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.

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.

Escherichia albertii Inactivation following l-Lactic Acid Exposure or Cooking in Ground Beef

2016 ◽  
Vol 79 (9) ◽  
pp. 1475-1481 ◽  
Author(s):  
AMIE M. JONES-IBARRA ◽  
KAYLEY R. WALL ◽  
JENNIFER VUIA-RISER ◽  
CHRIS R. KERTH ◽  
ALEJANDRO CASTILLO ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Shiga Toxin ◽  
Foodborne Pathogen ◽  
Ground Beef ◽  
Cytolethal Distending Toxin ◽  
Solution Ph ◽  
Beef Patties ◽  
Cooking Temperature ◽  
Pathogen Reduction ◽  
Antimicrobial Interventions

ABSTRACT Escherichia albertii is an emerging foodborne pathogen recovered from young children and adults exhibiting symptoms of gastroenteritis via pathogenesis factors including attaching and effacing lesions, cytolethal distending toxin, and Shiga toxin variants. Study objectives were to determine E. albertii survival following (i) exposure to lactic acid as a function of solution pH and incubation period and (ii) cooking ground beef patties to different endpoint temperatures. E. albertii was incubated in phosphate buffer containing 3.0% l-lactic acid adjusted to pH 3.0, 4.0, 5.0, or 7.0; survivors were determined every 30 min for 150 min. Ground beef patties (80% lean) were cooked to temperature endpoints simulating undercooking (62°C), the minimum temperature for safe cooking (71.1°C), and cooking to well done (76°C). Maximal pathogen reduction was observed after a 30-min exposure to pH 3.0 l-lactic acid. Reductions of 3.9, 4.4, and 4.9 log CFU/g were obtained following cooking ground beef patties to 62, 71.1, and 76°C, respectively, but the reductions did not differ as a function of the endpoint cooking temperature (P ≥ 0.05). E. albertii may be controlled on beef through the proper application of antimicrobial interventions and cooking.

Survival of Escherichia coli O157:H7 in Ground-Beef Patties during Storage at 2, −2, 15 and then −2°C, and −20°C†

1999 ◽  
Vol 62 (11) ◽  
pp. 1243-1247 ◽  
Author(s):  
SUSAN E. ANSAY ◽  
KIM A. DARLING ◽  
CHARLES W. KASPAR
Keyword(s):  
Escherichia Coli ◽  
Frozen Storage ◽  
Ground Beef ◽  
Plate Count ◽  
Escherichia Coli O157 ◽  
Control Strain ◽  
Single Strain ◽  
E Coli ◽  
Beef Patties ◽  
Significant Difference

The survival of Escherichia coli O157:H7 and of a nonpathogenic control strain of E. coli was monitored in raw ground beef that was stored at 2°C for 4 weeks, −2°C for 4 weeks, 15°C for 4 h and then −2°C for 4 weeks, and −20°C. Irradiated ground beef was inoculated with one E. coli control strain or with a four-strain cocktail of E. coli O157:H7 (ca. 105 CFU/g), formed into patties (30 to 45 g), and stored at the appropriate temperature. The numbers of the E. coli control strain decreased by 1.4 log10 CFU/g, and pathogen numbers declined 1.9 log10 CFU/g when patties were stored for 4 weeks at 2°C. When patties were stored at −2°C for 4 weeks, the numbers of the E. coli control strain and the serotype O157:H7 strains decreased 2.8 and 1.5 log10 CFU/g, respectively. Patties stored at 15°C for 4 h prior to storage at −2°C for 4 weeks resulted in 1.6 and 2.7 log10–CFU/g reduction in the numbers of E. coli and E. coli O157:H7, respectively. Storage of retail ground beef at 15°C for 4 h (tempering) did not result in increased numbers of colony forming units per gram, as determined with violet red bile, MRS lactobacilli, and plate-count agars. Frozen storage (−20°C) of ground-beef patties that had been inoculated with a single strain of E. coli resulted in approximately a 1 to 2 log10–CFU/g reduction in the numbers of the control strain and individual serotype O157:H7 strains after 1 year. There was no significant difference between the survival of the control strain and the O157:H7 strains, nor was there a difference between O157:H7 strains. These data demonstrate that tempering of ground-beef patties prior to low-temperature storage accelerated the decline in the numbers of E. coli O157:H7.

