Effect of Combinations of Fresh and Frozen Beef on Microbial Flora of Ground Beef Patties

Abstract

Beef patties composed of fresh beef, blast frozen beef or combinations of fresh and frozen beef were then frozen by liquid nitrogen (LN2) or liquid carbon dioxide (LCO2) and stored at −20 C for 6 months. Analyses for various bacteria were made at monthly intervals to evaluate effects of originally combining fresh and frozen beef on the subsequent microbial flora. Of the different combinations of fresh and frozen meat, the mixture in a 50:50 ratio produced highest bacterial numbers during frozen storage. Lowest bacterial counts resulted from use of fresh beef with no blast frozen meat but frozen subsequently with LN2 or LCO2.

Effect of Sodium Erythorbate on Residual Nitrite, pH and Bacterial Growth in Liver Sausage Formulated with Different Levels of Mechanically Separated Pork

“…In contrast, 75% MSP in the product would have contributed the highest level of such readily available nutrients but also the highest proportion of freeze-injured microorganisms so that the heat treatment during cooking may have been more effective in decreasing bacterial counts. Similar results were found by Kraft et al (1981) in frozen beef patties. The presence of 550 ppm erythorbate in the sausage, at all MSP levels, resulted in significantly (P<O.O02) lower numbers of aerobic, mesophilic, bacteria in sausage exposed to elevated temperatures (20-24°C) for 48 hr (Table 1).…”

Changes in Quality of All‐Beef and Soy‐Extended Patties as Influenced by Freezing Rate, Frozen Storage Temperature, and Storage Time

“…The process of freezing itself produced slight decreases (significant at ~~0.05) in aerobic plate counts and TBA values with an increase in surface discoloration. The process of freezing has been shown previously to reduce viable bacteria numbers (Kraft et al, 1978(Kraft et al, , 1981. Storage for six months at a After 6 months storage, patties stored at -7°C were not evaluated.…”