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Changes in microbial parameters during the production of fine poultry salami

PIPOVA M, TUREK P, LACIAKOVA A, IVANOVA M, PLACHA I
Veterinarni Medicina 42, 1997, 81-85

Changes in microbiological parameters during the production of fine poultry salami was monitored in a private poultry-processing plant in Kosice within a period of six months. This product consists of meat paste or mechanically deboned poultry meat (MDPM), which is produced with the help of a Protecon MPB 30 E deboning machine, pork trimmings, water (in the form of crushed ice), salt, spices, and garlic paste. The main raw food material (hand-boned meat and skin from poultry carcasses intended for mechanical deboning), MDPM immediately after production, salted MDPM after its 24-hour-storage and ripening in the chiller, pork trimmings added to MDPM at an amount of 25%, prepared salami emulsion, and the final product (fine poultry salami) were examined for the presence of pathogenic and potentially pathogenic microorganisms. The total plate count, the counts of indicatory microorganisms (Coliforms and Enterococci), Staphylococci, psychrotrophic, proteolytic and lipolytic bacteria were also determined according to the Slovak government regulations. The results of the quantitative microbiological examination are shown in Figs. 1 and 2. It follows from them that the microbial load of poultry skin is considerably higher than that of hand-boned meat. During the deboning process an increase in all microbial parameters (on average by 1-3 radices) was noticed as compared with the raw food material (defrosted poultry caracasses before the mechanical deboning). MDPM contained 10(4)-10(7) CFU/g


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