INFLUENCE MATURATION OF VEAL ON THE MICROBIOLOGICAL AND PHYSICAL INDICATORS
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June – July, 2015, vol. 4, no. 6
Simona Kunová, Juraj Čuboň, Peter Haščík, Miroslava Kačániová, Ľubomír Lopašovský, Maciej Kluz
Microbiology of Microbiology
The aim of the present study was to evaluate microbial and pH changes in veal meat during maturation. Total viable counts, coliform bacteria and pH changes in chilling meat were evaluated after 24 hours, 7 days and 14 days of meat maturation. There were analysed 8 samples of veal meeat. Results of microbiological analysis were compared with Commission regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs. Total viable counts (TVC) in samples after 24 hours of chilling ranged from 2.02 log CFU.cm-to 4.21 log CFU.cm-2 (1.64 . 104 CFU.cm-2). The average number of TVC after 24 hours of meat maturation was 3.27 log CFU.cm-2, coliform bacteria (CB) after 24 hours were lower than than 1 log cfu.cm-2 in five samples, and the highest number of coliform bacteria was 1.65 log cfu.cm-2, average number of CB was 1.13 log cfu.cm-2. pH values in samples after 24 hours of maturation were in range from 6.6 to 7.0, average pH value was 6.8. TVC in samples after 7 days of chilling ranged from 3.09 log CFU.cm-2 to 4.01 log CFU.cm-2, the average number of TVC after 7 days of storage was 3.39 log CFU.cm-2. CB after 7 days of meat maturation were lower than 1 log CFU cm-2 in three samples, the highest value of CB was 2.07 log CFU cm-2, the average value of CB in samples after 7 days of meat chilling was 1.03 log CFU cm-2. pH values of meat after 7 days of maturation ranged from 5.5 to 6.1. The average pH value of samples after 7 days of storage was 5.73 pH values of meat after 14 days of maturation ranged from 6.0 to 6.4. The average pH value of samples after 14 days of storage was 6.16.
veal meat, maturation, total viable count, coliform bacteria, pH value
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