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‘ . FRESH MEAT '

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This is to certilg that the

thesis entitled

"Flow Sheets of Prepackaged Fresh Meats"

presented bl]

Marvin M. Voegeli

has been accepted towards fulfillment

of the requirements for

MaSter Of SCience degree in mg HQSbandr'y

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Date”?! 26’; /?~S’0

0-169

 

 

   

 

FLOW SHEETS OF PREPACKAGED FRESH MEAT

By
Marvin Mathias Voegeli

A THESIS

Submitted to the School of Graduate Studies of Michigan
State College of Agriculture and Applied Science
in partial fulfillment of the requirements
for the degree of

MASTER OF SCIENCE

Department of Animal Husbandry
1950

(THESIS

ACKNOWLEDGMENT

The author wishes to express his very
sincere appreciation to L. J. Bratzler,
Associate Professor of Animal Husbandry, and
to W. L. Mallmann, Professor of Bacteriology,
for their guidance and suggestions, and to
George T. Smith, President of the George T.
Smith Market Baskets, Inc., and to his

employees for their fine cooperation.

Introduction .

Review of Literature

Experimental Procedure . . . . . . . . . . . e o o

Part One .

Part Two

Results of Study

Conclusions

Bibliography .

Appendix .

0

TABLE OF CONTENTS

L

Page

28
28

62

Table

Table

Figure

Figure

Table

Graph

Graph

Graph

Graph

Graph

INDEX TO FIGURFSL_TAELFS,_AND GRAPHS

I.

II.

I.

II.

III.

IA.

IB.

IC.

ID.

IIA.

Organisms per Square Centimeter

of Surface on Stored Lean Beef . . . e .

Presence of Organisms in Hog Blood,

Bone, Marrow, and Tissue - Ante

mortem, Post mortem . . . . . . . . . .

Normal Growth Curve of Organisms . . . 0

Effect of Temperature on the Salable

Life of Loin Steaks . . e . . . . . . .

Swab Samples of Equipment . . . . . . 0

Relative Increase

Trial CDC 0 e e 0

Relative Increase

Trial two 0 e e 0

Relative Increase

Trial three . . 0

Pork Trials 1, 2,

Relative Increase

Trial one, Store one . . . . . . . . . .

of Organisms on Pork,

of Organisms on Pork,

and 3 combinfid . o e e

of Organisms on Beef,

II

16

20

23

37

hi

h}

u6

Graph IIB.
Graph IIC.
Graph IID.
Graph IIE.
Graph IIF.
Graph IIG.
Graph IIIA.

Graph IIIBe

Graph IIIC.

Graph IIIDe

Relative Increase of Organisms on

Beef, Trial two, Store one . . . . . .

Relative Increase of Organisms on

Beef, Trial three, Store one . . e e 0

Beef Trials 1, 2, and 3, Store one

Combined...............

Relative Increase of Organisms on

Beef, Trial one, Store two. . . . . .

Relative Increase of Organisms on

Best, Trial two, Store two . . . . . .

Beef Trials 1 and 2, Store two,

combinedeeeeeeeeeeeeeoo

Relative Increase of Organisms on

Lamb,Tr1a10n9.........oo

Relative Increase of Organisms on

Lam'b, Trial t'O . g Q o Q Q o O O O O

Relative Increase of Organisms on

Lalnb, Trial thI'OQ . Q Q Q o e o O O 0

Lamb Trials 1, 2, and 3 Combined . . .

Page

h6

h7

uB

M9

50

51

53

5h

55

III

INTRODUCTION

The self service type of merchandising was developed
during the depression years of the 1950's. The primary
reason behind this was to cut down the cost of labor in
operating the store, as the customers served themselves
instead of having a clerk assist them.

In the beginning, this type of merchandising was used
only for dry groceries which had a long shelf life. After
the develOpment of ways to display such products as fruits
and vegetables, this service was also extended into the
fruit and vegetable departments with.sucess. The develop~
ment of the open refrigerator case enabled the markets to
sell cold.meat and dairy products on a self service basis.

Today we find that the trend is to merchandise all food
products on a self service basis. It was not until l9h2,
however, according to Gilchrist (9), that fresh.meat was
offered for sale on a 100% self serve basis. Gilchrist (8)
indicates that it was inaugurated in the Los Angeles area
at the beginning of the last war (19hl) when there was a
shortage of labor. He also points out, that due to Open-
top refrigerator cases not being available, there was no
immediate expansion of the self service type of meat
merchandising. 'He estimated that by the summer of l9h6,
there were only twenty five retail meat departments on a
self service basis. With the close of the war the open-

tOp refrigerator case again became available,and many

merchants throughout the United States began to convert
to 100% self service retailing of meats.

The growth in numbers of stores offering self service
(28) says that as of April 1, 19h8, there were 178 stores
with 100% self service. The same day one year later there
were 878 stores.

This rapid growth of self service meat merchandising,
is evidence that it is being received favorably by the
public. There have been numerous surveys made to obtain
consumer Opinion on this new type of merchandising.

In a survey by the United States Department of Agri-
culture (29), 97 stores were surveyed. In this group of
stores, 65 were chain stores and 32 were independent
stores located in 80 cities in 27 states and the District
of Columbia. Of the 97 stores, 67 reported that their cus-
tomers had reacted enthusiastically to the establishment of
a self service meat department. Twenty eight reported that
their customers reacted with moderate enthusiasm, while only
two stores stated that their self-service meat departments
had not been well received.

The 97 stores reported 180 instances of favorable
comment by consumers and 50 instances of unfavorable

comment. The most frequently reported favorable comments
were: (1) No waiting, by h6 stores; (2) better selection
by 26 stores; (3) purchase to suit household budget, 18;
(h) customers know what they are buying, 16; (5) may take

their time, 15; (6) purchase cheaper cuts without
embarrassment, 15. The most common unfavorable comments
were: (I) miss personal contact, 22; (2) prefer to see
meat cut, 8.

A similar consumer opinion report by Kramer (15)
showed that more than 70% of the customers answering the
poll gave the following two reasons as being most impor-
tant in buying prepackaged meat; (1) Weight and total
price are given, 72%; (2) Can shop quicker, 70%.

In a poll of self-service patrons, DuPont (1) found
that 87% of the respondents indicated a willingness to buy
prepackaged fresh meat. Gilchrist (9) found in one case
that 85% of the respondents were willing to buy prepackagedJ
fresh meat while in a second survey 89% were willing to buy
this type of meat.

DuPont (1) further shows the customers reaction to
self-service prepackaged.meats by the following survey:

New England Retailer

30 percent increase over old type service.
MiddWest Retailer

35 percent increase over old type service.
Mid-West Retailer

50 percent increase over old type service.
West Coast Retailer

60 percent increase over old type service.

The author has presented the results of these surveys

to point out the fact that prepackaged 100% selfnservice
meat merchandising appears to be the method of the future
for retailing meats.

If this type of merchandising is to be adepted, then
there are problems to be investigated.

In preparing prepackaged fresh meat for the customer
more handling of the meat is necessary. After the retail
cut is made, each piece of meat with any bone dust on it
must be handled by the operator to remove the bone dust
to present a more attractive package. In addition, each
unit of meat is handled when placed on trays and returned
to the cooler for 15-50 minutes to bring out the optimum
color of the meat. It is again handled in the packaging
process. Equipment not ordinarily used in the old style
of meat merchandising, such as trays, backing boards, etc.,
are used in preparing the product. Additional handling of
the product and more equipment with which the product comes
in contact undoubtedly increases the initial microbial
count of the meat. In prepackaged fresh.meat, more pieces
of one particular retail cut of meat are made at one time
than in the old type of meat merchandising and are displayed
over a longer period of time.

With a probable higher intitial count on the meat and a
longer time over which the meat is usually displayed the
author divided this problem into two sections:

(1) To determine the number of bacteria found on the

eouipment and on the environmental surfaces where the meat

was packaged, and (2) To determine the microbial curve of
the meat as displayed in cooperating commercial markets over

a period of five days after being cut and packaged in those

markets.

REVIEW OF LITERATURE

In reviewing the literature on prepackaged fresh meat
it is evident that there has been little work done directly
related to bacteriological aspects of the subject. In fact,
prior to l9h6, there were very few references of any kind
dealing with self service meats. During 19h7, interest
began to develop, and.since that time there have been many
articles, reports and speeches on the subject. Most of
these are of a popular vein and are, therefore, of little
use for this investigation. Much of the review of
literature which follows is not taken from articles on
this subject but from articles which the author believes

can be applied to it.

BACTERIOLOGICAL EXAMINATION OF MEAT

A review of the literature shows several different
techniques used by investigators for the bacteriological
examination of meat.

Weinzirl and Newton (50) placed the sample of meat to
be tested into a sterile mortar and then added sterile
sand. With the use of a sterile pestile this mixture was
then ground until the sample of meat was thoroughly
mascerated. A.small amount of sterile saline was then
added, followed by more grinding. This was continued until
one hundred cubic centimeters of sterile saline had been
added. Samples were then taken from this and pour plates
were made using ordinary'media. The plates were incubated
at room.temperature (20 deg. C.). After h8 hours, counts
were made of the plates.

Bickert's method as cited by Tanner (25) was to keep
away from the use of mortars for disintegrating the meat
because of the danger of contamination. He suggested the
use of a ball mill with quartz sand and a little physio~
logical sodium chloride solution to give fluidity. Twenty
grams of meat were ground with twenty grams of sterile
quartz sand and eighty millileters of sterile physiological
salt solution for one hour at 120 rotations per minute.
After the one hour period this was then brought to two
hundred millileters with sterile salt solution and care-

fully'mixed for another fifteen minutes. This was then

sampled and plates made using gelatin and agar for medium.
Bickert placed very little confidence in results secured
by plating and reached the conclusion that a new method for
enumerating bacteria was needed.

Hoffstadt (13) used glass beads in a Jar to secure an
emulsion for plating. Twenty five grams of meat were placed
into a glass quart jar. To the jar were added sterile glass
beads and enough sterile water to make a one to twenty
dilution. This was then shaken on a mechanical shaker for
ten minutes. From this emulsion dilutions were made and
plated using two percent beef infusion agar as media. The
plates were incubated in duplicate at 37% deg. C. The
average counts of the plates, read after twenty four hours
of incubation, were used as a basis to determine the number
of bacteria present in the sample.

St. Johnfls method as cited by Tanner (2h) was the same
as Hoffstadt's except that he did not use the mechanical
shaker.

Garrard and LOCKhOad (7), working with hog carcasses
used a still different method. These workers used a filter
paper impression method of obtaining samples. Whatman #3
filter paper was cut into squares, 2 centimeters by 2 centi-

meters. The paper was then sterilized. Samples were taken
by pressing a square of filter paper firmly against the
meat tissue for twenty seconds with sterile forceps. The

square was then dropped into a seven hundred and fifty

milliliter flask containing five hundred milliliters of
physiological salt solution and seventy five grams of broken
glass. The flasks were then shaken until the filter paper
was disintegrated. Portions were taken from the flasks and
plated with nutrient agar as the media. Plates were in-
cubated at room temperature for h8 hours and counts made.

These workers used this method of obtaining their
samples in preference to those involving scraping or cutting
out measured areas, as it did not mutilate the tissue being
tested.

Haines' method as reported by Tanner (25) gives the
following procedure. He stated that since spoilage of
tissues, apart from special cases of anaerobic processes,
is due to growth on the surface of the meat, the best pro.
cedure isto make counts per unit of superficial tissue.

A sterile cork borer was pressed vertically into the
tissues to a depth of one centimeter or more. This left
a cylinder of tissue and from its top a disc about two
millimeters thick was cut with a sterile scalpel. Micro-
organisms on the surface of the sample were brought into
suspension by shaking vigorously with glass beads and sterile

salt solution. This was then sampled, plated and counts

made.
Haines also points out that when it is thought that the

bacteria may have penetrated, a thicker disc of meat may be

taken and ground, or disintegrated with a mechanical stirrer

10

and sterile sand. This may then be sampled, plated and
counts taken after incubation.

Mallmann and Churchill (18) used a swab method of
examining quarters of beef for their bacteriological counts.
Four inch square areas on the surface of the meat were
swabbed with a sterile moist cotton swab. The swab was then
placed in sterile saline solution and then shaken. This was
then sampled, plated, and incubated for counting.

These workers point out that this procedure undoubtedly
fails to remove all the microorganisms but that it gives
_comparable results, is much simpler, and involves less

labor and equipment than other methods.

11

TYPES OF ORGANISMS FOUND ON MEAT AND MEAT PRODUCTS

Mallmann and Zaiknwski (l9) isolated cultures from fresh
and stored beef in a large packing plant. They found the

'cultures represented nine genera and 65 species as follows:

 

.QEEEE Number of Species
Micrococcus 22
Flavobacter 15
Bacillus ' 12
Achromobacter 9
Diplococcus l
Gaffkya l
Staphylococcus l
Bacterium 5
Sarcina 1

It is evident from this work that the most common group
of low temperature type bacteria are Micrococcus, Flavobacter,
Bacillus and Achromobacter.

Moran (21) found that most of the bacteria found on meat
kept at 5 deg. C. or below were Achromobacter and Pseudo—
monas.

Haines (11) found that the predomination bacteria on
lean meat stored in the range O-h deg. C. were composed
almost entirely of Achromobacter. He explains this by their
more rapid growth at that temperature as compared with the

growth of organisms having a higher optimum temperature.

l2

Cary (5) working with sausage purchased on the Chicago

market offers the following:

Times Found

 

E. coli 50
Proteus vulgaris ll
Paracolon 9
B. fecalis 8
Yeasts 8
Streptococcus 5
Staph. aureus 2

Brewer (5) did not classify the bacteria he found on
meats by genera but into groups as follows: (1) Colon;
(2) Putrefactive; (5) Liquifiers; (h) Cocci; (5) Sub-
tilus; (6) Molds.

He found the colon group to predominate.

Brewer concluded that the appearance of fresh meat
could not be taken as an index to its bacterial content.

Jensen (1h) working with lamb at 80% relative humidity
and at 56 to 58 deg. F. found the usual nonpathogenic flora
to be of the genera: I

Pseudomonas
Achromobacter
Proteus

Micrococcus

13

BACTERIAL FLORA ON STORED LEAN MEAT

Haines (ll) hung small pieces of lean beef (1-2 lbs.)
in large glass Jars at 030.1 deg. C. In the bottom of each
Jar he placed a shallow layer of water to maintain a ssturu
ated atmosphere. At intervals a nearly constant area was
excised from each piece with a sterile cork borer, the area
of which was approximately known, and the tissue cut off to
a depth of 2-5 millimeters. This sample of meat was
thoroughly shaken for 5 minutes with glass beads and 10
cubic centimeters of sterile saline. Suitable dilutions
were then plated on nutrient agar. The plates were then
incubated for h8 hours at 20 deg. C. and counted. He
also made observations for the appearance of slime. Some
typical counts are given on the following page.

From the table it will be seen that there is a
relationship between the initial bacterial load carried

by the meat and the time of appearance of slime.

TABLE I

mth ma

000.000.m:
000.mmm
000.mm

00m
m:

_m

uhmp ma

000.00H.ma

000.0m
000.m
osm

m

when HH

000.000.00m.aa

000.0m0

000.m

00>.m
.n

.3952 eamficm

 

Assn *

oaaam no
when OH when m eocsasemmd
no es;
000.000.000.m 000.000.000.0m ma
000.000.0a 000.000.0m0.a Ha
000.00m.0 000.000.0m m
000.mm 000.m~m e
00m.~a 000.0: 0
_m cm

 

MNmQ ca seas

 

emoemmsm m0 mmemsHBZMO Mm<pdm mmm msmHzaomo

15

BACTERIA WITHIN MUSCLE TISSUE

Most of the early work done on the bacteriology of
tissues of normal animals indicates that muscle tissues are
sterile. Hauser, Neisser, Opitz, Messner, Amako,
Wyssokowitsch, Thole, Haas, and Kuster as cited by Jensen
(lh)believed this.

Ford (6), Wolbach and Saiki (55), Reith (22), Boyer (2),
Moran (20), Jensen (1h), Spray (25), and Tanner (25) have res
ported a variety of microbes in the blood, viscera, and mus-
cular tissues of healthy animals. Many other workers as
cited by Jensen (1h) also found microbes in the tissues of
apparently normal animals.

Many theories have been advanced concerning the mode of
entry of these bacteria. Jensen (1h) lists 15 of these
theories, advanced by investigators, which have been tested
without finding many promising indications for the solution
of the problem.

