Microbiological quality of hygienically processed buffalo carcasses

Food Control

Volumn 11, Issue 3, 2000, Pages 217-224

  Yashoda, K P ^a   Sachindra, N M ^a   Sakhare, P Z ^a   Narasimha Rao, D ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Abattoir; Buffalo carcass; Hygienic process; Meat cuts; Minced meat

Indexed keywords

BUBALUS;

EID: 0034196510     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(99)00102-4     Document Type: Article

References (59)

1. Anderson, M. E., Huff, H. E., Naumann, H. D., Marshall, R. T., Damare, J. M., Pratt, M., & Johnston, R. (1987). Evaluation of an automated beef carcass washing and sanitising system under production conditions. Journal of Food Protection, 50, 562-566.
2. Anon. (1973). Technical Bulletin, No. 2. MRI/MLC Publication, 1-6.
3. APHA (1992). In M. L. Speck, Compendium of Methods for Microbiological Examination of Foods, Washington, DC: American Public Health Association, 914.
4. Brown, M. H., & Baird-Parker, A. C. (1982). The microbiological examination of meat. In M. H. Brown, Meat Microbiology (pp. 423-520). London: Applied Science.
5. Carl, K. E. (1975). Oregon's experience with microbiological standards for meat. Journal of Milk and Food Technology, 38, 483-486.
6. Cowan, S. T. (1974). Cowan and Steel's Manual for the Identification of Medical Bacteria (2nd Ed.). Cambridge: Cambridge University Press.
7. Crouse, J. D., Anderson, M. E., & Naumann, H. D. (1988). Microbial decontamination and weight of carcass beef as affected by automated washing and length of time of spray. Journal of Food Protection, 51, 471-474.
8. Dainty, R. H. (1996). Chemical/biochemical detection of spoilage. International Journal of Food Microbiology, 33, 19-33.
9. Ellerbroek, L. I., Wegener, J. F., & Arndt, G. (1993). Does spray washing of lamb carcasses alter bacterial surface contamination. Journal of Food Protection, 56, 432-436.
10. Fung, D. Y. C. (1987). Types of Microorganism. In F. E. Cunningham, N. A. Cox, Microbiology of Poultry Meat Products I. London: Academic Press.
11. Garcia-Lopez, M. L., Prieto, M., & Otero, A. (1998). The physiological atributes of gram-negative bacteria associated with spoilage of meat and meat products. In A. Davis, R. Board, The Microbiology of Meat and Poultry (pp. 1-28). London: Blackei Academic Professional.
12. Gerats, G. E. (1987). What hygiene can achieve - how to achieve hygiene. In F. J. M. Smulders, Elimination of Pathogenic Organisms from Meat and Poultry (pp. 269-283). New York: Elsevier.
13. Gill, C. O., & Newton, K. G. (1977). The development of aerobic spoilage flora on meat stored at chill temperatures. Journal of Applied Bacteriology, 43, 189-195.
14. Gill, C. O., & Newton, K. G. (1978). The ecology of bacterial spoilage of fresh meat at chill temperatures. Meat Science, 2, 207-217.
15. Gill, C. O., & Newton, K. G. (1979). Spoilage of vacuum-packaged dark, firm, dry meat at chill temperatures. Applied and Environmental Microbiology, 37, 362-364.
16. Gill, C. O., & Newton, K. G. (1980). Development of bacterial spoilage at adipose tissue surfaces of fresh meat. Applied and Environmental Microbiology, 39, 1076-1077.
17. Gill, C. O. (1979). A review: intrinsic bacteria in meat. Journal of Applied Bacteriology, 47, 1-12.
18. Gill, C. O. (1998). Microbiological contamination of meat during slaughter and butchering of cattle, sheep and pigs. In A. Davis, R. Board, The Microbiology of Meat and Poultry (pp. 118-157). London: Blackie Academic Professional.
19. Holzaptel, W. H. (1998). The gram positive bacteria associated with meat and meat products. In A. Davis, R. Board, The Microbiology of Meat and Poultry (pp. 35-74). London: Blackei Academic Professional.
20. Ingram, M., & Dainty, R. H. (1971). Changes caused by microbes in spoilage of meats. Journal of Applied Bacteriology, 34, 21-39.
