scholarly journals Effects of Promolux Platinum LED on Shelf-life of Ground Beef Patties

2018 ◽  
Vol 7 (6) ◽  
pp. 120
Author(s):  
Wannee Tangkham ◽  
Frederick LeMieux
Keyword(s):  
Shelf Life ◽  
Ph Value ◽  
Ground Beef ◽  
Plate Count ◽  
Light Sources ◽  
Drip Loss ◽  
Salmonella Spp ◽  
Beef Patties ◽  
Lipid Stability ◽  
Aerobic Plate Count

The objective of this study was to determine the effects of three light sources, Promolux platinum LED (PPLED), fluorescent (FLS) lighting, and no light (control), on shelf-life properties of ground beef patties. Treatments were evaluated for % drip loss, pH value, % moisture content, visual and instrumental color (L*, a* and b* values), lipid stability (TBARS), aerobic plate count, yeast/mold, Escherichia coli, Salmonella spp. and Listeria spp. every 3 days for 9 days. At day 9, drip loss was lowest (P

scholarly journals Effects of Antioxidants on Lipid Stability, Color Parameters, and Aerobic Plate Count of Beef Patties from Steers Fed Distillers Grains

2018 ◽  
Vol 2 (2) ◽  
pp. 53-54
Author(s):  
A. P. B. Fruet ◽  
A. M. Cavender ◽  
J. L. Nörnberg ◽  
C. R. Calkins ◽  
A. S. De Mello
Keyword(s):  
Distillers Grains ◽  
Plate Count ◽  
Color Parameters ◽  
Beef Patties ◽  
Lipid Stability ◽  
Aerobic Plate Count

Effects of Tea Polyphenols, Lysozyme and Chitosan on Improving Preservation Quality of Pomfret Fillet

2013 ◽  
Vol 781-784 ◽  
pp. 1582-1588 ◽  
Author(s):  
Jian Bing Shi ◽  
Jing Xie ◽  
Zhi Li Gao ◽  
Liu Li ◽  
Qing Xiong ◽  
...  
Keyword(s):  
Shelf Life ◽  
Ph Value ◽  
Tea Polyphenols ◽  
Plate Count ◽  
Control Group ◽  
Treatment Groups ◽  
Gram Positive Bacteria ◽  
Aerobic Plate Count ◽  
The Impact

The purpose of this study was to evaluate the impact of different concentrations of tea polyphenols (A1: 0.1%(w/v), A2: 0.5%, A3: 1%), lysozyme (B1: 0.01%, B2: 0.05%, B3: 0.08%) and chitosan (C1: 0.5%, C2: 1%, C3: 2%, C4: 3%) on the quality of pomfret during the storage in order to improve the quality of pomfret fresh preservation. The sensory evaluation, aerobic plate count (APC), trimethylamine (TMA), total volatile basis nitrogen (TVB-N),Kvalue and pH value with different treatments were determined. The results showed that the shelf-life of the control group was 4 days under the cold storage, and the effect of fresh preservation was better with the increasing of the concentration of tea polyphenols, especially the APC could be significantly lower under the treatment groups of A2 and A3 than that under the control group from the 2nd day (P<0.05), the shelf-life was increased by 2 to 3 days. The treatments of B1 and B2 could restrain the increasing of gram-positive bacteria and reduced the contain of TVB-N, TMA-N andKvalue significantly (P<0.05), the shelf-life was increased by 1 to 2 days. The preservation effect of the treatment of C3 was better than those of control group and other groups with chitosan. The APC, TMA-N, TVB-N andKvalue could be significantly lower than those of the control group from the 2nd day, so the shelf-life was increased by 3 days. All of tea polyphenols and chitosan could improve the quality of aquaculture and prolong the shelf-life of pomfret by restraining the increasing of APC and the enzyme activity. The results will offer theory reference to the preservation of pomfrets and the application of bio-preservative.

