کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5791694 | 1109619 | 2013 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of cooking methods and chemical tenderizers on survival of Escherichia coli O157:H7 in ground beef patties
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Effects of cooking methods and chemical tenderizers on survival of Escherichia coli O157:H7 in ground beef patties Effects of cooking methods and chemical tenderizers on survival of Escherichia coli O157:H7 in ground beef patties](/preview/png/5791694.png)
چکیده انگلیسی
This study evaluated chemical tenderizers and cooking methods to inactivate Escherichia coli O157:H7 in ground beef patties (model system for non-intact beef). Ground beef was inoculated with E. coli O157:H7 and mixed with (i) nothing (control), (ii) calcium chloride (CC) and flavoring agents (FA), (iii) CC, FA, and acetic acid (AA), (iv) sodium chloride (SC), sodium tripolyphosphate (ST), and potassium lactate (PL), and (v) the combination of SC, ST, PL, and AA. Patties were stored in aerobic or vacuum bags at â 20, 4, and 12 °C. Samples were grilled, broiled, or pan-fried to 60 or 65 °C. Total bacterial and E. coli O157:H7 populations remained unchanged during storage. Broiling was more effective in reducing E. coli O157:H7 than grilling and pan-frying, and acidified tenderizers reduced E. coli O157:H7 more than non-acidified tenderizers in broiling. Higher reductions were observed at 65 °C than 60 °C in broiled and grilled samples. These results indicate that acidified tenderizers and broiling may be useful in non-intact beef safety.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 95, Issue 2, October 2013, Pages 317-322
Journal: Meat Science - Volume 95, Issue 2, October 2013, Pages 317-322
نویسندگان
Yohan Yoon, Ifigenia Geornaras, Avik Mukherjee, Keith E. Belk, John A. Scanga, Gary C. Smith, John N. Sofos,