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Microbial Shelf Life Of Chub-Packaged Ground Beef From Four Large U.S. Processing Plants, P.E. Peters, S.D. Gamage, J.B. Luchansky, Randall K. Phebus
Microbial Shelf Life Of Chub-Packaged Ground Beef From Four Large U.S. Processing Plants, P.E. Peters, S.D. Gamage, J.B. Luchansky, Randall K. Phebus
Kansas Agricultural Experiment Station Research Reports
Ten pound chubs of coarsely ground beef of two different lean:fat specifications (73:27 and 81:19) were stored at three temperatures (34, 38 or 45 ÌŠF) to monitor the effects of storage temperature on microbial condition of the product. Ground beef from four U.S. plants was tested (2 trials each), and microbial analyses were conducted on storage days 0, 6, 10, 14, and 18 using seven different media to estimate counts of total aerobic and anaerobic, lactic acid bacteria (LAB), and Gram-negative bacteria. Bacterial counts for a given culture medium were similar among plants and meat types. At day 10, total …