Acid Phosphatase Activity and Color Changes in Consumer-Style Griddle-Cooked Ground Beef Patties

The U.S. Department of Agriculture and the Food and Drug Administration have issued temperature requirements to help consumers cook beef patty products that are free of pathogens. Verification of end-point temperature (EPT) is needed in cooked meat products due to concerns over outbreaks of Escherichia coli 0157:H7. Acid phosphatase (ACP) activity was studied as a potential method for determination of EPT in ground beef patties cooked nonfrozen, patties frozen 7 days and thawed at room temperature 4 h in a refrigerator or by microwave, and patties made from ground beef frozen in store packages, then thawed in a refrigerator overnight. Pressed-out meat juices were analyzed from patties (n = 314) cooked to 57.2°C (135°F), 65.6°C (150°F), 71.1°C (160°F), and 79.4°C (175°F) target EPTs. Expressed meat juice and internal meat patty color decreased in redness as EPT increased. Freezing whole packs with slow refrigerator or room temperature thawing caused significantly greater loss of redness in expressed cooked meat juice than did other handling methods. Log10 ACP had a significant linear (R2 = 0.99) response to EPT. Results show that the 3- to 5-min ACP test could be used to verify EPT in griddle-cooked hamburger patties.

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Incidence and contamination level of Clostridium perfringens in meat and meat products sold in Sakarya province of Turkey

Food and Health ◽

10.3153/fh21018 ◽

2021 ◽

Vol 7 (3) ◽

pp. 172-178

Author(s):

Serap Coşansu ◽

Şeyma Şeniz Ersöz

Keyword(s):

Clostridium Perfringens ◽

Meat Product ◽

Meat Products ◽

Ground Beef ◽

Chicken Meat ◽

Contamination Level ◽

Biochemical Tests ◽

Contamination Levels ◽

Emulsified Meat ◽

Cooked Meat

Totally 101 meat and meat product samples obtained from local markets and restaurants were analyzed for incidence and contamination level of Clostridium perfringens. The typical colonies grown anaerobically on Tryptose Sulfite Cycloserine Agar supplemented with 4-Methyliumbelliferyl (MUP) were confirmed by biochemical tests. Forty-eight of the samples (47.5%) were contaminated with C. perfringens. The highest incidence of the pathogen was determined in uncooked meatball samples (72.2%) followed by ground beef samples (61.3%). The incidence of C. perfringens in chicken meat, cooked meat döner, cooked chicken döner and emulsified meat product samples were 33.3, 33.3, 28.6 and 16.7%, respectively. Thirteen out of 101 samples (12.9%) yielded typical colonies on TSC-MUP Agar, but could not be confirmed as C. perfringens. Average contamination levels in sample groups ranged from 8.3 to 1.5×102 cfu/g, with the highest ground beef and the lowest chicken meat.

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EFFECTS OF END-POINT TEMPERATURE AND FAT LEVEL ON THE RESIDUAL CHOLESTEROL IN GROUND BEEF PATTIES

Journal of Food Quality ◽

10.1111/j.1745-4557.1993.tb00105.x ◽

1993 ◽

Vol 16 (3) ◽

pp. 187-196 ◽

Cited By ~ 1

Author(s):

L.L. HUSKEY ◽

H.G. BROWN ◽

P.K. LEWIS ◽

A.H. BROWN ◽

Z.B. JOHNSON ◽

...

Keyword(s):

Ground Beef ◽

Point Temperature ◽

End Point ◽

Beef Patties ◽

Fat Level ◽

End Point Temperature

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Influence of raw meat natural background flora on growth of Escherichia coli O157: H7 in ground beef

Revista de Microbiologia ◽

10.1590/s0001-37141999000300015 ◽

1999 ◽

Vol 30 (3) ◽

pp. 272-277 ◽

Cited By ~ 2

Author(s):

Susana M.I. Saad ◽

Bernadette D.G.M. Franco

Keyword(s):

