Controlled microbiological and environmental techniques in meat processing

A previously developed technique was adapted to study the influence of certain microbiological populations and their effects on processed meat. The technique consisted of an initial reduction of surface bacteria on conventionally handled muscle tissue via a hot water dip, followed by processing at 28ºC in a sterile plastic isolator where Pediococcus cerevisiae was introduced into the curing solution. This treatment was compared to Reduced Initial Count and Conventional samples. Identification of the bacteria in the curing solution of each treatment indicated that a Lactobacillus spp. was predominant in the Reduced Initial Count treatment. The inoculated Pediococcus cerevisiae was predominant in the Gnotobiotic treatment, while Staphylococcus epidermidis and Flavobacterium diffusum were predominant in the Conventional treatment depending upon the trial. Tenderness, pH, and bacterial load were significantly affected by treatment. Oxidation and muscle composition were not affected by treatment. Samples from all treatments were acceptable organoleptically.