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MICROBIAL QUALITY OF HOT-PROCESSED FROZEN GROUND BEEF PATTIES PROCESSED AFTER VARIOUS HOLDING TIMES.

Author(s) : MCMILLIN D. J., SEBRANEK J. G., KRAFT A. A.

Type of article: Article

Summary

THIS STUDY WAS DESIGNED TO DETERMINE THE EFFECT OF HOLDING TIME BEFORE CHILLING OF HOT-BONEDGROUND BEEF ON MICROBIAL GROWTH. TWENTY POUNDS OF CHUCK WERE REMOVED FROM THE RIGHT SIDES OF BEEF CARCASSES IMMEDIATELY AFTER SLAUGHTER, GROUND THROUGH A 2.5-CM PLATE, AND HELD IN A 283 K (10.C) ROOM. AT 1, 2, 4 AND 8 HR AFTER SLAUGHTER, 5 LB WERE CHILLED TO 273 K (0.C) WITH CO2 AND GROUND THROUGH A 0.32-CM PLATE. PATTIES WERE FORMED, FROZEN IN A CO2 TUNNEL AND EXAMINED FOR COLIFORMS, STAPHYLOCOCCI, PSYCHROTROPHS, AND MESOPHILES. RESULTS SHOW NO SIGNIFICANT DIFFERENCES BETWEEN THE FOUR TREATMENTS AND A CONVENTIONALLY PROCESSED CONTROL.

Details

  • Original title: MICROBIAL QUALITY OF HOT-PROCESSED FROZEN GROUND BEEF PATTIES PROCESSED AFTER VARIOUS HOLDING TIMES.
  • Record ID : 1982-0148
  • Languages: English
  • Publication date: 1981
  • Source: Source: J. Food Sci.
    vol. 46; n. 2; 488-490; 5 fig.; 1 tabl.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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