Quality Standards For Retail Meats

1979 ◽  
Vol 42 (8) ◽  
pp. 675-678 ◽  
Author(s):  
GAIL C. HOLLAND
Keyword(s):  
Shelf Life ◽  
Health Hazard ◽  
Microbiological Quality ◽  
Ground Beef ◽  
Quality Standards ◽  
Plate Count ◽  
Potential Hazard ◽  
Processed Meats ◽  
E Coli ◽  
Aerobic Plate Count

To be of public benefit a quality standard for meat at retail must do as it purports to do — i.e. to reduce the public hazard and/or prevent consumer deception. In addition, it must be technically workable for both the industry and the administrative branches of regulatory agencies. With processed meats and ground beef, it has not been demonstrated that they present a potential hazard. In addition, if a health hazard were demonstrated, it would not be reduced by the use of microbiological quality standards such as Aerobic Plate Count or number of Escherichia coli. Use of the bacterial criterion Aerobic Plate Count of 107/g, in place of organoleptic standards could reduce the retail shelf-life of processed meats by 20–66%. An Aerobic Plate Count, 107/g, could remove in excess of 33% of ground beef sold at retail level. In both instances a substantial quantity of wholesome meat would be prematurely removed from the retail market. Chemical standards such as protein, fat, moisture, cereal, are relatively static and do not substantially change over the retail shelf-life of meat. However the bacterial population in meat demonstrates a dynamic growth pattern. Hence the Aerobic Plate Count may indicate product age, but not necessarily product deterioration or potential health hazard. E. coli, although an intestinal bacterium, is capable of growing outside the host intestine, thrive on a variety of substrates and thrive for long periods. Thus the presence of E. coli cannot be correlated with the extent of initial fecal contamination, nor with the presence of pathogens. A program of increased awareness of personal hygiene, temperature control, stock rotation, elimination of areas for potential cross-contamination and a regular sanitation program throughout the meat cycle will guarantee the microbiological quality of meats at retail.

A National Survey of the Microbiological Quality of Retail Raw Meats in Australia

2008 ◽  
Vol 71 (6) ◽  
pp. 1232-1236 ◽  
Author(s):  
DAVID PHILLIPS ◽  
DAVID JORDAN ◽  
STEPHEN MORRIS ◽  
IAN JENSON ◽  
JOHN SUMNER
Keyword(s):  
Salmonella Typhimurium ◽  
National Survey ◽  
Microbiological Quality ◽  
Ground Beef ◽  
Plate Count ◽  
E Coli ◽  
Phage Types ◽  
The Mean ◽  
Aerobic Plate Count ◽  
Coagulase Positive Staphylococci

A national survey of the microbiology of meat (ground beef and diced lamb) at the retail level in Australia was undertaken. For ground beef samples (n = 360), the mean aerobic plate count (APC) was 5.79 log CFU/g, and Escherichia coli was detected in 17.8% of samples; the mean population for these positive samples was 1.49 log CFU/g. Enterobacteriaceae were detected in 96.9% of samples (mean for positive samples, 3.01 log CFU/g), and coagulase-positive staphylococci were detected in 28.1% of samples (mean for positive samples, 2.18 log CFU/g). For diced lamb samples (n = 360), the mean APC was 5.71 log CFU/g, and E. coli was detected in 16.7% of samples (mean for positive samples, 1.67 log CFU/g). Enterobacteriaceae were detected in 91.1% of samples (mean for positive samples, 2.85 log CFU/g), and coagulase-positive staphylococci were detected in 22.5% of samples (mean for positive samples, 2.34 log CFU/g). Salmonella was recovered from 4 (1.1%) of the 360 ground beef samples (isolates were Salmonella Typhimurium phage types), and E. coli O157 was recovered from 1 (0.3%) of 357 samples; Campylobacter and Clostridium perfringens were not recovered from any of the 91 and 94 samples tested, respectively. Salmonella was recovered from 2 (0.6%) of the 360 diced lamb samples (serovars were Salmonella Infantis and Salmonella Typhimurium), Campylobacter was recovered from 1 (1.1%) of 95 samples, and C. perfringens was recovered from 1 (1.1%) of 92 samples.

Low Prevalence of Salmonella and Shiga Toxin–Producing Escherichia coli in Lymph Nodes of Australian Beef Cattle

2017 ◽  
Vol 80 (12) ◽  
pp. 2105-2111 ◽  
Author(s):  
Gavin Bailey ◽  
Long Huynh ◽  
Lachlan Govenlock ◽  
David Jordan ◽  
Ian Jenson
Keyword(s):  
Escherichia Coli ◽  
Lymph Nodes ◽  
Shiga Toxin ◽  
Limit Of Detection ◽  
Ground Beef ◽  
Plate Count ◽  
Salmonella Spp ◽  
Live Animal ◽  
E Coli ◽  
Low Prevalence

