A rapid and simple method for preparing pork with very low bacterial contamination

A method for obtaining essentially bacteria-free raw meat is described. A technique of this type is necessary if intrinsic meat processes during storage are to be studied. Four cold-boned loins (M. longissimus dorsi, ML) of two pigs were fried for 2 min in frying fat at 180°C and divided aseptically into eight cuts. These cuts were vacuum packaged and stored at 0 and 20°C. The total aerobic count of all cuts was below 10(4) colony forming units (CFU)/cm(2) after 8 weeks of storage at 0°C. At 20°C, these values were much higher. Essentially the same results were found in a similar experiment in which the fried parts of the chops were removed aseptically. In a third experiment it was shown that the bacterial contamination of the cuts remained below 10(4) CFU/cm(2) during 4-6 weeks of storage at 5°C. A control experiment included temperature measurement during and after frying. It was shown that after frying the ML must be cut immediately. Microscopic examination at different depths showed protein denaturation to a depth of 10 mm, indicating the necessity of removal of the outer layer. Frying appears to be a simple and rapid method of achieving virtually bacteria-free meat. Adaptation of the frying time is expected to be necessary to make the method applicable for muscles other than the ML.