The bacteriological quality, fat and collagen content of minced beef at retail level

Samples of minced (ground) beef were purchased on three occasions from seven supermarkets and eleven butcher's shops in one geographical area during winter. Total viable counts (at 37°C and 20°C), numbers of Enterobacteriaceae (at 37°C) and Escherichia coli biotype I were similar between shop type. No Salmonella spp. were detected. In general, bacterial counts were lower than in a similar survey four years previously. The fat and collagen content of the samples was also determined. In a previous survey, 37% of samples contained more than 25% fat, while, in this survey, only 17% of the samples exceeded that level. Collagen levels in the mince at retail ranged from 1·4% to 4·4% (1·5% to 5·1% on a wet fat-free basis).