Journal of Food Protection

The objective of this study was to compare the total aerobic mesophilic and psychrotrophic surface counts for beef halves held at 16 C for 6, 8, or 10 h postmortem as compared to the corresponding halves held at 2 C for the same periods. Five choice and good grade heifers were utilized in this study. At each postmortem sampling time, statistically non-significant differences (P > 0.10) were observed between the hot boning and conventional treatment means for corresponding mesophilic and psychrotrophic counts. For each postmortem sampling time, in general, halves to be hot-boned gave lower total mesophilic and psychrotrophic counts than did the corresponding conventionally chilled halves. Beef carcasses held at 16 C for up to 10 h postmortem give a product of acceptable bacteria counts when compared to conventionally chilled carcasses.