Jensen (1h) and co-workers at Swift and Co. used seven
prime hogs for an ante mortem-post mortem.investigation to
determine if muscles and marrows of normal hogs were in-
fected. Extremely aseptic techniques were used throughout
the experiment. The hogs were anaesthetized and disinfected
thoroughly. muscle tissue and marrow were removed aseptic-
ally from the heme to determine if bacteria were present..
The hogs were then killed and dressed and then again using

the same method samples of muscle, marrow, blood and bone

16

were taken. Results of ante mortem and post mortem show:*
TABLE II

Hog 1. 2 3 ll 5 6 7

Blood Before Slaughter - + - - - - -
Blood After Slaughter - f - - - a +
Tibia Marrow Before

Slaughter en t u . a as c .
Tibia Marrow After

Slaughter n y + - f , ¢
Spongy Bone in Tibia

Before Slaughter - f - . 0 - -
Spongy Bone in Tibia

After Slaughter - f - - - - -
Muscle in Ham Before

Slaughter - t - - . - -
Muscle in Ham After

Slaughter - e e g a t ¢
Femur Marrow After

Slaughter - + q 0 a t 0
* (1'4)

Jensen concluded that they believed their surgical
technique accounted for the failure to find bacteria in the
blood, marrow, and.muscle of the living normal prime hog.
Reith (22) summarized his work on the bacteria found in
the muscle tissue of apparently normal animals as follows:
1. Cultures of the muscular tissues of slaughtered
hogs showed the presence of bacteria in 77% of the
216 samples used.

2. Cultures of the muscle tissue of healthy live hogs,
rabbits, and guinea pigs showed the presence of
bacteria in 85% of 108 samples.

l7

5. Blood of healthy live hogs, rabbits and guinea
pigs showed 8h% of 58 samples contained bacteria.

Reith.made the statement that he did not assume that

bacteria live and multiply in healthy tissues. He believed
that bacteria having invaded the general circulatory

system are prdbably filtered out and destroyed. His re-
sults presented evidence that bacteria were present at

the moment the samples were taken. It should be emphasized
that, as compared with other foods, bacteria were apparently
present in very small numbers within the tissue samples
with some giving no growth.

‘ Jensen (1h) and coworkers conducted a series of studies
to determine the source of contamination of muscle tissue,
blood,and.marrow of hog carcasses handled in a packing
plant. Their conclusions were as follows:

1. When the hog is stuck and bleeding out, bacteria
make their appearance in the blood, marrow, lungs,
and muscle.

2. The stick knife contributes bacteria to the blood
stream and bone marrow. The hog's skin is heavily
contaminated with bacteria which infect the stick
knife. '

5. The presence of bacteria in the blood, muscle, and
bone marrow of aseptically bled hogs points to
agonal invasion, i.e., entrance during the dying

period. Sterile sticking operations lessened the

18

load of bacteria in the heart's blood, bone marrow,
and muscle of the hams, but other portals of entry
of bacteria were apparent.

h. The heart of the exsanguinated hog continues to
beat for several minutes after the animal appears
lifeless. The hog should not be drOpped into the
scalding vat until the regulation holding period
is passed. ‘

5. Too large a stick hole is not desirable from the
standpoint of subsequent contamination.

6. Elimination of the scalding vat and substituting
continuous spray in steaming cabinets does not
aid materially in reducing the bacteria in the
carcass. . ‘

The author has pointed out these experiments to em-
phasize the fact that it is not his belief that the counts
or organisms shown in this thesis represent only those found
on the surface of the meat sampled. However, it is his be-
lief that the number of bacteria found beneath the surface
of the samples used is extremely small when comparing their

numbers with those found on the surface of the samples.

19

EQRMAI.GROWTH CURVE OF ORGANISMS

Lane—Claypon (l6) found.the normal growth.curve of

bacteria was broken into four distinct phases.

Phase 1 .

Phase 2 -

Phase 3 0

Phase h -

A period in which there is no increase
in the number of bacteria present.
After completion of phase 1 the bac-
teria commence to divide regularly.
This is shown by the fact that the
logarithms of the numbers plotted
against time are found to fall on a
straight line.

The regular growth persists until a
maximum has been reached after which the
numbers remain more or less constant.
After the numbers remain constant for a

period of time they slowly decline.

Buchanan (h) found that the growth curve was in seven

phases.

20

FIGURE I :LNORMAL GROWTH CURVE OF ORGANISMS*

 

'ngaritfims
of Number
of Bacteria

9

 

8

 

TZTD. 5 BTF9lOIT1213—WWZO

* (1+)

1.

2.

Units of Time

Initial Phase - During this phase the number of
bacteria remains constant, and the plot is a
straight line parallel to the X axis indicated
by l-a.

Lag Phase or Positive Growth Acceleration

Phase - During this phase the average rate of
increase in numbers per organism increases

with the time, giving rise to curve a-b. This
increase in rate of growth per organism does
not continue indefinitely but only to a certain

point determined by the average minimal

l4.

5.

21

generation time per organism under the
condition of the test.

Logarithmic Growth Phase - During this phase
the rate of increase per organism remains
constant, in other words, the minimal average
generation time is maintained throughout the
period. This gives rise to the straight line
bec.

Phase of Negative Growth Acceleration - During
this phase the rate of growth per organism
decreases, that is, the average generation
time is increased. The bacteria continue to
increase in numbers, but less rapidly than
during the logarithmic growth phase. Curve c-d.
Maximum.Stationary Phase - During this period
there is practically no increase in the nume
bers of bacteria. The plot gives a straight
line d-e parallel to the X axis. The rate of
increase per organism is zero and the average
generation time infinity.

Phase of Accelerated Death - During this phase
the number of bacteria are decreasing, slowly
at first and with increasing rapidity, until
the establishment of a logarithmic death rate.
In the terminology used in the growth phases,
the average "rate of death per organism" is

increasing to a certain maximum. This gives

7.

22

the curve e-f.

Logarithmic Death Phase - During this phase
the "rate of death per organism" remains
constant. The plot of the logarithms gives a
straight line with a negative slope. This is

represented by fog.

25

EFFECT OF TEMPERATURE

The temperature at which the meat is held during
prepackaging is very important especially when viewing
this subject from the bacteriological point of view.

Hockman (12) makes the following statement: "The
problem of proper refrigeration display fixture tempera-
tures must be considered. Prepackaged meat has considerably
more surface exposed than have wholesale cuts, and so care is
required that proper temperature conditions are maintained.
No real increase in salable life of packaged meats occur
until temperatures below Lo deg. F. are applied. A temper-
ature of 55 deg. F. seems to give good sales life and is not
a great deal more difficult to maintain than the higher
temperature."

Figure II «- The Effect of Temperature on the Salable
Life of_Loin Steakse

 

 

 

 

Deg! F.
55
Display 50
and Holding hS
Temperature he
35

 

 

1—7- 2 3 ET

* (12) Salable Life Days

According to Wiesman (51) (32), when possible, meat
should be cut and packaged under refrigeration. This will
help to retard the bacterial growth and keep the meat in a
fresh condition for the maximum length of time.

Weisman (32) makes the following recommendation:
"PrOper handling of product during cutting, packaging,
storage, shipment, and display is very necessary to insure
-protection of quality. All equipment including machinery,
tables, floors, and walls must be kept in a clean and
sanitary condition at all times. Bacterial development and
subsequent product deterioration in.meat products can be
kept at a minimum by proper temperature control."

Wiesman (32) recommends the following temperatures
during the course of operation:

1. Cutting and packaging Room 1'emperatures
Minimum.h0 deg. F. . Maximum.h5 deg. F.
2. Holding Room Temperatures
Minimum.§h deg. F. - Maximum 58 deg. F.
5. Retail Self-Service Case Temperatures
Minimum 5h deg. F. - Maximum ho deg. F.

If it is possible to control the temperatures very
closely, a general classification according to preper
holding temperatures follow as given by Wiesman (31).

1. Fresh Red Meats - 5h-36 deg. F. (Lamb should

be held at a lower temperature than beef or

veal.)

 

25

2. Smoked Meats - 38-h2 deg. F. (This class of
products will keep at temperature up to
hS deg. F., but the lower temperature is
recommended.)

3. Fresh Pork Sausage - 3h deg. F.

u. Frankfurters - 56 deg. F.

5. Luncheon Meats . 36 deg. F.

6. Dry and Semi Dry Sausage - 38-h2 deg. F.

In most cases it is not possible to control the case
temperature closely. The cases fluctuate from he8 deg. F.
and also vary at different heights in the case. Wiesman (31)
recommends that we should therefore set the temperature
controls so that the low point of the cycle falls slightly
above 32 deg. F.

Gowland (10) made some temperature studies of the stores
in which this author's work was done. The first study was
to check the temperatures of the display cases to determine
the fluctuation at different times and to discover the
variation of the temperature with the cases.

Each case was divided into five areas for checking the
temperatures. On three trials he found the variation to be
from 3h.2 deg. F. to 39.2 deg. F. with an overall average of
36.3 deg. F. '

Gowland found that the temperatures of the packaged
meat in the cases varied h deg. F., from 58 deg. F. to
#2 deg. F. He concluded that this variation was due to the

location of the package in the case and to the amount of

26

handling of the package.

Gowland (10) also studied the temperature changes of
the meat as it was processed through the cutting and
wrapping operations. He found that the temperature of the
meat rose as much as 10-12 deg. F. during the time required
for these operations. He also noted that when there was
a lag in the wrapping and weighing operations there was a
rise up to 16 deg. F.

Jensen (1h) makes some pertinent comments on the tem-
perature of fresh meat and the activity of the microorganisms
thereon. Quick chilling alters the bacteriological picture
in the following manner: "When we hold a joint of fresh.meat
above 26.7 deg. C. (80 deg. F.) for three to four hours,
mesophilic bacteria start their accelerated phase of growth,
which enters into a logarithmic phase of multiplication, and
then continues at a slower rate for at least eight hours at
freezing temperatures. The bacteria may divide every 30
minutes, and with a high initial surface count the increase
in numbers cannot be comprehended except as a mathematical
concept. When the colder temperatures are reached (80 deg. F.
down to ho deg. F.), the mesophiles and psychrOphiles may, by
direct microscOpic determinations, appear to divide every
hour. If the bacteria continued to divide every hour, the
descendants of an original cell would, in ha hours, number
281,5oo,ooo,ooo cells. Fortunately, b‘acteria of the many
species encounter some unfavorable factors, so that their

increase is not as great as theory permits."

27

Scott as cited by Jensen (1h), studied the growth.rates of
three species of Achromobacter and one species of Pseudomonas
on beef muscle at eight different temperatures ranging from
30 to 86 deg. F. Similar studies were made for three asporo-
genous yeasts belonging to the genera Candida, Geotrichoides,
and Mycotorula. He found that the Achromobacter, Candida,
and Geotrichoides were psychrophilic, and.that the Pseudomonas
and Mycotorula strains studied must be regarded as mesOphiles
capable of growth at low temperatures. For microorganisms,
the commonly accepted optimum temperature is that at which
the maximum rate of growth occurs. Scott's results show that
for Achromobacter and Geotrichoides yeasts, the maximum
populations decrease at temperatures greater than 59 deg. F.,
while for Pseudomonas they show no tendency to decrease on beef
muscle at 77 deg. F.

Richardsen and Scherube1,as cited by Jensen (1h),
observed that nonproteolytic microorganisms were able to
develop on frozen meat, and to develop well on meat held at
32 deg. F. Bacteria penetrated one centimeter after 30 days
on meat held at 2 to h deg. C. (35.6 to 39.2 deg. F.) The
authors estimated that temperatures of -9 to ~12 deg. C

(15.8 to 10.h deg. F.) were required to check all microbial

growth on stored beef.

28

EXPERIMENTAL PROCEDURE - PART 1

The object of part one was to determine the number of
organisms found on the equipment and environmental surfaces
on which the meat was cut and packaged.

Cutouts of different dimensions but equaling one square
inch were made in a 3% by 5 inch piece of sheet metal, as
prescribed by Jensen (In). for use in the work. These were
sterilized before each repeated use by wiping with alcohol
and then flaming until dry.

During the time the c00perating markets were at work
bacteriological examination of equipment and environmental
surfaces were made. Samples were taken at 2:00 P. M. Trays,
walls, saw blades, knives, scales, boning blocks, etc. were
sampled. Using sterile cotton swabs, swabbings were taken
by thoroughly rubbing the area exposed through the Opening
of the metal form. The swabs were then placed in dilution
blanks containing a 99 cubic centimeter portion of sterile
saline. These were then shaken until the cotton was well
fluffed. Samples of the saline were removed and plated
using T.G.E. agar as the media. Incubation was at room
temperature, 20 deg. C., with counts made at the end of
h8, 72, and 120 hours. The numbers of organisms counted
represent organisms per square inch of surface sampled.

The counts obtained after 120 hours of incubation are shown.

PART 2

The Object of part two was to determine the microbial
curve of prepackaged fresh meat as displayed in cooperating
markets over a period of five days.

The meat used for this work in all cases except one was
from animals killed in the Michigan State College meats
laboratory. Beef, pork, and lamb were used. The animals
were killed in the usual way and chilled at 33 deg. F. for
at least forty eight hours in the meats laboratory cooler.
Portions of the carcass (as shown on each individual graph)
were taken to a local commercial market offering the pre-
packaged style of meat merchandising. In the cooperating
stores, under commercial market conditions using all their
equipment, the portions of meat were broken down into retail
cuts. All retail cuts used in this work were of the steak
or chop variety. It was found that it was easier to sample
this type of cut and that it took less equipment.. The steak
or shop was out about three-quarters of an inch in thickness.

All portions of meat with bone in them were cut on a
band saw. The bone dust was removed from these pieces by
means of a piece of spring steel attached to a handle.
Portions of meat not having bone in them were cut with a
steak knife.

. A piece of meat butcher paper was placed on a meat tray
and then the retail cuts of meat were placed upon the paper.

The cutting, scraping, and placing of the meat upon the tray

50

was done in the cutting and packaging room.of the cooperating
stores at a temperature which varied from 50-62 deg. F. The
trays of meat were then taken into the stores' cooler for a
period of from twenty to thirty minutes. The temperature of
the coolers varied from 33-36 deg. F. From the start of the
cutting operation until the meat was returned to the cooler
required on the average twenty five to thirty minutes.

After this holding period, the meat was returned to the
cutting and packaging room. At this point samples were
taken from five or more pieces of the meat and designated
as the immediate samples. The remaining pieces of meat
were packaged to be displayed in the store display case over
a period of five days. These cases were the same as those
reported upon by Gowland (10).

The packaging materials used were 300 MSAT #80 cello-
phane and Rodeo backing boards. Depending upon size, the
out pieces of meat were placed upon the backing board,
wrapped tightly with the cellophane, and sealed with a
sealing iron. The author did all of the cutting and
packaging so that no extra precautions were made in the
process.

Each twenty four hours up to and including one hundred
and twenty hours after the start of the trial another five
or more pieces of meat were taken from the cooperating
stores' display case and sampled.

The samples were taken by means of a sterile cork borer

made to have an area of one square inch. The cellophane of

the package was out along the edges with a sterile knife.

51

The cellophane was then removed. Using the cork borer, a
bore was taken from the pieces of meat aseptically, Each
bore represented two square inches of exposed surface plus

a volume of meat the thickness of the cut. The upper surface
had been in contact with the cellophane and the lower surface
in contact with the backing board. In determining the
bacterial count for each sample of meat, the counts obtained
were considered to be the counts of organisms found on the
two square inch surface of the meat. In this investigation
there was no way of segregating the surface organisms from
those found within the meat. These, as shown be Mallmann (17),
are negligible when working with such large numbers of
bacteria as are found on meat.

A preliminary test was run on two different methods of
getting the organisms on the meat into an emulsion for
sampling. The first method was to use twenty five grams of
glass beads in a bottle with sterile saline. The meat was
placed in the bottle and then shaken vigorously one hundred
times. This was then sampled, plated, and after a forty
eight hour incubation period at room temperature, counted.
The sedond method was by use of the Waring Blender. Ninety
nine milliliters of sterile saline were placed into a sterile
blender Jar and then the sample added. The blender was then
allowed to run until the sample was thoroughly broken up
'(three to four minutes). This was then sampled, plated, and
counted after a forty eight hour incubation period as before.

A comparison of the two methods showed a much higher count

32

secured with the Waring Blender. It was concluded that the
author was unable to satisfactorily get the bacteria into
an emulsion with the glass bead method so decided to

use the Waring Blender method.

Due to glass Waring Blender Jars having a steel blender
assembly, autoclaving for sterilization was impossible as
the jars would break unless taken apart. If they were taken
apart it would be impossible to reassemble them without
contamination. With this in mind the author tried a method
of cold sterilization of the Jars.

The jars were thoroughly washed after each use. A
detergent sanitizer powder and tap water were placed in the
Jar. The blender was then allowed to run three to four
minutes. This was then rinsed with tap water. After rinsing,
a solution of two hundred parts per million of available
chlorine was put in the jar and this was allowed to run for
three to four minutes. This was thoroughly rinsed out with
running tap water. Ninety nine milliliters of sterile saline
solution was then placed in the Jar. After allowing the
blender to run for a minute this was then sampled, plated
and counted before each sample was run. This count then
showed the initial contamination of the jar. In some cases
counts for a one to one hundred dilution ran from six to
ten. In most cases the count obtained was below three, often
the count was zero.

After a sample of the blender jar water was secured, a

sample of meat taken aseptically was placed in the jar. This

33

was allowed to run three to four minutes until the sample

was completely macerated. By means of sterile pipettes
samples were taken from the jar_and placed in sterile dilu-
tion blanks containing sterile saline. Pour plates were

then made using T.G.E. agar as the media. These were allowed
to stand at room temperature (20 deg. C.) for forty eight
hours before counting. They were again counted after

seventy two hours and after one hundred and twenty hours.
These counts were recorded.

