Factors affecting the microbiological condition of the deep tissues of mechanically tenderized beef.

@article{Gill2005FactorsAT,
  title={Factors affecting the microbiological condition of the deep tissues of mechanically tenderized beef.},
  author={Colin O. Gill and J. Christopher McGinnis},
  journal={Journal of food protection},
  year={2005},
  volume={68 4},
  pages={
          796-800
        }
}
Whole or halved top butt prime beef cuts were treated in two types of mechanical tenderizing machines that both pierced the meat with thin blades but that used blades of different forms. Aerobes on meat surfaces and in the deep tissues of cuts after treatments were counted. When cuts were treated at a laboratory using a Lumar machine, the contamination of deep tissues increased significantly (P < 0.01) with increasing numbers of aerobic bacteria on meat surfaces and decreased significantly (P… CONTINUE READING