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EFFECT OF COMBINATIONS OF FRESH AND FROZEN BEEF ON MICROBIAL FLORA OF GROUND BEEF PATTIES.

Author(s) : KRAFT A. A.

Type of article: Article

Summary

BEEF PATTIES COMPOSED OF FRESH BEEF, BLAST FROZEN BEEF OR COMBINATIONS OF FRESH AND FROZEN BEEF WERE THEN FROZEN BY LIQUID NITROGEN OR LIQUID CARBON DIOXIDE AND STORED AT 253K (-20 DEG C) FOR 6 MONTHS. 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 LIQUID N2 OR CO2.

Details

  • Original title: EFFECT OF COMBINATIONS OF FRESH AND FROZEN BEEF ON MICROBIAL FLORA OF GROUND BEEF PATTIES.
  • Record ID : 1982-1253
  • Languages: English
  • Source: Journal of Food Protection - vol. 44 - n. 11
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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