Microbiology of Mechanically Recovered Meat

Area of Science:

• Food Microbiology
• Meat Science
• Food Safety

Background:

• Mechanically Recovered Meat (MRM) is a significant meat product.
• Assessing the microbiological quality of MRM is crucial for food safety.
• Variability in MRM production necessitates quality investigations.

Purpose of the Study:

• To evaluate the microbiological quality of MRM across multiple production facilities.
• To determine the prevalence of Aerobic Plate Counts (APC) and Salmonella contamination in MRM.
• To identify factors influencing MRM quality and shelf life.

Main Methods:

• Investigated microbiological quality of MRM from 11 machines at eight meat plants.
• Incubated Aerobic Plate Counts (APC) at 35°C, 21°C, and 4°C.
• Determined Salmonella contamination levels and serovars.

Main Results:

• 85% of MRM met acceptable 35°C APC standards (<10^6 CFU/g).
• 30% of MRM exceeded 10^6 CFU/g at 21°C, indicating limited shelf life for 47% of lots.
• Salmonella contamination was high (39% of samples) with 13 serovars identified.

Conclusions:

• Significant microbiological concerns exist for MRM, including high APC and Salmonella prevalence.
• MRM quality varies greatly between production plants.
• Optimal production practices involve on-site boning, cold bone storage (<10°C), and rapid processing (<8h).