Journal articles: 'Cooked ground beef'

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STERN, NORMAN J., and CARL S. CUSTER. "Salmonella Growth in Cooked Beef at Selected Cooling Rates." Journal of Food Protection 48, no. 12 (December 1, 1985): 1046–49. http://dx.doi.org/10.4315/0362-028x-48.12.1046.

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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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JUNEJA, Vijay K., Oscar P. SNYDER, and Miriam CYGNAROWICZ-PROVOST. "Influence of Cooling Rate on Outgrowth of Clostridium perfringens Spores in Cooked Ground Beef." Journal of Food Protection 57, no. 12 (December 1, 1994): 1063–67. http://dx.doi.org/10.4315/0362-028x-57.12.1063.

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The ability of Clostridium perfringens spores to germinate and grow was studied to determine a safe cooling rate for cooked beef. Beef samples were inoculated with a cocktail of three strains of heat-shocked C. perfringens spores (NCTC 8238, NCTC 8239 and ATCC 10288), vacuum-packaged, and cooked in a stirred water bath to an internal temperature of 60°C in 1 h. Then, samples were cooled through the temperature range of 54.4°C to 7.2°C at rates varying from 6 to 18 h. Samples were removed at various times during cooling to determine if the spores had germinated and multiplied. The samples were plated on tryptose-sulfite-cycloserine agar and incubated anaerobically at 37°C for 48 h. Minimal growth was observed with cooling periods of up to 15 h. However, with the time to achieve 7.2°C extended to 18 h, C. perfringens spores germinated and grew from an inoculum of approximately 1.5 log10 to about 6.0 log10 CFU/g. This study indicated that pasteurized cooked beef must be cooled to 72°C in 15 h or less to prevent C. perfringens foodborne disease outbreaks.

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Richardon, C. R., and Sarah Martinez. "82 Electrical conductivity and cooking loss of beef loins and ground beef." Journal of Animal Science 97, Supplement_1 (July 2019): 28. http://dx.doi.org/10.1093/jas/skz053.062.

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Abstract Electrical conductivity and cooking loss of beef loins and ground beef. S. P. Martinez, C. R. Richardson, T. Jin, and C. S. Mesquita, Texas State University, San Marcos. Appraisal of beef tenderness and overall quality assessment by consumers may be variable. In this study, two sources of beef loins and ground beef were used to determine if electrical conductivity measurements (ECM) are correlated with tenderness and cooking loss. Source 1 (S-1) was Choice grade loins and 80:20 ground beef, and Source 2 (S-2) was Prime grade loins and 80:20 ground beef. Steaks were cooked at 93°C in a smoker without humidity or smoke to an internal temperature of 71°C. Warner-Bratzler shear force values (WBSF) were determined on steaks. Samples of both raw and cooked loins (n = 48), and ground beef (n = 80) were emulsified for ECM. Procedures used for ECM were developed in our lab and consisted of using emulsified samples enclosed in a silicon vessel and concealed in a plastic bowl with a lid and a hole in two sides, for connecting embedded copper electrodes to a digital multimeter. ECM was measured in microsiemens (µS) over 60 s periods with a sampling rate of two per s. Cooking loss was measured after cooking to 71°C in George Foreman grills. The surface area of ground beef patties was determined using the equation SAcylinder=2πr2 + 2πr2h. Data analyses used were Pearson correlations, regression, and paired t-tests. Results show raw loin steaks from S-2 had higher ECM than S-1, 8.45, and 3.12 µS, respectfully (PPP > 0.05). Raw and cooked ECM values were significantly correlated.

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Hunt, Melvin C., K. E. Warren, Donald H. Kropf, M. A. Hague, C. L. Waldner, Sally L. Stroda, and Curtis L. Kastner. "Factors affecting premature browning in cooked ground beef." Kansas Agricultural Experiment Station Research Reports, no. 1 (January 1, 1995): 83–85. http://dx.doi.org/10.4148/2378-5977.2040.

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SAIR, ARNIE I., ALDEN M. BOOREN, BRADFORD W. BERRY, and DENISE M. SMITH. "Residual Triose Phosphate Isomerase Activity and Color Measurements to Determine Adequate Cooking of Ground Beef Patties†." Journal of Food Protection 62, no. 2 (February 1, 1999): 156–61. http://dx.doi.org/10.4315/0362-028x-62.2.156.

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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.

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Hunt, Melvin C., K. E. Warren, Donald H. Kropf, M. A. Hague, C. L. Waldner, Sally L. Stroda, and Curtis L. Kastner. "Premature browning in cooked ground beef after modifying myoglobin." Kansas Agricultural Experiment Station Research Reports, no. 1 (January 1, 1995): 86–88. http://dx.doi.org/10.4148/2378-5977.2041.

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Coombs, Robin G., and C. R. Richardon. "84 Cooking loss of ground beef." Journal of Animal Science 97, Supplement_1 (July 2019): 28. http://dx.doi.org/10.1093/jas/skz053.061.

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Abstract This study was conducted to measure two quality variables of ground beef: cooking loss and shrinkage. Twenty 454g packages of ground chuck from a commercial grocery store 80:20 lean:fat ratio (calculated per label to be 71:29), and 20 packages of ground beef from a specific breed (SB) (calculated per label to be 75:25) were used. Each package was divided into four hand-formed patties weighing 118-120g (n = 80). Prior to grilling, the patties were weighed, circumference measured (cm), and thickness measured (cm). Patties were grilled on a George Foreman Grill to an internal temperature of 73.9° C. Cooking loss (meat drippings) from grilled patties was collected. After reaching the desired internal temperature, individual patties were removed from the grill, weighed, and circumference and thickness measured. Cooking loss was collected in a grease tray and from the grill surface with a spatula. Cooking loss was weighed (g) and contents poured into a glass jar and stored in a freezer for further evaluation. There was no difference (P > 0.05) in cooking loss between the control and SB treatment, 61.40% and 61.34% respectively. A difference (P < 0.05) was found in cooking shrinkage (circumference and thickness). Circumference between fresh and cooked showed a change of 15.48% (control) and 12.88% (SB) (P < 0.05). Patty thickness between fresh and cooked changed by 9.32% (control) and 5.71 % (SB) (P<0.05). Total cooking loss per 454g package did not differ 13.74% (control) and 14.16% (SB). However, when cooking loss was separated in solid and liquid portions, the solid portion was 19.71% (control) and 28.30% (SB) (P < 0.05). These data indicate that quality attributes of ground beef vary between sources with similar lean:fat ratio.

