A MODEL SYSTEM FOR STUDYING THE PENETRATION OF MICROORGANISMS INTO MEAT

This study assessed the effect of line pressure used in spraying meat surfaces on removal of inoculated bacteria and on penetration of Blue Lake, an insoluble dye, into sprayed meat. Pressures used in this analysis were 690, 2070, 4140, and 6200 kPa. The highest pressure, 6200 kPa, removed significantly less aerobic bacteria than the other three lower pressures. No significant differences in removal of Enterobacteriaceae were noted due to pressure. Nozzle type was also a variable in the study on penetration. Type of nozzle had a significant effect on the penetration of the Blue Lake into the meat at a pressure of 6200 kPa. An equation describing penetration of the Blue Lake into the meat is given.