We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
МІКРОБІОЛОГІЧНІ ПОКАЗНИКИ КОНСЕРВІВ М'ЯСНИХ З ЯЛОВИЧИНИ ЗА ЗБЕРІГАННЯ
- Authors
ХОМУТЕНКО, В. І.; ЯКУБЧАК, О. М.
- Abstract
NMAOAM content of beef canned meat № 1-7, 9, 10 aer producon and storage for one and two years corresponded to the normave indexes of 1.1x102 CFU/g. And the producer of canned meat under No. 8 "Beef stewed with the highest grade"-the content of NMAOAM was somewhat not significantly increased according to the normave indicator by 1.27 mes, and also to the producer under No. 6 (control) - by 14.0 mes (P < 0,001) for storage for 1 and 2 years - the content of NMAOAM was slightly increased, respecvely - (1.47 ± 0.22) x102 (P < 0,001) and (1.51 ± 0.35) x102 CFU/g (P < 0,001), respecvely. Spore-forming mesophilic aerobic and oponal anaerobic microorganisms of B. sublis group found 1 CFU/g in a sample of canned meat No.7. The preservaon of canned meat with beef during the year was characterized by an increase in the content of spore-forming mesophilic aerobic and facultave anaerobic microorganisms of B. sublis group in the canned meat sample №7 - 3 ± 1 CFU/g (P < 0,01) and for 2 years - 6 ± 1 CFU/g (P < 0,001), which did not exceed the standard (11 CFU/g). In samples of No. 2, 3, 9 - 2 ± 1 colonies of molds were found during the storage of one year, which is 2.0 mes (P < 0,001) -detected S. aureus. Meat preserves for 2 years also saw an increase in molds in specimens No. 2, 3 and 9 respecvely - 5 ± 1(P < 0,01), 4 ± 1 (P < 0,05), 6 ± 1 (P < 0,001) colonies. According to microbiological indicators of industrial sterility, canned meat did not meet the standards of DSTU 4450, namely in the samples of Nos. 2, 3, 8, 9 -colonies of molds were found and S. aureus. By checking the temperature of canned meat in samples 2, 3, 7, 9 it was found a violaon of the temperature regime - the temperature in the summer was 35 ± 3 °C, the relave humidity was 84 ± 5%. An advanced method of establishing the criterion of technological process hygiene in the producon of beef canned meat for determining thermophilic microflora has been developed: n = 5, c = 3; m = 50 CFU/g; M = 200 CFU/g.
- Subjects
MEAT microbiology; ANAEROBIC bacteria; ANIMALS; AEROBIC bacteria; BACTERIAL growth; BIOCHEMISTRY; HUMAN microbiota; CATTLE; FOOD storage; FOOD handling; FUNGI; HUMIDITY; HYGIENE; PHENOMENOLOGY; MICROBIOLOGICAL techniques; SEASONS; STAPHYLOCOCCUS aureus; STERILIZATION (Disinfection); TEMPERATURE; SPORES
- Publication
Ukrainian Journal of Veterinary Sciences, 2019, Vol 10, Issue 4, p108
- ISSN
2663-967X
- Publication type
Article
- DOI
10.31548/ujvs2019.04.014