Microbiological Analysis of Alligator (Alligator mississippiensis) Meat
1981
Oblinger, J. L. | Kennedy, J. E. Jr | McDonald, E. D. | West, R. L.
The two tail muscles, ilio caudalis and ischio caudalis, along with hide surface areas from four alligators, Alligator mississippiensis, were evaluated for microbial numbers and types. Microbial analyses of hide surfaces yielded a mean aerobic plate count (APC, 35 C) of approximately 4.45 logs/cm2 at 35 C, and total coliform counts were low. Salmonella was not recovered from hide or tissue samples. APCs of fresh meat samples were low (2.88 – 3.02 logs/g) regardless of muscle type, with no recovery of fecal coliforms or Escherichia coli. Microbial development in meat stored at 1.7 C for up to 15 days was comparable to that reported for fresh beef. Typical microorganisms recovered included Corynebacterium, Staphylococcus, Micrococcus, Flavobacterium, Pseudomonas, Acinetobacter, Arthrobacter and yeasts.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by National Agricultural Library