Article

Use of a temperature function integration technique to assess the hygienic adequacy of a beef carcass cooling process

Meat Industry Research Institute of New Zealand (Inc.), P. O. Box 617, Hamilton, New Zealand
Food Microbiology DOI:10.1016/0740-0020(91)90001-I pp.83-94

ABSTRACT The hygienic performance of a commercial beef carcass cooling process was assessed by a temperature function integration technique. The times required for beef sides to cool to a deep temperature of 7°C indicated that the process accorded with currently accepted Good Manufacturing Practice. The potential proliferations ofEscherichia coli were calculated from 50 temperature histories obtained from the site on side surfaces that remained at the highest temperature for the longest periods. Criteria for defining the hygienic adequacy of carcass cooling processes based on estimatedE. coli proliferation are suggested from those data.

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Keywords

50 temperature histories
 
beef sides
 
carcass cooling processes
 
commercial beef carcass cooling process
 
Good Manufacturing Practice
 
highest temperature
 
hygienic performance
 
potential proliferations ofEscherichia coli
 
side surfaces
 
temperature function integration technique
 
times
 

C O Gill