Microbiological shelf life of fresh, chilled reindeer meat (M. longissimus dorsi)
In this pilot study loin muscles (M. longissimus dorsi) from six reindeer calves (aged 4 months) were used to determine shelf life of fresh, chilled reindeer meat stored at +4 °C, measured as microbiological quality (aerobic microorganisms and Escherichia coli). The loins were collected at boning 3...
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2011
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ftdoajarticles:oai:doaj.org/article:c66956071e1d4ba58142b963e2e0dc67 2023-05-15T18:03:59+02:00 Microbiological shelf life of fresh, chilled reindeer meat (M. longissimus dorsi) Eva Wiklund 2011-04-01T00:00:00Z https://doi.org/10.7557/2.31.1.2030 https://doaj.org/article/c66956071e1d4ba58142b963e2e0dc67 EN eng Septentrio Academic Publishing https://septentrio.uit.no/index.php/rangifer/article/view/2030 https://doaj.org/toc/1890-6729 doi:10.7557/2.31.1.2030 1890-6729 https://doaj.org/article/c66956071e1d4ba58142b963e2e0dc67 Rangifer, Vol 31, Iss 1 (2011) reindeer meat microbiology hygienic quality shelf life aerobic plate count Escherichia coli Animal culture SF1-1100 article 2011 ftdoajarticles https://doi.org/10.7557/2.31.1.2030 2022-12-31T09:48:48Z In this pilot study loin muscles (M. longissimus dorsi) from six reindeer calves (aged 4 months) were used to determine shelf life of fresh, chilled reindeer meat stored at +4 °C, measured as microbiological quality (aerobic microorganisms and Escherichia coli). The loins were collected at boning 3 days post slaughter and divided in five pieces that were randomly assigned to five different storage times; sampling directly after packaging and after chilled storage for 2, 3, 4 and 5 weeks at +4 °C. Samples were vacuum packaged and transported chilled to Hjortens Laboratory in Östersund, Sweden (accredited by SWEDAC according to SS-EN ISO/IEC 17025:2005 for food analysis) where the storage, microbiological sampling and analysis took place according to the protocols of Nordic Committee on Food Analysis (NMKL). The total amount of aerobic microorganisms at the first sampling directly after packaging (three days post slaughter) was 3.4 ± 0.3 log10 CFU/g. After two and three weeks of vacuum packaged chilled storage at +4°C the microbiological quality of the samples was on the border-line to poor (6.8 ± 0.3 log10 CFU/g). At four and five weeks of chilled storage the levels of aerobic microorganisms were significantly highest (P≤0.05) and the limit for acceptable quality of 7 log10 CFU/g aerobic bacteria had been passed (7.3 ± 0.3 log10 CFU/g and 7.8 ± 0.3 log10 CFU/g, respectively). Very few of the reindeer meat samples were contaminated with Escherichia coli bacteria. The results from the present pilot study suggest that storage time for vacuum packaged fresh, chilled reindeer meat should not exceed 3 weeks at a temperature of +4 °C. Article in Journal/Newspaper Rangifer Directory of Open Access Journals: DOAJ Articles Slaughter ENVELOPE(-85.633,-85.633,-78.617,-78.617) Rangifer 31 1 85 90 |
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Open Polar |
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Directory of Open Access Journals: DOAJ Articles |
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ftdoajarticles |
language |
English |
topic |
reindeer meat microbiology hygienic quality shelf life aerobic plate count Escherichia coli Animal culture SF1-1100 |
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reindeer meat microbiology hygienic quality shelf life aerobic plate count Escherichia coli Animal culture SF1-1100 Eva Wiklund Microbiological shelf life of fresh, chilled reindeer meat (M. longissimus dorsi) |
topic_facet |
reindeer meat microbiology hygienic quality shelf life aerobic plate count Escherichia coli Animal culture SF1-1100 |
description |
In this pilot study loin muscles (M. longissimus dorsi) from six reindeer calves (aged 4 months) were used to determine shelf life of fresh, chilled reindeer meat stored at +4 °C, measured as microbiological quality (aerobic microorganisms and Escherichia coli). The loins were collected at boning 3 days post slaughter and divided in five pieces that were randomly assigned to five different storage times; sampling directly after packaging and after chilled storage for 2, 3, 4 and 5 weeks at +4 °C. Samples were vacuum packaged and transported chilled to Hjortens Laboratory in Östersund, Sweden (accredited by SWEDAC according to SS-EN ISO/IEC 17025:2005 for food analysis) where the storage, microbiological sampling and analysis took place according to the protocols of Nordic Committee on Food Analysis (NMKL). The total amount of aerobic microorganisms at the first sampling directly after packaging (three days post slaughter) was 3.4 ± 0.3 log10 CFU/g. After two and three weeks of vacuum packaged chilled storage at +4°C the microbiological quality of the samples was on the border-line to poor (6.8 ± 0.3 log10 CFU/g). At four and five weeks of chilled storage the levels of aerobic microorganisms were significantly highest (P≤0.05) and the limit for acceptable quality of 7 log10 CFU/g aerobic bacteria had been passed (7.3 ± 0.3 log10 CFU/g and 7.8 ± 0.3 log10 CFU/g, respectively). Very few of the reindeer meat samples were contaminated with Escherichia coli bacteria. The results from the present pilot study suggest that storage time for vacuum packaged fresh, chilled reindeer meat should not exceed 3 weeks at a temperature of +4 °C. |
format |
Article in Journal/Newspaper |
author |
Eva Wiklund |
author_facet |
Eva Wiklund |
author_sort |
Eva Wiklund |
title |
Microbiological shelf life of fresh, chilled reindeer meat (M. longissimus dorsi) |
title_short |
Microbiological shelf life of fresh, chilled reindeer meat (M. longissimus dorsi) |
title_full |
Microbiological shelf life of fresh, chilled reindeer meat (M. longissimus dorsi) |
title_fullStr |
Microbiological shelf life of fresh, chilled reindeer meat (M. longissimus dorsi) |
title_full_unstemmed |
Microbiological shelf life of fresh, chilled reindeer meat (M. longissimus dorsi) |
title_sort |
microbiological shelf life of fresh, chilled reindeer meat (m. longissimus dorsi) |
publisher |
Septentrio Academic Publishing |
publishDate |
2011 |
url |
https://doi.org/10.7557/2.31.1.2030 https://doaj.org/article/c66956071e1d4ba58142b963e2e0dc67 |
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ENVELOPE(-85.633,-85.633,-78.617,-78.617) |
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Slaughter |
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Slaughter |
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Rangifer |
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Rangifer |
op_source |
Rangifer, Vol 31, Iss 1 (2011) |
op_relation |
https://septentrio.uit.no/index.php/rangifer/article/view/2030 https://doaj.org/toc/1890-6729 doi:10.7557/2.31.1.2030 1890-6729 https://doaj.org/article/c66956071e1d4ba58142b963e2e0dc67 |
op_doi |
https://doi.org/10.7557/2.31.1.2030 |
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Rangifer |
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31 |
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