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EFFECT OF SUBJECTIVE CONDITION OF BEEF QUARTERS ON THE MICROBIOLOGY AND STORAGE STABILITY OF VACUUM-PACKAGED CLODS AND GROUND BEEF PATTIES.

Author(s) : OBLINGER J. L., KENNEDY J. E., WEST R. L.

Type of article: Article

Summary

THE EFFECT OF SUBJECTIVE CONDITION OF BEEF QUARTERS ON THE MICROBIAL AND SENSORY QUALITY OF VACUUM-PACKAGED CLODS AND GROUND BEEF DURING REFRIGERATED OR FROZEN STORAGE WAS INVESTIGATED. IN ADDITION, THE EFFECT OF RECONDITIONING OR TRIMMING BEEF QUARTERS CONSIDERED TO BE IN OFF-CONDITION BEFORE FABRICATION INTO CLODS OR GROUND BEEF PATTIES WAS STUDIED. THE MICROBIAL QUALITY OF GROUND BEEF PATTIES PREPARED FROM QUARTERS WAS NOT SIGNIFICANTLY AFFECTED BY TRIMMING OF THE QUARTERS BEFORE FABRICATION. FEW CONSISTENT DIFFERENCES IN THE SENSORY QUALITY OF GROUND BEEF PATTIES WERE NOTED. THESE DATA INDICATE THAT RECONDITIONING OR TRIMMING OF < OFF-CONDITION > BEEF QUARTERS CANNOT BE RELIED UPON TO IMPROVE THE MICROBIAL QUALITY OF DERIVED PRODUCTS SUCH AS GROUND BEEF.

Details

  • Original title: EFFECT OF SUBJECTIVE CONDITION OF BEEF QUARTERS ON THE MICROBIOLOGY AND STORAGE STABILITY OF VACUUM-PACKAGED CLODS AND GROUND BEEF PATTIES.
  • Record ID : 1985-0612
  • Languages: English
  • Source: Journal of Food Protection - vol. 47 - n. 6
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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