Microbiological growth in normal and PSE pork stored under refrigeration

• Autor(a) principal: Caldara,Fabiana Ribeiro
• Data de Publicação: 2014
• Outros Autores: Santos,Luan Sousa dos, Nieto,Viviane Maria Oliveira dos Santos, Foppa,Luciana, Santos,Rita de Kássia Silva dos, Paz,Ibiara Correia de Lima Almeida, Garcia,Rodrigo Garófallo, Nääs,Irenilza de Alencar
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista Brasileira de Saúde e Produção Animal
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1519-99402014000200020
• topic: coliforms; microbiology; shelf life; swine

The study was conducted to evaluate the microbiological development in PSE pork compared with normal meat and the effect of season of the year on the rate of proliferation of the same. Longissimus dorsi muscle samples from carcasses classified as PSE slaughter (pH45 <5.8) and normal (pH45 &gt; 5.8) were collected after 24 hours of refrigeration, at the time of deboning, in a commercial slaughterhouse, with service federal inspection, located in the Grande Dourados region (MS). The samples (12 normal and 12 PSE) were collected at two different times of the year (fall and winter) for analysis of total and 45ºC coliforms, mesophylls, psychotropic, pseudomonas, yeasts and molds at 0, 5, 10 and 15 days of storage under refrigeration. Microbial growth behaved similarly between the two types of meat throughout the storage period, except for the count of mesophilic aerobic microorganisms, whose development was superior in PSE meat until the 5th day storage, matching between both types of meat later. Was no effect of season on the count of total coliforms and 45ºC, and their proliferation rate higher in meat from the slaughtered animals the warmer season (autumn).