How to determine the reason why meat colour changes?
I just had an uncommon problem at a meat plant. Two months ago our meat cuts started to present some brown/green spots. I have analized the pH from these spots and found some between 5.2 to 5.4. We also checked the cleaning solutions from the knifes used in the process and found out that Starbac (the one we use) is and FDA Approved, it has a 5th generation ammonium, and it´s pH is 7. We also thought that these spots could be caused by microbiological contamination but these spots start to appear sometimes at the first 7 minutes of the cutting process. I am starting to think that the reason why this is happening is different. Any suggestions, ideas or laboratory methods to use to figure this out?
Thanks in advance
It could help if you told us what type of meat you are dealing with.
Sure Dood, it is beef. Let me know if you have any ideas. I have attached a picture so you can see what I am dealing with.
Attached Files
http://www.cdr.wisc....11_vol23_02.pdf
If it is Vac-Packed, then cut. I would test for Clostridium Estertheticum, actually test for it in either event.
It is specific cuts that are causing the problem? Rump, fillets?
Hello. Although this articles deals with cheese and meat combination- perhaps the article or the authors can help you or direct you on the right path:
http://www.cdr.wisc....11_vol23_02.pdf
Thanks franke, i will give it a look
This is quite strange, you say you notice the discolouration with in a matter of minutes? When you say cutting process, is this primals that have already been boned and packaged in Vac-Packed or quarters which you are boning out in to primals?
If it is Vac-Packed, then cut. I would test for Clostridium Estertheticum, actually test for it in either event.
It is specific cuts that are causing the problem? Rump, fillets?
It is strange, it happens between 4 to 7 minutes after quarters are being boned out in to primals. You can also notice the discolouration in Vac-Packed packages and before the meat is packed. They are specific cuts from the arms (chuck) and hips (round). I have never tested for Clostridium Estertheticum, but i tested for Clostridium perfringens and Clostridium botulinum but it came out negative. Which bacterial media are you using for Clostridium Estertheticum?
We don't have an in-house lab, we had to send away to a specialist. It's not actually tested on a media either, it is tested at the DNA level so no incubation is required.It is strange, it happens between 4 to 7 minutes after quarters are being boned out in to primals. You can also notice the discolouration in Vac-Packed packages and before the meat is packed. They are specific cuts from the arms (chuck) and hips (round). I have never tested for Clostridium Estertheticum, but i tested for Clostridium perfringens and Clostridium botulinum but it came out negative. Which bacterial media are you using for Clostridium Estertheticum?
I see you are outside the UK, so this probably doesn't help but this is who we used.
http://www.langfordv...b_pcr_ester.htm
Do you deal with any other species before hand on the same equipment?
We don't have an in-house lab, we had to send away to a specialist. It's not actually tested on a media either, it is tested at the DNA level so no incubation is required.
I see you are outside the UK, so this probably doesn't help but this is who we used.
http://www.langfordv...b_pcr_ester.htm
Do you deal with any other species before hand on the same equipment?
Hello, sorry for the late reply. We had the same problem with the meat last week... Sometimes they deal with pork on the same equipment, but it always starts with beef. Are you in the meat industry?
Hello, sorry for the late reply. We had the same problem with the meat last week... Sometimes they deal with pork on the same equipment, but it always starts with beef. Are you in the meat industry?
I am indeed, although we only deal with beef on our site. Also only a Kill/Chill facility, quarter go to our sister site for boning out.