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Compositing raw comminuted meat

Test Procedure

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Posted 14 November 2019 - 01:40 PM

When compositing a large size (>15 lbs or 7000g) comminuted meat sample, is it better to use a blender or is it better to use a smasher or stomacher? Or is there another solution that will work better?

QA & R Miller

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Posted 19 November 2019 - 06:37 PM

When working in the analytical lab of a large meat processor we used vertical cutter mixers for sample homogenization.  It was similar to this: http://www.robot-cou...ers,97/r20,150/

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Posted 19 November 2019 - 06:47 PM

Depends on what your microbiological method states. The FSIS MLG has different blending/stomaching instructions for each method. Provided you can validate whatever method you want to use to ensure it has the same recovery rate as the approved method you can do whatever you ant. For example we reduced the time of stomaching necessary on our paddle stomacher based ona validation study. Some sample containers do better than others.

Austin Bouck
Owner/Consultant at Fur, Farm, and Fork.
Consulting for companies needing effective, lean food safety systems and solutions.

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