[Microbiological quality and chemical composition of mechanically deboned pork (author's transl)]

The microbiological quality and chemical composition of mechanically deboned pork (M.D.P.) in the Netherlands was investigated. Eight producers of M.D.P. were visited, and ten samples of different M.D.P. lots were taken on each visit. After transportation to the laboratory, they were studied microbiologically, chemically and histologically. The microbiological quality was adversely affected by considerable contamination of the raw material. A striking feature consisted in the fact that two producers showed large numbers (approximately 10(4)) of Staphylococcus aureus and seven showed severe contamination (approximately 10(4)-10(5)) by Enterobacteriaceae. The chemical composition of M.D.P. varied rather widely and had a higher fat, mineral and calcium content than manually deboned meat. The bone content of M.D.P. was assessed as being acceptable by and large. Only two producers showed a hard bone residue in excess of 0.4 per cent. However, 0.6 per cent of the bone particles overstepped the limits defined as acceptable, these being 90 per cent than 1 mm. and no particle larger than 3 mm.