Microbial Characteristics of Three Formulations of Precooked, Vacuum‐packaged Restructured Beef Steaks

Payne, C.A.; Moody, W. G.; Langlois, B. E.; Means, W.J.; Aaron, D. K.

doi:10.1111/j.1365-2621.1991.tb04719.x

Cited by 4 publications

(4 citation statements)

References 42 publications

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“…Effects of cooking restructured emu steaks on microbial counts confirmed data of Payne et al (1991), who reported 16 EAPC/g in algin/calcium restructured beef steak after cooking to 60 °C. Wilkinson et al (1965) reported that Salmonella sp.…”

Section: Resultssupporting

confidence: 78%

Functional, Sensory, and Microbiological Properties of Restructured Beef and Emu Steaks

Shao

Avens

Schmidt

et al. 1999

Journal of Food Science

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Beef and emu steaks were restructured with 5% fibrinogen/0.25% thrombin (F), 0.5% algin/0.5% calcium lactate (A), or 0.5% phosphate/1.5% salt (P). P and A treatments had higher cooked binding strengths and cook yields than the F treatments (P < 0.05). The pH and cook yields of restructured emu were higher than beef (P < 0.05). Binding strength of emu was lower than beef in all binding systems (P < 0.05). F solution had an aerobic plate count (APC) of 39,000/g and increased the microbial count in restructured emu steaks from 940 to 7500/g (P < 0.05). Cooking to 60 °C reduced APC to < 250/g (P < 0.05) with progressively greater bacterial kill after cooking to 66 °C or 75 °C.

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Section: Resultssupporting

confidence: 78%

Functional, Sensory, and Microbiological Properties of Restructured Beef and Emu Steaks

Shao

Avens

Schmidt

et al. 1999

Journal of Food Science

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“…The pH of fresh ground beef samples was 5.6 (Table 2), which was similar to what should be expected for fresh beef (Morris and others 1997; Shao and others 1999). As expected, pH values of samples were reduced ( P < 0.05) due to treatment with lactic acid, individually or in combination with Activa™RM or Fibrimex®, while combination of salt/phosphate and the algin/calcium meat binder with lactic acid affected the pH only slightly ( P > 0.05) (Means and others 1987; Payne and others 1991; Shand and others 1993). No significant ( P > 0.05) change in pH was observed during overnight storage for any of the treated samples or controls; however, pH values increased after cooking to 60 (rare) or 65 °C (medium‐rare).…”

Section: Resultssupporting

confidence: 63%

“…These increases, however, were significant ( P < 0.05) only for the Activa™RM + lactic acid and Fibrimex®+ lactic acid treatments. Several reports have documented increases in pH of restructured beef products when they were cooked (Trout and Schmidt 1984; Means and others 1987; Payne and others 1991).…”

Section: Resultsmentioning

confidence: 99%

Effect of Meat Binding Formulations on Thermal Inactivation of Escherichia coli O157:H7 Internalized in Beef

Mukherjee

Yoon

Geornaras

et al. 2009

Journal of Food Science

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This study evaluated the effects of meat binding or restructuring formulations, including salt/phosphate, algin/calcium, ActivaRM, and Fibrimex, with or without 0.27% (wt/wt) lactic acid, on thermal inactivation of internalized Escherichia coli O157:H7 in ground beef, serving as a model system for restructured products. Ground beef batches (700 g; approximately 5% fat) were mechanically mixed with a 5-strain composite of E. coli O157:H7 (7 log CFU/g) and then with the restructuring formulations. Product portions (30 g) were extruded into plastic test tubes (2.5 x 10 cm) and stored at 4 degrees C (18 h), before heating to 60 or 65 degrees C in a circulating water bath to simulate rare or medium-rare doneness of beef, respectively. Cooking to 60 or 65 degrees C reduced (P < 0.05) bacterial counts of control samples by 1.8 and 3.2 log CFU/g, respectively. Thermal destruction at 60 degrees C was not different (P > 0.05) among all treatments and the control. At 65 degrees C, greater (P < 0.05) thermal inactivation of E. coli O157:H7, as compared to the control, was obtained in samples treated with lactic acid alone (reductions of 4.9 log CFU/g), whereas for all other treatments, microbial destruction (reductions of 2.2 to 4.5 log CFU/g) was comparable (P > 0.05) to that of the control. Cooking weight losses were lower (P < 0.05) in salt/phosphate samples (<1%) compared to other formulations and the control (7.4% to 15.9%). Findings indicated that, under the conditions examined, restructuring of beef with salt/phosphate, algin/calcium, ActivaRM, or Fibrimex did not affect inactivation of internalized E. coli O157:H7 in undercooked (60 or 65 degrees C) samples, whereas inclusion of lactic acid (0.27%) in nonintact beef products enhanced pathogen destruction at 65 degrees C.

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“…ERKMEN cfu/g, these counts reached to lo9 to 10'" cfu/g in open air markets. S. aureus was isolated from vacuum-packaged beef steaks during storage at 2C (Payne et al 1991).…”

Section: Introductionmentioning

confidence: 99%

Behavior of Staphylococcus Aureus in Refrigerated and Frozen Ground Beef and in Turkish Style Sausage and Broth With and Without Additives

Erkmen

1997

J Food Processing Preservation

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Staphylococcus aureus 42E was inoculated into raw ground beef which was stored at 4C and ‐27C. Turkish style sausage and Brain Heart Infusion broth (BHIB), with and without additives were also inoculated with S. aureus and held at 4C. Samples of ground beef and sausage were examined for S. aureus, aerobic plate count and pH values. The numbers of S. aureus cells were decreased by 1.64 and 2.02 log units in ground beef held at 4C after 7 days and ‐27C after 7 weeks, respectively. A decrease in the number of S. aureus cells was observed in sausage and BHIB with addition of 0.5% trisodium phosphate (TSP), 78 mg/kg sodium nitrate, 78 mg/kg sodium nitrate plus 156 mg/kg sodium nitrate and 78 mg/kg sodium nitrite plus 0.5% TSP. Overall, sodium nitrite either alone or in combination with sodium nitrate was more effective on S. aureus and aerobic bacteria than TSP either alone or in combination with sodium nitrite.

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Microbial Characteristics of Three Formulations of Precooked, Vacuum‐packaged Restructured Beef Steaks

Cited by 4 publications

References 42 publications

Functional, Sensory, and Microbiological Properties of Restructured Beef and Emu Steaks

Functional, Sensory, and Microbiological Properties of Restructured Beef and Emu Steaks

Effect of Meat Binding Formulations on Thermal Inactivation of Escherichia coli O157:H7 Internalized in Beef

Behavior of Staphylococcus Aureus in Refrigerated and Frozen Ground Beef and in Turkish Style Sausage and Broth With and Without Additives

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