Quality Standards For Retail Meats

Journal of Food Protection
Gail C Holland

Abstract

To be of public benefit a quality standard for meat at retail must do as it purports to do - i.e. to reduce the public hazard and/or prevent consumer deception. In addition, it must be technically workable for both the industry and the administrative branches of regulatory agencies. With processed meats and ground beef, it has not been demonstrated that they present a potential hazard. In addition, if a health hazard were demonstrated, it would not be reduced by the use of microbiological quality standards such as Aerobic Plate Count or number of Escherichia coli . Use of the bacterial criterion Aerobic Plate Count of 107/g, in place of organoleptic standards could reduce the retail shelf-life of processed meats by 20-66%. An Aerobic Plate Count, 107/g, could remove in excess of 33% of ground beef sold at retail level. In both instances a substantial quantity of wholesome meat would be prematurely removed from the retail market. Chemical standards such as protein, fat, moisture, cereal, are relatively static and do not substantially change over the retail shelf-life of meat. However the bacterial population in meat demonstrates a dynamic growth pattern. Hence the Aerobic Plate Count may indicate product age, but not necessarily...Continue Reading

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