In analyzing the data obtained, the counts were con-
verted to logarithms. The logarithms for the forty eight
hour counts were added and then divided by the number of
samples to obtain the geometric mean. The antilog of
the geometric mean was determined and recorded. This was
also done for the 72 and 120 hour counts.

Upon viewing the data one will find a great range of
counts obtained. To present the data graphically the
following method was used.

The graphs are based upon the antilogs of the geometric
means for the seventy two hour counts of the samples for
successive days. The antilog of the geometric mean obtained
for the immediate samples seventy two hour count was divided
into the seventy two hour count of successive days to obtain
the amount of increase or decrease for that day. The increase

or decrease was then graphed. A value of l was given the

immediate 72 hour antilog of the geometric mean.

o, ‘Tirf"

5h

Example 1, Lamb Trial 1

Antilog of Amount of

 

Geometric Mean Increase
Immediate Samples 9h8,000 1
2h Hour Samples 2,170,000 2.29
1.8 Hour Samples 3,210,000 5.39
72 Hour Samples 3,300,000 3.h8
96 Hour Samples 6,hh0,000 6.79
120 Hour Samples 32,700,000 3h.h9

 

The antilogs of the geometric means for each successive
day were divided by 9h8,000 with the resulting increase as
shown. These points were then plotted against time to show
the increase in number of the organisms.

To show the relative position of one trial with
another the lowest antilog of the geometric mean for
immediate samples of all trials was divided into the
antilogs of the geometric means of immediate samples
obtained for all other trials. To illustrate, an example

follows:

55

Example 2

The lowest antilogarithm of the geometric mean for
immediate samples obtained was 6,620 for Pork, Trial
one. To find the relative position of Lamb, Trial one,
6,620 was divided into 9h8,000 (antilogarithm of
geometric mean for immediate samples of Lamb, Trial
one). The result was 1h3.20. Therefore the starting
point for Lamb, Trial one is 1h3.20.

Data are shown in Appendix A.

The three trials of pork, beef, and lamb in store
one were combined and shown graphically. The method
used is shown in Appendix B. Similarly, the two trials

of beef in store two were combined.

36

RESULT 8 OF STUDY

The results of part one of this study give a general
indication of the condition of the environmental surfaces
and equipment in the cooperating stores in which this
study was made. The counts obtained after 120 hours of
incubation time are shown in Table III. It should be
noted that all surfaces sampled except those dealing
directly with the cutting operation, were low in numbers
of organisms. Knives, saws and the boning blocks used for
cutting the meat were found to offer the greatest source
of contamination to pre-packaged fresh.meat. This was to
be expected as this equipment comes in direct contact with
the meat. The meat juices dry on the surfaces of the
tools and offers an ideal media for bacterial growth. The
two cooperating commercial stores in which this study was

made would be classified as sanitary.

TABLE III - SWAP SAMPLES OF EQUIPMENT

 

Store 1
Trial 1
Bact/Sq.Inch

Tray 300
Tray 100
Cutting Room Wall 130
Cutting Room Wall 50
Cutting Room Wall 200
Cooler Wall 200
Cooler Wall 100
Cooler Wall 260
Band Saw Blade 212,000
Cold Meat Saw

Blade 2,100
Cold Meat Saw

Platform 2,600
Steak Knife 970
Steak Knife
Packaging Table

Top 1,100
Hand Saw Blade
Cleaver
Scale 620
Boning Block 7,190,000
Hamburger Shoot 2,800

Store 1
Trial 2

Bact/Sq.Inch

Tho
2,960
u80
too
210
180
6u0
220

8,800
8h,000
1,170
12,h00,000

57

Store 2
Bagg}§é.Tnch

880
690
380
550
310
110
670
1,170
610

561,000

1.390
52,100
17,600

1,850
1,580
1.990

590
6,h00,000
80,000

58

Part two of the study discloses a wide range in
numbers of organisms present on prepackagedfresh meat.
The collection of representative quantitative samples
of the microorganisms on the meat is extremely difficult,
due to the variability of contamination. Considerable
variations in bacterial counts must be expected.

0f the three meats used in the study, pork was found
to have the lowest number of microorganisms. A study of
the graphs, numbers IA, IB, and IC presented for the three
trials of pork shows some inconsistency of the s10pe of
the line when a comparison is made. This may be accounted
for in several ways: 1. rise in display holding tempera-
ture during the display period, 2.. meat sampled may have
been held toward the top of the display case thereby being
at a higher temperature than meat held near the bottom,
3. variation in initial contamination, h. laboratory
technique error. The inconsistencies are not the impor-
tant point to consider. The important point is the general
trend in the growth curves presented. The first two days
of display time may be considered the Initial Phase, as
described by Buchanan (h), during which time the number of
organisms remains nearly constant. At the end of two days
the curves indicate that the organisms have entered the
Positive Growth Acceleration Bhase (h). During this phase
the average rate of increase in numbers per organism in-

creases with time.

The pork used in this study appeared to be in a good
salable condition even at the end of five days. This
would indicate that the appearance of the meat is not
an indication of its' bacterial content as at the end of
five days the microorganisms were well into the positive
growth acceleration phase when high counts were found.

The three trials of pork were combined. The method
used for combining the trials is shown in Appendix B.

The combined curve is number ID. This curve eliminates
the inconsistencies and presents a more accurate picture
of the growth curve of microorganisms found on pork.

The importance of obtaining these growth curves may
be pointed out in the following manner. The practice of
commercial meat retailers is to use color and the general
appearance of the meat as an indication of quality. So
long as the appearance is satisfactory the product is
left for sale. As has been pointed out, the pork appeared
to be in a good salable condition at the end of five days
display time, but the number of organisms found was high.
Suppose a patron purchased a package of pork which had
been displayed five days. Many people buy a large quantity
of meat at one time to be used throughout the course of a
week. If our imaginary patron held the package of meat in
the home refrigerator five or six days in addition to the
five days it had been held in the commercial store before

using it, one can imagine the number of microorganisms it

no

would contain. Haines (11) has shown that lean beef held
at temperatures of 020.1 deg. C. increased from an initial
count of h0,000 to 1,650,000,000 per square centimeter of
surface area. He noted that slime appeared on this meat

in eight days. Temperatures of home refrigerators are
generally about no deg. F. or higher. The rate of increase
in number of bacteria would be greater in the home refrigera-
tor, at the higher temperature, than in the commercial
market display case which is about an deg. F. Although
there are extremely few cases of food poisoning due to
organisms found on meat today, the quality of the meat

would be very low after so long a holding time.

 

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The beef used in this study would indicate essentially
the same results as those found with pork. The initial
counts obtained using beef were higher than those found
on pork. The graphs number IIA, IIB and IIC show the re-
sults of three trials of beef in store one. The combined
curve, number IID, for these three trials of beef indi-
cates that it took three days of display time for the
initial number of organisms to double in number. The
fourth day's count indicates that the numbers had re-
doubled in 2h hours, while the count at the end of five
days indicates that the numbers had increased nearly three
itimes as much. The curves for the beef used in store two
are shown in graphs number 113 and IIF. The combined curve,
number IIG, for these trials is the same as that found for
store one except that the starting point is much higher
(36 compared with 180.7h). The beef used for trial two of
store one was held in the Michigan State College meat labora-
tory cooler for 18 days before use, thereby having a higher
initial count. All other meat used in the study was cut
and sampled seven to ten days after slaughter. The bacterial
load of equipment in store two was higher than store one,
probably resulting in a higher initial contamination of the
meat prepackaged in store two. The appearance of beef after
five days of display varied. Some of the individual retail

cuts of beef were still in a salable condition while others

were not.

 

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The results obtained with lamb shows an initial
phase during which time the number of organisms remains
nearly constant.- In two of the three trials with lamb
this phase lasted three days while in the third trial
this phase lasted but two days. The organisms then
entered the positive growth acceleration phase. These
curves are shown in graph numbers IIIA, IIIB, and IIIC.
It should be noted that the increase in numbers of organisms
was much greater with lamb than with pork or beef.
Wiesman (31) recommends that lamb should be kept at a
lower temperature than pork or beef. At the end of two
or three days of display time, the lamb appeared to be
dark colored and dried out. In most cases at this point
it was no longer in a salable condition. Had the lamb
been held at a lower temperature as Wiesman recommends, the
increase in numbers of organisms may have been less.

The lepe of the combined trial curve, number IIID,
gives the same results as pork and beef except for the
faster rate of increase after the positive growth accelera—

tion phase was entered.

 

 

 

 

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W. N. W. W-. ...W . . A W . A _ . - . .W . - . . ._ W . W. .W. . . - . 4-

v ? 1| +l1111 1..-[+110 10!?1111DV . 1 o '1 1i 11. 1.4 1111 1 1. .11 11 1 1 1111.11 4 -1 111W} 1141 11 11+ 1 .1111 >11 111 1 .lt-l: +1 1 111111111. 1811+I1191161rlc11|941 11111111114111. 11111.1le 1 1.0.4.1. 1.?11111'411011 I111II 1 +111 L L W "-

.. . 1. n . .- .1 . . . . . . .. . W . .h . -

. 4.1...6. ...-We. .0... W- . . 4. W _ .. . . H. 2 . ..W- 4 4 -... .. . W :4

1 - ..— W .- .. . ..-1. . - W . . . .. -. . < . .m .-.. -_ . 9 . - W W .. .

1 gm . , r ..fi. . fi .. a . . ._ W W H . H. .. .- . W W. ... - - A... W . W . W. 4 W W ..m .

111 . 1| 1 I v w .0 .01 . w. 1101 .- 1 019.11 . . 1 1 1 t . 11. 1 .111 I J 1 A 1 I 1 v 1 1 1 - v I . 1 1 1 1 1 1 1‘. 1 9 111 1 o 1 [111. 1 4 10 1| 11 .1 I 11 I 1 1.. . 1 1 v .1111 ‘1rloll I +111 1 0 1T 1.1 .lll1I1-1 1+1 1 11111111111 9 l: 1161? 9‘I114 111. 111711 I I 1.11.1. .1 I a. 111

fi- ..* . .41..“““ ...Wn— ..vu . . . W W .W W . .W . W HII .W . W. . . 111a - H W 1 L W W 4W W .

.. 1- .. . .. 1 .11 .. . . . . . o _ - - . . .. . . 1 . . .
:i-r. I. .La 7 :4 m . - _. .. -. . . 2:74 W - . n .4 .4. .4 _

.3 .a T... i“ 4 - - .- ;- W . .. . p .- . .4 -. V.
. . . . .41” -1.. -44.. .41 . - W . .- a 4 - .W . . . H W - .11....

. W . P . . . .64 PW . 1 1 We 1 . . 9p . . W . . W W . . W . W . . W . . . . . . . .9 . W 1 . 11. . . . Wh 1r. . . . 1 . W
.-.. .1 .r 4. ...... . . . . . .. . . .. . . ... . . ... v .u 9. .. - . W... . .

. W 1A. _ I‘ .W . .. .S.. . - . -W W - . W - n. W .. W H . - W. .. . . W _ ...... a. . .. . W. .
4 c.1l4 4 1 1 . 7 +11 . . 1 1 .l. .1 4 1 9 1 1 k .4 o . 1 Q .1 1 1 4 u 4 1 .611 o 1 111 . 1.. - 1 +1. 1l-1. . W .- v. 1 W . 1 1 + . 1 . a . 1 . o 1 o b v 1. L 1 . . 0.: 1 1+ . 1.1 1 w 1 f 11 . 1 .9-1Io. 11111 1 11 a 1 .fl 1 1 o .11 . o 11-1 1 .4Y1-11.4 1 11 1.1 I 11L o! b. 1V r . 1 11> 1 1| v 1 +11 6 11¢ 4 1511

... R . .n . -. W .. L. _ . . . . ... . - _ .. _ . .W . . W . .. . -. . . . W .W- .
.. .... - . . . . . . W ... . .- . .. a .H .- .. . .. . -. .
..W. AT-W. . a .. I. . D . W _ W . ,. . WW ._ .. . .9. H W. W ... . W 4. 1..H1.-W. ...

. . .1. W. .1-+ - . 14 h . 1.. . . .1 W 1.- 2 H. 1. .4 .4 1W . W . -n .1.-r ..m
- - W , - . . . .. .. W . - . . . . .. .4 W

W . W . W .. . n M . .- W W . .- . W . . ... .- .H. W W V
.. W. W.- W -. W W .. . .. W . W. . . .- .. . .. W 1.. - W .- .W W
. . . .W‘ . . . . - . . - .9 .- . .. ...- ... . .- . u . . w -. . .

I d 11. H 11.471 9 v 1 1 11114. 1 .n 1 f. 1‘11 Q 1 1 4 . “.1 1 I 4 1 Y “.1 n 1 o 1 1 11.1 H . 1 4 1 11 0 1 1|, . 1 1 . ”ll: 1 9 . c 1 1 1 1 IO 11. 1 M. 110111 1 1 0 1L. I 1 9 119 1 1 0 v 1 H11 l1! 1 11.11101“ 1 [Li-1.1141111! O [lob-t1olr1ol'Wf1 n11 1|¢.1|111.1|W 1.1I1115l9 111.. 1 +1 Y1 t1£1o.t-QI1IO 1.5.111 I-._141A 1
.... .. . . . ._ ...W . . .. .‘W . W. .. . .q- ... _ W. _. .... . .......
«.1W .. .W. 9 9 ...... W W W . .9 v . - . 9 W W. ..1 ... . .W ....- _ . .. W .. .. W . .W..
...W... 1W. + . W. W .1 . . W .... . . W W W 9 W .1 . .... .4....F .. .1 p. . W .... 1 .H
...H. - ... W . .4 9 W.- . W M . -. . .r . .- ;_ - .w- u -. . W p , .. 51 .... _-
...W ..1 - .- . .1 . a ..1 _-. -H . - .. ; . - .4 - . 4
. .4 W. N . _ 4 t, . w W .. .m92: 4-1 . .9: .17. 57.9019 “.9 :1
.. .L . - . 9.. . - . . . . . . . . . .1 .. . ..... . 4 -. .. .. ...»...4 .. . .v r.... .91. . . .. .~.1

Tv-Y‘IO 0... .01. 9191161.- 14110-11114 .1111 v 911 111 o 49 4 1*.6.A 19114 11 14|b 01.1. 1’11 f1- 1l. 9 Ill 114-1 til-11. 1 1 ..WIIOAI O1_O 1 I 11- W111 71.4.?1111.1-+.11111I|l1|1.4 101111‘ 1119110 I! 4 L1 0 > p 1? vIW
.- . . . . . . ... . . . . .. . . . ...... 1 1.. 1.. . . . -. . 1. .... . .. ... -
...W. ”-r :4 ... H... . . .7 -.:;:;.. . . ..:: ; My :.:+ H.
...W, ...-.... . W . . - . .... W1. .W.-... 1. .m.-W ..W. . .. .. .W- . .. - .W 11...... W .... W 1.4.1.. W . .1. u-

. . .W . - - . .Wr . 1 . 4 H .. . _ - . 9 1 .11. I‘d 0.11.111.1. _ . 1 . . . . . . . W . . ..H . . 9 . . . . .1“ . 1 - H

H? thflxp 4. % h.-W U : mPflSOU SQ 0-w 05_ H fifiom NW WGO pflm -fi mflfl Qflmmu “ . g 714

..-...... V W v ..m- . H . .1. .W p ...... - 1..... ...-1. 1.. 4

11..1-11,.1-1.11.1f-1..-.-1-: 1.111111. 1.1r1111-h.1--1-,...1.W-11.1..-11.“--.41..1-.. 1- -... -11 1 ..11....1..-11-L.1111.1.1. «1-11-...11.11. W...-Hfli1-.111..-11M-T111Ir11-L 11111111911111. . ...-1..11H1-1111.W11111111. .1--111.1711- .1111.w111- 4111,. .h1M-111 1
..... . -. .fi ... . . . . W m . .W . ..W o W .W. -. ...-W1 W . ... . ..1W .... - . .W . W W 1... . W

.W .. .W... ..1 ... . . . .. -_ ..1 W -W. . . . ..-...T. ...-.W ....... ...-.... .....W .. . ... . .1 4 .. .W..W.

. W1 ...W. . .W. ... .W 9.. W. W . . .- . . . ..W . W. -. W. ..i. ..W..1- ...... .- ...-4......1 ..W W. .W ..1 . .. . v
.P. . . - ..H .. L .5 . -. W. M .. H ...-H. ..- . g ....i.:..:._1 4:1 H W. . - . W. ,

 

 

 

 

‘ l
.._+...J.....
s l

O

0...

HQ..."’
.A—o.

poo-o...
V
I

o
6
.-.-t-..

-——-.00.

wooo-Q—c-o 0--

; p o

‘9‘.

o b al‘lllcll 0

.

g
p
4.
.
u
o
C

 

1.

2.

3.