ABSTRACT Salmonella contamination of ground beef has been viewed as originating from the surface of carcasses. Recent studies have identified lymph nodes as a potential source of Salmonella contamination because these tissues play an active role in containment of pathogens in the live animal and because some lymph nodes are unavoidably present in manufacturing beef trimmings or primal cuts that may be incorporated into ground beef. A survey was conducted of the microbiological status of lymph nodes from Australian cattle at the time of slaughter to determine the prevalence of microbiological contamination. Sets of lymph nodes (n = 197), consisting of the superficial cervical (prescapular), prepectoral, axillary, presternal, popliteal, ischiatic, subiliac (precrural), coxalis, and iliofemoralis (deep inguinal), were collected from five geographically separated Australian abattoirs over a period of 14 months. Samples were tested for the presence of Salmonella spp. and Shiga toxin–producing Escherichia coli by BAX PCR assay. Aerobic plate count, E. coli, and coliforms were enumerated with a lower limit of detection of 80 CFU per node. The observed prevalence of Salmonella within peripheral lymph nodes was 0.48% (7 of 1,464). Two of the seven lymph nodes in which Salmonella organisms were detected came from the same animal. Grass-fed, grain-fed, and cull dairy cattle were all found to have detectable Salmonella in lymph nodes. All Salmonella detections occurred during cooler months of the year. No Shiga toxin–producing E. coli were detected. Aerobic microorganisms were detected above the limit of quantification in 3.2% of nodes (median count 2.24 log per node), and E. coli was detected in 0.8% of nodes (median count 3.05 log per node). The low prevalence of Salmonella and low concentration of aerobic microorganisms in Salmonella-positive lymph nodes of Australian cattle at the time of slaughter suggest that the likelihood of lymph nodes contributing significantly to the presence of Salmonella in ground beef is low.

Standardized Microbiological Sampling and Testing Procedures for the Beef Industry†

1996 ◽  
Vol 59 (7) ◽  
pp. 778-780 ◽  
Author(s):  
KELLY J. KARR ◽  
ELIZABETH A. E. BOYLE ◽  
CURTIS L. KASTNER ◽  
JAMES L. MARSDEN ◽  
RANDALL K. PHEBUS ◽  
...  
Keyword(s):  
Total Coliform ◽  
Plate Count ◽  
Escherichia Coli O157 ◽  
Beef Industry ◽  
Salmonella Spp ◽  
Testing Procedures ◽  
E Coli ◽  
Aerobic Plate Count ◽  
Reported Data ◽  
Microbiological Analyses

Standardized microbiological sampling and testing procedures were developed that can be used throughout the beef slaughter and processing industry to facilitate the collection and any desired compilation of comparative data. Twenty samples each from carcasses (brisket, flank, and rump areas combined); subprimal cuts (clods); lean trim; and cutting and/or conveyor surfaces were collected in three slaughter and processing operations, with the first operation being a preliminary trial and resulting in no reported data. Microbiological analyses for Clostridium perfringens, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, Campylobacter jejuni/coli, total coliforms, E. coli Biotype I, and aerobic mesophilic bacteria (aerobic plate count, APC) were performed on all samples by an outside laboratory. The procedures developed were effective in allowing samples to be collected, shipped, and analyzed in the same manner for all operations. From a logistical standpoint, approximately 20 samples each of carcasses, clods, lean trim, and surfaces could be taken within 4 to 6 h by five people. Forty samples each of carcass, clod, lean trim, and conveyor surfaces from two plants tested negative for E. coli O157:H7, Salmonella spp., and Listeria spp., with the exception of L. monocytogenes being isolated from one carcass and one clod sample. APCs and total coliform counts were between 103 to 105 and 102 to 103 CFU/cm2 or CFU/g, respectively, for the 40 samples each of carcasses, clods, and lean trim. APCs for surface swab counts ranged from ≤ 10 to 103 CFU/cm2.

Molecular Analysis of Spoilage-Related Bacteria in Pasteurized Milk during Refrigeration by PCR and Denaturing Gradient Gel Electrophoresis

2009 ◽  
Vol 72 (3) ◽  
pp. 572-577 ◽  
Author(s):  
HONGFEI HE ◽  
JIN DONG ◽  
CHIN NYEAN LEE ◽  
YONG LI
Keyword(s):  
Shelf Life ◽  
Gel Electrophoresis ◽  
Denaturing Gradient Gel Electrophoresis ◽  
Plate Count ◽  
Pasteurized Milk ◽  
Milk Samples ◽  
Gradient Gel Electrophoresis ◽  
Aerobic Plate Count ◽  
Species Specific

