THE MICROBIOLOGICAL AND TECHNOLOGICAL PROPERTIES OF BRUISED BEEF

Currently, bruised beef is condemned under meat hygiene regulations within Australia. The aim of this study was to determine whether bruised beef was microbiologically and technologically sound and therefore suitable for use in processed meat products. Paired samples of bruised and unbruised beef from sides processed through three abattoirs were collected over an 18 month period, and analysed for a range of microbiological, chemical and physical parameters. There were no differences in the microbiological loads or growth rates of micro-organisms, and only small differences in the compositional and processing properties between the two tissues. There appears to be no microbiological or technological reason for the condemnation of bruised beef.