-71) 320 53 99
email: malicki@ozi.ar.wroc.pl

Szymon Brużewicz
Institute of Social Problems of Health and Education,
Warsaw School of Social Psychology, Poland

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.