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.
2006
Volume 9
Issue 4
Topic:
Veterinary Medicine
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Malicki A. , Brużewicz S. , Żechałko-Czajkowska A. , Szybiga K. , Kopeć W. , Trziszka T. 2006. COMPARISON OF THE MICROBIOLOGICAL QUALITIES OF TURKEY MYOFIBRILLAR PROTEIN ISOLATE, MECHANICALLY RECOVERED TURKEY MEAT AND TURKEY BREAST, EJPAU 9(4), #25.
Available Online: http://www.ejpau.media.pl/volume9/issue4/abs-25.html

COMPARISON OF THE MICROBIOLOGICAL QUALITIES OF TURKEY MYOFIBRILLAR PROTEIN ISOLATE, MECHANICALLY RECOVERED TURKEY MEAT AND TURKEY BREAST

Adam Malicki1, Szymon Brużewicz2, Alicja Żechałko-Czajkowska3, Krystyna Szybiga4, Wiesław Kopeć5, Tadeusz Trziszka6
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
3 Department of Food Storage and Technology, Agricultural University of Wrocław, Poland
4 Department of Economics and Organization of Agriculture, Agricultural University of Wrocław, Poland
5 Department of Animal Products Technology, Agricultural University of Wrocław, Poland
6 Department of Animal Products Technology and Quality Management, Wrocław University of Environmental and Life Sciences, Poland

 

ABSTRACT



The results of previous studies revealed that the nutritive value of myofibrillar protein isolate (MPI) is very high and significantly predominates over that of mechanically recovered meat (MRM). Little, however, is known on the post-production contamination of MPI. Consequently, the purpose of our study was to evaluate the microbiological quality of MPI and to compare it with those of raw turkey breast and MRM. The samples of MPI, MRM and turkey breast (30 of each assortment), manufactured under industrial conditions by one of the poultry plants, were subjected to the experiment. The counts of psychrotrophic and mesophilic bacteria as well as the numbers of Enterobacteriaceae, proteolytic bacteria, lactic acid bacteria, coagulase-positive staphylococci, Pseudomonas spp. and saprophytic fungi were determined in material studied. Moreover, the samples were tested for Salmonella spp. and anaerobic sporogenic bacilli. The latter two groups of microorganisms were not found in any of the samples analyzed. Additionally, coagulase-positive staphylococci and saprophytic fungi were not detected in MRM, whilst neither saprophytic fungi nor proteolytic bacteria were isolated from the samples of turkey breast. The average counts of psychrotrophic and mesophilic bacteria, proteolytic bacteria, lactic acid bacteria and Pseudomonas spp. in MPI and MRM were significantly higher compared to raw turkey breast. Consequently, our study revealed that the microbiological quality of MPI manufactured of turkey meat is relatively low. Accordingly, efficient reduction of the post-production contamination of MPI is necessary for the safe use of this valuable product in food industry.

Key words: myofibrillar protein isolate, mechanically recovered meat, microbiological quality, post-production contamination.

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


Alicja Żechałko-Czajkowska
Department of Food Storage and Technology,
Agricultural University of Wrocław, Poland
C.K. Norwida 25, 50-375 Wrocław, Poland

Krystyna Szybiga
Department of Economics and Organization of Agriculture,
Agricultural University of Wrocław, Poland
M. Skłodowskiej-Curie 42, 50-369 Wrocław, Poland
email: szybiga@ekonom.ar.wroc.pl

Wiesław Kopeć
Department of Animal Products Technology,
Agricultural University of Wrocław, Poland
C.K. Norwida 25/27, 50-375 Wrocław, Poland

Tadeusz Trziszka
Department of Animal Products Technology and Quality Management,
Wrocław University of Environmental and Life Sciences, Poland
C.K. Norwida 25, 51-630 Wrocław, Poland
Phone: (+48 71) 32 05 121
email: trziszka@ozi.ar.wroc.pl

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.

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