57

CONCLUSICNS

 

That equipment concerned directly with the cutting
operation offers the greatest source of contamina-
tion for prepackaged fresh.meat in the retail store.
During the first three days of display time, the
increase in numbers of organisms on pre-packaged
fresh.meat is small.

After three days of display time the number of
microorganisms found on prepackaged fresh meat

is greatly increased.

Prepackaged fresh meat should not be displayed
longer than three days even under ideal conditions.
If displayed three days it should be consumed

immediately to prevent further loss in quality.

BIBLIOGRAPHY

1.

2.

3.

h.

5.

9.

10.

58

BIBLIOGRAPHY

Anon one
19 8 Self-Service Meat. E. I. duPont de Nemours and

Company,gfiilmington, Delaware. hS pp.

 

Boyer E. A.
1925 A Contribution to the Bacteriological Study of
Ham Sourin . Journal of Agricultural Research,

j}: 761-? 8.

Brewer, C. M.
1925 The Bacteriological Content of Market Meats.
Journal of Bacteriology, 19: 5&5-560.

 

Buchanan, R. E.
1918 Life Phases in a Bacterial Culture. Journal
Infectious Diseases, gj: 109-125.

 

Gary, w. E.
1916 The Bacterial Examination of Sausages and its
Sanitary Significance. American Journal of
Public Health, é: 12h—135.

 

Ford, W. W.
1901 On the Bacteriology of Normal Organs. Journal
of Hygiene, 2; 277-28h.

Garrard, E. H., and Lockhead, A. G.
1958 A Study of Bacteria Contaminating Sides for
Wiltshire Bacon with Special Consideration of
Their Behavier in Concentrated Salt Solutions.
Canadian Journal of Research, lZ_: hS-SB.

Gilchrist, F. W.
l9h8 An Analysis of Pro-Packaged and Self—Service as
a Means of Lowering Costs of Retailing Meat and
Delicatessen Products. A copy of a dessertation
presented to the faculty of the Department of
Economics, University of Southern California,
Los Angeles, June, 19h8. 10 pages.

Gilchrist, F. w.
19h9 Self-Service Retailing of Meat. The Journal of
Marketing, EQKB): 295-5ou. ‘“‘

GO'llnd, J. S. .
l9h9 Technical and Operational Problems of Self-
Service Meat Merchandising. Michigan State

College Thesis, typewritten publication,
58 pages. .‘ .

 

11.

12.

15.

15.

16.

l7.

18.

19.

20.

Haines, R. B.
1955 The Bacterial Flora Developing on Stored Lean
Meat, Especially with Regard to blimy Meat.
Journal of Hygiene, 55: 175-186.

 

Hockman, n. O. M
l9h6 Problems in Packaging meat Products. Rsprint
of speech presented at the National Independent
Meat Packers' Convention, Chicago, April 12.
16 pages.

Hoffstadt, R. E.
192h Bacteriological Examination of Ground Beef with
Reference to Standard Analysis. I, Relation of
Bacterial Count and Aerobic Species Present to
Spoilage. American Journal of Hygiene, Q:

35",4-2 o

Jensen, L. B. ;
l9h5 Microbiology_of Meats. l'he Garrard Press,

‘Champaisno 589 pp-

 

‘ \

 

Kramer, R. 0.
19h9 Consumer Response to Prepackaged Fresh Meats.
Michigan Agricultural Experiment Station
Quarterly Bulletin, 5§(1): 12-16.

Lane—Claypon, J. E.
1909 Multiplication Bacteria and the Influence of
Temperature and Some Other Conditions Thereon.
Journal of Hygiene, 9: 259-2h8.

Mallmann, W. L.
Unpublished data. Courtesy, W. L. Mallmann,
Professor of Bacteriology, Michigan State College.

Mallmann, w. L., and Churchill, E. s.
19h6 The Control of Microorganisms in Food Storage
Rooms. Reprint from Refrigeration Engineering.
7 Pp. June Issue.

 

Mallmann, W. L., and Zaikowski, L.
19ho Effect of 002 on Growth of Meat Spoilage
Organisms at Low Temperatures. Reprint from
The National Previsioner. 2 pp. ‘August 17.

Moran, J. A.
1929 The Metabolism of Certain Anaerobic Bacteria
Concerned with Food Spoilage. University of
Chicago Science Series, VI: 555-560.

21.

22.

25.

214--

25.

26.

27.

60

Moran T
195% f’ost Mortem and Refrigeration Changes in Meat.
Journal Societnghemical Industry, 5h: 1h8.

 

Reith A. F.

1926 Bacteria in the Muscular Tissues and Blood of
Apparently Normal Animals. Journal of

Bacteriology, 12: 567-581.

 

 

Spray, R. S.
1922 The Bacteria in Normal and Diseased Lungs of
Swine. Journal Infectious Diseases, 51: 10-21.

 

Tanner, F. W.
1919 Bacteriolggy and Mycology of Foods. John Wiley
and Sons, nc., New York. E85 pp.

 

Tanner, F. W.
l9hh Microbiology of Foods. Twin City Printing Co.,
Champaign. 1196 pp.

 

Teitelman, Sam
19h9 Self-Service Meats. The National Provisioner.
120. May 1h:56.

 

Teitelman, Sam
19h9 Packer Survey Trends in Self-Service Meats.
The National Provisioner. 120. May 21:15.

 

Teitelman, Sam
3 19h9 Pre-Packa ed Self-Service Meats. Armour and
Company, ‘icego. 51 pp.

 

U. S. Department of Agriculture. Retailing Pre acka ed
Meats. Washington: Government Printing Off ce, I9 9.
2; ppe

Weinzirl, J., and Newton, E. B.
l9lh Bacteriological Analysis of Hamburger Steak

with Reference to Sanitary Conditions. Journal
of Public Health, a: hl5. “"""

 

Wiesman, C. K.
19h? Packaging Supplies, Equipment, and Product Care
of Meats for Retail Self-Service. Armour and
Company, mimeographed publication, 12 pages.

Wiesman, C. K., and Hagen, R. F.
19h9 Technical Aspects of Self—Service Meats. Armour
and Company, mimeographed publication, 21 pages.

61

55. Wolbach, 3. B., and Saiki, T.
1909 A New Anaerobic Spore-bearing Bacterium
Commonly Present in the Livers of Healthy Dogs,
and Believed to be Responsible for Many Changes
Attributed to Aseptic Autolysis of Liver
Tissues. Journal Medical Research, 21: 267-278.

APPENDIX

62

APPENDIX A

 

Pork, Loin - Trial 1

Store 1

 

doom

mmmw.

endeaouH abom Np no acnoa<

mom.. mmem can: eaaueaoew no woaHucd
o flaw m moon nee: casuoEOew

 

 

 

 

Hmom.xm H s.Hm Hoooa oHanoHsswoq
mmmo.i “moo.m Mmmm.n ooH.NH ooo.HH oo:.e m
HH.: o o. w .m ooH.mH oomu H ooHue
H oH.m m H. m o .m ooonH oom.wH ooo. H m
oomH. mmmo. moon. oom H ooH. H oo .
mooo.: mo. .m oomnHH oo .oH oo . m
mmmm.m H m . H Mm.» ooo.oH oo .HH oo .M
. mum . Ho .4 ooo mm ooo Hm ooo .H m
so «.4 mmHm.o ooHH.s oom.oH oom.oH ooo.mH H
MMamaem HeHmuHQ snow :N
H eeeoaodH apex NF we assess
oHo.~ omo.o omm.m soc: oHsoosooo eo moHHroc
:Hmm.m HHmm.m : mm.m use: oaaoosooo
oon.mm NHHm.mm e om.mm Hsooa oHasoHssmoq
m .m mMo.M Hmom.m ooH. oo .HH ooo. oH
mm o.» Mo 5. NWMm.m ooHuwH oomn ooh“ m
HH.m Hon.m m o.m ooo. H ooo.wH ooo.mH m
Hmm . Hmsm. HHmm. oo, e ooo oom m
mos .m mHmo.m :Noq.m oo .m oom.: oom.~ o
mom a an as” mm min“. eh. .
mow .m mHm.m so m.m oom.m oom.m ooM.m m
Homm.m m o~.m Hmoo.m oo~.o oom.o ooo.: m
Homm.m oeoe.m momm.m oo~.o ooH.m oo:.~ H
uponfipz mo manuaaewoq mflnmaem opeapoEEH
assoc assoc panoo 9:500 9:500 peace 909852
950m ONH Anew Nu anom m: poem oma 950m Nb anomlwm, owsxoem

 

mooaaom coapwppocH

 

.m eweu Jam: enoueaemsoa wcawsxoem one wcHuppo
.0:02 I wcawexoem oaomem poaaom wchHom

,q ‘\
F1 \’

(

. I
l 1
I I
R I
‘ .

N

63

APPENDIX A - Continued

 

Pork, Loin - Trial 1

Store 1

 

 

 

 

 

ww.d eeeeaonH anon Nb Ho panoad
con.mn com mm oom.o~ nee: oaaueaooo no moaaua¢
mdmem mmom.d Admm.m use: oaauofiooc
mmwm. N Hamo.>N Nmmm. N Hence emanadaewoq
mm Hum nonH.M mmHH.M ooo.4H oom.MH ooo.mH o
4om . HMMH. 4H4 . ooo.oeH ooo.o ooo.oHH m
Hmoo.4 H .4 oHom.4 ooo.o ooo.o ooo.om m
ooo .4 Hmoo.4 4ooH.4 ooo.o ooo.o4 ooo.~H
Hes .4 Hmoo.4 oHom.4 ooo.om ooo.o4 ooo.om m
4ooH.4 4moo.4 m4oo.4 ooo.mH oo4.~H ooo.HH H
neamfiumwmnmeun anon NN
om.w endeaonH anon Np no pcsoa<
oo~.oH oom mH oo .mH soc: oHsooaooo eo onHosc
moom.m oHMH.m H~ H.4 soc: oHsoosoco
momm. m oH o. m -m>.4~ Hsooa oHascHssmoq
HnHm.m moan.“ ammm.m oo .o ooo.o oo .
e mH.4 HoeH.4 H «H.4 oom.mH ooo.mH oom.MH m
m NH.4 4omo.4 mmwo.4 oom.mH oo~.mH ooo.oH m
mm4w.4 wo~.4 oosH.4 ooo.~H ooH.mH ooH.mH
mm «.4 m om.4 ommm.4 oom.4m oom. m oom.eH m
4~wm.4 oHom.4 mm»m.4 A ooo.~m ooo.ow ooo.mH H .
whenadz no naanasmmq nedgaem Nwamedn aflom m:
9:500 9:900 assoc assoc nascent. assoc nonapz
noon oma 930m N5 each m: poem ONH anew N5 . anon mu emexoem

nUoHaom uoauspfionH

 

uh .wop Am I eafipsnoqweslmaawexoem one wmaapno
.onoz I wnawdxeem eaouom poaaom wcHUHom

fifinfin

villa?! [I

r‘l1.l

6h

APPENDIX A - Continued

 

Pork, Loin - Trial 1

Store 1

 

 

 

 

 

m4fima eesoaoaH anon Ns no ansoad
ooo.oHH ooo.o ooo.o soon oHspoaooo eo onaoco
mddo.m m m.m HmHm. use: ouhpofioec
mm4m.om o. m momw.m~ Hooos oHasoHssmoq
NH. H~o .M oHom.4 ooo.oo ooo.o4 ooo.om
m so. ooow. m ss.m ooo.omH ooo.ooH ooo.oo m
H4o~.m Ho4H.m N so. ooo.ooH ooo.o4H ooo.oNH m
HsmH.m 4H4o.m mm.m ooo.4mH ooo.oHH ooo.om
sHom.m H o~.m m so. ooo.omm ooo.ooH ooo.omH m
ommo.4 o oo.4 oooo.4 ooo.om ooo.om ooo.om H
Meagan Neaneaa .Hnom 0N."
>N.w eneenonH anon Nb no pdficfi¢
oom.m4 oom H4 ooH.mm sec: oHsooaooo so moHHos<
www.: N H .: bmdmez use: oaApeaoec
omm.~m m N .mm momm.Hm House oHssoHssmoq
oHMM.4 mmnm.4 n4mm.4 oo4.o~ ooo.- ooo.H~ s
Hmo .4 N ss.4 Hmo .4 ooo.om ooo.oo ooo.o4 m
Hmom.4 mm4m.4 o .4 oom.m~ ooH.- oom.om
4o4 .4 om.4 4o~.4 ooo.H~ oom.o~ oos.mH m
om m.m Homm.m mmm~.m ooH.4~ ooo.ow ooo.mH
mm m. HosH. HN4H. ooo.o H ooo.ooH ooo.o4H m
omHH.m 4H4o.m H 4m.4 ooo.o H ooo.oHH ooo.os H
mwenafiz no esfluuhdwon eonaem hwwmwan anew mm
assoc ncpoo 9:500 assoc unnoo uafioo nonapz
anon ONH poem Ns anon m: anew DNA anon my nae ewexoam

 

ecoahom coauenfienH

 

uh .wouadmI eanueaomweammwwexoem one wanpzo

coach I waamexeem enouem ooaaem waHpHom

65

APPENDIX A - Continued

 

Pork, Loin - Trial 2

Store 1

 

 

 

 

 

Nm. oueoaonH anon Ns no annoe<
some Miss... one... assesses”.
O O 0 w
ons.4N 4mo4.4N Mmoc.4N Huuoe caesoHsswoa
«NHH.M «HHo.M m N.“ ccc.mH cc .HH coN.m
moom. mMNo. m mm.m ooo.o co .m oos.s m
mmMm.m H sm.m mmr .m cc umH cc u cooum m
H. cHH. . co co NH ooN NH
MNmm.4 Nomc.4 swmm.m ooH.NH com.HH ccmum N
o .4 4cmm.4 o4HN.4 cco.sN cc4.HN co4 oH H
eeHmaem Nedauno anew 4N
om.H H HsHss .asom on soHoHooN ooHooHcm
H euaoaonH Aden Nu uo unsoad
mms.oH moc.mw common soc: oHsooawmc so onHcsc
NN. H. o . o: oHaoosooo
Noon. N mmwo.4N oms.m~ Haooa oHancHssmoq
JmNoum “Mum.“ “mom.“ cos.cH coo. ooH.o
m4c4.4 o MN.4 ms H.m oc4.mN coo.MH co .mH N
NNN.4 mm H.4 4mmm. cos.oH cc .mH co .m m
4MMm.m momm.m 4o N.m ooH.NN cc .HN coo. H
c o. Nmmo. scs. ooH.o cc4.s ooH.o N
oNsm.4 mo H.4 ooo.o oco.mN coo.4H cos.o H
whenfinz no nanpaaewon madmaem eaeueessH
annoo 9:500 assoc 9:500 9:500 assoc aenanz
anew ONH anon Nu anon m: poem CNH as use ewexoem

neonaom nouvspnonH

 

 

um «woo mw.I ensueaommeamwnawaxoem one uqupso
coach I mcdwexoem enouom coaaom magnaom

..-!!! - l!.l'-.b.. -

In"! OIII-I I

III I! .l

66

APPENDIX A - Continued

 

Pork, Loin - Trial 2

Store 1

 

 

 

 

 

4:.H eeuenocH :50m N» 90 9:5054
cc HHN cos.cH ccH.mH soc: oHsoosocc so ooHHocc
co “.4 4NsN.m sscN a.c: oHscoaooo
HmNc.oN 44mo. N co4N. N Hoooa oaasoHsswoa
NH44.4 cmi .4 4HN.4 ooo.oN oos.sH cc .oH m
Noc.4 m 4o.4 wsmc.4 ccH.NH ccH.HH cc .cH
cN.4 HmH.4 osH.4 com.mH ocN.mH cco.4H m
Hmso.4 oHo.4 HNmm.4 ccc.ms coo. o ch.om
o4HN.4 mNoH.4 mmwc.4 co4.oH ocN.mH cos.HH N
mocN.4 msmH.4 H.4 ooH.oH cc4. H cos.4H H
neammwm NNNMMNQ a50m NM
NN.H enme50:H H5om NF 00 9:505:
ocN.sH com.mH cos.4H sacs oHsoosooo to ooHHosc
.m:mN.M NHON.m Moon.: :eoz 099908000
oo4. N ccHN. N mom.4N House oHssoHsson
HHNH.4 Mnmc.4 mch.4 co4.mH cc .NH ccH.NH o
momm.4 osN.4 HcoN.4 cos.HN cc .MH ocN.oH m
cn4H.4 cNH.4 4mmc.4 cos.cH ch. H cco.cH m
mosN.4 NNN.4 HmoH.4 coo. H ocs.mH coo.mH
oosm.4 mNsm.4 c4m.4 com. N coo. N com.HN N
Nm4H.4 mmNH.4 moc.4 . ccH.4H ocm.mH com.NH H
naena5z he 08:99amwon nedmaamnweamwun 950m m:
9:500 9:500 9:500 9:500 9:500 9:500 909352
a50m 0N4 a5om Ns a50m m: a5om ONH a50m w“ a5pmxwdl, ewexoem

 

neoaaem :0u9an5enH

 