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JUNEJA, VIJAY K., H. THIPPAREDDI, and MENDEL FRIEDMAN. "Control of Clostridium perfringens in Cooked Ground Beef by Carvacrol, Cinnamaldehyde, Thymol, or Oregano Oil during Chilling†." Journal of Food Protection 69, no. 7 (July 1, 2006): 1546–51. http://dx.doi.org/10.4315/0362-028x-69.7.1546.

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Inhibition of Clostridium perfringens spore germination and outgrowth by carvacrol, cinnamaldehyde, thymol, and oregano oil was evaluated during abusive chilling of cooked ground beef (75% lean) obtained from a local grocery store. Test substances were mixed into thawed ground beef at concentrations of 0.1, 0.5, 1.0, or 2.0% (wt/wt) along with a heat-activated three-strain C. perfringens spore cocktail to obtain final spore concentrations of ca. 2.8 log spores per g. Aliquots (5 g) of the ground beef mixtures were vacuum-packaged and then cooked in a water bath, the temperature of which was raised to 60°C in 1 h. The products were cooled from 54.4 to 7.2°C in 12, 15, 18, or 21 h, resulting in 3.18, 4.64, 4.76, and 5.04 log CFU/g increases, respectively, in C. perfringens populations. Incorporation of test compounds (≥0.1%) into the beef completely inhibited C. perfringens spore germination and outgrowth (P ≤ 0.05) during exponential cooling of the cooked beef in 12 h. Longer chilling times (15, 18, and 21 h) required greater concentrations to inhibit spore germination and outgrowth. Cinnamaldehyde was significantly (P < 0.05) more effective (<1.0 log CFU/g growth) at a lower concentration (0.5%) at the most abusive chilling rate evaluated (21 h) than the other compounds. Incorporation of lower levels of these test compounds with other antimicrobials used in meat product formulations may reduce the potential risk of C. perfringens germination and outgrowth during abusive cooling regimes.

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JUNEJA, VIJAY K., M. L. BARI, Y. INATSU, S. KAWAMOTO, and MENDEL FRIEDMAN. "Control of Clostridium perfringens Spores by Green Tea Leaf Extracts during Cooling of Cooked Ground Beef, Chicken, and Pork†." Journal of Food Protection 70, no. 6 (June 1, 2007): 1429–33. http://dx.doi.org/10.4315/0362-028x-70.6.1429.

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We investigated the inhibition of Clostridium perfringens spore germination and outgrowth by two green tea extracts with low (green tea leaf powder [GTL]; 141 mg of total catechins per g of green tea extract) and high (green tea leaf extract [GTE]; 697 mg of total catechins per g of extract) catechin levels during abusive chilling of retail cooked ground beef, chicken, and pork. Green tea extracts were mixed into the thawed beef, chicken, and pork at concentrations of 0.5, 1.0, and 2.0% (wt/wt), along with a heat-activated (75°C for 20 min) three-strain spore cocktail to obtain a final concentration of ∼3 log spores per g. Samples (5 g) of the ground beef, chicken, and pork were then vacuum packaged and cooked to 71°Cfor1hina temperature-controlled water bath. Thereafter, the products were cooled from 54.4 to 7.2°C in 12, 15, 18, or 21 h, resulting in significant increases (P < 0.05) in the germination and outgrowth of C. perfringens populations in the ground beef, chicken, and pork control samples without GTL or GTE. Supplementation with 0.5 to 2% levels of GTL did not inhibit C. perfringens growth from spores. In contrast, the addition of 0.5 to 2% levels of GTE to beef, chicken, and pork resulted in a concentration-and time-dependent inhibition of C. perfringens growth from spores. At a 2% level of GTE, a significant (P < 0.05) inhibition of growth occurred at all chill rates for cooked ground beef, chicken, and pork. These results suggest that widely consumed catechins from green tea can reduce the potential risk of C. perfringens spore germination and outgrowth during abusive cooling from 54.4 to 7.2°C in 12, 15, 18, or 21 h of cooling for ground beef, chicken, and pork.

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LYON, B. G., C. E. DAVIS, W. R. WINDHAM, and C. E. LYON. "Acid Phosphatase Activity and Color Changes in Consumer-Style Griddle-Cooked Ground Beef Patties." Journal of Food Protection 64, no. 8 (August 1, 2001): 1199–205. http://dx.doi.org/10.4315/0362-028x-64.8.1199.

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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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SPADARO, VICTORIA, and JIMMY T. KEETON. "Qualitative and Quantitative Textural Assessment of Cooked Ground Beef Patties." Journal of Food Science 61, no. 1 (January 1996): 235–40. http://dx.doi.org/10.1111/j.1365-2621.1996.tb14768.x.

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Phillips, A. L., R. Mancini, Q. Sun, M. P. Lynch, and C. Faustman. "Effect of erythorbic acid on cooked color in ground beef." Meat Science 57, no. 1 (January 2001): 31–34. http://dx.doi.org/10.1016/s0309-1740(00)00073-5.

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Alfawaz, Mohammed, J. Scott Smith, and Ike J. Jeon. "Maillard reaction products as antioxidants in pre-cooked ground beef." Food Chemistry 51, no. 3 (January 1994): 311–18. http://dx.doi.org/10.1016/0308-8146(94)90032-9.

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BERRY, B. W., and M. E. BIGNER-GEORGE. "Postcooking Temperature Changes in Beef Patties†." Journal of Food Protection 64, no. 9 (September 1, 2001): 1405–11. http://dx.doi.org/10.4315/0362-028x-64.9.1405.

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Beef patties (86 and 143 g) formed from high-fat (20 to 29%) and low-fat (6 to 10%) ground beef obtained in eight different selections for both high and low fat content were cooked by either a gas grill or an electric griddle. Patties were cooked to either 66.1 or 68.3°C as determined in the thickest section, and internal temperatures were recorded after cooking at 1-s intervals for 180 s in both thick and thin sections of patties. Time-temperature curves (after cooking) were evaluated for compliance with regulatory requirements for classifying patties as fully cooked. For patties cooked to 66.1°C, the maximum highest temperature in the thickest patty section often did not reach 71.1°C (recommended for cooking of beef patties by consumers). Although thin sections of patties had higher temperatures than thick sections at the termination of cooking, temperature variability was greater and declines in temperature occurred sooner in thin patty sections. Failure to meet fully cooked, time-temperature requirements was greater in thin than thick sections. Thicker (143-g) patties possessed longer post-cooking times before declining in temperature than thinner (86-g) patties. Although many beef patties cooked in this study achieved regulatory time requirements for maintaining 66.1 or 68.3°C (as well as attaining 71.1°C), some patties did not meet these requirements. Because of the considerable temperature variability that can exist within patties at the conclusion of cooking, use of end point temperatures of less than 71.1°C is not recommended for consumers. Consumers should allow several minutes of holding following cooking before consumption to maximize the increases in postcooking temperature. Further research is required to establish cooking procedures that will improve temperature uniformity and eliminate “cold spots” during cooking of beef patties.

