[Microorganisms of the fam. Micrococcaceae in the production and storage of prepackaged veal]

Abstract

Studies were carried out on the numbers and composition of organisms belonging to family Micrococcaceae in the production and storing of calf meat on a dressing combine supplied with modern equipment. Investigated were a total of 60 samples taken from small cuts of veal of the various carcass parts. The samples were packed either under vacuum or without such, and were studied immediately after cutting in small parts or after storing for 48 and 72 hours at 4 to 6 degrees C. It was found that the amount of Micrococcaceae organisms on the surface of cut meat packed out or in vacuum was within the range of 10(3) up to 10(4)/g, and it was shown to be in close relation to the microbial contamination of the initial raw material. There was no rise of the numbers of micrococci and staphylococci of veal that was cut and packed out of vacuum and kept for 48 hours at 4 to 6 degrees C. At refrigerator storing of veal that was packed under vacuum there was no increase in the microbial numbers at the 72nd hour. This pointed to the advantage of using the introduced technology of packing the meat under vacuum. Micrococcus luteus (56.7%), Micrococcus varians (41.8%), and Staphylococcus saprophyticus (1.5%) were isolated from cuts of veal packed both in and out of vacuum. No pathogenic staphylococci were found.