Effect of Subjective Condition of Beef Quarters on the Microbiology and Storage Stability of Vacuum-Packaged Clods and Ground Beef Patties

1984 ◽  
Vol 47 (6) ◽  
pp. 449-452 ◽  
Author(s):  
J. L. OBLINGER ◽  
J. E. KENNEDY ◽  
R. L. WEST
Keyword(s):  
Sensory Quality ◽  
Frozen Storage ◽  
Ground Beef ◽  
United States Department ◽  
Microbial Quality ◽  
Department Of Agriculture ◽  
Beef Patties ◽  
Subjective Condition ◽  
Plate Counts

The effect of subjective condition of beef quarters, as determined by United States Department of Agriculture (USDA) personnel, 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 beef quarters was directly related to the subjective condition classification in that aerobic plate counts (APC's) of beef quarters and derived products were greater with increasing off-condition on the basis of condition “1” being “excellent” and condition “5” being “unfit for consumption.” No significant differences (P<0.05) were observed in APC's between clods from quarters in various conditions initially or following 14 or 28 d of vacuum packaged storage at 1 to 2°C. Patties derived from quarters in condition “1” had significantly lower (P<0.05) APC's than those of patties from quarters in condition “4” or “5”. The microbial quality of ground beef patties prepared from quarters in conditions “3” and “4” was not significantly affected by trimming of the quarters before fabrication. Few consistent differences in the sensory quality of ground beef patties were noted as a result of condition classification or trimming of quarters from which they were fabricated. 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.

Residual Triose Phosphate Isomerase Activity and Color Measurements to Determine Adequate Cooking of Ground Beef Patties†

1999 ◽  
Vol 62 (2) ◽  
pp. 156-161 ◽  
Author(s):  
ARNIE I. SAIR ◽  
ALDEN M. BOOREN ◽  
BRADFORD W. BERRY ◽  
DENISE M. SMITH
Keyword(s):  
Frozen Storage ◽  
Ground Beef ◽  
Past Research ◽  
Triose Phosphate Isomerase ◽  
Department Of Agriculture ◽  
Freeze Thaw ◽  
Triose Phosphate ◽  
Isomerase Activity ◽  
Beef Patties ◽  
Cooking Temperature

The objectives were to (i) compare the use of triose phosphate isomerase (TPI) activity and internal color scores for determination of cooking adequacy of beef patties and (ii) determine the effect of frozen storage and fat content on residual TPI activity in ground beef. Ground beef patties (24.4% fat) were cooked to five temperatures ranging from 60.0 to 82.2°C. TPI activity decreased as beef patty cooking temperature was increased from 60.0 to 71.1°C; however, no difference (P > 0.05) in activity (6.3 U/kg meat) was observed in patties cooked to 71.1°C and above. Degree of doneness color scores, a* values and b* values, of ground beef patties decreased as internal temperature was increased from 60.0 to 71.1°C; however, temperature had no effect on L* values. TPI activity in raw ground beef after five freeze–thaw cycles did not differ from the control. Three freeze–thaw cycles of raw ground beef resulted in a 57.2% decrease in TPI activity after cooking. TPI activity of cooked beef increased during 2 months of frozen storage, but TPI activity in ground beef stored for 3 months or longer did not differ from the unfrozen control. While past research has shown color to be a poor indicator of adequate thermal processing, our results suggest that undercooked ground beef patties could be distinguished from those that had been adequately cooked following U.S. Department of Agriculture guidelines using residual TPI activity as a marker.

Comparison of the Microbial Quality of Ground Beef and Ground Beef Patties from Internet and Local Retail Markets†

2009 ◽  
Vol 72 (8) ◽  
pp. 1722-1726 ◽  
Author(s):  
S. PAO ◽  
M. R. ETTINGER
Keyword(s):  
Ground Beef ◽  
Foodborne Illness ◽  
Microbial Quality ◽  
Frozen Ground ◽  
Retail Markets ◽  
E Coli ◽  
Beef Patties ◽  
Beef Products ◽  
Careful Handling