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WIEGAND, KIMBERLY M., STEVEN C. INGHAM, and BARBARA H. INGHAM. "Evaluating Lethality of Beef Roast Cooking Treatments against Escherichia coli O157:H7." Journal of Food Protection 75, no. 1 (January 1, 2012): 48–61. http://dx.doi.org/10.4315/0362-028x.jfp-10-531.

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Added salt, seasonings, and phosphates, along with slow- and/or low-temperature cooking impart desirable characteristics to whole-muscle beef, but might enhance Escherichia coli O157:H7 survival. We investigated the effects of added salt, seasoning, and phosphates on E. coli O157:H7 thermotolerance in ground beef, compared E. coli O157:H7 thermotolerance in seasoned roasts and ground beef, and evaluated ground beef–derived D- and z-values for predicting destruction of E. coli O157:H7 in whole-muscle beef cooking. Inoculated seasoned and unseasoned ground beef was heated at constant temperatures of 54.4, 60.0, and 65.5°C to determine D- and z-values, and E. coli O157:H7 survival was monitored in seasoned ground beef during simulated slow cooking. Inoculated, seasoned whole-muscle beef roasts were slow cooked in a commercial smokehouse, and experimentally determined lethality was compared with predicted process lethality. Adding 5% seasoning significantly decreased E. coli O157:H7 thermotolerance in ground beef at 54.4°C, but not at 60 or 65.5°C. Under nonisothermal conditions, E. coli O157:H7 thermotolerance was greater in seasoned whole-muscle beef than in seasoned ground beef. Meeting U.S. Government (U.S. Department of Agriculture, Food Safety and Inspection Service, 1999, Appendix A) whole-muscle beef cooking guidance, which targets Salmonella destruction, would not ensure ≥6.5-log CFU/g reduction of E. coli O157:H7 in ground beef systems, but generally ensured ≥6.5-log CFU/g reduction of this pathogen in seasoned whole-muscle beef. Calculations based on D- and z-values obtained from isothermal ground beef studies increasingly overestimated destruction of E. coli O157:H7 in commercially cooked whole-muscle beef as process severity increased, with a regression line equation of observed reduction = 0.299 (predicted reduction) + 1.4373.

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Bailey, Hannah M., John K. Mathai, Eric P. Berg, and Hans H. Stein. "Most meat products have digestible indispensable amino acid scores that are greater than 100, but processing may increase or reduce protein quality." British Journal of Nutrition 124, no. 1 (February 24, 2020): 14–22. http://dx.doi.org/10.1017/s0007114520000641.

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AbstractAn experiment was conducted to test the hypothesis that meat products have digestible indispensable amino acid scores (DIAAS) >100 and that various processing methods will increase standardised ileal digestibility (SID) of amino acids (AA) and DIAAS. Nine ileal-cannulated gilts were randomly allotted to a 9 × 8 Youden square design with nine diets and eight 7-d periods. Values for SID of AA and DIAAS for two reference patterns were calculated for salami, bologna, beef jerky, raw ground beef, cooked ground beef and ribeye roast heated to 56, 64 or 72°C. The SID of most AA was not different among salami, bologna, beef jerky and cooked ground beef, but was less (P < 0·05) than the values for raw ground beef. The SID of AA for 56°C ribeye roast was not different from the values for raw ground beef and 72°C ribeye roast, but greater (P < 0·05) than those for 64°C ribeye roast. For older children, adolescents and adults, the DIAAS for all proteins, except cooked ground beef, were >100 and bologna and 64°C ribeye roast had the greatest (P < 0·05) DIAAS. The limiting AA for this age group were sulphur AA (beef jerky), leucine (bologna, raw ground beef and cooked ground beef) and valine (salami and the three ribeye roasts). In conclusion, meat products generally provide high-quality protein with DIAAS >100 regardless of processing. However, overcooking meat may reduce AA digestibility and DIAAS.

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D'SA, ELAINE M., MARK A. HARRISON, SCOTT E. WILLIAMS, and MARC H. BROCCOLI. "Effectiveness of Two Cooking Systems in Destroying Escherichia coli O157:H7 and Listeria monocytogenes in Ground Beef Patties." Journal of Food Protection 63, no. 7 (July 1, 2000): 894–99. http://dx.doi.org/10.4315/0362-028x-63.7.894.

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A rapid, high-temperature double-sided grilling–broiling (DGB) system was compared to a single-sided broiling (SSB) system for cooking of foodservice ground beef patties to reduce microbial numbers and maintain textural quality. Patties (110g) containing either Escherichia coli O157:H7 or Listeria monocytogenes (106–7 CFU/g) were cooked to target internal temperatures of 60 or 68°C on each cooking system and immediately removed from the grills without the additional holding time at 60 or 68°C that is recommended for foodservice cooking of ground beef patties. Actual final internal temperature attained, position on the grill, degree of doneness, cooking time, after-cook weight, texture characteristics, and bacterial counts of the patties were monitored. The DGB reduced E. coli O157:H7 and L. monocytogenes populations in ground beef patties by 5.7 log10 and 5.4 log10 CFU/g, respectively, when cooked to a target temperature of 60°C (actual final internal temperature of 71.2°C) and by 6.1 log10 and 5.6 log10 CFU/g, respectively, when cooked to a target temperature of 68°C (actual final internal temperature of 75.8°C). The SSB reduced E. coli O157:H7 and L. monocytogenes populations by 1.3 log10 and 1.8 log10 CFU/g, respectively, when cooked to a target temperature of 60°C (actual final internal temperature of 62.7°C) and by 2.9 log10 and 3.6 log10 CFU/g, respectively, when cooked to a target temperature of 68°C (actual final internal temperature of 69.3°C). The DGB system effected a higher, more rapid temperature increase in patties cooked to either target temperature compared to the SSB system. This higher temperature was more effective in destroying pathogens in beef patties. Texture analyses determined that patties cooked on the DGB system had significantly higher values for springiness, adhesiveness, and product height as compared to the SSB system, and patties cooked on either system had significantly higher hardness, gumminess, chewiness, and product height values at the target temperature of 68°C as compared to 60°C.

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Huang, Lihan. "Dynamic computer simulation of Clostridium perfringens growth in cooked ground beef." International Journal of Food Microbiology 87, no. 3 (November 2003): 217–27. http://dx.doi.org/10.1016/s0168-1605(03)00065-5.

