Microbiological Quality of Restructured and Conventional Steaks Manufactured from Electrically Stimulated Hot‐ and Cold‐Boned Carcasses

The microbiological quality of restructured beef steaks was compared with that of conventional loin steaks. Restructured and conventional steaks were sampled before and after assignment to either a fresh meat overwrap (oxygen permeable) storage treatment for 1 wk or to vacuum packaged storage treatments for 1, 3 or 6 wk. Microbial counts were higher (P < 0.01) in restructured steaks than in conventional steaks. Except for Enterobacteriaceae and staphylococci counts, higher counts were observed for steaks from hot-boned sides than for steaks from cold-boned sides. Counts tended to be lower (P <0.01) for vacuum packaged steaks after 1 wk than for steaks packaged in oxygen permeable film. Aerobic, anaerobic, psychrotrophic, and lactobacilli counts increased (P < 0.01) for vacuum packaged steaks throughout the storage period.

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