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The microbiological and technological properties of bruised beef
S A Rogers1, N W Hollywood, G E Mitchell
1International Food Institute of Queensland, Department of Primary Industries, 19 Hercules Street, Hamilton 4007, Queensland, Australia.
Meat Science
|November 9, 2011
Summary
Bruised beef is currently condemned in Australia. This study found no significant microbiological or technological differences, suggesting bruised beef is safe for processed meat products.
Area of Science:
- Food Science
- Meat Science
- Microbiology
Background:
- Bruised beef is routinely condemned under Australian meat hygiene regulations.
- This practice raises questions about the scientific basis for condemning bruised beef.
Purpose of the Study:
- To evaluate the microbiological and technological suitability of bruised beef for processed meat products.
- To determine if current regulations regarding bruised beef are scientifically justified.
Main Methods:
- Collected paired samples of bruised and unbruised beef from three abattoirs over 18 months.
- Analyzed samples for microbiological loads, microbial growth rates, and chemical/physical properties.
Main Results:
- No significant differences were observed in microbiological loads or microbial growth rates between bruised and unbruised beef.
- Minor differences in compositional and processing properties were noted, but deemed insignificant.
Conclusions:
- Bruised beef is microbiologically and technologically sound.
- There is no scientific justification for the condemnation of bruised beef based on microbiological or technological grounds.
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