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LEOD, GLESNI MAC, and JENNIFER M. AMES. "Capillary Gas Chromatography-Mass Spectrometric Analysis of Cooked Ground Beef Aroma." Journal of Food Science 51, no. 6 (November 1986): 1427–34. http://dx.doi.org/10.1111/j.1365-2621.1986.tb13826.x.

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LYON, B. G., B. W. BERRY, D. SODERBERG, and NELSON CLINCH. "Visual Color and Doneness Indicators and the Incidence of Premature Brown Color in Beef Patties Cooked to Four End Point Temperatures." Journal of Food Protection 63, no. 10 (October 1, 2000): 1389–98. http://dx.doi.org/10.4315/0362-028x-63.10.1389.

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An interlaboratory study was undertaken to assess the frequency that cooked color of ground beef patties appeared brown at internal temperatures of 52.7°C (135°F), 65.6°C (150°F), 71.1°C (160°F), and 79.4°C (175°F). In general, as internal cooked temperature of the patties increased, the following results were observed in the patties: (i) more brown meat color, (ii) less pink or red juice color, and (iii) more cooked texture. However, brown meat color occurred prematurely at the two lower internal temperatures (57.2°C/135°F and 65.6°C/150°F) that are insufficient to eliminate foodborne pathogens without holding times. The common consumer practice of freezing bulk ground beef, followed by overnight thawing in a refrigerator, led to substantial premature brown color in patties cooked from this product. In addition, at 71.1°C (160°F), recognized to be the lowest temperature for cooking ground beef safely in the home, meat color, juice color, and texture appearance were not fully apparent as doneness indicators. In fact, at no temperature studied did 100% of the patties appear done when evaluated by the criteria of no red or pink in the meat, no red or pink in the juices, or by texture appearance. Patties in this study were evaluated under a set protocol for forming the products, cooking, and viewing under the same lighting conditions. Other preparation conditions are possible and may produce different results. Thus, temperature to which patties have been cooked cannot be judged by color and appearance. This study provided the evidence to support the message to consumers regarding cooking of beef patties of “use an accurate food thermometer and cook beef patties to 160°F (71.1°C)” in place of messages based on consumer judgment of cooked color.

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W.I., Wan Rosli, and Habibah B. "The effect of bamboo shoot (Gigantochloa albociliata) addition on the physical properties and sensorial acceptability of beef patty." Food Research 5, no. 1 (December 5, 2020): 114–23. http://dx.doi.org/10.26656/fr.2017.5(1).272.

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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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RHEE, MIN-SUK, SUN-YOUNG LEE, VIRGINIA N. HILLERS, SANDRA M. McCURDY, and DONG-HYUN KANG. "Evaluation of Consumer-Style Cooking Methods for Reduction of Escherichia coli O157:H7 in Ground Beef." Journal of Food Protection 66, no. 6 (June 1, 2003): 1030–34. http://dx.doi.org/10.4315/0362-028x-66.6.1030.

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The objective of this study was to evaluate the thermal inactivation of Escherichia coli O157:H7 in ground beef cooked to an internal temperature of 71.1°C (160°F) under conditions simulating consumer-style cooking methods. To compare a double-sided grill (DSG) with a single-sided grill (SSG), two different cooking methods were used for the SSG: for the one-turnover (OT-SSG) method, a patty was turned once when the internal temperature reached 40°C, and for the multiturnover (MT-SSG) method, a patty was turned every 30 s. Patties (100 g, n = 9) inoculated with a five-strain mixture of E. coli O157: H7 at a concentration of 107 CFU/g were cooked until all three temperature readings (for two sides and the center) for a patty were 71.1°C. The surviving E. coli O157:H7 cells were enumerated on sorbitol MacConkey (SMAC) agar and on phenol red agar base with 1% sorbitol (SPRAB). The order of the cooking methods with regard to the cooking time required for the patty to reach 71.1°C was as follows: DSG (2.7 min) < MT-SSG (6.6 min) < OT-SSG (10.9 min). The more rapid, higher-temperature cooking method was more effective (P < 0.01) in destroying E. coli O157:H7 in ground beef. E. coli O157:H7 reduction levels were clearly differentiated among treatments as follows: OT-SSG (4.7 log10 CFU/g) < MT-SSG (5.6 log10 CFU/g) < DSG (6.9 log10 CFU/g). Significantly larger numbers of E. coli O157:H7 were observed on SPRAB than on SMAC agar. To confirm the safety of ground beef cooked to 71.1°C, additional patties (100 g, n = 9) inoculated with lower concentrations of E. coli O157:H7 (103 to 104 CFU/g) were tested. The ground beef cooked by the OT-SSG method resulted in two (22%) of nine samples testing positive after enrichment, whereas no E. coli O157:H7 was found for samples cooked by the MT-SSG and DSG methods. Our findings suggest that consumers should be advised to either cook ground beef patties in a grill that cooks the top and the bottom of the patty at the same time or turn patties frequently (every 30 s) when cooking on a grill that cooks on only one side.

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Hollenbeck⁎, J. J., J. K. Apple, J. W. S. Yancey, K. N. Kerns, and A. N. Young. "Cooked color of precooked ground beef patties formulated with mature bull trim." Meat Science 96, no. 1 (January 2014): 478. http://dx.doi.org/10.1016/j.meatsci.2013.07.121.

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Hollenbeck, Jace J., Jason K. Apple, Janeal W. S. Yancey, Tim M. Johnson, Kaleigh N. Kerns, and Ashley N. Young. "Cooked color of precooked ground beef patties manufactured with mature bull trimmings." Meat Science 148 (February 2019): 41–49. http://dx.doi.org/10.1016/j.meatsci.2018.09.018.

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WARREN, K. E., M. C. HUNT, and D. H. KROPF. "Myoglobin Oxidative State Affects Internal Cooked Color Development in Ground Beef Patties." Journal of Food Science 61, no. 3 (May 1996): 513–16. http://dx.doi.org/10.1111/j.1365-2621.1996.tb13145.x.

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YOUNATHAN, MARGARET T., JU-YOUNG BAEK, and CHARLES J. MONLEZUN. "Control of lipid oxidation in cooked ground beef with water and salts." Journal of Consumer Studies and Home Economics 16, no. 3 (September 1992): 293–301. http://dx.doi.org/10.1111/j.1470-6431.1992.tb00519.x.

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VORE, V. R. "TBA Values and 7-Ketocholesterol in Refrigerated Raw and Cooked Ground Beef." Journal of Food Science 53, no. 4 (July 1988): 1058–61. http://dx.doi.org/10.1111/j.1365-2621.1988.tb13529.x.