Escherichia Coli ◽

Pseudomonas Putida ◽

Room Temperature ◽

Foodborne Pathogen ◽

Meat Products ◽

Ground Beef ◽

Escherichia Coli O157 ◽

Natural Background ◽

Raw Meat ◽

Cultural Methods

Escherichia coli O157:H7 is a foodborne pathogen of increasing importance. It has been involved in several threatening outbreaks, most of them associated with meat products. In this study, the influence of some bacteria from the natural background flora of raw meat over E.coli O157:H7 in ground beef stored under refrigeration and at room temperature was evaluated. Different levels of E.coli O157:H7 (101-102, 103-104 and 106-107 CFU/g), inoculated in ground beef samples, were challenged with strains of non-pathogenic E.coli, Pseudomonas putida or Leuconostoc sp. Growth of the pathogen was monitored using standard cultural methods and an ELISA-type rapid method. Non-pathogenic E.coli, Pseudomonas putida and Leuconostoc sp. did not affect growth of E.coli O157:H7 in ground beef, both under refrigeration and at room temperature. Based on these findings, the low occurrence of E.coli O157:H7 in raw meat may not be attributed to antagonistic effects of bacteria from the natural background flora.

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ASTAXANTHIN EXTRACT UTILIZATION IN THE TECHNOLOGY OF PRODUCING COOKED SAUSAGES WITH A LOW CONTENT OF SODIUM NITRITE

Periódico Tchê Química ◽

10.52571/ptq.v16.n31.2019.730_periodico31_pgs_719_728.pdf ◽

2019 ◽

Vol 16 (31) ◽

pp. 719-728

Author(s):

Aysel S. VELIYEVA ◽

Irina A. KADNIKOVA ◽

Tatyana K. KALENIK

Keyword(s):

Sodium Nitrite ◽

Room Temperature ◽

Antioxidant Properties ◽

Meat Products ◽

Urgent Task ◽

Dpph Method ◽

Priority Direction ◽

Pigment Extract ◽

Cooked Meat ◽

Nitrite Content

The priority direction for the development of meat products technology is the development of recipes for cooked sausages with low residual sodium nitrite content. The search for substances of natural origin capable of influencing the formation of the cooked sausages color and exercising antioxidant properties is an urgent task today. In the submitted practice, an extract of astaxanthin of industrial production (China) was used. The antioxidant activity of the astaxanthin extract was traced by the DPPH method (2, 2-diphenyl-1-picrylhydrazyl) at 517 nm with the Shimadzu UV-1800 spectrophotometer. The content of myoglobin was determined from the optical density of the cooked sausage pigment extract, obtained after extraction with an aqueous solution of acetone, at a wavelength of 540 nm.Astaxanthin in concentrations of 0.08 and 0.1% positively affected the process of color formation and the preservation of fats in the meat formula of cooked sausages. It was determined that, before administration to the meat formula, the extract of astaxanthin should be dissolved in vegetable oil and left for 3 hours at room temperature. Thus, it's uniform spacing over the stuffing (forcemeat) is achieved without the formation of “red spots”. Astaxanthin is quite stable in meat formulas and gives the cooked meat products a familiar pink color. It is determined that the extract of astaxanthin is recommended for use in the technology of cooked sausages in concentrations of 0.08-0.1% to the mass of the forcemeat.

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The effect of bamboo shoot (Gigantochloa albociliata) addition on the physical properties and sensorial acceptability of beef patty

Food Research ◽

10.26656/fr.2017.5(1).272 ◽

2020 ◽

Vol 5 (1) ◽

pp. 114-123

Author(s):

Wan Rosli W.I. ◽

Habibah B.

Keyword(s):

