Effect of Combinations of Fresh and Frozen Beef on Microbial Flora of Ground Beef Patties
1981 ◽
Vol 44
(11)
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pp. 870-873
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Keyword(s):
Beef patties composed of fresh beef, blast frozen beef or combinations of fresh and frozen beef were then frozen by liquid nitrogen (LN2) or liquid carbon dioxide (LCO2) and stored at −20 C for 6 months. Analyses for various bacteria were made at monthly intervals to evaluate effects of originally combining fresh and frozen beef on the subsequent microbial flora. 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 LN2 or LCO2.
1978 ◽
Vol 43
(3)
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pp. 842-844
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Keyword(s):
1972 ◽
Vol 37
(5)
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pp. 706-707
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Keyword(s):
Keyword(s):
2006 ◽
Vol 7
(8)
◽
pp. n/a-n/a
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1969 ◽
Vol 14
(4)
◽
pp. 473-475
◽
2006 ◽
Vol 45
(10)
◽
pp. 3434-3437
◽
2019 ◽
Vol 132
◽
pp. 529-538
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2015 ◽
Vol 39
◽
pp. 463-469
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