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Pingali, Arunabala, and Paula Trumbo. "Relative bioavailability of B-6 vitamers from cooked ground beef in humans." Nutrition Research 15, no. 5 (May 1995): 659–68. http://dx.doi.org/10.1016/0271-5317(95)00033-f.

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SABAH, J. R., V. K. JUNEJA, and D. Y. C. FUNG. "Effect of Spices and Organic Acids on the Growth of Clostridium perfringens during Cooling of Cooked Ground Beef†‡." Journal of Food Protection 67, no. 9 (September 1, 2004): 1840–47. http://dx.doi.org/10.4315/0362-028x-67.9.1840.

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This study evaluated the effect of organic acids and spices, alone or combined, on Clostridium perfringens growth in cooked ground beef during alternative cooling procedures. Ground beef was inoculated with a three-strain cocktail of C. perfringens (ATCC 10388, NCTC 8238, and NCTC 8239) at 2 log spores per g and prepared following an industrial recipe (10% water, 1.5% sodium chloride, and 0.5% sodium triphosphate [wt/wt]). Treatments consisted of the base meat plus combinations of commercial solutions of sodium lactate or sodium citrate (0 or 2%, wt/wt) with chili, garlic and herbs, curry, oregano, or clove in commercial powder form (0 or 1%, wt/wt). Untreated meat was used as a control. Vacuum-packaged samples of each treatment were cooked (75°C for 20 min) and cooled from 54.4 to 7.2°C in 15, 18, or 21 h. Spore counts were estimated after inoculation, cooking, and cooling. All treatments containing sodium citrate reduced the population of C. perfringens about 0.38 to 1.14 log units during each of the three cooling procedures. No sodium citrate and spice treatment combinations showed antagonisms or synergisms. Regardless of the cooling time, the control ground beef or treatments with any of the five spices alone supported C. perfringens growth above the U.S. Department of Agriculture stabilization guidelines of 1 log unit. Except for the 21-h cooling period, addition of sodium lactate prevented C. perfringens growth over 1 log unit. Depending on the cooling time and spice, some combinations of sodium lactate and spice kept C. perfringens growth below 1 log unit.

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LUCAS, DANAE L., and LILIAN M. WERE. "Anti–Listeria monocytogenes Activity of Heat-Treated Lyophilized Pomegranate Juice in Media and in Ground Top Round Beef." Journal of Food Protection 72, no. 12 (December 1, 2009): 2508–16. http://dx.doi.org/10.4315/0362-028x-72.12.2508.

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Heat treatment can affect antimicrobial activity of plant by-products by altering phenolic content and composition and forming melanoidins. The antilisterial efficacy of heat-treated and unheated lyophilized pomegranate juice (LPJ) was determined. The LPJ was heated at 100°C for 0, 30, 60, or 120 min and added at 2% (wt/wt) to ground top round beef, which was then cooked and inoculated with individual L. monocytogenes strains. Samples of meat stored at 5°C were taken at days 1, 8, 14, and 21 and plated onto Oxford medium for enumeration of bacteria. The MIC of LPJ was determined, and agar well diffusion assays were conducted. Against five L. monocytogenes strains, LPJ had a MIC of 1.50 to 1.75% (wt/vol) and 16.8- to 20.0-mm zones of inhibition. In general, no significant differences in L. monocytogenes levels between the various treatments, including the commercial sodium lactate–sodium diacetate combination, were detected at days 1 and 8. The LPJ (0, 30, 60, and 120 min of heating) significantly inhibited growth of all five L. monocytogenes strains in refrigerated ground cooked beef by 1.80 to 4.61 log CFU/g at day 21. Heating did not negatively impact LPJ antilisterial activity. Addition of LPJ lowered pH values by 0.3 units. The L*, a*, and b* values of cooked ground beef with LPJ changed during the study by 3.4 to 4.43, 0.44 to 0.8, and 0.57 to 1.36 units, respectively, compared with the control. This is the first investigation to confirm pomegranate's antilisterial activity in vitro and in ground beef.

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HSIEH, YUN-HWA P., BETSY B. WOODWARD, and SHIOW-HUEY HO. "Detection of Species Substitution in Raw and Cooked Meats Using Immunoassays." Journal of Food Protection 58, no. 5 (May 1, 1995): 555–59. http://dx.doi.org/10.4315/0362-028x-58.5.555.

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Federal and state laws require that raw and cooked meats be accurately represented as to the species of meat they contain. A total of 806 raw and 96 cooked meat samples collected from Florida retail markets were examined for regulatory control of these products. An agar-gel immunodiffusion method was used for the identification of beef, pork and horse species in uncured raw meats. Enzyme-linked immunosorbent assays were used to identify poultry and sheep in raw meats and all species in cured raw meats and cooked meats. A positive violative sample was reported only if the target extraneous species present exceeded a 1% level. Results indicated that the overall rate of substituted species in both cooked and raw meat samples was 16.6%. Percentage of violation in cooked products was higher than that in raw meats (22.9% versus 15.9%). The undeclared species found in ground beef and veal products included sheep, pork and poultry, in descending order of frequency. The major substituting species found in ground pork, ground turkey and ground lamb, however, was beef. Horse meat was not detected in any sample tested. Intact pieces of raw meat tested were all correctly labeled. The source of substitution/contamination also was investigated and discussed. Current retail practices in meat markets show a significant problem with mixing of undeclared species in ground and comminuted meat products.

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Eshag Osman, Mohamed F., Abdellatif A. Mohamed, Mohammed S. Alamri, Isam Ali Mohamed Ahmed, Shahzad Hussain, Mohamed I. Ibraheem, and Akram A. Qasem. "Quality Characteristics of Beef Patties Prepared with Octenyl-Succinylated (Osan) Starch." Foods 10, no. 6 (May 21, 2021): 1157. http://dx.doi.org/10.3390/foods10061157.

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Octenyl-succinylated corn starch (Osan) was used to improve the physicochemical properties of ground beef patties. The study involved incorporation of 5 and 15% Osan and storage for 30 or 60 days at −20 °C. The tested parameters included cooking loss, microstructure image, firmness, color, and sensory evaluation of the prepared patties. Along with Osan, native corn starch was used as control and considered the patties with added animal fat. The data showed that Osan reduced the cooking loss and dimensional shrinkage significantly (p < 0.05), whereas the moisture retention, firmness and color of beef patties were improved. The sensory evaluation indicated enhanced tenderness and juiciness without significant alteration of flavor, color, and overall acceptability of the cooked patties. Microstructure images of cooked patties indicated uniform/cohesive structures with small pore size of patties shaped with Osan. Obviously, good storability of the uncooked patties was reflected on the physiochemical, textural, color, and sensory evaluation of the cooked patties, which points to the benefit of using Osan in frozen patties and signifies possible use in the meat industry. The overall sensory acceptability scores were given to cooked patties containing Osan starch as well as the native starch, whereas 15% animal fat was favored too.

