The effect of four alternative chilling regimes on the bacterial load on beef carcasses

The objective of this study was to compare the effect of current (10 degrees C for 10 h followed by 0 degrees C with a low fan speed) versus four alternative beef carcass chilling regimes, ranging from -6 degrees C to 0 degrees C and wind speeds between 1.5 and 6 m/s on the microbiology of beef carcasses. The temperature and relative humidity (RH) in the chillers, the carcass core and surface temperature, pH, water activity (a(w)) and carcass weight (drip) loss were recorded. Bacterial concentrations (total viable counts (TVC), total Enterobacteriaceae counts (TEC), Pseudomonas spp., lactic acid bacteria (LAB) and Brochothrix thermosphacta) were also monitored. Similar pH, a w and drip loss (2%) values were obtained regardless of chilling regime. For the most part, bacterial concentrations were also similar and, where statistically significant (P < 0.05) counts occurred, the reductions were low (<= 1 log(10) cfu/cm(2)). It was concluded that the current chilling regime was as effective as the tested alternatives in terms of the bacterial quality of the carcasses.