J. Anim Sci.
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J. Anim Sci. 1977. 44:213-217.
© 1977 American Society of Animal Science
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Bacteriological Quality of Ingredients Used in Ground Beef Manufacture1

C. M. Chesnut2, B. S. Ernswiler, A. W. Kotula and E. P. Young2

Meat Science Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland 20705

Abstract

The bacteriological quality of ingredients for the manufacture of ground beef was evaluated, and the extent each ingredient contributed to the bacteriological quality of the final product was determined. Ingredients and products sampled included line trimmings (from the fabrication of beef primal cuts), cow beef, flank meat, juices from line trimmings and from cow beef, frozen flaked meat, coarse grind of line trimmings, coarse grind of cow beef, and the final product. Two batches of ground beef were sampled on each of 4 days at a centralized meat distribution center and were analyzed for total aerobic bacteria, psychrotrophic bacteria, coliforms, Escherichia coli, Staphylococcus aureus, and Clostridium perfringens.. Mean log1 0 bacterial counts per gram of the final product were 4.60 for total aerobic bacteria, 4.86 for psychrotrophic bacteria, 1.66 for coliforms, 1.10 for E. coli, .55 and S. aureus and –.51 for C. perfringens. The bacteriological quality of the cow beef significantly affected that of the final product in terms of total aerobic bacteria, psychrotrophic bacteria, coliforms, E. coli, and C. perfringens. Coliform counts of the coarse grind of line trimmings were highly correlated with those of the final product (r = .92, P<.01). Because of the mixing-blending process involved in manufacturing ground beef, the bacterial counts of the final product were intermediate to those of the ingredients.

Footnotes

1 We thank Safeway Stores, Inc., which supplied facilities, and Mr. E. James Koch, A.R.S., U.S.D.A., for advice and assistance in analyzing the data.

2 Department of Animal Science, University of Maryland, College Park 20742.






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