Suárez Vélez, Denisse M.

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    Determinación del tiempo de añejamiento húmedo más adecuado para músculo Longissimus dorsi de res desde el punto de vista microbiológico
    (2015) Suárez Vélez, Denisse M.; Orellana Feliciano, Lynette E.; College of Agricultural Sciences; Rivera, Aixa; Pérez Muñoz, Fernando; Department of Food Science and Technology; Arcelay, Enid
    Import of beef in Puerto Rico is extremely high and the majority of it comes by sea. Transport conditions mimic what could be considered wet aging, which has been demonstrated to increase tenderness of beef. The objective of this project was to determine the acceptable storage period (wet aging period) for the meat based on microbiological criteria. With this information we could determine whether it is recommendable to provide a similar beef wet aging period and enable fair competition with foreign beef. Longissimus dorsi muscle samples of 32 bovines from Puerto Rico were processed in two different slaughterhouses of the island. Samples were collected, vacuum-packed and stored under refrigeration for two weeks. Counts of E.coli, Pseudomonas and Lactobacillus were evaluated on days 0, 7 and 14 of storage. Results showed no growth of E.coli during this period, but Pseudomonas and Lactobacillus grew. Analysis of variance for Pseudomonas and Lactobacillus yielded significant differences between days (p<0.0001). There is also significant difference between the growth of these bacteria according to slaughterhouse (p<0.05). As for the relationship of bacterial growth and sex of the animal, no significant differences were found (p>0.05). Twelve samples exceeded the recommended microbiological limits according to NACMCF by day 14 of storage, which is why we recommend local slaughterhouses to limit beef wet aging period to 7 days