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Changes in the microbiological and shelf-life characteristics of beef tongues and livers following transcontinental and transoceanic shipment
- Berry, B.W., Rothenberg, C.A., Oblinger, J.L., Miller, W.R., Bonger, A.J., Labots, H.
- Meat science 1982 v.7 no.2 pp. 81
- tongue as food, livers as food, beef cattle, frozen storage, shelf life, food transport, land transportation, sea transportation, food microbiology, food contamination, bacterial contamination, plate count, bacteria
- The effects of transcontinental (interstate) transport and transoceanic shipment were determined on microbiological and shelf-life characteristics of beef tongues and livers. These variety meats were evaluated for both microbiological and shelf-life characteristics following slaughter in Guymon, Oklahoma, USA. The samples were then frozen and sent by refrigerated truck (4·5°C) to storage facilities in Jacksonville, Florida, USA. Further microbiological and shelf-life evaluations took place prior to overseas shipment at the University of Florida and following overseas shipment at The Institute CIVO-Technology, TNO, Zeist, The Netherlands. Aerobic plate counts (APCs) at 35°C for beef tongues showed a significant (P < 0·0.5) decrease following overseas shipment. Similar results were noted for beef livers. For both organs, the surface thawing in Florida, required for sampling, did not appear to affect the final bacterial counts. The 20°C APCs for beef tongues revealed a significant (P < 0·0.5) decrease following interstate transport but not transoceanic shipment. The 20°C APCs for beef livers did not differ significantly during the entire transportation period. The colour differences noted during transport of the product were probably the result of freezing and not of the actual shipping and storage conditions.