Microbiological shelf life of fresh, chilled reindeer meat (M. longissimus dorsi)

• Published in: Rangifer
• Main Author: Wiklund, Eva
• Format: Article in Journal/Newspaper
• Language: English
• Published: Septentrio Academic Publishing 2011
• Subjects: reindeer meat; microbiology; hygienic quality; shelf life; aerobic plate count; Escherichia coli; Slaughter; Rangifer
• Online Access: https://septentrio.uit.no/index.php/rangifer/article/view/2030; https://doi.org/10.7557/2.31.1.2030

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...