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TAYLOR, ETHEL V., KRISTIN G. HOLT, BARBARA E. MAHON, TRACY AYERS, DAWN NORTON, and L. HANNAH GOULD. "Ground Beef Consumption Patterns in the United States, FoodNet, 2006 through 2007." Journal of Food Protection 75, no. 2 (February 1, 2012): 341–46. http://dx.doi.org/10.4315/0362-028x.jfp-11-333.

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Infection resulting from foodborne pathogens, including Escherichia coli O157:H7, is often associated with consumption of raw or undercooked ground beef. However, little is known about the frequency of ground beef consumption in the general population. The objective of this study was to describe patterns of self-reported ground beef and pink ground beef consumption using data from the 2006 through 2007 FoodNet Population Survey. From 1 July 2006 until 30 June 2007, residents of 10 FoodNet sites were contacted by telephone and asked about foods consumed within the previous week. The survey included questions regarding consumption of ground beef patties both inside and outside the home, the consumption of pink ground beef patties and other types of ground beef inside the home, and consumption of ground beef outside the home. Of 8,543 survey respondents, 75.3% reported consuming some type of ground beef in the home. Of respondents who ate ground beef patties in the home, 18.0% reported consuming pink ground beef. Consumption of ground beef was reported most frequently among men, persons with incomes from $40,000 to $75,000 per year, and persons with a high school or college education. Ground beef consumption was least often reported in adults ≥65 years of age. Men and persons with a graduate level education most commonly reported eating pink ground beef in the home. Reported consumption of ground beef and pink ground beef did not differ by season. Ground beef is a frequently consumed food item in the United States, and rates of consumption of pink ground beef have changed little since previous studies. The high rate of consumption of beef that has not been cooked sufficiently to kill pathogens makes pasteurization of ground beef an important consideration, especially for those individuals at high risk of complications from foodborne illnesses such as hemolytic uremic syndrome.

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Schoenbeck, M. K., Donald H. Kropf, Melvin C. Hunt, S. Hawthorne, and Sally L. Stroda. "Effects of pH, myoglobin form, and endpoint temperature on cooked ground beef color." Kansas Agricultural Experiment Station Research Reports, no. 1 (January 1, 2000): 110–12. http://dx.doi.org/10.4148/2378-5977.1816.

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Kato, Tetsuta, Kae Michikoshi, Yu-ichi Minowa, Yoshiko Maeda, and Kiyomi Kikugawa. "Mutagenicity of cooked hamburger is reduced by addition of onion to ground beef." Mutation Research/Genetic Toxicology and Environmental Mutagenesis 420, no. 1-3 (December 1998): 109–14. http://dx.doi.org/10.1016/s1383-5718(98)00151-x.

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Sørheim, Oddvin, Ragni Ofstad, and Per Lea. "Effects of carbon dioxide on yield, texture and microstructure of cooked ground beef." Meat Science 67, no. 2 (June 2004): 231–36. http://dx.doi.org/10.1016/j.meatsci.2003.10.010.

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Ahn, J., I. U. Grun, and L. N. Fernando. "Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground Beef." Journal of Food Science 67, no. 4 (May 2002): 1364–69. http://dx.doi.org/10.1111/j.1365-2621.2002.tb10290.x.

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Chae, S. H., J. T. Keeton, and S. B. Smith. "Conjugated Linoleic Acid Reduces Lipid Oxidation in Aerobically Stored, Cooked Ground Beef Patties." Journal of Food Science 69, no. 8 (October 2004): S306—S309. http://dx.doi.org/10.1111/j.1365-2621.2004.tb09895.x.

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Vasavada, Mihir N., Saumya Dwivedi, and Daren Cornforth. "Evaluation of Garam Masala Spices and Phosphates as Antioxidants in Cooked Ground Beef." Journal of Food Science 71, no. 5 (June 2006): C292—C297. http://dx.doi.org/10.1111/j.1750-3841.2006.00039.x.

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Juneja, Vijay K., Harshavardhan Thippareddi, Latiful Bari, Yasuhiro Inatsu, Shinichi Kawamoto, and Mendel Friedman. "Chitosan Protects Cooked Ground Beef and Turkey Against Clostridium perfringens Spores During Chilling." Journal of Food Science 71, no. 6 (August 2006): M236—M240. http://dx.doi.org/10.1111/j.1750-3841.2006.00109.x.

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PORTO-FETT, ANNA C. S., VIJAY K. JUNEJA, MARK L. TAMPLIN, and JOHN B. LUCHANSKY. "Validation of Cooking Times and Temperatures for Thermal Inactivation of Yersinia pestis Strains KIM5 and CDC-A1122 in Irradiated Ground Beef†." Journal of Food Protection 72, no. 3 (March 1, 2009): 564–71. http://dx.doi.org/10.4315/0362-028x-72.3.564.

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Irradiated ground beef samples (ca. 3-g portions with ca. 25% fat) inoculated with Yersina pestis strain KIM5 (ca. 6.7 log CFU/g) were heated in a circulating water bath stabilized at 48.9, 50, 52.5, 55, 57.5, or 60°C (120, 122, 126.5, 131, 135.5, and 140°F, respectively). Average D-values were 192.17, 34.38, 17.11, 3.87, 1.32, and 0.56 min, respectively, with a corresponding z-value of 4.67°C (8.41°F). In related experiments, irradiated ground beef patties (ca. 95 g per patty with ca. 25% fat) were inoculated with Y. pestis strains KIM5 or CDC-A1122 (ca. 6.0 log CFU/g) and cooked on an open-flame gas grill or on a clam-shell type electric grill to internal target temperatures of 48.9, 60, and 71.1°C (120, 140, and 160°F, respectively). For patties cooked on the gas grill, strain KIM5 populations decreased from ca. 6.24 to 4.32, 3.51, and ≤0.7 log CFU/g at 48.9, 60, and 71.1°C, respectively, and strain CDC-A1122 populations decreased to 3.46 log CFU/g at 48.9°C and to ≤0.7 log CFU/g at both 60 and 71.1°C. For patties cooked on the clam-shell grill, strain KIM5 populations decreased from ca. 5.96 to 2.53 log CFU/g at 48.9°C and to ≤0.7 log CFU/g at 60 or 71.1°C, and strain CDC-A1122 populations decreased from ca. 5.98 to ≤0.7 log CFU/g at all three cooking temperatures. These data confirm that cooking ground beef on an open-flame gas grill or on a clam-shell type electric grill to the temperatures and times recommended by the U.S. Department of Agriculture and the U.S. Food and Drug Administration Food Code, appreciably lessens the likelihood, severity, and/or magnitude of consumer illness if the ground beef were purposefully contaminated even with relatively high levels of Y. pestis.

