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The microbiological quality of beef tripe using different processing techniques

2002; Elsevier BV; Volume: 62; Issue: 1 Linguagem: Inglês

10.1016/s0309-1740(01)00232-7

1873-4138

John C. Bensink, Boris Dobrenov, Mwate P Mulenga, Z. Bensink, Jeff J. McKee,

Meat and Animal Product Quality

The microbiological quality of routinely processed tripe and rumen pillars were compared with those derived after emptying the rumen (paunch) without using water (dry dumping) and after deliberately bursting the paunches before processing. Prior to packing the mean log(10) aerobic plate counts (APC) for the routinely processed tripe and rumen pillars were 3.55±1.08 and 3.28±0.87/g respectively. The corresponding mean log(10) total coliform counts (TCC) were 1.27±1.28 and 2.08±0.87. The mean log(10) APC counts on tripe and rumen pillars after dry-dumping were 3.06± 0.60 and 3.90± 0.75/g, respectively. The corresponding mean log(10) TCC were 1.03± 0.60/g and 2.75± 1.14/g respectively. After deliberately bursting the paunches, before processing, the mean log(10) APC counts on tripe and rumen pillars were 3.55±0.83/g and 3.50± 0.59/g and the mean log(10) TCC were 1.54± 0.95/g and 2.66± 0.82/g respectively. In all cases the prevalence of Salmonella and Campylobacter spp. was less than 3%. The results indicate that both tripe and rumen pillars can be produced after dry dumping without compromising the quality of tripe and rumen pillars. Similarly, incidentally burst paunches that become contaminated with ingesta on the serosal surface can be processed without compromising product quality.