21. Ingram, M., & Roberts, T. A. (1976). The microbiology of the red meat carcass and the slaughterhouse. Royal Society of Health Journal, 96, 270-276.
22. Krishnaswamy, M. A., & Lahiry, N. L. (1964). Microbiological examination of market meat. Indian Journal of Public Health, 8, 105-106.
23. Mackey, B. M., & Derrick, C. M. (1979). Contamination of the deep tissues of carcasses by bacteria present on the slaughter instruments or in the gut. Journal of Applied Bacteriology, 46, 355-366.
24. Mackey, B. M., & Roberts, T. A. (1993). Improving slaughtering hygiene using HACCP and monitoring. Fleischwirtscl International, 27, 40-45.
25. Mossel, D. A. A., Dijkmann, K. E., & Snijders, J.M.A. (1974). Microbial problems in handling and storage of fresh meats. In D. J. A. Cole, R. A. Lawrie, Meat. Proceedings of the Twenty-first Easter School Agricultural Science (pp. 223-246). Butterworths, London: University of Nottingham.
26. Nair, R. B., Rao, D. N., Mahendrakar, N. S., & Nair, K. K. S. (1991). The progressive changes observed in the quality of fresh goat and sheep meat during post-slaughter handling and marketing. Presented in the Workshop on Meat and Slaughter House Byproducts Handling Systems, 15-17 July 1991, CLRI, Chennai.
27. Newton, K. G., & Gill, C. O. (1978a). The development of the anaerobic spoilage flora of meat stored at chill temperatures. Journal of Applied Bacteriology, 44, 91-96.
28. Newton, K. G., & Gill, C. O. (1978b). Storage quality of dark, firm, dry meat. Applied and Environmental Microbiology, 36, 375-376.
29. Newton, K. G., & Gill, C. O. (1979). Control of spoilage in vacuum - Packaged dark, firm, dry (DFD) meat. Journal of Food Technology, 15, 227-234.
30. Newton, K. G., Harrison, J. C. L., & Wauters, A. M. (1978). Sources of psychrotrophic bacteria on meat at the abattoir. Journal of Applied Bacteriology, 45, 75-82.
31. Nortje, G. L., & Naude, R. T. (1981). Microbiology of beef carcass surfaces. Journal of Food Protection, 44, 355-358.
32. Nortje, G. L., Nel, L., Jordaan, E., Badenhorst, K., Goedhart, G., & Holzaptel, W. H. (1990a). The aerobic psychromophic population on meat and meat contact surfaces in a meat production system and on meat stored at chill temperature. Journal of Applied Bacterialogy, 68, 335-344.
33. Nortje, G. L., Nel, L., Jordaan, E., Badenhorst, K., Goedhart, G., Holzaptel, W. H., & Grimbeek, R. J. (1990b). A quantitative survey of a meat production chain to determine the microbial profile of the final product. Journal of Food Protection, 53, 411-417.
34. Nortje, G. L., Nel, L., Jordaan, E., Naude, R., Holzaptel, W. H., & Grimbeek, R. J. (1989). A microbiological survey of fresh meat in the supermarket trade. Part 1: Carcasses and contact surfaces. Meat Science, 25, 81-97.
35. Nottingham, P. M. (1979). Microbiological Monitoring of Carcass Meats for Quality and Safety. Publication No. 681, Meat Industry Research Institute of New Zealand.
36. Nottingham, P. M. (1982). Microbiology of carcass meat. In M. H. Brown, Meat Microbiology (pp. 13-65). London: Applied Science Publishers.
37. Nottingham, P. M., Penney, N., & Harrison, J. C. L. (1974). Microbiology of beef processing. New Zealand Journal of Agricultural Research, 17, 79-83.
38. Patterson, J. T., & Gibbs, P. A. (1977). Incidence and spoilage potential of isolates from vacuum-packaged meat of high pH value. Journal of Applied Bacteriology, 43, 25-28.
39. Patterson, J. T., & Gibbs, P. A. (1978a). Sources and properties of some organisms isolated in two abattoirs. Meat Science, 2, 263-273.
40. Rao, D. N. (1982). Studies on Microflora of Prepackaged Meat Cuts with Special Reference to Pathogenic Staphylococci. Ph.D. Thesis, University of Mysore, Mysore, India.
41. Rao, D. N. (1987). Shelf-life of meat at chill temperature. In J. B. Khot, A. T. Sherikar, B. M. Jaya Rao, S. R. Pillai, Advances in Meat Research. Bombay, India: Red and Blue Cross Publishers,.