..uH ewe: mm I 0:59eaomseaiwnwwdxeam 0:0 w:Hmm50

.e:0z I 0:90:30dm ogouem nounem 0:90H0m

67

APPENDIX A - Continued

 

Pork, Loin - Trial 2

Store 1

 

 

 

 

 

mw.m eeeoao:H 5502 N» 90 9:5024
cos.Nm ccm.s4 com.m4 use: oHsccaooc eo onHos<
mHN>.: Nomw.: mmmw.:. :00: 0aa903000
chm.oN NHoc.mN m 4c.sN Hoooa oHsspHsson
Ncmo.4 mnno.4 NmNo.4 ccc.m4 ccc.m4 coo.N4
msNN.4 msoH.4 somH.4 ooo.oH cos.4H cos.mH N
4Mm4.4 oon.4 N cN.4 ooo.oN ccH. N coo.mN m
H s4. mNs .4 Hmm .4 ccc.cm cco. N coo.NN
cch. NHom.m m oo.m ccc.4cH occ.mm coo.Nm N
4No4.m cco4. mo4. ooo.omN coo.Ncm ccc.HmN H
eedmmem NeHQeHQ 5502 ONH
dd.m 000050:H 5502 N» no 9:5oe<
com.Hm ocm.c4 cco.mm use: oHsocSooo so moHHosc
mmHs.4 NcHo.4 moon 4 not: oHsoosooo
cmoN.mN HHoo.sN sHNm.sN Hsuoe oHasoHssmoH
NoMH.m o o . HN o. ooo.om ccc.Hm ccc.s
No o.4 Now .4 Nmm .4 ooo.o ccc.m4 ccc.4m m
HHom.4 ooH .4 st .4 ooo.o ooH.oN cos.4N m
Noo .4 mHm4.4 cmm4.4 ooo.o cox. N ccH.sN
cos .4 4Ns.4 Ncoo.4 ooo.o ccc. m ooo.o4 N
4Nms.4 oscs.4 Ncoo.4 coo.No ccc.Hm coc.m4 H
0:0:852 Ho msn9daowon neamaem Hwammwm,:5omlww
9:500 9:500 9:500 9:500 9:500 9:500 509552
soon cNH ssom Ns scam o4 asom cNH soon Ns ssom,o4 owsxosm

 

000Haem :0H9ep50:H

 

.2 .wep mw.I 0559oaemwoa mdamexoum 0:: me9950
.e:02 I w:dexoam phenom voHaom w:H0H02

Aflfl

 

68

euao5o:H 5502 N» 50 9:5084

 

APPENDIX A - Continued

 

Pork, Loin - Trial 5

Store 1

 

 

 

cos.w ccm.ms ccH.ms use: oHscoaooo so moHHosc
Nst “mo omso.m use: oHaooaooc
mom. N o . mmmN. N Hsooa oHsscHsoon
chmum wsc mm mm oHM wwmusMN wwwuHmN wwwum4 m
omm .4 Hm o.4 oomm.4 coo. m ccc.4 ccc.H
.m ass. 33 ms. is: ......m o
c . ooc.N N
on o.4 mmsm.4 H o.4 ooo.o ccc.mm ccc.mm H
noamaum NewmeHn 5502 4N
mN.m H HuHas .asoc or ooHoHooc csHooHom
. H . . euee5o:H 5502 Ns 50 9:5054
he...” one. 2...... .... assesses...
cc
H4oo.oN moH4.mN o4sN.mN Hsooa oHahoHssmoq
comm.“ onoH.n M mo.“ ooo.ooH coc.sNH coo.NNH
wommnm chmum mm NH4 cccuNHN cccuch cccuNoH N
H co.4 WWW .m 4H w.m www.wm wwm.ww www.mw m
ssmN.4 m N.4 oocN.4 ccH.mH ocN.sH. ooH.oH N
ooHs.4 mm4o.4 NmNo.4 coo.Nm ccc.44 coo.N4 H
0509552 no 05:9H5emoq noaqaum o9eHUoS£H
9:500 9:500 9:500 9:500 9:500 9:500 509852
5502 ONH 5502 N» 5502 m: 5502 cNH 550 5592 Dal, ewexeem

 

000H502 :0H9en5oaw

 

#5 .200 mwlI e559e5mmaoe 2:Hwexoem 0:0 w:H9950
.o:02 I w:Hmexoem 050502 009502 w:H0H02

III. "l'l‘l'-

-‘ II" 1'
tl‘llll -I
I. II

I.

‘

.

.

O

’

- III.IJII

II 'll“ IIIII

I I 'l-‘

'I’-III

I..I

 

69

 

APPENDIX_A - Continued

 

Pork, Loin - Trial 5

Store 1

 

 

sm.N . 000050:H 5502 N» 50 9:505:
ccc.s ooo.o ccc.4mH use: oHsocsooo 5o ooHHos<
ssoH. cs4H. mmNH.m use: oHsocaooc
4occ.Hm NNoo.cm oNss.cm Hsooa oHanoHoowoq
“oHH.“ HHNH.w ammo.“ ccc.smH ccc.mmH coc.mNH m
NmsH.m mmmH.m c 4H.m ccc.m4H ccc. 4H ooo.ooH
mm c.m mNc.m oocc.m ooo.oHH ccc.scH coo.NcH m
c NH.m ooH.o ocNH.m ooo.ooH ooo.ooH coo.NcH
oHH.m mm c.m Nmsc.m coc.sNH ccc.mNH ccc.cNH N
sm.m Nc m.m m4Nm.m ccc.mmN ccc.4NN ccc.HHN H
neaaaemecamen 5502 MM
so.H 000050:H 5502 Ns 90 9:503:
ooH.om ocN.Ho ccH.s coo: oHsocsooc 5o moHHcsc
Noam.m momo.M cc m.m no.2 oHsoeaooo
Nssm. N mos. N mm o. N Hscoe oHasoHsswoq
MWNc.n HHHm.4 nomad coc.scH ccc.mo coo.No o
mos.m ms.m coco.m occ.mo ccc.4m ccc.cm m
N oc. mo. 4H4c. ccc.sHH coo. HH ooo.oHH m
mmNo.m w om.m No m.m ccc.4m coo. s ccc.4s
mch. c o. mm c. ccc.HNH ooo.oHH ccc.HHH N
Nooc.m 4m o.m NHNc.m ccc.sHH ooo.ooH ooo.ooH H
neamaam Hwaman 5502 mi
9:500 9:500 9:500 9:500 9:500 9:500 509852
soon cNH ssom Ns snow o4 soon cNH 55cm.Nsv soon 02 omsxooo

 

0009502 :0990950:H

 

e2 .20: um I 05590505609 2:92:2002 0:0 2:99950
.0:02 I w:Hwexoem 050902 00H502 2:H0H02

70

APPENDIX A - Continued

 

Pork, Loin - Trial 5
Store 1

 

 

 

 

 

 

os.wH 000050:H 5502 N2 90 955084
ccc.mMo ccc How coo.NNo c.c: oHsocaooc 0o ooHHosc
Hth. >mom.m hmm~.m 5002 0H5908000
mNom.mm cNN4.mm cNos.4m Hsooa oHssoHsswoq
Jnow. Ncwd. 4mm“. ccc.cNm.N ccc.cN .N ooo.ooH.N o
s ..m N m No. gas “to... on... .
HN . . . ccc c c.c .
one New mum mom. seem. News W
mosm.m No4m.m oscs.m ccc.com ccc.com ccc.ch H
neamaem HeHmeHn 5502 0N2
.m 000050:H 5502 Ns 90 9:503:
coo.NcH Mmc.N H ccc.msH no.2 oHsoosooo 5o ooHHos<
mNMN.m o mN. on4N.m 00.: oHsocaooc
o o.Hm m mm.Hm mHo4.Hm Hucoa oHasoHsswoq
HmH.w “H H.“ NNNH.N coo.NoH ccc.s4H ooo.o N
NMoH.m No .m somH.m ooo.o4H ccc.H4H ccc.s H
H cm.m Hss4.m mHs..m ccc.cNm ccc.ccm ooo.ooN m
scs.m HNso.r mm4o.m ccc.ch ccc.cs4 ccc.c44
ooH.o Nmsc.m N c.c ooo.oNH ooo.oNH ccc.sHH N
e 0 m0 0 q a a
4smc m omcc m comm 4 ccc mcH ccc NcH ccc so H
0509252 50 0899950202 00H2200HH0H20H9 5502 0m
9:500 9:500 9:500 9:500 9:500 9:500 509852
5502 cNH 5502 N» 5502 m: 5502 cNH 5505 N2 5502122 0202002

0009505 :099095omuln

 

.2 I200le I 05590502509 2:9209002 0:0 2:99950
.0:02 I w:Hm0xo02 050502 009502 2:90902

71

APPENDIX A - Continued

Beef, Sirloin Tip - Trial 1
Store 1

 

 

 

 

 

 

 

90.H 000050:H 5502 N9 90 9:5084
ccc.Hmo ccc.ccs ooo.oNo noon oHsoosooo 5o moHHco<
24mm. omzm.m Mdmw.m :00: 095905000
mmco.mm ccsc.mm sos.4m H.oos oHssoHssoo:
NMHn. «Hum. «9mm. ccc.cmN.m ccc.cso.N ccc.co .N o
osmm.m mNHo.m moss.m ccc.ccs ccc.cmo ccc.com m
m .m mom .9 moos.m ccc.cNm ccc.cos ccc.cHo m
mMo.m N m.m NmN4.m coc.c+m ccc.soN ooo.ooN
HH m.m mHoM.m mHs4.m ccc.cm ccc.ch ooo.omN N
ommm.m N4m .m HNmm.m ccc.ccs ccc.ccs ccc.ccs H
00HQE02 N0H20HQ 5502 :N
4N.mm H H.Hse .55oN o» ooHpHoom osHooHcm
H 000050:H 5502 N9 90 9:505<
coc.smo coc.smo ccc.4mm 00.: oHsoosooc 5o onHosc
oHsm.m 4sH .m Nst.m soc: oHsooaooc
momm.mm N4c .4m mmom.4m H.oos oHasoHssmoq
H H.o HsNH.o mm c. ccc.cNo.H ccc.c4m.H ooo.o H.H
mmmc.o m4No.m 0H m.m ccc.cHH.H ccc.c4m ccc.cms m
mch.m mono. m .m ccc.cNo.H ccc.c4H.H ccc.cNo m
cNHo. moon. N H.o ccc.cmo ccc.sHN coo.N4H
mmmc.o cccc.o 4o4m.m ccc.cmN.H ccc.ccc.H ccc.cmm N
4H 4H9 4mm4.m cNom.m ccc.ch ooo.omN. ccc.H4N H
0509852 no 0899950202 00H2502 090900559
9:500 9:500 9:500 9:500 9:500 9:500 509852
5502 ONH 5502 N9 5502 m: 5502 ONH 5mwm N9 5522;22, 0202002

 

0009502 :099095019

 

.2 .200 Am I 05590502309 2:9202002 0:0 22H9950
.2 .200 mm I 0095:92 ON I 2:920:002 050502 009502 2:H0ao2

flfip

72

APPENDIX A - Continued

 

1

Beef, Sirloin Tip - Trial 1
Store

 

 

 

 

 

. 0N.9 000050:H 55
ccc csc.H ooo.oNo ccc. cs coo: oHspommoNsemoostmuu
m e O m U H
c mc.om smHo.m mmm.m 00.: oHsocaooo
o: 9 m :NHm mm m 0 mm 90909 09899950209
“mom.“ MmoH.n c HM.“ coo. . .
mMNsuo com.m omcm.o ccc.ww .m www.wwm.N www.mmw.N m
4 4o.m mmH H oscsnm cccucco. ccc.coo ccc.csm m
so.“ m... 0.2 2.5.“ 02.. ......
. . . . _ . cc.H ccc c
9 mo 9 moon N o4.m ooo.o 4 ccc.coo ccc.cMN m
0092802 N092092 5502 NM
s9.9 000050:
ccc.coo ccc.Hss coo.NNs 00o: owsmwmmoMsomomwmwmmu
mmmmum mom .m mmm.m :00: 095908000
mmco mm mHN .mm ooH.mm Hsooa oossoHssmoc
mmMm.w mo 0.“ “Ham.“ ccc.coo ccc.css ccc.ch
s» Nuo om no msHNuo cccucHo.H cooncos.H ccc.coo.H m
H Ho.m Hms .m mHmm.m ccc.cmo. ccc cms ccc.cHs .m
mmwm.m MNmm.m N40 .m ccc.c«c H cccucom ccc.coo
H w. 4 ..m mocc.m ccc c4o coo coo ccc.ch N
4Ho4 m msmx m sHom m ccc.ch ccc.cmN ccc.cmN H
0509852 90 0899950202 0092802 H092mw2 5502 m:
9:500 9:500 9:500 9:500 9:500 9:500 509852
52o: cNH 50cm Ns 50cm 04 soon cNH 55mm Ns asom;mo oossosm

 

0009502 :09909502W

 

.2 0200 :m I 05590502809 2:9202002 0:0 2:99950

.2 .200 mm I 0095092 ON I 2:920:002 050202 009502 2:90902

73

APPENDIX A - Continued

 

Beef, Sirloin Tip - Trial 1

 

Store 1

 

 

 

 

mo.m 000050:H 5502 N9 20 9:5080
ccc.coN.N ccc.ccc.H ccc.cNo.H c.o: oHsoosooo 5o ooHHosc
smmm.o comN.w 4N H.M c.o: oHtooaooo
NN09.mm N229. m w: o. m 90909 09899950202
mmNc.o mmmo.m mmcm.m ccc.coc.H ccc.csm ccc.cHo m
4cmN.o HH.o 4wmc.o ccc.ccs.H ccc.ccc.H ccc.cNN.H
Noom.o mHmm.o m m.o ccc.ccs.» occ.cc4.m ccc.cm4.N m
NNNm.o comN.o o H.o ooo.ooH.N ccc.cms.H ccc.cH4.H
ooH .o sH m.o NmsH.o ccc.coo.N ccc.coo.N ccc.cmm.H N
HHm .o no m.o moc4.o ccc.ccc.m ccc.coo.m ccc.cs .N H
monauc H.HcoHc ssom cNH
2m.9 000050:H 5502 N9 20 9:5084
ccc.ccH.H coc.wcm Hoco.Hss c.o: oHsoosooo 5o ooHHosc
oc4c.o Hsmm m msom.m c.o: oHsoosooc
mm4N.om mN4s.mm mmN .mm H.oos oHasoHsswoo
“moo.“ dmomun oHcH.m ccc.cms ccc.coo ccc.ch m
mNoo.m oNHo.m Hmcm.m ccc.co4 ooo.oH4 ccc.cNm
ooo.o HNso.m N om.m ccc.cmw ccc.cs4 ccc.csm m
Nooo.m MHmo.m m s.m ooo.o . ccc.cHs ccc.cHo
ocNH.o m4oc.o m c.o ccc.cNo.H ooo.ooH.H ccc.ccc.H N
mocm.o Nmss.o 4Ns.o ccc.ccH.o ccc.ccc.o ccc.ccm.m H
0509852 20 0899950202 0092802 N092092 5502 mm
9:500 9:500 9:500 9:500 9:500 9:500 509852
5502 0N9 5502 N9 5502 2: 5502 0N9 5502 N9 5592,22 0002002

 

0009502 :0990950:H

 

.2 9200 do I 05590502809 2:920:002 0:0 2:99950

.2 .200 mm I 0095:92 ON I 2:920:002 050202 009502 2:90902

7h

APPENDIX A - Continued

 

Beef, Rib of Beef - Trial 2
Store 1

 

 

 
   

 

 

 

 

mm.5 0000505H 5502 Nb 50 055080
000.000 000.000 000.m m 0002 050000000 00 0055000
0000.m 0mm+.m 0mmm. . 0002 050000000
0000.00 000 .mm 0:50.0m 50000 05000500000
0055.“ 55mn.w 5000.0 000.000 000.000 000.wwm 0
mm50.m «000.0 mm .0 000.05 000.000 000. m m
000.0 0000.0 00 «.m 000.00 000.000 000.m0~ m
mm50.m m 0+.0 m :m.m 000.05: 000.000 000. .m
mmm.m m 0 .m m 0.0 000.00: 000.000 000.500 0
000 .0 000.0 mowm.m 000.550 000.005 000.505 5
005M80m w05m05a 5502 :N
00.n0 5 50500 .0000 00 00505000 00500500
5 0000505H 55cm NF 50 055080
000.005 000.005 000. 5 0005 050000000 00 0055000
0000.0. m~m5.m mmm5. 0002 050000000
5000.50 005.5m 0050.0m A50000 05000500005
mmwm.m ““00.“ 000.005 000. 05 000.005 0
0005.0 mo5.m .0 000.005 000. 05 000.055 0
0050.0 00.0 000:. 000.000 000.050 000.000 0
5 M5.m 005.0 0000.0 000.005 000.005 000.005 0
:m 0.0 5mmo.m 0500.0 000.m«5 000.m55 000.005 0
0050.0 0505.0 0005.0 000. 05 000.005 000.005 5
0509852 no 08:0550205 005580m 0505008EH
2.5.5.900 0555500 52.55500 95.5500 9.55500 9.555.500 .HCDESZ
550m 0N5 550m Nb 550m 2: 550m 0N5 559m NP 5528,2d 0&05005

