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Related Experiment Videos

Controlling microbial contamination on beef and lamb meat during processing

P R Widders1, K J Coates, S Warner

  • 1Victorian Institute of Animal Science, Attwood.

Australian Veterinary Journal
|June 1, 1995
PubMed
Summary
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Microbial contamination on beef and lamb carcases significantly impacts meat quality. Improving carcase hygiene and cutting board sanitation are crucial for reducing microbial loads in meat products.

Area of Science:

  • Food Microbiology
  • Meat Science
  • Public Health

Background:

  • Microbiological quality is critical for meat safety and shelf-life.
  • Commercial boning rooms for beef and lamb present unique contamination challenges.
  • Understanding contamination sources is key to effective control strategies.

Purpose of the Study:

  • To evaluate the microbiological quality of carcases, meat, and surfaces in beef and lamb boning rooms.
  • To identify the primary determinants of microbial contamination in meat.
  • To assess the impact of carcase contamination and boning processes on final meat quality.

Main Methods:

  • Microbiological analysis of carcases, meat, and environmental surfaces (e.g., cutting boards).
  • Quantification of microbial contamination levels (counts per cm²).

Related Experiment Videos

  • Statistical analysis to determine the influence of carcase contamination and boning practices on meat contamination.

    • Main Results:

    • High variability in microbial contamination observed on carcases (up to 10⁸/cm²) and meat (up to 2x10⁷/cm²).
    • Carcase contamination (>10³ CFU/cm² in >70% of samples) was the primary driver of meat contamination.
    • Cutting boards significantly disseminated microbes, especially when carcase contamination was low (<10³ CFU/cm²).
    • Boning process hygiene became critical for meat quality when carcase contamination was low to moderate.

    Conclusions:

    • Carcase microbiological quality is the most significant factor influencing meat contamination.
    • Effective sanitation of cutting boards is essential, particularly when carcase contamination is not high.
    • Improvements in pre-boning carcase management must be complemented by stringent cutting board hygiene to maintain meat quality.