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WANG, CHENG-HSIN, MOHAMED M. ABOUZIED, JAMES J. PESTKA, and DENISE M. SMITH. "Lactate Dehydrogenase Polyclonal Antibody Sandwich ELISA for Determination of Endpoint Heating Temperatures of Ground Beef." Journal of Food Protection 59, no. 1 (January 1, 1996): 51–55. http://dx.doi.org/10.4315/0362-028x-59.1.51.

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An enzyme-linked immunosorbent assay (ELISA) for the protein marker lactate dehydrogenase (LDH) was developed to determine endpoint heating temperature (EPT) of ground beef. Ground beef was placed in 10 by 75 mm tubes and heated to temperatures between 62 and 74°C at 2°C intervals. Electrophoresis and immunoblotting of meat extracts indicated a decrease in the intensity of the LDH band as temperature was increased. Polyclonal antibodies (PAb) against bovine muscle LDH were produced and a sandwich ELISA devised using biotinylated PAb as the detecting antibody. The LDH content decreased (P < 0.05) in ground beef heated between 66 and 74°C and was less than 4 μg/g of meat at the recommended minimum endpoint of 69°C. The ELISA was used to estimate the EPT of commercially cooked beef patties.

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LAUFER, A. S., J. GRASS, K. HOLT, J. M. WHICHARD, P. M. GRIFFIN, and L. H. GOULD. "Outbreaks ofSalmonellainfections attributed to beef – United States, 1973–2011." Epidemiology and Infection 143, no. 9 (November 27, 2014): 2003–13. http://dx.doi.org/10.1017/s0950268814003112.

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SUMMARYNon-typhoidalSalmonellais estimated to be the most common bacterial cause of foodborne illness in the United States, causing an estimated one million domestically acquired foodborne illnesses annually. Recent, large outbreaks have highlighted the importance of ground beef as an important source of multidrug-resistantSalmonella. We analysed the epidemiology of salmonellosis outbreaks that were attributed to beef in the United States reported to the Centers for Disease Control and Prevention (CDC) from 1973 to 2011. During 1973–2011, of the 1965 outbreaks ofSalmonellawhere a food vehicle was implicated, 96 were attributed to beef, accounting for 3684 illnesses. We observed a shift in the type of beef implicated in salmonellosis outbreaks, from roast to ground beef. Delicatessen-style roast beef cooked in commercial processing establishments was the predominant type during the 1970s and early 1980s; regulations on cooking and processing essentially eliminated this problem by 1987. Ground beef emerged as an important vehicle in the 2000s; it was implicated in 17 (45%) of the 38 beef-attributed outbreaks reported during 2002–2011. Although this emergence was likely due in part to increased participation in CDC's PulseNet, which was established in 1996, and proactive decisions by the United States Department of Agriculture's Food Safety and Inspection Service, stronger measures are needed to decrease contamination of ground beef withSalmonella.

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JUNEJA, VIJAY K., OSCAR P. SNYDER, AARON C. WILLIAMS, and BENNE S. MARMER. "Thermal Destruction of Escherichia coli O157:H7 in Hamburger†." Journal of Food Protection 60, no. 10 (October 1, 1997): 1163–66. http://dx.doi.org/10.4315/0362-028x-60.10.1163.

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The inactivation of E. coli O157:H7 in ground beef patties cooked in a skillet was investigated. Ground beef patties inoculated with a mixture of five strains of E. coli O157:H7 were cooked in a Farberware skillet set at a temperature of 275°F (137°C). Eight type K thermocouples connected to a data logger were used to record the temperatures at eight points within the patty. The cooking times studied ranged from 2.25 min to 4 min. Tryptic soy agar plates overlaid with sorbitol MacConkey agar were used for recovery of E. coli O157:H7. Heating of ground beef patties to an internal temperature endpoint of 155°F (68.3°C) resulted in 4-log cycle reductions of the organism. The results of this investigation conducted under conditions simulating those that occur in the retail food industry provide a basis for ensuring safety against E. coli O157:H7 in ground beef patties.

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LI, W., and M. A. DRAKE. "Detection of Viable Shiga Toxin–Producing Escherichia coli by Quantitative Competitive Polymerase Chain Reaction." Journal of Food Protection 66, no. 7 (July 1, 2003): 1277–82. http://dx.doi.org/10.4315/0362-028x-66.7.1277.

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With the use of Escherichia coli O157:H7 as a model, a procedure for the quantitative detection of viable Shiga toxin–producing E. coli (STEC) in broth and cooked ground beef enrichments with multiple–time point quantitative competitive polymerase chain reaction (QC-PCR) was developed. The A subunit (a 401-bp fragment) of the stx2 gene was chosen as a target sequence. Immunomagnetic separation (IMS) was used to isolate and concentrate cells from ground beef enrichments. Cell viability was confirmed on the basis of the quantitative increase in the signal of target bands from QC-PCR across multiple time points. The application of IMS increased detection limits relative to those for QC-PCR without IMS. E. coli O157:H7 inoculated at 0.20 CFU/g of cooked ground beef (25 g of ground beef plus 225 ml of Bacto modified EC medium plus novobiocin) was detected and confirmed to be viable in <15 h. A DNA-based molecular approach can be used to determine cell viability.

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ZAIKA, LAURA L. "Influence of NaCl Content and Cooling Rate on Outgrowth of Clostridium perfringens Spores in Cooked Ham and Beef†,‡." Journal of Food Protection 66, no. 9 (September 1, 2003): 1599–603. http://dx.doi.org/10.4315/0362-028x-66.9.1599.

