Untersuchungen zur hygienischen und mikrobiologischen Qualität von marinierten Fleischzubereitungen zur Festlegung von Richtwerten bei der Kontrolle des Mindesthaltbarkeitsdatums (MHD)
type: CreativeWork
description: Examinations concerning the microbiological and hygienic quality of marinated meat preparations in order to determine guidelines to control the best-before-date In this study 52 marinades, 5 seasoning mixtures and 1 lemon seasoning were surveyed at the time of delivery and again following 4 weeks of refrigeration at + 6 °C ± 2°C. An analysis was also performed on self-made meat preparations consisting of pork respectively venison marinated in three different marinades. The marinated meat samples were produced and examined in duplicate to increase statistical accuracy. The examinations were carried out after 1 and 2 weeks of cold storage and after 6 weeks of deep freezing in order to determine the best-before-date of these self-service-products. The effect of an interruption in the cold chain was also examined as follows: 3 hours interruption for cold storage products and 5 hours for frozen products. This procedure was chosen to simulate the interruptions occuring during transport from dealer to customer or from customer to customer. All samples were examined in the following three categories: sensory examination, microbiological survey, and pH value. The sensory examination included “general characteristics”, “external qualities”, “consistency”, “appearance”, “odor”, “taste” and “haptic consistency”. Taste and haptic consistency were only determined for the marinades and seasoning mixtures, as the marinated meat could only be examined in raw condition and could therefore not be analysed concerning taste. The microbiological survey included the examination of total viable count, B. cereus, Enterobacteriaceae, E. coli, C. perfringens, lactic acid bacteria, coagulase-positive staphylococci and salmonellae. The pH-value was measured by means of a pH-meter if possible. In the case of oil-containing marinades the pH-value was determined using pH-indicator paper. According to the sensory examinations, neither the marinades nor the seasoning mixtures had to be rejected afte…
abstract: Examinations concerning the microbiological and hygienic quality of marinated meat preparations in order to determine guidelines to control the best-before-date In this study 52 marinades, 5 seasoning mixtures and 1 lemon seasoning were surveyed at the time of delivery and again following 4 weeks of refrigeration at + 6 °C ± 2°C. An analysis was also performed on self-made meat preparations consisting of pork respectively venison marinated in three different marinades. The marinated meat samples were produced and examined in duplicate to increase statistical accuracy. The examinations were carried out after 1 and 2 weeks of cold storage and after 6 weeks of deep freezing in order to determine the best-before-date of these self-service-products. The effect of an interruption in the cold chain was also examined as follows: 3 hours interruption for cold storage products and 5 hours for frozen products. This procedure was chosen to simulate the interruptions occuring during transport from dealer to customer or from customer to customer. All samples were examined in the following three categories: sensory examination, microbiological survey, and pH value. The sensory examination included “general characteristics”, “external qualities”, “consistency”, “appearance”, “odor”, “taste” and “haptic consistency”. Taste and haptic consistency were only determined for the marinades and seasoning mixtures, as the marinated meat could only be examined in raw condition and could therefore not be analysed concerning taste. The microbiological survey included the examination of total viable count, B. cereus, Enterobacteriaceae, E. coli, C. perfringens, lactic acid bacteria, coagulase-positive staphylococci and salmonellae. The pH-value was measured by means of a pH-meter if possible. In the case of oil-containing marinades the pH-value was determined using pH-indicator paper. According to the sensory examinations, neither the marinades nor the seasoning mixtures had to be rejected afte…
author: Mahler, Caroline
date published: 2004-02-13
date modified: 2026-07-24T02:51:56Z
provider: Ludwig Maxmilians Universität München
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: Ludwig-Maximilians-Universität