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Information × Registration Number 0218U008011, 0116U000719 , R & D reports Title Explore of the formation of microflora in refrigerated moloko- and meat products popup.stage_title Head Kukhtyn Mykola Dmytrovich, Registration Date 03-01-2019 Organization Ternopil research station IVM NAAS of Ukraine popup.description2 The indicators of safety and quality of raw milk, sour cream and cheese of sour milk, which enter into free sale on the markets were studied. It was established that the determination of acidity in raw milk does not characterize its freshness, shelf life and date of manufacture. The microbiological control of raw milk is consistent with the content of coagulase-positive staphylococci (KPS). The boundary limit KPS M = 3 thousand, the minimum value of m = 500, n = 3; c = 2 The microbiological criteria of the safety of fermented milk cheese, which enter into free sale on the markets, are based on the content of bacteria Enterococcus: n = 3; c = 2; m = 50 thousand; M = 100 thousand. The microbiological criteria of the safety of sour cream according to the content of the KPS are determined: n = 3; c = 2; m = 1 thousand; M = 10 thousand The methodical recommendations "Veterinary and sanitary estimation of cheese of sour milk and sour cream, which come in free sale to markets according to microbiological criteria" are developed. The peculiarities of development of microflora for refrigerated storage of beef meat were studied. It was established that storage of beef meat cooled at a temperature of 0 ± 0,5 ° С with an initial content of МАФАнМ within the limits of 70-80 thousand CFU / cm3 washing is possible only during 8 days. Storage of beef meat frozen at a temperature of -2 -3 0С for 20 days completely suppresses the growth of mesophilic microflora and bacteria of the genus Enterococcus. In frozen beef at -20 ° C for 14 months, all microflora on the half-world surface is reduced. The refrigeration of beef meat frozen at temperatures of -12 ° С and -20 ° С is the best way to store and allows you to maintain the quality and safety of the product over the long term. The number of psychrotrophic microorganisms on the beef surface is growing fastest, 52 thousand times in the cooled and 35.5 times in frozen meat during 16 and 20 days of storage, respectively. The microbiological criteria for the safety of fresh beef intended for storage in a cooled and frozen condition by quantitative content of the psychrotrophic microflora are developed: n = 5; c = 3; m = 1000; M = 10 000, which allows to choose the temperature of cooling or freezing in a reasonable way in order to obtain meat at the end of the shelf life with satisfactory microbiological and biochemical parameters. The method of quantitative determination of psychrotrophic microorganisms from meat and equipment of meat processing enterprises is developed, which makes it possible to isolate psychotrophic microorganisms 3.3 times faster and to assess the sanitary and hygienic state of production. It has been established that with the help of the developed method, on average, 5.3, 0.3% more of psychrotrophic microorganisms from chilled and frozen beef is isolated and by 6.5 ± 0.96% from washing of technological equipment of meat processing enterprises. A method for assessing the safety of frozen beef meat based on the content of psychrotrophic microorganisms: up to 10*3 CFU / cm3 washer - beef of satisfactory safety; from 10*3 to 10*4 KUO / cm3 of flushing - permissible safety; more than 10*4 CFU / cm3 wash - doubtful safety. Product Description popup.authors Демчишин Олександр Вікторович Малімон Зоя Василівна Перкій Юрій Богданович Салата Володимир Зеновійович popup.nrat_date 2020-04-02 Close