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Microbial profiles of minced meat

D Narasimha Rao1, B S Ramesh

  • 1Division of Animal Products Technology, Central Food Technological Research Institute, Mysore-570 013, India.

Meat Science
|November 8, 2011
PubMed

Insights

Minced meat from retail shops had higher microbial counts and shorter shelf-life. Hygienic processing is crucial for maintaining meat quality and safety, especially at higher temperatures.

Area of Science:

  • Food Microbiology
  • Meat Science

Background:

  • Microbiological quality is critical for meat safety and shelf-life.
  • Higher temperatures can accelerate microbial growth and spoilage in minced meat.

Purpose of the Study:

  • To assess the microbiological quality and shelf-life of minced meat.
  • To identify bacteria contributing to meat spoilage at elevated temperatures.

Main Methods:

  • Enumeration of total plate counts, coliforms, Staphylococcus aureus, Enterococci, and psychrotrophs.
  • Isolation and identification of bacterial species associated with meat spoilage.

Main Results:

  • Minced meat from retail shops exhibited significantly higher microbial loads compared to hygienically processed samples.
  • Shelf-life was considerably shorter for retail minced meat.
  • Staphylococcus aureus, Micrococcus, and Escherichia were predominant in fresh meat.
  • Mesophilic bacteria, including Escherichia and S. aureus, were primary drivers of spoilage at higher temperatures.

Conclusions:

  • Hygienic processing significantly improves minced meat quality and extends shelf-life.
  • Controlling mesophilic bacteria is key to preventing spoilage in minced meat stored at higher temperatures.

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