 

0005505 00505m5m5H

 

.m .200 Jm I 0555050m80e 225003005 050 2550050

.0 .000 mm 3 0000050 om 0 005000000 000000 005000 0050500

APPENDIX A - Continued

 

Beef, Rib of Beef - Trial 2
Store 1

 

 

 

 

 

:m.m omaonocH naom Np mo panosd
ooogmou ooo.mmw ooo.mmm cam: canpoaooo no woaaus¢
Hemm.m w:m~.m mmm~.m nae: canpoeooo
mooaomm whmu.:m OJHm.:m Hupoe oaanpanuwoq
mmow.w “man.“ mmom.w ooo.opm, ooo.omm ooo.omm
mo-.m omH~.m momm.m ooo.omm ooo.omm 000.00: M
mmom.m mmflw.m mwom.m ccc.ch ooo.omm ooo.oMo m
woaa.m memo.» mamo.w ooo.omm.a ooo.o .H ooo.o o.H
momm.m mmom.m mo m.m ooo.opm ooo.oa ooo.omp m
m >.m mm:~.m mm w.m ooo.owm ooo.oo ooo.Om: a
noamficn Nmamuaa LSom Nu
0H.m onmopocH hsom N» no ucfioad
ooo.mmm ooo.om: ooo.mm: nae: cappuaoos mo moaapn<
mwhw.m mom¢.m mNMwom macs onApmSomo
mmww.:m qua.:m pm a.mm Haaoa oaanpfipmwoq
“mam.“ numb.“ NH ¢.m ooo.oflw ooo.omm ooo.om: w
m H¢.m o H:.m MNMm.m ooo.omm ooo.owm ooo.omm m
m mu.m ~mmm.m m w.m ooo.omm ooo.om: ooo.ox: m
m mm.m momm.m moom.m ooo.o»m ooo.oww ooo.o e
:mzm.m ma m.m mam .m ooo.om ooo.oa» 000.0 m
mm:~.m mmaw.m Hamm.m ooo.om ooo.oa: ooo.om H
uponsfiz mo manpanwwoq monEdm thMnHQ nfiom mm
peace uczoo unfioo 9:500 unfioo pczoo genafiz
maom ONH nfiom Nb 950m m: haom ONH mama mp. nzmm mm owdxoam

 

uncapom uoauannOCH

 

Hdm .Moo dw I caspapomaoawuwwwxowm ocawdappao

om .wov mm I quash“: ON I wcuwwxodm onomom anhom meadaom

76

APPENDIX A - Continued

 

Beef, Rib of Beef - Trial 2
Store 1

 

 

 

 

 

who» onconocH gfiom NF mo pcfioad
ccc.cNN.H ccc.cNN.H ooo.omH.H nae: oproEOoo No moHHpn<
NNOH.o mmo.o memo.m use: oHnaoSOow
mmdw.om mHm.mm omom.en Haves oHaanuuwoq
mm o. ammo. NHo.w ooo.oMN.H ooo.o H.H ooo.Omo.H w
mamm.m msz.m m om.m ooo.o»m ooo.owm ooo.on m
ammo.¢ m:oo.m N :o.w ooo.omN.H ooo.ooH.H ccc.cNH.H :
NpHm.o :Nom.e mnw:.¢ ooo.omN.m ooo.oNH.m ccc.coo.N m
mpmH.w MMNH.N NoxH.o ooo.o:m.H ccc.ccH.H ooo.opm.H N
mmHm.m m~.m moww.m ccc.cNQ ooo.omm ooo.omm H
acamsum hwamuan Afiom ONH
om.w endopocH 930m N» mo pcaoa<
ooo.om:.H ooo omo.H ooo.mmm nae: nguoaoou No moHHuc<
:JmH.w. opmo.o NH m.m nae: oHnuoaooo
~0Nm.¢m mNNN.mm No a.mm Hauoe oHaanuaon
mwmm.n m. . nmom.w ooo.opm ooo.owm ooo.on w
wam.m m m~.m mNm~.m ooo.oMN ooo.OH 000.0 m
Nomw.m Nmmm.m Hm.m ooo.o 4 000.0» 000.0 m m
opHo.o m mm.m H Hm.m ooo.o:o.w ooo.opm ooo.omm
Nmom.w onm.o Moqm.o ooo.oou.« ooo.oH .N ooo.omH.N N
m m~.¢ mNHm.m H~:.m ccc.ccH.w ccc.ccH.H ooo.oom.N H
upopszz go nanpapwmwa noamfidm Nuamnam haom.wm
annoo pcfico ucfioo pcaoo pcfioo pcfioo gonadz
anon owe hfiom Nb 9503 m: hfiom ONH ammMINN 950n,wdl owwxowm

 

uvcahom coapNDSOnH

 

flm1.wou :m a ohdpwnomaca wcawwxowm can wcauuso

ob .woc mm : mmaacfifi ON I weammxoum ohouon Ulomm wcauaom

77

APPENDIX A - Continued

 

Beef, Sirloin Tip ~ Trial 3

 

Store 1

 

 

 

 

 

uuoahom coupwnfionw

H onwonoaH 950m Nb mo undead
ooo. NH ooo.oNH ooo.oHH one: oHopcaooo no NOHHoo<
NmoH m Homo.m smoo.m one: oHpooawoo
: mo.om oom:.om doom.om Hauoa 0Haonpauoa
AWNm.M “mowum mmHmu ooo.m ooo.m~ ooo.oo N
ooHH. :mmo. Nmo. ooo.oNH ooo. NH ooo.HNH
om N.m o MN.m m N.m ooo.~oH ooo. NH ooo.H~H m
mm N.m m N.m m ~N.m ooo.ooH ooo.NmH ooo.ooH
:mmH.m mm H.m m HH.m ooo.ooH ooo.ooH ooo.HmH N
HNom.: Nmom.: mHmm.: ooo.oo ooo.o» ooo.H~ H
noamawm_wwHQnHQ adomlfim
mH.mH HoHna .Hooo 0» ccHoHooN opHooHom
H ammonoaH 950m Nb mo acnosd
ooo.NmH ooo.oNH ofioo.oHH coo: oHpoosooo No NOHHoc<
moNH.m mono.m oooo.m. can: oHapoaooo
oHN>.om NH~:.on :NJN.om Hopes oHsnoHpoon
mammum doJM.M HNHo.w ooo.Ho ooo.om ooo.» o
mo o. NHNo. NHom.: ooo.mHH ooo.moH ooo.o m
NHNo.m mono. m oo.m ooo. oH ooo.om ooo.Hm m
mNoN.m moNN. MN. ooo.ooH ooo.ooH ooo. NH
Hmoo.m momm. m.m ooo.om ooo.oo ooo. o N
mNoo. mNHo. o o . ooo.ooH ooo.oH: ooo.oom H
whenevz Mo menpauawoq ooamawm opaHUNBBH
acaoo unfioo undoo 9:500 9:500 pcfioo monfisz
ufiom cNH nfiom Nb naom 0: know ONH Afion NN_ nsomgmdi. owdxoam

 

om .wov mw‘l chfiuuuoasoa mcmexcam ondlwcaupfio

om .wau mm I nopanaa mm I wcam¢Xoum ouchom vcanom Mdacaom

 

78

1

APPENDIX A - Cantinued
Store

 

Beef, Sirloin Tip - Trial 5

 

 

 

 

:Nod onavoaH aflom NF no pasoad
ooo mHN ooo.6oN ooo.:6H ooo: OHAFesooo No NOHHoco
, 6:6m onm.m\ mpmN.m coo: oHoooaooo
:NNo. Nm ~HN6.Hx omN~.Hm Hopes 0HenoHpomoH
mNmH.m mmmH.w ooNHun ooo.N:H ooo omH ooo.NmH o
moom.m N¢6N.6 oomN.m ooo.moN ooo 66H ooo 66H m
Nomo.m HNNo.m mmmm.m ooo o6 ooo 6o ooo. Mm M
No 6.6 Hzom.m Nomm.m ooo or ooo om ooo 66
N. m mNoN.m pomN.m ooo.ooH ooo.mmH ooo HMH N
Mmo. m mNHo.m NH66.: ooo.6oH ooo.moH ooo m H
noamsaw huamnan Afiom Nu
NN.H onmomoaH 9503 mm no ucaoa<
ooo.mmH ooo.N6H ooo MNH zoos oHopoaooo oo NOHHooH
mmmH NN H.m :moH can: oHApoSOoo
uowH.Hm mm o.Hm :omm.om Hopes oHsongamoH
omMH .m mme.n “mmH.n ooo.HmH ooo.qu ooo 66H o
mqu.m moo:.6 646m.m ooo .mmN ooo.:mN ooo .mJN m
mmoo .m HNmm.u mHmm.m ooo. Hm ooo Em ooo H» m
mNN. mHNN.a‘ NNmN. ooo 6NH ooo. MH ooo H H
H.m ome.m :MNH.6 ooo.: H ooo H H ooo o N
6M H.m momH.m o H.m ooo 66H ooo.mmH ooo H H H
uhonedz mo manuwpaqu noHMENm huammaa Aaom mm
pcfioo unfioo assoc ucfico pcfioo pczoo honasz
naon ONH 950m Np Haom m: Hfiom ONH 950m,mpx pdom‘wfi owwxowm

 

NuOHnom coapwnaocH

 

6m .moc wwll 095papomfioa wnamwxoam and meppfio
om .moc mm I mopncH: mm I wcawaxoam onouom counom waauaom

 

79

APPENDIX A - Continued
Store 1

 

Beef, Sirloin Tip - Trial 3

 

 

 

 

nmom ouaopcaH afiom N» no unsoa<
ooo.o6o.H ooo ooo.H ooo.H66 cue: 0Hnooaooo ho NOHHpoa
NoNo.6 6Hoo.6 4666.6 coo: oanoEooo
:HNH.66 66oo.66 o:N6.66 Haooe oHanngaon
H66o.6 wwwo.6 dmNouo ooo.o6H.H ooo.oHH.H ooo.o6o.H 6
66 o.m wao.6 H66o.m ooo.o6N.H ooo.o6H.H ooo.o6H.H 6
66 6. 6 o6.6 6mm . ooo.o6m ooo.on ooo.o66 m
6666.6 6 6.6 m H .6 ooo.o6 ooo.o:m ooo.on
6666.6 H 66.6 o666.6 ooo.oo ooo.o ooo.oHo N
66oH.6 66mo.6 mNmo.6 ooo.o6N.H ooo.o N.H ooo.oHN.H H
ooflmaawlwwammaa mfiom ONH
hwom ooooaocH nfiom N6 90 ucfioa<
ooom6o6 ooo.oN6 ooo.66N no»: OHgo¢EOoo no mOHHooo
:Nwmom Nmomom mmwd.m coo: cahpoaocw
:me.mm mano.mm . mN:w.Nm Hupoa oaaannawoq
wmmwun 6M6.6 6666.6 ooo.o ooo.o 6 ooo.o66
HN66.6 M66 .6 mNH .6 ooo.om: ooo.om: ooo.oH: N
6H66.6 mmw .6 o6H .6 ooo.o4. ooo.o6N ooo.omN m
N 66.6 H6m.6 H6o\.m ooo.o6w ooo.o 6 ooo.oN6
o Hq.6 6H66.6 NNN«.6 ooo.owm ooo.o N ooo.oHN N
H2:U.6 :Nwo.6 :H6:.6 ooo.o66 ooo.o6N ooo.o6N H
chopsbz no menudndwoq monaam.NdHQnan 950m mm
unaoo 9:500 anaoo usfioo pcfioo unaoo nonsfiz
poem oNH noon N6 asom m: poem oNH poem N6, noon mo, omuxoom

 

nocwhom coauwnSOQW

 

.mxdwoo mwll enouanomaoaidewuxoam on: wcapuao
om .woo mm I wound”: mm I wcHwaxoum oaouom GOHAom mchHom

80

APPENDIX A - Continued

 

Beef, Sirloin Tip - Trial 1
Store 2

 

 

 

 

 

mm. oouononH poem m6 no unnoa<
ooo.6N6 ooo.wm6 ooo.No6 coo: oHuooaooo mo onHo:¢
6466.6 6666 6oo6.6 one: oHuooaooo
6666.66 66o6.:6 6NoN.:6 Huooa oHaspHgamoq
H6 H.6 H6HH.N mimH.m ooo.o66.H ooo.oo6.H ooo.o6 .H 6
HN 6.6 6 66. 66o6. ooo.o66 ooo.o6 ooo.oH 6
6H H.m N 6H.6 N6:H.6 ooo.oN6.H ooo.o6 .H ooo.oH:.H m
H 6. 4H6 .m 6H66.6 ooo.o66 ooo.oH. ooo.o6w
HH 6.6 N 6 . 6H6m.6 ooo.o66 ooo.o66 ooo.on N
6N66.6 6 66.6 :6N .6 ooo.66N ooo.6NN ooo.6HN H
noamaum Noamwua 950m 4N
oN.6oH H H.Hga .3906 o» aOHuHuom o>HpaHom
H ammonoaH hdom N6 no unfioE<
ooo.666 ooo.6o6 ooo.wo6 use: Oprosooo ho onHoc<
666 .6 M626.6 6N 6 6 ago: oHaooaooo
o66 .66 o6o.66 H6 6.:6 Hopes oHaanaamoq
HNH6.6 _66H6.6 6M66.6 ooo.o6 ooo.o66 ooo.o6N 6
6666.6 H6o6.6 :66:.6 ooo.o6 ooo.oN6 ooo.M6N 6
666.6 H66 .6 6664.6 ooo.o 6 ooo.oo6 ooo. mm m
cu .m 666 .N 66m .m ooo.o H.N ooo.o6H.N ooo.o 6.H
66 m. HN66. H6 6. ooo.o66 ooo.o66 ooo.o 6 N
66N .6 6N6N.6 HoNN.6 ooo.oNH.N ooo.o6o.H ooo.o66.H H
uponfidz mo manpunmmoq noHQSum opaacoafiH
unfioo canon pGSOO pcfloo 9:900 9:900 9098::
950m ONH know N6 950m m: nsom ONH noon m6 nsmmlmul owuxomm

 

nooahom ccHuanfiocH

 

om .moU 06 I cuapwhomaoa mcuwuxomm Una weapuao
.& .wov :m.I nouns“: on I waumdxoum ouchom Uoupom wcaoaom

 

81

APPENDIX A - Continued
Store 2

 

Beef, Sirloin Tip a Trial 1

 

 

 

 

 

 

 

NN.H ouuoponH noon N6 60 ucooaa
ooo 666 ooo .666 ooo .H6 one: 0H66oaooo 60 onHoo<
6H66. 6 NN66.6 mg .6 duo: OHNooaooo
oH66. 66 6666. 66 N66. 66 Hmpoe 0HsangaNoH
mN mow ow6o.6 666o.6 ooo .oHN.H ooo .o6H H ooo.o .H 6
6 \ mo.m ooo.o:N.H ooo :oqo H ooo.o o.H 6
666.6 o66o.6 66. ooo.o66 ooo 6H6 ooo.o m
N6N. 6 o6:N.m 666N.6 ooo.o66.H ooo .o66.H ooo. .oN .H
66No. 6 6 6.m :6N6.6 ooo.o o.H ooo.oN6 ooo .o66 N
No66. 6 mN N66 666N.6 ooo.o ooo.oNN ooo .o6H H
uquaNm HNHMwHQ 950m N6
mo.H omwonocH hdom N6 60 pafioad
ooo.o66 ooQ H 6 ooo.mM6 awe: ngooaooo 60 onHoo6
66mm.mx mmm. 6666 nova oanoBoow
66H .66 HN. 66 o6No. 66 H6606 oHsanpaon
NHmmflm 66 66. 6 6M66.6 ooo 666 ooo .o66 ooo. o 6 6
m.6 6M6 gm 6 66.6 ooo .o66 ooo o66 ooo. o 6
%m .6 6. Nmm6.6 ooo 666 ooo .o66 ooo .o6 :
66 N.6 m66N.6 6 ooo 6o6.H ooo. .o66 H ooo 666.H 6
HH66.6 666. 6 6MH6.6 ooo.o66 ooo. o6“ ooo o66 N
6666. 6 N66. 6 66.6 ooo.o66 ooo o66 ooo .oH6 H
6609392 no maanproq mommawm hoHnoHQ noon m:
vnfioo unfioo pcfioo acfioo panoo panoo 909552
anon ONH apom N6 nsom m: nsom ONH moon N6 know 3: owNXon

nUOHmom coprnzonH

 

om .wou 06 I enapanoaaoa wcHwNXONN can wchufio
m .wou :m I nouanHz on I wanaxodm ouchom cchom wcHUHom

82

APPENDIX A . Continued

 

Beef, Sirloin Tip - Trial 1
Store 2

 

 

 

 

 

