Microbiological and Organoleptic Qualities of Bruised Meat

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Abstract
Naturally bruised tissues from the carcasses of cattle and sheep slaughtered and processed at a commercial abattoir were compared with unbruised tissues from similar areas of the same carcasses. There were no microbiological differences between the two types of tissue when bruised tissues were subject to the same conditions as unbruised tissue during processing of carcasses. Bruised tissue had a slightly higher water content and imparted a salty taste to minces prepared from it. However, the presence of bruised tissue was not detected organoleptically when it was added at a level of 10% to unbruised mince.