Meat Products ◽

Ground Beef ◽

Fat Content ◽

Processed Meat ◽

Bamboo Shoot ◽

Crude Fibre ◽

Sensory Acceptability ◽

Beef Patties ◽

Increased Risk

Presently, processed meat products are among the essential food item popularly consumed by the population of the developed and developing countries due to its convenience and quickly prepared. In recent years, various studies suggested that the increased intake of processed meat results in an increased risk of CVD, type 2 diabetes and colorectal cancer. The use of different levels of the bamboo shoot to improve dietary fibre in the beef burger and its effects on the nutrient composition, cooking characteristics and sensory acceptability of the beef patties were studied. The beef patties were formulated with either 0, 25 or 50% of ground bamboo shoot to partially replace ground beef. Fat content decreased in line with the bamboo shoot levels in both raw and cooked beef patties. Both raw and cooked patties incorporated with 50% bamboo shoot however showed the lowest fat concentration (P<0.05) at 21.32 and 19.36%, respectively. Both raw and cooked patties containing 50% bamboo shoot recorded the highest concentration (P<0.05) of crude fibre at 1.71 and 1.92%, respectively. All cooked patty samples recorded the moisture content ranging from 46.63-54.87%. Beef patty formulated with 50% bamboo shoot recorded the highest cooking yield at 87.57% (P<0.05) compared to other treatments. The addition of bamboo shoot did not influence the sensory acceptability of the bamboo shoot-based beef patties. In summary, the addition of bamboo shoot at 25% to partially replace the ground beef can be recommended to lower the production cost and fat content and not affecting sensory descriptors of the beef patty to which the consumer is familiarized.

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Salmonella Growth in Cooked Beef at Selected Cooling Rates

Journal of Food Protection ◽

10.4315/0362-028x-48.12.1046 ◽

1985 ◽

Vol 48 (12) ◽

pp. 1046-1049 ◽

Cited By ~ 1

Author(s):

NORMAN J. STERN ◽

CARL S. CUSTER

Keyword(s):

Meat Products ◽

Ground Beef ◽

Cooling Rates ◽

Antibiotic Resistant ◽

Study Support ◽

Resistant Strains ◽

Inspection Service ◽

Cooked Meat ◽

Cooked Meats ◽

Cooked Meat Products

Results of this study support the present USDA Food Safety Inspection Service (FSIS) cooling requirement for cooked meat products and remind the consumer to refrigerate such products. USDA FSIS requires food processors to cool certain cooked meat products between 4 and 49°C within 2 h. Our study evaluated the adequacy of that requirement by determining how cooling rates affected growth of salmonellae in cooked meats. Two strains of Salmonella sp. showing resistance to multiple antibiotics were compared with a susceptible strain, and were shown to be similar in growth capabilities. These antibiotic resistant strains were inoculated in ground beef or beef cubes. In experiments simulating precooking contamination, heavily inoculated (109 CFU/g) ground beef meatballs were cooked to 63°C (145°F) and cooled to either 23 or 4°C (40°F) within 2 to 6 h. Increases in the numbers of the surviving pathogen were small (ca. 0.1 log10/g) when the product was cooled to 4°C within 2 h. Surviving salmonellae increased greater than tenfold when the meats were cooled over intervals of 6 h. A 4-h cooling interval permitted an intermediate growth rate. Salmonella held in ground beef at 23°C for 6 h showed less than 1-log10 increase per gram. Experiments with Salmonella inoculated onto the surface of beef cubes after cooking also indicated that the 2-h cooling interval prevented substantive proliferation.

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Effects of Camu-Camu (Myrciaria dubia) Powder on the Physicochemical and Kinetic Parameters of Deteriorating Microorganisms and Salmonella enterica Subsp. enterica Serovar Typhimurium in Refrigerated Vacuum-Packed Ground Beef

Agriculture ◽

10.3390/agriculture11030252 ◽

2021 ◽

Vol 11 (3) ◽

pp. 252

Author(s):

Jorge Luiz da Silva ◽

Vasco Cadavez ◽

José M. Lorenzo ◽

Eduardo Eustáquio de Souza Figueiredo ◽

Ursula Gonzales-Barron

Keyword(s):