42. Rao, D. N., & Ramesh, B. S. (1988). Microbial profile of minced meat. Meat Science, 23, 279-291.
43. Rao, D. N., & Ramesh, B. S. (1992). The microbiology of sheep carcasses processed in modern Indian abattoir. Meat Science, 32, 425-436.
44. Rao, D. N., Nair, K. K. S., & Sakhare, P. Z. (1998). Meat microbiology and spoilage in tropical countries. In A. Davis, R. Board, The Microbiology of Meat and Poultry (pp 220-265). London: Blackie Academic Professional.
45. Roberts, T. A., & Hudson, W. R. (1987). Contamination prevention in the meat plant: The standpoint of an importing country. In F. J. M. Smulders, Elimination of Pathogenic Microorganisms from Meat and Poultry (pp. 235-250). New York: Elsevier.
46. Roberts, T. A. (1980). The effects of slaughter practices on the bacteriology of the red meat carcass. Royal Society Health Journal, 100, 3-9.
47. Roberts, T. A., Hudson, W. R., Whelehan, D. P., Simonsen, B., Olygaard, K., Labots, H., Snijders, J. M. A., van Hoof, J., Debevere, J., Dempster, J. F., Devereux, J., Leistner, L., Gehra, H., Gledel, J., & Fournaud, J. (1984). Number and distribution of bacteria on some beef carcasses at selected abattoirs in some member states of the european communities. Meat Science, 11, 191-205.
48. Roberts, T. A., MacFie, H. J., & Hudson, W. R. (1980). The effect of incubation temperature and site of sampling on assessment of the numbers of bacteria on red meat carcasses at commercial abattoirs. Journal of Hygiene Camb, 85, 371-380.
49. Sachindra, N. M., Sakhare, P. Z., & Rao, D. N. (1998). Reduction in microbial load on buffalo meat by hot water dip treatment. Meat Science, 48 (1&2), 149-157.
50. Siragusa, G. R. (1996). The effectiveness of carcass decontamination systems for controlling the presence of pathogens on the surfaces of meat animal carcasses. In J. J. Sheridan, R. L., Buchanan, T. J. Montville, HACCP: An Integrated Approach to Assessing the Microbiological Safety of Meat and Poultry. Connecticut, USA: Food and Nutrition Press.
51. Smulders, F. J. M. (1987). Perspective for microbial decontamination of meat and poultry by organic acids with special reference to lactic acid. In F. J. M. Smulders, Elimination of Pathogenic Organisms from Meat and Poultry (pp. 319-344). Amsterdam: Elsevier.
52. Stolle, F. A. (1988). Establishing microbiological surveillance programs at slaughter lines - a new concept of meat hygiene. Meat Science, 22, 203-211.
53. Surve, A. N., Sherikar, A. T., Bhikegoankar, K. N., & Karkare, V. D. (1991). Preservative effect of combination of acetic acid with lactic or propionic acid on buffalo meat stored at refrigeration temperature. Meat Science, 29, 309-322.
54. Tarwate, B. G., Sherikar, A. T., & Murugkar, H. V. (1993). Microbiological analysis of environmental sources of contamination in Deonar abattoir. Journal of Food Science and Technology, 32, 126-128.
55. Von Holy, A., Holzaptel, W. H., & Dykes, G. A. (1992). Bacterial populations associated with vienna sausage packaging. Food Microbiology, 9, 45-53.
56. Ziauddin, K. S. (1988). Studies in Physico-chemical Characteristics and Shelf Life of Buffalo Meat, Ph.D. Thesis, University of Mysore, Mysore, India.
57. Ziauddin, K. S., Rao, D. N., & Amla, B. L. (1995). Effect of lactic acid, ginger extract and sodium chloride on quality and shelf-life of refrigerated meat. Journal of Food Science Technology, 32, 126-128.
58. Ziauddin, K. S., Rao, D. N., Ramesh, B. S., & Amla, B. L. (1992). Effect of ginger extract on shelf-life and physico-chemical characteristics of meat stored at ambient temperature. Mysore Journal of Agricultural Science, 26, 317-323.
59. Ziauddin, K., Rao, N., & Amla, B. L. (1994). A study of microbial profiles of buffalo carcass processed in local slaughter units. Indian Journal of Infectious Disease, 15, 61-62.