Abstract
ABSTRACTThe numbers of psychrotrophic bacteria in prerigor ground pork were slightly greater than in postrigor ground pork throughout an 11‐day storage period at 2°C. Freezing both types of samples and subsequent thawing before storage at 2°C reduced the initial psychrotrophic counts but the freezing effects did not persist beyond 8 days of storage. Differences in psychrotrophic counts between prerigor and postrigor ground pork were not sufficiently great in any comparison to limit the use of prerigor grinding of pork.
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