 

m .N 0969.3: .3066 N6 0 undead
000.066.H 0M0.066.H 000.066.H c.o: owpposooo 6w 6OHHpc<
mmmNow mam o 6HNN. c.o: OHLpoBoow
6NN6. 6 HH :.M6 H066. 6 H6609 cHeanaamoH
6N06u6 666N.6 0H6N.6 000.060.N 000.066.H 000.0H6.H 6
6m66u6 H0N6.6 H66N.6 000.0 H.N 000.06o.N 000.0N .H 6
6 H.6 6H6Hu6 N66H.6 000.0 6.H 000.0N6.H 000.06 .H m
06 N.6 H0NN 6 H:0N.m 000.0H6.H 000.066.H 000.006.H
06H0.6 0000.6 mm66. 000.0 0.H 000.000.H 000.066 N
666: 6 6:66. N:.6 000.0 6.N 000.0N6.N 000.066.N H
uonEuw Nwamman hsom ONH
06.6 066090: 950m N6 no undoa<
000.0:N.H 060.06H.H 000.060.H cue: owauosooo 60 onHpc<
Hmm0.6 mr6006 o mo.6 use: oahuofiooo
6666.66 6066.66 NN.66 Hauoe oHscpprmoq
H6N .6 6N6M.6 N “M.“ 000.06 000.0N 00 .
:06m.6 6606.6 6ma6.6 000.06 000.0Hm 00m.m 6 m
:666u6 0N 6.6 HH66.6 000.0 .N 000.0H:.N 000.0 .N m
66w .6 66 Nu6 6N6NH6 000u0: ”H 000n06m.H 000.066.H
6666.6 ”M66.“ MWMM.N www.www.w www.wmonw wwwflmwm.. m
upopssz mo manpupwwoq mwamwam NmewHQ hfiom 6m
pafioo ucfioo unfioo unfioo pnfico pnfioo Aoaapz
know 0N6 auom N6 naom m: nfiom ONH pfimm N6 ASOm.D: omaxoam

 

avonhom acnpwnzomw

 

tdw .wov ow I ennuwaomEoB mcwaxoum can wchuao

om .mou :m I nousnuz on I mCwaMONN cnouom coaaom madcaom

83

APPENDIX A - Continued

 

Beef, Sirloin Tip - Trial 2
Store 2

 

 

 

 

 

cha onaouonH Afiom N» no pcaoad
ooo.om>.m ooo.o::.m ooo.omm.m nae: Oproaoom no mOHHpa<
Mmm:.w Mumm.w Homm.m c.o: oHuuoaooo
muH.~m 0mm.Hm Foow.Hm Hapoa oHsanyamoH
Naming HmHmum mHm~.m ooo.omm.~ ooo.omo.m ooo.o:m.H m
momw.w Hmwo.m me.w ooo.oom.: ooo.oo~.: ccc.ccH.: m
mmom.o mum~.w mom.m ooo.OHO.N ccc.cNo.H ooo.omm.H «
mmm:.m m4mm.w momm.w ooouopmum ooouomzuw ooouoo ”m m
m mm.o -m~.w :o m.¢ ooo omm H ooo 0Hm H ooo omp H H
Mdflmadmwwamwnn hfiom JN
HH.mom HuHae .Huom 0» coHpHumm o>HauHom
H ooochoaH hfiom N Mo #25054
ooo.om~.m ccc.coo.N ooo.omm.H nae: oanoaooc Ho mOHHpc¢
qum.w :HOm.w moom.m ado: oanpoeooo
pox~.Hm muom.Hm wmmm.Hm Hupoa oHsanpamoH
«cNH.m JoiH.w owHM.n .ooo.omm ooo.omm ooo.omm m
mmmm.m mmum.w mum. ooo.oom.m ooo.oom.m ooo.oo .m m
mmwm.~ mmom.» mmH. ooo.ooo. H ccc.ccH.wH ooo.oo .mH
m oo.m ommm.m m::m.m ccc.cNo.H ooo.OHm ooo.om m
mm:o.w mHmo.m mmwm.m ooo.omH.H ooo.omo.H ooo.omm H
uuonanz mo nenuunwwoq madmauw ouuavanH
adfioo pcaoo uqfioo 9:500 unfino ucsoo Annapz
uaom cNH 950m ww nsom m: nsom oma Aflom NF Afiom.m: omaxoam

 

uconnom nouprSOGH

 

 

uh awoc Hw,n onnpanomfioe wcawuxodm Una weapuno
om .mov :m a nonficaa mm I weamuuoam caouom coanom mcdoaom

APPENDIX A - Continued

 

Beef, Sirloin Tip - Trial 2
Store 2

 

~0.m

ondononH know Nu mo pcfioa<

 

 

 

 

 

000.004.0 000 :040 0 000.000.0 nae: oanoaoo0 00 00HH000
mmom.w ~00~.m 0 0.0 an»: oHupoaooo
-0040.4m 0000. m H 0.00 H0009 0HezquumoH
mmNN.H wwwm.M .Hmmm.m 000. .oom. MH 000. 000 .NH 000 .000.0H 0
0000.0 mmp.0 0400.0 000. 00 000 604.0 000 600. 0 m
4m0m.0 mHm.0 m 00.0 000 604.0 000. Loom 0 000 600. m
4mm .0 4mm .0 0000.0 000. 00 .0 000. 00 000.00H. m
0000.0 0000.0 0000.0 000. 0H .m 000 6m4.m 000.04m H
aoamsdm Naaanaa anommw
mm.a unwouocH nzom N» no unsosd
000.040.4 000 .000.m 000. 0N0 .0 00o: 0H00020o0 00 00HH00<
m000.0 0m00.0 mmmm. 0 _ nae: 0H00o2000
000. mm 44Hm.mm 0 00.mm H0000 oHanquamoH
“N0H.0 HHNH. .0 000 :000. 000 1004 H 000 204 m
m0mmw 0 00m .0 4H0 .0 000. .000.m 000 .00. 000 .0m0.H M
mHm Hm» .0 N40 .0 000. 00 .m 000. 00 .W 000 .000.M
mm0m.0 0 4Mm4.0 0004.0 000. .04 000. .00 000.00~.m m
H000. 0 000 .00~.m 000. 00 .m 000.000.0 H
anonfisz no assuaauwmq uoamfiwm Hadmuaa psom $4
92500 assoc ucfioo unaoo unaco ucfioo Honadz
950m ONH 950: N5 know m: 950m ONH 950m NF. anon m4. owuxoam

unoaamm noaumnfioCH

 

um «wow pm I ogspmaomwoe wcawdxoam and wchpSO

0% .Moo :m I manages mm I wcuwwxoum oaomom voanom wchHom

85

 

APPENDIX A - Continued
Store 2

 

Beef, Sirloin Tip - Trial 2

 

 

 

 

 

mmooa 000000:H nzom N0 no 0:3054
000.000.0m 000.00H.H~ 000.000.0H 000: 000000000 00 00HH00<
0H00.0 0400.0. 00mm.0 0002 0H0002000
0000.00 0400.00 00m4.00 H0000 0H000H00woq
mmNm.H 0 .0 00M.H 000.000.0m 000.000.0m 000.000.0m 0
mmH .0 HH 0.0 mmH\.0 000.000.H4 000.000.00 000.000.00 m
00 .0 0000.0 ~00«.0 000.000.m~ 000.000.0m 000.000.mm
00H.0 0000.0 0000. 000.000.NH 000.000.0H 000.000. m
000.0 440H.0 00HH. 000.000.0H 000.000.4H 000.000.0H H
nowmaam naHmuHa 000m 00H
000q endomocH 050m N0 no pence<
000.000.0 000 00H.0 000.0H0.0 000: 0H0005000 00 00HH000
0000. ~0H0.w 00 0. . :00: 0H0000000
0000.40 00 4.m0 H0000 0H000H0000H
0000.H N000.N 000.004.0H 000.00H.NH 000.000.HH 0
H000.0 N00 .0 000.000.m 000.000.0 000.000.0 4
0000.0 0000.0 00 .0 000.000. 000.000.0 000.000.0 0
0mHm.0 0000.0 M000.0 000.000. 000.000.0 000.000.0 0
0000.0 H0~m.0 000.0 000.004. 000.000.0 000.00H.0 H
u0opafiz mo naanpmwoa nonmfiam hunanaa 090m om
pflfio O US$00 0:05.00 DCHHO 0 HCHHOO 92500 0.50.832
afiom ONH 050m N0 pfion m: 0503 ONH 050m m“ 03mm mm owmxowm

mtcegom CenpwnfionH

 

0% 0woo um I opapaacmfioa wchwxoam and mchudo
om .mm@ :m I mopscHa mm I wnuwdxoum o0omom 00Hpom wnHvaom

86

APPENDIX A - Continued

 

Store 1

Lamb, Loin - Trial 1

 

 

 

 

 

 

nUOHhom cchGQSOGH

mmcm ocaonoau Hfiom N» no unscs<
ooo.o::.m ooo.opH.m ooo.omm.H can: nguoaooo Ho mOHHpaH
mmm.o ummm.o mmwm.m nae: oHapmaoou
mm.mm mom0.mm Hmmo.~m Hupoa oHszqummoH
“Hm um “mum.“ mem.n ccc.cHs ooo.om. ooo.omm N
mw .p momm.» m.~.~ ooo.ooH.nm ooo.oo .Hm ooo.oom.mH
mmm.o Hmmm.m H mm.o ooo.oo:.m ooo.oom.~ ooo.oo~.w m
J mo.o mmmo.w mm: .m ooo.o N.H 000.000.H ooo.omm
on H.w MOH.Q 4H40.o ooo.o m.H ooo.omm.H ccc.ccH.H m
m: m.m mmm.m ~wom.m ooo.oom ooo.omp ooo.o:m H
mofimamm huamnan hfiom mm
om.m:H H H.Hna .xpom op cchHmom opHuaHom
ammononH pfiom N» no undoE<
ooo.omH.H ooo.m m ooo.mom cues 0Hapoeoo¢ mo mOHHpa<
mmmo.w cppm. awom.m nae: oHaposooc
mmHm.mm omgm.mm m~:4.mm Hapoa oHenquaon
“MW“.Q Hmom.w “Hm .0 ooo.OOm.m ooo.ooo.m ccc.ccH.H m
mmmw.m H::m.m o .m ooo.o“: ooo.Omm ooo.m~m m
opmm.m mom.m m >.m ooo.omu 000.0 m ooo.opm m
momm.m mm .m m:m~.m ooo.o 5 000.0 w ooo.omm
H mm.m mmm>.m «Hmw.m 000.0 m ooo.opm ooo.om N
m 0H.o :mmo.w NH .m ooo.o-.H ooo.omo.H ooo.om H
ohonfisz ho manuanwwoq moanedm opmHUoEEH
9:500 uDSOO pczoo pcfioo pence ucfioo nopazz
hfiom ONH nfiom Np 950m m: : 990m ONH nznm,mh 950m mm owmxowm

 

um omen Mm I OLSpdnoman.wchaxoum and Mdauuao

.m .wou mm I nounnHfi ON I waHmaxoum onouom UOHAom mcHUHom

87

APPENDIX A — Continued

 

lamb, Loin - Trial 1
Store 1

 

 

 

 

 

m:.m oudohocH know Np Ho pafioad
ooo 666.6 ooo 606.6 ooo 666 m :66: ngpoaooo go moHH6c<
m 6m. 6 :mamoc mews. 6 can: oHApoEovw
» 6x.6m moHH. mm Homu.6m H6609 6Haanauon
“606. 6 6m. Hm6. w ooo 0H6 ooo 6:6 ooo 666 6
com:. 6 mom .6 m mm.6 ooo :om6 m ooo 66:.w mooo OHH m m
6NH6.6 «6:6. 6 mom6.6 ooo 6cm. ooo. co m ooo :oom 6 m
mmm6.6 ~666.6 Hmom.6 ooo. com. ooo oo .6 ooo oom «
36m W H66 .6 6066.6 ooo 606.» 000.006. ooo 6cm. 6 m
666. 660 .6 6666.6 ooo 6o~.m ooo.ooH. ooo .oom.: H
madmaum anmnHC Hfiom NM
mmom undonoaH know N» no uadofi<
ooo 6H~.m ooo 6Hm.m ooo.o-.m an»: oanoaoou Ho moHHpc<
H6666 6606. 6 6H .6 :u.: oHapoaooc
66H:.om 6H:o.6m 6H 6.66 H.669 oHsnquuqu
“6H“.M ONHMHN N366. 0868.66 0868. 08 686m 6
mmH66 HHm .6. mHmmé 0868. H: 68.80. m ooo 68.66 6
666. 6 mHm .6 :qu.m ooo 6m: ccc.ch ooo. omm m
~6666 mH .6 2N6:.6 ooo. 606.6 ooo 606.6 ooo oom.~
6mom.6 H 6H.m :H6H.6 ooo. .OHM H ooo 666.H ooo 66:.H m
66.6 6666. :m6~.6 ooo 6m ooo. O66 ooo om6 H
uponfidz mo manuanmmoa anmEam haHmmHa 990m m:
9:500 ucfioo agnoo panoo unioo 9:500 napafiz
Asom omH ndom Nu .maom m: use: ONH 950m Np 930m Dd cwaxowm

 

 

aboahom coapwnaocH

 

1¢m .mou Mm : opSpwavmaoa mmewxou can mchpzo
m .wov mm I nouanz ON 1 mcmexoam onenem ccHhom wcHoHom

88

APPENDIX A - Continued

 

 

 

 

 

 

 

 

m:.mm ouucpocH paom Np mo pcsoa4
000.006.66 000 006.~6 000.006.6m :66: oproEOo0 mo moHHpc<
606m.» H4H6.» 06 .6 can: oHapoaooo
pawn-m: mqmo.m: mwm 0:: Haves caeangmwoA
mmm6.H 0H06.H H600.H 000.00m.6H 000.006.6H 000.006.6H N
66616 660.6 62:66 000.000.66H 000.000. 0H 000.000. 6 .
6m6m.m 60m.m 60HH.m 000.000.66H 000.000 H 000.000. NH m
«M66. Mdoz. w“ 6. 000.006.66 000.006. 6 000.00H.6m
6 6H.6 66H.» 0.» 000.006.6H 000.006. 000.000.HH m
1. :6m0.~ 6666.6 Hm 6.6 000.006.0H 000.006. 000.006.~ H
m MMHQEdm bun—“dawn .HHHom cNH
w“ mw.w ouuonocH Hfiom N» no pasoafi
... 000.0HH.~ 000 064.6 000.066.: nae: oHpuoncc no onHpc<
.ue 0m66.6 ~606.6 6066.6. use: oHnuoaoo0
m m. 6~HH.H: H6666: $66.9. H309 3533on
t
.s. 66 6.6 66.6 N60 .6 000.006.» 000.006. . 000.006.
.o ~6m6.m mm66. 666m.6 000.006.: 000.006.m 000.006.m N
.m 6 66. 6mH6. H666.6 000.000.66 000.000. 6 000.000.6 m
6 66.6 0 66.6 6H0m.6 000.066.H 000.0H6.H 000.066.H
606.6 m~66.6 N6m6.6 000.00H.6 000.006.+ 000.006.: m
660.» 666.6 6606.6 000.006.0H 000.006. 000.00H.6 H
unonafiz Ho manpanwwdq uoamsdm hwamuaa Adom 6m
ummmv pcdoo pcaoo uCAMO pcfioo panoo hmpaflz
hfiom ONH w 950m NP hfiom w: snow ONH hamm,mhn afiomxmd omwxoam

 

nUOHnom COHpanSonH

 

thfik .wou Nw,I enouunoQan wcHwaxoum and maHupao
cm .606 mm I mouan: ON I wcHwaMOdm onouom coHnom wnHUHom

89

APPENDIX A - Continued

Lamb, Loin - Trial 2

Store 1

 

 

 

 

 

 

 

 

. 66.H H HaHga .6606 0» :oHpHaom o>H66Hom
66.6 66.6 666; 666....
o 0 OS 5000
oa:a.:m Hmsmomm m6mmomm Haves nuananawoq
0 H0.6 6H66.6 6 66.6 000.060.H 000.066 000.066 6
660.6 666.6 6666.6 000.060.H 000.066 000.066 6
660.6 660. 00.m 000.06H.H 000.060.H 000.060.H m
6666.6 H066. 6. 000. 6H 000.6 H 000. 6H
0666.6 6H06.6 60 H.6 000. 6H 000.6 H 000. 6H 6
6H6:.w. 6666.6 6666.6 000.0H6 000.066 000.666 H
nodmewm pfiomwm
“6.6: H HaHpe .6606 cu coH6H6M6 6>H66Hom
OMGOHOGH .HHHOm N %o HGHHOE<
mmwm6m6 0mmwm6m mw0M6M6 :66: oHapcsooo 60 moHH6c<
o . . 6 . coo: oahuoaooo
6660.66 6666.66 606H.66 H6606 oHsnanaon
ome.m mme.6 6H66.m 000.066.H 000.006.H 000.060.H m
666H. 6660.6 666. 000.H:H 000.:HH .000.66
6666. 666H. 0.6 000.066.H 000.066.H 000.06H.H 6
66:6. 6666. w:.: 000.:M 000.6: 000.06 6
666H.6 H66H. 60.m 000.0 6.H 000.066.H 000.0mH.H 6
6666.: 6066. 66. 000.66 000.6: 000.6 H
uponafiz no manuapwwoq nowmsmm odeUoEEH
pczoo unfioo 6:500 6:200 unfioo pcfioo pepsiz
Afiom ONH Anon N6 hsom m: naom ONH know N6) Anon m: owaxodm
oUOHnom coaumpsonH
‘qnnw

