Abstract
This is the second part of a two-part study. A modification of the resazurin test was evaluated under industrial conditions. Results of 166 analyses were used to establish a correlation between reduction time and bacterial numbers. Side-by-side analyses of an additional 139 consignments by the resazurin test and the standard plate count were used to determine confidence limits. The resazurin test is applicable to all meat cuts purchased in plastic-film bags to which air has access; whether beef or pork in either the fresh or frozen state. Spoiled meat (more than 107bacteria per g) can be detected within 2h. This quantitative assessment is superior to sensory evaluation. Analysis of 10 sample units per consignment is advocated. The advantages of the resazurin test to the meat packing industry are discussed.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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