Bacterial diversity in fluid milk products has been extensively studied in order to improve milk quality. Here, we illustrate the utility of viable counts and PCR–denaturing gradient gel electrophoresis (DGGE) for monitoring the microbial spoilage of pasteurized milk during shelf life. Five pasteurized milk samples stored at 4°C were examined at 10 and 5 days before expiration and on the expiration day. With bacterial DNA extracted directly from the samples, PCR-DGGE analysis indicated that Pseudomonas became dominant in four samples. Meanwhile, the aerobic plate count of these four samples exceeded the regulatory limit of 20,000 CFU/ml at 5 days before expiration, and the rapid psychrotrophic count markedly surpassed the aerobic plate count on the expiration day. Streptococcus and Buttiauxella spp. were detected in several samples. Sequence analysis of DGGE fragments revealed high diversity among Pseudomonas spp. in the milk samples. P. putida and P. migulae grew to high numbers during refrigerated storage. Further identification of Pseudomonas at the species level was facilitated by PCR and multiplex PCR using species-specific primers; consequently, P. fluorescens and P. fragi were observed. These results highlight an important role of Pseudomonas in the shelf life of pasteurized milk.

scholarly journals Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures

2009 ◽  
Vol 27 (No. 2) ◽  
pp. 102-108 ◽  
Author(s):  
R. Cao ◽  
Ch.-H. Xue ◽  
Q. Liu ◽  
Y. Xue
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Plate Count ◽  
Lag Phase ◽  
Sensory Assessment ◽  
Pacific Oysters ◽  
Basic Nitrogen ◽  
Different Temperatures ◽  
Aerobic Plate Count ◽  
Dominant Bacteria

The changes were studied in microbiological, chemical, and sensory properties of Pacific oysters stored at 10°C, 5°C, and 0°C. <I>Pseudomonas</I> (22%) and <I>Vibrionaceae</I> (20%) species were dominant in raw oysters. The dominant bacteria found in the spoiled samples were <I>Pseudomonas</I> regardless of the storage temperature. During storage, rapid increases in aerobic plate count (APC) values of the samples stored at 10°C and 5°C were observed, while no obvious lag phases were detected. With the samples stored at 0°C, a decrease in APC value during the first 4 days and a lag phase of about 6 days were observed. The APC values of the samples stored at 10°C, 5°C, and 0°C reached the level of 10<sup>7</sup> CFU/g on day 6, 10, and 18, respectively. All the tested samples stored at different temperatures revealed a slight decrease in pH and a significant increase of total volatile basic nitrogen (TVB-N) during storage. The average TVB-N concentration of about 22.0 mg N/100 g was observed at the end of the shelf-life as determined by APC. Combined with the sensory assessments, the shelf-life of 6–7, 10–11, and 17–18 days for oysters stored at 10°C, 5°C, and 0°C, respectively, was determined.

Bacterial Populations of Ground Beef, Textured Soy Protein and Ground Beef Extended With Soy Protein After 3 and 10 Days of Refrigerated Storage1,2

1978 ◽  
Vol 41 (8) ◽  
pp. 647-653 ◽  
Author(s):  
JAMES F. FOSTER ◽  
RICHARD C. HUNDERFUND ◽  
JAMES L. FOWLER ◽  
JOHN T. FRUIN ◽  
LINDA S. GUTHERTZ
Keyword(s):  
Soy Protein ◽  
Ground Beef ◽  
Microbial Populations ◽  
Plate Count ◽  
Most Probable Number ◽  
Bacterial Populations ◽  
Probable Number ◽  
Fecal Streptococcus ◽  
Large Numbers ◽  
Aerobic Plate Count

A survey of the microbial populations of 31 samples of ground beef (GB), textured soy protein (TSP), and ground beef extended with TSP (SGB) after 3 and 10 days of storage at 4 C was done. Analyses included aerobic plate count (APC), psychrotrophic plate count (PPC), coliform Most Probable Number (CMPN) and plate determinations (CPC), Escherichia coli MPN (EMPN) and plate determinations (EPC), Staphylococcus aureus MPN, and fecal streptococcus plate count. Statistical analyses of data from the enumeration procedures showed significant increases in the total microbial flora after 10 days of storage. PPCs were significantly higher than APCs. CMPNs were significantly higher than CPCs for GB and SGB. The EMPNs were significantly higher than EPCs in SGB only. These products contained a variety of microorganisms many in large numbers; however if properly handled and cooked before consumption, these products should present no public health problems.

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