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The effect of NaCl concentration and cooling rate on the ability of Clostridium perfringens to grow from spore inocula was studied with the use of a process that simulates the industrial cooking and cooling of smoked boneless ham and beef roasts. NaCl was added to ground cooked hams A and B (which were commercially obtained) to obtain levels of 2.4, 3.1, 3.6, and 4.1% (wt/wt) and 2.8, 3.3, 3.8, and 4.3% (wt/wt), respectively, and to raw ground beef to obtain levels of 0, 1, 2, 3, and 4% (wt/wt). Ham C, a specially formulated, commercially prepared product, was supplemented with NaCl to obtain levels of 2.0, 2.5, 3.0, and 3.5%. The samples were inoculated with a three-strain mixture of C. perfringens spores to obtain concentrations of ca. 3 log10 CFU/g. Portions of meat (5 g each) were spread into thin layers (1 to 2 mm) in plastic bags, vacuum packaged, and stored at −40°C. Thawed samples were heated at 75°C for 20 min and subsequently cooled in a programmed water bath from 54.4 to ≤8.5°C in 15, 18, or 21 h. For the enumeration of C. perfringens, samples were plated on tryptose-sulfite-cycloserine agar and incubated in an anaerobic chamber at 37°C for 48 h. Population densities for cooked ham and beef increased as cooling time increased, and NaCl exerted a strong inhibitory effect on the germination and outgrowth of C. perfringens. For beef, while 3% NaCl completely arrested growth, pathogen numbers increased by ≥3, 5, and 5 log10 CFU/g in 15, 18, and 21 h, respectively, when the NaCl level was <2%. C. perfringens did not grow during cooling for 15, 18, or 21 h in ham samples containing ≥3.1% NaCl. Results obtained in this study suggest that a 15-h cooling time for cooked ham, which is normally formulated to contain >2% NaCl, would yield an acceptable product (with an increase of <1 log10 CFU/g in the C. perfringens count); however, for beef containing <2% NaCl, C. perfringens populations may reach levels high enough to cause illness.

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JUNEJA, VIJAY K., OSCAR P. SNYDER, and BENNE S. MARMER. "Potential for Growth from Spores of Bacillus cereus and Clostridium botulinum and Vegetative Cells of Staphylococcus aureus, Listeria monocytogenes, and Salmonella Serotypes in Cooked Ground Beef during Cooling†." Journal of Food Protection 60, no. 3 (March 1, 1997): 272–75. http://dx.doi.org/10.4315/0362-028x-60.3.272.

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The ability of 16 foodborne pathogens, representative of 5 different species, to grow during cooling of previously sterilized cooked beef was studied to determine a safe cooling rate. Auto-claved ground beef samples (3 g) were inoculated with heat-shocked spores of Bacillus cereus (strain BH 86) or Clostridium botulinum (nonproteolytic type B strains CBW 25, 17B, and KAP B5 and type E strains Whitefish, Saratoga, and Alaska) or vegetative cells of Listeria monocytogenes (strains HO-VJ-S, V-7, and Scott A), Staphylococcus aureus (strains 196E, B121, and B 124), or Salmonella serotypes (S. dublin, S. enteritidis, and S. typhimurium), vacuum-packaged, and cooked in a stirred water bath to an internal temperature of 60°C in I h. In some experiments combinations of C. botulinum and B. cereus spores or S. aureus and salmonellae vegetative cells were used. Heated samples were cooled through the temperature range of 54.4 to 7.2°C at rates varying from 6 to 21 h. Samples were removed at various times during cooling to determine if growth of the pathogens had occurred. No growth was observed with cooling periods of up to 21h. This study with the model meat system (3 g autoclaved ground beef inoculated with selected pathogens and then pasteurized) indicated that cooling from 52.4 to 7.2°C in up to 21 h would not pose a food safety hazard from growth of these pathogens.

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MURPHY, R. Y., E. M. MARTIN, L. K. DUNCAN, B. L. BEARD, and J. A. MARCY. "Thermal Process Validation for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ground Turkey and Beef Products." Journal of Food Protection 67, no. 7 (July 1, 2004): 1394–402. http://dx.doi.org/10.4315/0362-028x-67.7.1394.

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At 55 to 70°C, thermal inactivation D-values for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes were 19.05 to 0.038, 43.10 to 0.096, and 33.11 to 0.12 min, respectively, in ground turkey and 21.55 to 0.055, 37.04 to 0.066, and 36.90 to 0.063 min, respectively, in ground beef. The z-values were 5.73, 5.54, and 6.13°C, respectively, in ground turkey and 5.43, 5.74, and 6.01°C, respectively, in ground beef. In both ground turkey and beef, significant (P < 0.05) differences were found in the D-values between E. coli O157:H7 and Salmonella or between E. coli O157:H7 and L. monocytogenes. At 65 to 70°C, D-values for E. coli O157:H7, Salmonella, and L. monocytogenes were also significantly (P < 0.05) different between turkey and beef. The obtained D- and z-values were used in predicting process lethality of the pathogens in ground turkey and beef patties cooked in an air impingement oven and confirmed by inoculation studies for a 7-log (CFU/g) reduction of E. coli O157:H7, Salmonella, and L. monocytogenes.

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Feldsine, Philip T., David E. Kerr, Stephanie C. Leung, Andrew H. Lienau, Stephanie M. Miller, Linda A. Mui, G. Anderson, et al. "Assurance® Enzyme Immunoassay Eight Hour Method for Detection of Enterohemorrhagic Escherichia coli O157:H7 in Raw and Cooked Beef (Modification of AOAC Official Method 996.10): Collaborative Study." Journal of AOAC INTERNATIONAL 85, no. 5 (September 1, 2002): 1037–44. http://dx.doi.org/10.1093/jaoac/85.5.1037.

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Abstract AOAC Official Method 996.10, Assurance® Enzyme Immunoassay (EIA) for Escherichia coli O157:H7 (EHEC), was modified to incorporate a new enrichment protocol using BioControl EHEC8™ medium for testing raw and cooked beef. Foods were tested by EIA and the U.S. Department of Agriculture/Food Safety and Inspection Service (USDA/FSIS) enrichment conditions and the FDA Bacteriological Analytical Manual (BAM) isolation and confirmation techniques. A total of 14 collaborators participated. Raw and cooked ground beef were inoculated with E. coli O157:H7 at 2 different levels: a high level where predominantly positive results were expected, and a low level where fractional recovery was anticipated. Collaborators tested 378 test portions and controls by both the 8 h EIA and the USDA/FSIS enrichment methods, for a total of 756 test portions. Of the 378 paired test portions, 75 were positive and 212 were negative by both methods. Thirteen test portions were presumptively positive by EIA and could not be confirmed culturally; 30 were negative by EIA, but confirmed positive by culture; and 65 were negative by the culture method, but confirmed positive by the EIA method. There was no statistical difference between results obtained with the Assurance EIA for EHEC 8 h method and the culture method for raw ground beef. The Assurance EIA had a significantly higher recovery for cooked beef.

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Lavelle, C. L., Melvin C. Hunt, and Donald H. Kropf. "Display life and internal cooked color of ground beef from vitamin e-supplemented cattle." Kansas Agricultural Experiment Station Research Reports, no. 1 (January 1, 1995): 80–82. http://dx.doi.org/10.4148/2378-5977.2039.

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Journal articles on the topic 'Cooked ground beef'

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