Ground Beef ◽

Treated Group ◽

B Value ◽

Kinetics Parameters ◽

Psychrotrophic Bacteria ◽

Color Changes ◽

A Value ◽

Spoilage Bacteria ◽

Serovar Typhimurium ◽

And Control

This study aims to evaluate the effects of camu-camu powder (CCP), Amazonian berry fruit with documented bioactive properties, physicochemical meat parameters, and the growth kinetics parameters of S. enterica ser. Typhimurium, psychrotrophic bacteria (PSY), and lactic acid bacteria (LAB) in vacuum-packed ground beef. Batches of ground beef were mixed with 0.0%, 2.0%, 3.5%, and 5.0% CCP (w/w), vacuum-packed as 10 g portions, and stored at 5 °C for 16 days. Centesimal composition analyses (only on the initial day), pH, TBARS, and color were quantified on storage days 1, 7, and 15, while PSY and LAB were counted on days 0, 3, 6, 9, 13, and 16. Another experiment was conducted with the same camu-camu doses by inoculating S. enterica ser. Typhimurium microbial kinetic curves were modeled by the Huang growth and Weibull decay models. CCP decreased TBARS in beef from 0.477 to 0.189 mg MDA·kg−1. No significant differences in meat pH between treated and control samples were observed on day 15. CCP addition caused color changes, with color a* value decreases (from 14.45 to 13.44) and color b* value increases (from 17.41 to 21.25), while color L* was not affected. Higher CCP doses caused progressive LAB growth inhibition from 0.596 to 0.349 log CFU·day−1 at 2.0% and 5.0% CCP, respectively. Similarly, PSY growth rates in the treated group were lower (0.79–0.91 log CFU·day−1) compared to the control (1.21 log CFU·day−1). CCP addition at any of the investigated doses produced a steeper S. enterica ser. Typhimurium inactivation during the first cold storage day, represented by Weibull’s concavity α shape parameter, ranged from 0.37 to 0.51, in contrast to 1.24 for the control. At the end of the experiment, however, S. enterica ser. Typhimurium counts in beef containing CCP were not significantly different (p < 0.05) from the control. Although CCP affects bacterial kinetics, it does not protect ground beef against spoilage bacteria and Salmonella to the same degree it does against lipid peroxidation.

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Synthesis of Densely Immobilized Gold-Assembled Silica Nanostructures

International Journal of Molecular Sciences ◽

10.3390/ijms22052543 ◽

2021 ◽

Vol 22 (5) ◽

pp. 2543

Author(s):

Bomi Seong ◽

Sungje Bock ◽

Eunil Hahm ◽

Kim-Hung Huynh ◽

Jaehi Kim ◽

...

Keyword(s):

Potential Method ◽

Sers Substrate ◽

Chloroauric Acid ◽

Au Nps ◽

Sio2 Surface ◽

Color Changes ◽

Surface Enhanced Raman ◽

Nanoparticle Preparation ◽

Enhanced Raman Scattering ◽

20 Nm

In this study, dense gold-assembled SiO2 nanostructure (SiO2@Au) was successfully developed using the Au seed-mediated growth. First, SiO2 (150 nm) was prepared, modified by amino groups, and incubated by gold nanoparticles (ca. 3 nm Au metal nanoparticles (NPs)) to immobilize Au NPs to SiO2 surface. Then, Au NPs were grown on the prepared SiO2@Au seed by reducing chloroauric acid (HAuCl4) by ascorbic acid (AA) in the presence of polyvinylpyrrolidone (PVP). The presence of bigger (ca. 20 nm) Au NPs on the SiO2 surface was confirmed by transmittance electronic microscopy (TEM) images, color changes to dark blue, and UV-vis spectra broadening in the range of 450 to 750 nm. The SiO2@Au nanostructure showed several advantages compared to the hydrofluoric acid (HF)-treated SiO2@Au, such as easy separation, surface modification stability by 11-mercaptopundecanoic acid (R-COOH), 11-mercapto-1-undecanol (R-OH), and 1-undecanethiol (R-CH3), and a better peroxidase-like catalysis activity for 5,5′-Tetramethylbenzidine (TMB) and hydrogen peroxide (H2O2) reaction. The catalytic activity of SiO2@Au was two times better than that of HF-treated SiO2@Au. When SiO2@Au nanostructure was used as a surface enhanced Raman scattering (SERS) substrate, the signal of 4-aminophenol (4-ATP) on the surface of SiO2@Au was also stronger than that of HF-treated SiO2@Au. This study provides a potential method for nanoparticle preparation which can be replaced for Au NPs in further research and development.

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