Daube, Georges[Université de Liège - ULg > Département de sciences des denrées alimentaires > Microbiologie des denrées alimentaires >]
Clinquart, Antoine[Université de Liège - ULg > Département de sciences des denrées alimentaires > Technologie des denrées alimentaires >]
56th International Congress of Meat science and Technology
August 15-20, 2010
[en] meat quality ; beef ; chilling ; carcass ; microbiological quality ; predictive microbiology ; Belgian Blue
[en] The time/temperature combination during carcass chilling is of concern in order to avoid bacterial growth. The chilling speed is lower in carcasses with high muscular development such as large cattle from the Belgian Blue breed. Three slaughterhouses were selected for temperature and pH measurements during the chilling process at 6 different days on 4 half carcasses in order to obtain representative data from heavy carcasses with high muscular development. Predictive microbiology was used to evaluate the potential growth of Listeria monocytogenes and Clostridium perfringens on the surface and in the depth of the carcasses. The gamma concept was chosen as secondary model taking into account the effect of temperature, pH and water activity on the selected bacteria during the chilling process. The predicted growth potential of Listeria monocytogenes is influenced by the different environmental conditions of the selected slaughterhouses and could reach 1.4 log CFU/cm² after the chilling process. The potential growth of Clostridium perfringens is limited due to unfavourable conditions during the first hours and to low temperature later. It can be concluded that when the initial level of contaminating bacteria is not excessive the speed at which the carcass is currently chilled is sufficient to limit the growth of these two pathogens and to ensure the product quality.