Nauka Przyroda Technologie

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Alina Kunicka-Styczyńska
Microbiological quality assessment of minced meat – conventional or alternative method?
Summary.

Applications of alternative analytical methods in microbiology are conditioned by time-saving and economical reasons, but primarily for better performance. This study was conducted to determine the correlation between the standard count plate method and the TEMPO® method for minced beef samples under routine laboratory conditions. Three quality control indicators were selected for the test: total mesophilic microflora (total viable count), coliforms and Escherichia coli. The reference method procedures were conducted in accordance with ISO standards. 48 minced beef samples, contaminated at the level of 100 to 107 CFU/g by microflora isolated from commercial meat samples (mesophilic microflora, coliforms) and E. coli ATCC 8739, were examined. Statistical analysis of the results reveals substantial correlation between the alternative method and the standard count plate method. A linear correlation was found for all the types of tests. Correlation coefficients were high: 0.9977 for total mesophilic microflora, 0.9968 for coliform count, and 0.9970 for E. coli count. This correlation between the two methods makes them equal in result quality.

Key words: minced meat, microbiological contamination, count plate method, TEMPO® method
PDFFull text available in English in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom4/zeszyt5/art_59.pdf

For citation:

MLA Kunicka-Styczyńska, Alina. "Microbiological quality assessment of minced meat – conventional or alternative method?." Nauka Przyr. Technol. 4.5 (2010): #59.
APA Alina Kunicka-Styczyńska (2010). Microbiological quality assessment of minced meat – conventional or alternative method?. Nauka Przyr. Technol. 4 (5), #59
ISO 690 KUNICKA-STYCZYńSKA, Alina. Microbiological quality assessment of minced meat – conventional or alternative method?. Nauka Przyr. Technol., 2010, 4.5: #59.
Corresponding address:
Alina Kunicka-Styczyńska
Instytut Technologii Fermentacji i Mikrobiologii
Politechnika Łódzka
ul. Wólczańska 171/173
90-924 Łódź
Poland
e-mail: akunicka@p.lodz.pl
Accepted for print: 27.07.2010