3 research outputs found
Translocation of natural microflora from muscle surface to interior by blade tenderization
The effect of blade tenderization on translocation
of natural microflora from the surface to
the interior of longissimus dorsi steaks aged for
7, 14, and 21 days was evaluated. Samples
from the exterior and interior of steaks from
blade-tenderized (BT) and non-blade-tenderized
(N-BT) strip loins were analyzed for aerobic
plate, coliform, and Escherichia coli counts.
Results showed that BT translocated microorganisms
(aerobic plate counts) from the exterior
to the interior of muscle. Microorganism numbers
increased with extended storage (P<.05).
Counts of coliforms and Escherichia coli
recovered from BT steaks were comparable to
those from N-BT steaks because of very low
exterior counts, showing the importance of good
hygiene