This study evaluated the microbial quality of ground beef and ground beef patties sold at local (Virginia) and Internet (U.S.) retail markets. A total of 152 ground beef products, consisting of locally purchased raw ground beef (LRG) and frozen beef patties (LFP) and Internet-procured frozen ground beef (IFG) and frozen beef patties (IFP), were tested. Results showed that LFP had significantly lower levels of aerobic mesophiles, psychrotrophs, and coliforms than LRG, IFG, and IFP. Furthermore, IFG had greater numbers of Escherichia coli than LRG and LFP. No sample was contaminated with E. coli O157: H7, but one duplicate set of summer LFP samples contained Salmonella. Listeria spp. were present in 25 and 29% of samples from local and Internet markets, respectively. About 5.0, 11.1, 10.5, and 7.9% of LRG, LFP, IFG, and IFP samples were contaminated with L. monocytogenes. This study identified differences in microbial quality between local and Internet products. Careful handling and thorough cooking of ground beef products, regardless of market source, are recommended to prevent foodborne illness.

Microbial Counts of Selected Hot-Boned Primals and Ground Beef

1987 ◽  
Vol 50 (11) ◽  
pp. 915-919 ◽  
Author(s):  
A. W. KOTULA ◽  
B. S. EMSWILER-ROSE ◽  
B. W. BERRY
Keyword(s):  
Dairy Cows ◽  
Ground Beef ◽  
Bacterial Count ◽  
Fecal Coliforms ◽  
Microbial Quality ◽  
Significant Treatment ◽  
Microbial Counts ◽  
Plate Counts ◽  
The Mean

Twenty-four dairy cows were slaughtered under commercial conditions, muscles were excised from one side within 3 h of slaughter and from the second side after 24 h chill at 3°C. Surface aerobic bacterial plate counts, (APC5, 20, and 35°C, that is, plates were incubated at 5, 20 and 35°C, respectively) obtained from the rounds immediately before deboning did not vary significantly between the hot and chilled carcasses. The APC (5, 20, and 35°C) increased (P<.01) during removal of rounds from both hot and chilled carcasses, and the magnitude of the increase was greater than one logarithm. The bacterial count on loins and rounds that were overwrapped and frozen generally was lower than on loins and rounds held at 3°C for 7 and 14 d before being frozen. The APC (5, 20, and 35°C) of fresh ground beef fabricated in 450-kg batches from trimmings of hot cow carcasses were not significantly different from that made from the chilled carcasses. Addition of chilled USDA Choice plates to increase the fat content and lower the temperature of the manufactured ground beef increased (P<.01) APC counts in most instances. The log count of the USDA Choice plates was about 5 to 6/cm2; whereas that of the cow beef was about 2 to 4/cm2. The mean counts of coliforms, fecal coliforms and Escherichia coli were usually less than one log, so significant treatment differences, when they did occur, were unimportant. Results of this research indicate that hot boning does not adversely affect the microbial quality of selected primals and ground beef.

Microbial Quality of Ground Beef after Simulated Freezer Failure

1981 ◽  
Vol 44 (1) ◽  
pp. 62-65 ◽  
Author(s):  
FATIMA S. ALI ◽  
FRANCES O. VANDUYNE
Keyword(s):  
Clostridium Perfringens ◽  
Microbial Quality ◽  
Ground Meat ◽  
Frozen Foods ◽  
Mean Values ◽  
Power Failure ◽  
Order Of Magnitude ◽  
Plate Counts ◽  
Coagulase Positive Staphylococci

Six lots of ground meat, obtained at intervals from a local supermarket, were frozen, and later held with other frozen foods in the freezer compartment of a refrigerator-freezer where power failure was simulated by unplugging the unit. Mean values for the counts (log10) of the beef as purchased were as follows: aerobic and psychrotrophic plate counts 6.35 and 6.66, respectively; presumptive coliforms 4.48; coagulase-positive staphylococci 4.67; and presumptive Clostridium perfringens 1.43. Presumptive salmonellae were detected in three of the six lots. Counts of the same order of magnitude as above were obtained after 7 days in the freezers, complete defrost of the meat and 6 h thereafter. Between 6 and 24 h, aerobic and psychrotrophic plate counts and numbers of coliforms and coagulase-positive staphylococci increased approximately 10-fold. Forty-eight hours after complete defrost, further increases in counts occurred. The appearance and aroma of the meat were acceptable 24 h after defrost; after 48 h, it would have been discarded because of browning, slime and off-odors.

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