The microbiological quality of beef tripe using different processing techniques

The microbiological quality of routinely processed tripe and rumen pillars were compared with those derived after emptying the rumen (paunch) without using water (dry dumping) and after deliberately bursting the paunches before processing. Prior to packing the mean log10 aerobic plate counts (APC) for the routinely processed tripe and rumen pillars were 3.55±1.08 and 3.28±0.87/g respectively. The corresponding mean log10 total coliform counts (TCC) were 1.27±1.28 and 2.08±0.87. The mean log10 APC counts on tripe and rumen pillars after dry-dumping were 3.06± 0.60 and 3.90± 0.75/g, respectively. The corresponding mean log10 TCC were 1.03± 0.60/g and 2.75± 1.14/g respectively. After deliberately bursting the paunches, before processing, the mean log10 APC counts on tripe and rumen pillars were 3.55±0.83/g and 3.50± 0.59/g and the mean log10 TCC were 1.54± 0.95/g and 2.66± 0.82/g respectively. In all cases the prevalence of Salmonella and Campylobacter spp. was less than 3%. The results indicate that both tripe and rumen pillars can be produced after dry dumping without compromising the quality of tripe and rumen pillars. Similarly, incidentally burst paunches that become contaminated with ingesta on the serosal surface can be processed without compromising product quality.