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Effect of Slaughter Process and Storage Time on Microbial Diversity of Beef

Author: DingYu
Tutor: LuoXin
School: Shandong Agricultural University
Course: Agricultural Products Processing and Storage Engineering
Keywords: Chilled Beef Microbial community structure Flora diversity Spoilage bacteria
CLC: TS251.1
Type: Master's thesis
Year: 2010
Downloads: 99
Quote: 0
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Abstract


Cooling beef as major consumption patterns of beef, on behalf of the direction of development of the production and consumption of fresh beef, but lead to corruption in the product because of the pollution of the growth of microorganisms breeding beef cattle slaughtered and chilled beef production, transport and storage process, has been plagued producers an important issue at the same time lead to meat safety issues is also the core of most concern to consumers. In this study, to study the impact of beef cattle slaughtering process and low temperature storage time on beef surface microbial diversity, using T-RFLP technology DGGE technique combined analysis of each of the key points, and beef cattle slaughter process low temperature storage at different times microbial communities structure and population change, similarity analysis in beef cattle slaughtering process contaminated beef during storage of microorganisms and cooling microbial populations and determine the cause spoilage of chilled beef microbial populations. Provide a theoretical basis and technical support for the beef slaughtering key point of control and cooling beef production, distribution and sales process quality and safety monitoring. The results showed that: 1) T-RFLP maps bacterial flora diversity analysis: abdominal microorganisms slaughtered during gutted carcass splitting half after the highest microbial diversity; the carcass spray sample microbial diversity significantly reduced; during storage microorganisms The diversity was increased and then decreased, in descending order: chilled beef 4 days of storage, storage for 6 days, stored for 2 days, storage for 9 days, 12 days of storage, microbial diversity. 2) beef cattle slaughtering process microbial diversity was significantly higher than the microbial diversity of chilled beef during storage the surface microbial diversity (gutted excluded), detected in beef cattle slaughtering process were not detected in the chilled beef during storage restrictive fragment length the 99bp class Bacillus (Bacteroides splanchnicus), 199bp Clostridium coccus (Fusobacterium, str.), Leuconostoc (of Leuconostoc mesenteroides subsp.) 209 bp, 453bp Aimo genus (of Aeromonas salmonicida subsp.) , 476bp Corynebacterium Microbacterium aurum 583bp true bacteria (Eubacterium timidum.), 586bp carnivorous genus (Carnobacterium divergens) and 675bp real bacteria (Eubacterium combesii), bacteria. 3) T-RFLP pattern and DGGE profile analysis of bacterial flora diversity chilled beef stored two days with four days sample poly class storage 6 days and 9 days of samples each class. The chilled beef four days before storage microbial community structure more stable, and significant change occurred between four days and six days. 4) bacteria cause spoilage of chilled beef comes mainly from the the beef body, such as: beef cattle exposed organs (skin, hair, mouth) and slaughter environment. Second, from the contamination of microorganisms in the digestive tract and split packaging process. 5) a combination of two methods to determine the cause of chilled beef spoilage microorganisms including: Acinetobacter (Acinetobacter), Pseudomonas species (Pseudomonas), lactobacilli (Lactobacillus) and carnivorous genus (Carnobacterium).

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Slaughtering and meat processing industries > Basic science
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