Effects of the loss of triose phosphate isomerase activity on carbon metabolism in Kluyveromyces lactis

2002 ◽  
Vol 153 (9) ◽  
pp. 593-598 ◽  
Author(s):  
Daniele Capitanio ◽  
Annamaria Merico ◽  
Bianca Maria Ranzi ◽  
Concetta Compagno
Keyword(s):  
Carbon Metabolism ◽  
Kluyveromyces Lactis ◽  
Triose Phosphate Isomerase ◽  
Triose Phosphate ◽  
Isomerase Activity

Effect of Combinations of Fresh and Frozen Beef on Microbial Flora of Ground Beef Patties

1981 ◽  
Vol 44 (11) ◽  
pp. 870-873 ◽  
Author(s):  
A. A. KRAFT ◽  
K. V. REDDY ◽  
J. G. SEBRANEK ◽  
R. E. RUST ◽  
D. K. HOTCHKISS
Keyword(s):  
Carbon Dioxide ◽  
Liquid Nitrogen ◽  
Frozen Storage ◽  
Ground Beef ◽  
Microbial Flora ◽  
Liquid Carbon ◽  
Bacterial Counts ◽  
Liquid Carbon Dioxide ◽  
Beef Patties

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.

Biosynthesis of trehalose by Brevibacterium flavum: Use of long range13C-13C coupling data to characterize triose phosphate isomerase activity

1985 ◽  
Vol 5 (6) ◽  
pp. 509-515 ◽  
Author(s):  
Robert E. London ◽  
Thomas E. Walker
Keyword(s):  
Isotopic Labeling ◽  
Triose Phosphate Isomerase ◽  
Hexose Monophosphate ◽  
Brevibacterium Flavum ◽  
Triose Phosphate ◽  
Isomerase Activity ◽  
Steady State Kinetic ◽  
Label Distribution ◽  
State Kinetic ◽  
Labeling Pattern

The13C isotopic labeling pattern in the disaccharide trehalose (1,1-α-α-D-glucose) produced by the micro-organismBrevibacterium flavum when grown on a medium containing [1-{au13}C]glucose has been determined. Long range coupling between C-1 and C-6 carbons of the glucose units can be observed in the excreted material. It is proposed that some of the13C isotopomers in the excreted trehalose reflect the labeling pattern in (unobserved) fructose 1,6-diphosphate. Analysis of the label distribution within the framework of a steady state kinetic model allows an analysis of the contributions of the hexose monophosphate shunt and the degree of equilibration of triose phosphate isomerase. Analogous measurements on excreted glucose could be carried out in other organisms.

scholarly journals Isolation, Nucleotide Sequence, and Physiological Relevance of the Gene Encoding Triose Phosphate Isomerase fromKluyveromyces lactis

1999 ◽  
Vol 65 (9) ◽  
pp. 4216-4219 ◽  
Author(s):  
Concetta Compagno ◽  
Francesco Boschi ◽  
Agnese Daleffe ◽  
Danilo Porro ◽  
Bianca Maria Ranzi
Keyword(s):  
Kluyveromyces Lactis ◽  
Triose Phosphate Isomerase ◽  
High Yield ◽  
Glycolytic Flux ◽  
Cloning And Sequencing ◽  
Gene Encoding ◽  
Triose Phosphate ◽  
Isomerase Activity ◽  
Physiological Relevance ◽  
Important Branch

ABSTRACT Lack of triose phosphate isomerase activity (TIM) is of special interest because this enzyme works at an important branch point of glycolytic flux. In this paper, we report the cloning and sequencing of the Kluyveromyces lactis gene encoding TIM. UnlikeSaccharomyces cerevisiae ΔTPI1 mutants, the K. lactis mutant strain was found to be able to grow on glucose. Preliminary bioconversion experiments indicated that, like the S. cerevisiae TIM-deficient strain, the K. lactisTIM-deficient strain is able to produce glycerol with high yield.

Effects of Freezing Methods and Frozen Storage on Chemical Characteristics of Ground Beef Patties

1979 ◽  
Vol 48 (5) ◽  
pp. 1101-1108 ◽  
Author(s):  
J. G. Sebranek ◽  
P. N. Sang ◽  
D. G. Topel ◽  
R. E. Rust
Keyword(s):  
Frozen Storage ◽  
Ground Beef ◽  
Chemical Characteristics ◽  
Beef Patties
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