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| Kramer, Eckart; Bandick, Niels; Seidler, Tassilo; Schl, Oliver; Mautschke, Hans-Hagen. |
| Microbial status, and organoleptic properties of matured beef are relevant quality parameters. Alternative maturation methods with low microbial risk over a longer ageing period are of interest. For this work, three Highland Cattles from organic husbandry were slaughtered in an external slaughterhouse. Cooled cattle halves were transported to a butcher in another location. Boned beef was packed in two different maturation systems: (i) vacuum maturation in sealed plastic bags („bag“), and (ii) maturation in a maturation box („box“). Samples were taken after 15, 21, 28 and 34 days. Microbial test results were assessed according to DGHM guidelines. Recommend level for total germ counts were exceeded in six samples from the maturation in „bag“, and in four... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health. |
| Ano: 2013 |
URL: http://orgprints.org/21386/1/21386_kramer.pdf |
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