 

m

men Hm I ohspmpomfioa mcawwxomm can wcHupso
om .woo mm I manna“: cm I wadwwxoam onomom UOHAom mcHoHom

 

APPENDIX A - Continued
Lamb, Loin - Trial 2
Store 1

 

mmow ouaoponH 950: N6 no pcsoa<

 

 

 

 

000.066.H 000 0H6.H 000.06H.H :60: 0H6603060 60 60HH604
666H.6 66HH.6 6060.6 :60: 0H6603060
6000.66 6606.66 6H66.66 H6606 oHaanuawoa
Nmm.6 6m66.6 66M666 000.066 000.066 000.006 6
mm .m m 66.m 6H6m.m 000.006.6 000.006.: 000.066.6 6
. mmH6. 666 . 000.066 000.0H6 000.066 6
660.6 H60.6 6H60.6 000.0H6.H 000.06H.H 000.00H.H 6
6H.6 66HH.6 6660.6 000.066.H 000.0H6.H 000.066.H 6
H666.6 6H66.6 H666.6 000.000.6 000.006.6 000.066.6 H
nonEdm hadmndm 950m NM
mwoa onwoaocH 650m N6 no undead
000.666 000.6m: 000.6 cues oaneaoou 60 60HH6a<
66H6.6 6666. 66m6. use: 0ngoa060
66H6.:6 HH6H.:6 66 6.66 H6609 0Ha66H66606
H606.6 HMHM.6 MH66.6 000.066 000.006 000.066
H666.6 :0: .6 666.6 000.666 000.6H6 000.66H m
60HH.6 66 0.m 06H0.6 000.066.H 000.06H.H 000.060.H m
0 H6.6 60 6. 6666.6 000.066 000.06m 000.06:
H0.m H666.6 6666.6 000.060.H 000.0+ 000.0Nm 6
66H6. HH66.6 6666.6 000.0H6 000.0 6 000.0 H
mmwpsbz no nsnpanmmoq nonmaum huamnfin 950m m:
unaoo 9:500 pcfioo pcsoo pcfioo unfioo 909852
6:06 06H 6606 66 anon 6: 6:06 06H anon 66 6666,66, 0666066

 

avonnom aoaumnbocH

 

6m .woo do I whopwkomsoanwcawwxoam cam mepuSO
om .woc mm I mucosa: ON I wanuxowm opoucm 606966 mcHuHom

91

APPENDIX A - Continued

 

Store 1

.-

Lamb, Loin - Trial 2

 

 

 

 

 

 

. 3H00: ommohocH 950m N6 mo pcfioE<
000.006.66 000.006.66 000.00 .06 :60: 066605000 60 moflapc<
H6m0.6 66W0.6 6:60. ‘ c002 066005006
Hm m.N: do m0N: mwdHoN: proa ousnpanwwoa
M6H6.H 60M¢.N mmmm.m 000.006.66 000.006.66 000.006.66 m
660.6 6 0.6 M6M6.6 000.006.66 000.006.06 000.006.6
6666 .66” .m 6.6 66666666. 663666. 66.66.03. 6
6666.6 6666.w 66 6.6 000n006n6 000u00 “6 000u006um 6
6666.6 6666. 6666.6 000 006 66 000 00 66 000 006 H H
moamadm Nadmnfin 56w ONH
om. N unamhonH know N6 no undead
000.066.6 000w066.6 600.066.6 0.0: 066603000 60 6066026
0666.6 6:6 .6 mzN .6 :60: cunpoamoo
6066.6: 660 .6: 66: .0: 60606 oaenpfiamuoq
mmwnqml 6666.N 0666.H .000.00 .66 000.006.66 000.006.66 6
606. 666. 6666.6 000.06 .6 000.066.H 000.066.H 6
660. 600. 6666.6 000.006.0H 000.006.06 000.006.6 m
N660.6 6660.6 M066.6 000.000.HH 000.006.06 000.006.6
:amm.w mmWWUW ww0.6 000u006n66 000H00MHMH 000u00wum6 6
6 . H 6.6 000 006 6 000 00 000 00 6
6609292 no manpuhdwo4 moaqaam aaamnan Asom 6m
unfioo video 9:500 0:500 unfioo pnfioo honaflz
950m ONH 950m N6 hsom m: hsom ONH Aden N6 65cm mu 066x066

nvwanom noapwpsocH

 

 

..4 .600 no t ennuwnoMEoelwcwwwxomm 0:6 weapuSO

om omen mm I.nopsuaa ON 3 wcnwuxoam ohouom Uowhom manoaom

92

APPENDIX A - Continued

 

lamb, Loin - Trial 3

Store 1

 

 

 

 

 

m

mmoa undonoaH 950m N6 no pcfiofi<
00 .6 00m.:6 000.m n00: 06660a000 60 6066604
66 6.m 66 6.N 666m w :00: 066603000
0666. 6 66:6. 6 666 .6 60609 06026660606
H060.“ 6 6. 66HH.M 000.666 000.06 000.06
6666.6 6660. 66m . 000.666 000.666 000.066 N
w 6666.: M666.: :6 69: 000.6M 000.66 000.66 m
6666.: 606.: 666 .6 000.: 000.66 000. 6
6666.m H666.m 666 .6 000.M6 000.66 000. 6 6
6660. 6600. 6666.: 000. 66 000.606 000.66 6
uonEoWIHuHmnan 95om1:N
66.6 6 60666 .6606 06 60666.06 0»«60606
H ouaononH 650m N6 no undoa<
006.6: 006.0: 006.66 000: 066605000 60 6066606
6666.: H6060: mHNm.: coo: oanaoaooo
6666.66 6666.66 6666.66 60606 06066660606
H6M6.m 666 .4 6666.6 000.6 000.6 000.66
6666.: 6 mm.: 6 66.: 000.6: 000.6 000.66 M
6:66.: 6 :9: 6 66.: 000.6 000.06 000.66 m
M666.: 6606.: 6666.: 000.6: 000.0: 000.66
666.: 666 .4 66 6.: 000.66 000.6 000. 6 6
6666.: 666 .6 :6 6.: 000.6: 000.6 000. 6 H
anonapz no manudhawoq aoamaam ouoaooEEH
unaoo pnfioo unuoo pndoo pcsoo 9:500 honapz
know cNH Loom N6 650m 64 950m 0N6 noon N6, 650m;md, omauodm

 

nooanom consonaouH
.moo mm a onduunomaoa wdumuxoum and wdauuao

.m .600 4m 3 mound”: ON a wcawoxoum onouom ooahom wnaoaom

n A A 0 fl

 

APPENDIX A - Continued
lamb, Loin - Trial 3
Store 1

 

meom onuononH 630m N6 Ho ucdoad

 

 

 

 

000.666 000.666 000.666 0002 066600000 60 6066004
6666.6 6660.6 6660.6 000: 060600000
.6666.06 6066.06 6666.06 60006 06066600606
66M006 6660.6 6 . 000.066 000.606 000. 6
66 6.6 mmw6.6 66 6. 000. 66 000.666 000.m66 m
6660.6 0.6 6660.6 000.m66 000.666 000.666 m
6666.6 6666.6 6666.6 000. 66 000.666 000.666
6666.6 6666.6 006.6 000.666 000.666 000.666 6
6660.6 6660.6 660.6 000.666 000.606 000.606 6
noamfidm 666m66n 650m N6
mn0N onaononH 650m N6 no ondoa<
006.66 006.66 006.06 000: 066002000 60 6066004
6666.m 6666.M 6 66.m 000: 060000000
6666. 6 6666. 6 6 66. 6 60006 06066600606
6 6666 66M6.6 . 6666.6 000.66 000.66 000.66
6m6m.6 6 6.6 6666.6 000.66 000.6 000.6 m
660 .6 6 66.6 6666.6 000.6m 000.6 000.6 m
666.m 0666.m 6066.m 000. 000.06 000.66
660. 6660. 6660. 000.mm6 000.666 000.066 6
6666.6 6666.6 6666.6 000. 6 000.066 000.666 6
unonapz no nanuunamma commaumwwwamw6n noon m6
assoc 9:500 annoo undoo unaoo 6:500 nonapz
know cNH 650m N6 Anon m: 650m 0N6 know N6 650m mu owuxoum

acadnom :OHpapnonH

 

0% 060v mm I onsuapoaaoa wa6wuxoam and weapuzo
0m 0606 JM I uou§n62 ON I wnawuxoam ohouom donhom waaoaom

OI InuiIOI

l-‘

a

”RF!

‘0.

IIIDOI‘-II:

fl

HI.

I I. I‘VIO

A

aflflflfi

Fa

 

9h

APPENDIX A - Continued

 

L01n - Trial 3

Store 1

Lamb,

 

 

 

 

 

 

£6066 066060:H 6:0
. \ 6 66 60 000034
ommmmmm www.mw6 mwmwmmw :60: 066605006 60 60666c<
MN66.66 666m.66 0666.66 606M002 06w60ao06
6 06066600606
6600.6 6666.6 M666.“ . . .
a? a? 3.6.6 63.6 H 660.66 666me 6
6606.6 6060.6 66 6.6 000.0m6 000.066 000.0 M 6
6 00.6 666 .6 66M6.6 000.06 000.066 000. 6m m
m 6Mum 666 ”6 6666.6 000.06 000.066 000.ww6 6
66 6666 6 0666.6 000.066 000.066 000.060 6
6069566 N66Qd6a 650m 0N6
om.m 666060:
. . H 650m N6 60 panoa<
666m 666.0. 6666 €066...”
o o . . o 050
6666 66 0666 66 6666 66 60606 06EM06606Mw
0666Mwl. 0 6.. 6666.“ 000.066 000.066 000.066
0606 6 066.6 6666.6 000.006 000.066 000.066 m
6666.6 666.6 6066.6» 000.066 000.066 000.066
66N¢.6 6666.6 6066.6 000.066 000.066 000.0.6 m
mm6m”m 6m06u6 66NMH6 000u066 000.066 000.0 6 6
0 66 6 66 6 000 066 000.066 000.066 6
whonfizz Mo 68:6666qu mmamfidmwwwmufia 650m wm
pfifioo uCSOO #EMWO #2500 pflfiou UCSO
650m 0N6 660m N6 650m m: 650m ONH. nanm N6 69mm.Md omwmwwm

 

nUOHHOh flOdepfioflH

mfi
m twwnlww‘l ohdpapmmfioe mc6wmxodm can wc6ppd
0m 0666 :m I 606526: ON I wcawmxoum opomcm 006606 wGHUHom

95

APPENDIX B

 

Combined Pork - Trials 1, 2 and 3
Store 1

 

 

 

 

66.6 60.6 66.6
000 666 006 6 006.66
666.6 666 . 6666.6
660.66 666m.66 6666.66
H606.“ 6666.6 0H6606
60 6.N 6066.6 66.6
66 6. 6666.6 606.6
nonmacm noamaam uoHMEum
h¢6q66a 6666669 6369669
660m ONH nsomwwm, hsom‘N6
66.6
66.6 66.6 6
0mo.66 0m6n6m 0m6.6w
. 6 6x. 6 66.
w6MM.M6 6660.66 6666.66
wwm.i w m. C
W606.6 6660.6 NN66.M
6666.6 6666.6 6666. .
cadmium uoamaum 606680”
haaan6n hdamu6n ouaaooEEH
6066666, 6006.66

 

06606ocH o>6puaom
undo: 066608000 60 :60: no moanpc<
6:60: 066608006 no :60:

undo: onhpofiooc no 66609

n 66669 .C603 066608006 pnzoo 650m N6
N 66669 0:602 odauoaoou pufioo 66cm N6
6 66669 0:60: 066605006 uazoa 650m N6

6 60666 .6606 06 00666006 06600606
006060:H o>66660m

undo: 066608006 6o :60: Mo mo66pc<
undo: 066603006 no ado:

undo: oahpofiooc no 60609

n 66669 .Gdox o6uuoaooc annoo 650m N6
N 66669 0:602 066608000 6:500 69cm N6
H 60669.6:00: odnpoaoow unsoo 660m N6

96

APPENDIX B - Continued

 

Combined Beef - Trials 1, 2 and 5

Store 1

 

 

 

 

 

66.6 66.6 60.6
000.066.6 000.666 000.666
6666.6 666 .6 6666.6
6666.66 666 .66 6660.66
6600.6 6606.6 6066““
66m0.6 0660. N666.6
06 6.6 6666. 666.6
606ma6w noama6w moama6m
h66a06o 666mn6m h66gu6a
660m 066 660666 6606,66
60.66
66.6 660m 6
000.666 000 666 000.666
6666.6 6666.6 6666.6
6666.66 6606.66 6660.66
66 666 6060.“ 6660.6
60 6.6 66 6.6 666.6
6666.6 06 6.6 666.6
nodmfi6m 606ma6m 606m56m
666Q66Q h66mo6n mp66canH
hfipm;md 656m mm

 

66606066 o>6u66om
0:60: 066665066 no :66: no 6066uc<
66662 06Luosoow mo 660$

6:662 066668066 60 66609

n 66669 .6602 066608066 pcfioo 660m N6
N 66669 .c6ox 066968060 unfioo pfiom N6
6 66699 .C605 066662066 unzoo 650m N6

6 66666 .6606 06 60666606 06666606
06666066 o>6u666m

on6oz oanpoacca Mo :60: no moa6ucd
acacs 066668066 mo 6602

un6oz 066609660 60 669c9

m 66669 0666: oHHuoEooc unsoo 650m N6
N 66669 .:662 066608560 6:500 hfiom N6
6 66669 0:603 066665066 pcfioo pnom N6

97

APPENDIX B - Continued

 

Store 2

Combined Beer - Trials 1 and 2

 

 

 

 

 

oH.m Ho.~ Hm.H
mmowopo.o mom.oo~.m mmeowm.m
m .m H .w .
mmom.ma umm .NH mm~p.ma
mammu “flHouw wmmmun
mzmm.w moam.m wom~.m
mommadm moamadm madmaum
haamaam huamauc haaanao
an? bflr 26? om .Som Nb
m>.mpa
H:.H Ho.” a
ooo.omw.fl ooo.oom.a ooo.omfi.a
dowm.m mpuo.w H4~0.m
~mm:.ma ommH.NH mm:a.ma
ummuqmu .ummmqwu_ nmwqui
mmmm.w wnmm.o maom.m
mommadm uoamswm noamaum
huamuan haamnum oudaooafiH
numsom\m: psom{mm

ouaoaocH opauaaom

undo: onppoaooo no aaoa mo woaapn<
undo: ounposoom no ado:

cage: ownpoEoow no Hauoe

N Adana .nmoa capuoaooc pnfioo 990m Nu
H adage .gaoz canposoow pcfioo pdom Nu

H aways .xnom 0» noapauom opfipaaom
omwoaonH opdpaaom

name: oanuoaooo no can: mo moadpcd
undo: oapucfiooc mo duo:

annex oanposooo no Hauoa

N Hanna .nwo: oupuoaooc unsoo Anon NF
H Adana .caoz canposooc unnoo haom Np

98

APPENDIX B - Continued

 

Combined Lamb . Trials 1, 2 and 5
Store 1

 

 

 

 

m~.mm mm.oa mm.m
ooo o:w.o ooo.omw.~ ccc.HHm
mmm .0 Hpmm.w moam.m
mow .om mapo.mfl >~m~.~a
wmmm.w o Mnom H mo.“
mww0.» HMQm.w HH.¢
dado.» m om.m mam.m
uonEam noHWfiwm oOHHHfium
huHanHQ thgan thQuHQ
yuan omH| gapm om habmnwr
mm.mm
~m.m mm.a H
ooo.mmm ooo.om: occummm
~mm~.m mmmo.m mmnx.m
mmoH.~H wmwm.wa w ao.wa
mmmmqm mmwwum HMO .w
mwmm. ommm. on m.¢
mom.o pom .0 op .m
monEam nowmfium uonaam
haHgan thmuHQ ovaHoosEH
30b BF .Som Hm

 

omuonoaH o>HuaHom

undo: oproEOQ¢ no nae: no wOHHpc¢
nave: oHnucBoow no use:

mama: oHupoaooo no Huuoe

m Hana .cmo: OHApoEooc pcfioo noon N»
N Hodge .:uoz canpoaoow pnzoo Loom Np
H HuHhB .:wofi oaupoaooo 9:500 naom N»

H HdHna .xhom on :OHuHuom o>HumHom
ouuononH o>HadHem

undo: louoEomw no coo: no mOHHuc¢
undo: OHHposoow no coo:

nudes oHnuoEoom no Hdpoa

m HdHnB «ado: oanoSooc 9:500 Aflom N»
N HaHha undo: oHapoEooc pnfioo nfiom N»
H HGHAB .naoz louoBooo 0:500 upon NF