Effect of Composition and Method of Freezing on Microbial Flora of Ground Beef Patties

Kraft, A. A.; Reddy, K. V.; Sebrnek, J. G.; Rust, R. E.; Hotchkiss, D. K.

doi:10.1111/j.1365-2621.1979.tb03787.x

Cited by 15 publications

(3 citation statements)

References 23 publications

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“…Bacterial counts also significantly increased with storage time (Table 11). These data agree with those of Kraft et al (1979) and Bushway et al (1982) who reported that increased storage time and decreased levels of sodium nitrite resulted in increased numbers of microorganisms in meat formulations. ' ' ' ' Means with same superscript in same column did not differ statistically (P<.05).…”

Section: Resultssupporting

confidence: 91%

Effect of Sodium Nitrite and Sodium Erythorbate on the Chemical, Sensory, and Microbiological Properties of Water-Added Turkey Ham

et al. 1984

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Turkey hams were produced to achieve five levels of sodium nitrite (0, 52, 78, 104, and 156 ppm) and two levels of sodium erythorbate (0 and 550 ppm). All hams were tumbled 18 hr, vacuum stuffed in cellulose fiber casings, smoked and cooked to 68 C, cooled 24 hr, sliced, vacuum packaged in high barrier film, and stored at 2 C for up to 11 weeks. The hams were formulated and processed to produce finished products containing 1.5% NaCl, .5% sodium tripolyphosphate, and 20% added water. Chemical, sensory, and microbiological analyses were performed every 2 weeks during the 11-week storage period. Results of the chemical analyses indicated that residual nitrite levels were related directly to initial levels, were reduced significantly by erythorbate, and decreased significantly during storage. The TBA (2-thiobarbituric acid) results indicated that the presence of either nitrite or erythorbate significantly decreased the TBA value. Total pigment levels of the turkey hams decreased significantly during storage and were directly related to initial nitrite levels. Sodium erythorbate increased the total pigment levels of the turkey hams. Proximate analyses data indicated no significant differences in moisture, fat, and protein concentrations due to treatments. The microbial analysis data indicated that the products containing nitrite at levels of 78, 104, and 156 ppm had a shelf-life of 2 to 4 weeks longer than the products containing nitrite at levels of O and 52 ppm. Sensory panel data indicated no significant differences in the hedonic scores for texture, flavor, or color of samples containing erythorbate or 78 ppm or more nitrite. (

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Section: Resultssupporting

confidence: 91%

Effect of Sodium Nitrite and Sodium Erythorbate on the Chemical, Sensory, and Microbiological Properties of Water-Added Turkey Ham

et al. 1984

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“…Nusbaum et al (1983) found a darkening of color on the surface of patties as a result of slower freezing which they attributed to the presence of larger ice crystals and more surface dehydration in slow-frozen patties. Comparisons of mechanical with cryogenic freezing rates (Sebranek et al, 1978;Kraft et al, 1979) have shown cryogenic freezing to produce greater bacterial reductions, lower TBA values and higher scores for flavor and juiciness.…”

Section: Introductionmentioning

confidence: 99%

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

Berry

1990

Journal of Food Science

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All-beef and soy-extended patties were frozen to -18°C in either 24, 48. 72 or 96 hr and stored at -23. -18 or -7°C for 0. 6. 9, 12, 18 or 24 months prior to evaluating various quality factors. In evaiuations made immediately post-freezing, freezing to -18°C in 96 hr reduced beef flavor intensity and juiciness for both types of patties. Except for iuiciness, storage at -7°C for just 6 months produced sizeable reductions-in q&y.Longer storage produced gradual, but continual deteriorations in aualitv. esoeciallv color. odor. flavor and TBA val-ues. Inclusion of soy reduced many of the negative effects of storage on quality.

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“…Organisms of this group are also particularly prominent in the surviving microflora of beef which has been dehydrated (G. J. Silverman and M. K. Cohen, Bacteriol. Proc., p. 13,1970), frozen (7), or refrigerated in defective vacuum packages for extended time periods (10). Because of their ability to withstand environmental stresses normally considered lethal to vegetative bacteria, further understanding of their survival characteristics and mechanisms is necessary for evaluating radappertization processes proposed for meats (8).…”

mentioning

confidence: 99%

UV light-induced survival response in a highly radiation-resistant isolate of the Moraxella-Acinetobacter group

Keller¹,

Thompson²,

Maxcy³

1982

Appl Environ Microbiol

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A highly radiation-resistant member of the Moraxella-Acinetobacter group, isolate 4, obtained from meat, was studied to determine the effect of preexposure to UV radiation on subsequent UV light resistance. Cultures that were preexposed to UV light and incubated for a short time in plate count broth exhibited increased survival of a UV light challenge dose. This response was inhibited in the presence of chloramphenicol. Frequencies of mutation to streptomycin, trimethoprim, and sulfanilamide resistance remained the same after the induction of this survival response and were not altered by treatment with mutagens, with the exception of mutation to streptomycin resistance after-y-irradiation or nitrosoguanidine or methyl methane sulfonate treatment. The results indicated that isolate 4 has a UV light-inducible UV light resistance mechanism which is not associated with increased mutagenesis. The characteristics of the radiation resistance response in this organism are similar to those of certain other common food contaminants. Therefore, considered as part of the total microflora of meat, isolate 4 and the other radiation-resistant Moraxella-Acinetobacter isolates should not pose unique problems in a proposed radappertization process.

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Effect of Composition and Method of Freezing on Microbial Flora of Ground Beef Patties

Cited by 15 publications

References 23 publications

Effect of Sodium Nitrite and Sodium Erythorbate on the Chemical, Sensory, and Microbiological Properties of Water-Added Turkey Ham

Effect of Sodium Nitrite and Sodium Erythorbate on the Chemical, Sensory, and Microbiological Properties of Water-Added Turkey Ham

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

UV light-induced survival response in a highly radiation-resistant isolate of the Moraxella-Acinetobacter group

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