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Maintaining the safety and quality of beef carcass meat

Code: 9781838790271
James S. Dickson, Iowa State University, USA and Gary R. Acuff, Texas A&M University, USA

Chapter synopsis: Contamination of animal carcasses during slaughtering procedures is undesirable, but unavoidable in the conversion of live animals to meat for consumption. Internal muscle tissues are essentially sterile, and most initial contamination of red meat carcasses is contributed by the hide during removal. The exposed surface of the hide and the hair accumulate dust, dirt and faecal material, and this is the primary source of bacterial contamination during slaughter. In this chapter, we review the slaughter process and the mechanism of bacterial attachment to meat tissue. We then review the decontamination methods of knife trimming, water washing and steam vacuuming, and evaluate their effectiveness. We consider hot water, organic acid and other decontamination treatments; review the potential for contamination during fabrication; and finally, discuss the role of packaging, storage and shelf life estimates in ensuring the safety of meat delivered to consumers.

DOI: £25.00
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Table of contents 1 Introduction 2 Process flow description 3 Bacterial attachment to meat surfaces 4 Decontamination methods 5 Decontamination treatments: hot water and organic acids 6 Decontamination treatments: other interventions 7 Processing operations: fabrication 8 Packaging, storage and shelf life 9 Conclusions 10 References

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