Microbiological quality of cold and hot processed chilled and frozen beef

This study determined the hygienic adequacy of a commercial cold and a commercial hot beef processing system. Two product lines were evaluated for each system: chilled vacuum-packed striploins and frozen brisket end trim. These two products represent respectively a primal cut that receives minimal handling and trimming and a product that is subjected to considerable handling and trimming. The hygienic adequacy of the two processes was determined from product data collected at appropriate times during processing. These data include temperature profiles, which were used for Process Hygiene Index (a temperature function integration indicating mesophilic growth potential) determination, and microbiological examination. As approved commercial operations, the processes evaluated were assumed to be compliant with the appropriate regulatory requirements. Results indicated that at comparable processing stages, the cold and hot processing systems were microbiologically equivalent. (C) 1999 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.