Relevant bibliographies by topics / Mechanically tenderized beef

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Academic literature on the topic 'Mechanically tenderized beef'

Author: Grafiati
Published: 4 June 2021
Last updated: 14 February 2022

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Journal articles on the topic "Mechanically tenderized beef"

1

Gill, C. O., J. C. McGinnis, K. Rahn, D. Young, N. Lee, and S. Barbut. "Microbiological condition of beef mechanically tenderized at a packing plant." Meat Science 69, no. 4 (April 2005): 811–16. http://dx.doi.org/10.1016/j.meatsci.2004.11.007.

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YANG, LILY L., MIRAH L. KHALID, MINH D. DUONG, J'NAI B. KESSINGER, BRIANNA N. ONG, TIFFANY A. DRAPE, ROBERT C. WILLIAMS, THOMAS ARCHIBALD, BENJAMIN J. CHAPMAN, and RENEE R. BOYER. "Consumer Response to Mechanically Tenderized Beef (MTB) and MTB Labels: An Exploratory Focus Group Study." Journal of Food Protection 82, no. 9 (August 14, 2019): 1484–95. http://dx.doi.org/10.4315/0362-028x.jfp-19-099.

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ABSTRACT In May 2016, labeling of certain nonintact mechanically tenderized beef (MTB) products was mandated in the United States. MTB products should be handled differently by the consumer because pathogens can be transferred from the exterior to the interior of the meat during the tenderization process. Without labeling, it is difficult to visually distinguish between some intact beef and MTB products, which is a concern because MTB products require higher internal cooking temperatures for safety. An exploratory study was conducted to understand consumer understanding of MTB products and consumer responses to the new label. Thirteen focus groups were convened in rural and urban settings across Virginia and North Carolina between December 2015 and May 2016. Sessions were audiorecorded, transcribed verbatim, and analyzed through constant-comparison thematic analysis. Although MTB products were commonly bought, prepared, and consumed, consumer awareness of MTB products and the MTB process was limited. Generally, the label confused participants, and they did not understand the message. Specifically, terminology such as “blade tenderized” and “mechanically tenderized” were preferred over the term “needle tenderized” on labels. Once explained, many individuals wanted more information and better messaging. Through a multiprong approach, other messaging methods (e.g., in stores, through technology, and with certifications) were highly valued by consumers and may result in increased message clarity. Ultimately, the intrinsic and extrinsic properties of the beef rather than the MTB product continued to be the primary guide for purchasing and preparation. This study is the first to be conducted regarding American perceptions of MTB products. An understanding of consumer awareness of MTB products and labels is needed to develop targeted risk messaging communication tools.
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PORTO-FETT, ANNA C. S., BRADLEY A. SHOYER, HARSHAVARDHAN THIPPAREDDI, and JOHN B. LUCHANSKY. "Fate of Escherichia coli O157:H7 in Mechanically Tenderized Beef Prime Rib following Searing, Cooking, and Holding under Commercial Conditions†." Journal of Food Protection 76, no. 3 (March 1, 2013): 405–12. http://dx.doi.org/10.4315/0362-028x.jfp-12-387.

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We evaluated the effect of commercial times and temperatures for searing, cooking, and holding on the destruction of Escherichia coli O157:H7 (ECOH) within mechanically tenderized prime rib. Boneless beef ribeye was inoculated on the fat side with ca. 5.7 log CFU/g of a five-strain cocktail of ECOH and then passed once through a mechanical tenderizer with the fat side facing upward. The inoculated and tenderized prime rib was seared by broiling at 260°C for 15 min in a conventional oven and then cooked in a commercial convection oven at 121.1°C to internal temperatures of 37.8, 48.9, 60.0, and 71.1°C before being placed in a commercial holding oven maintained at 60.0°C for up to 8 h. After searing, ECOH levels decreased by ca. 1.0 log CFU/g. Following cooking to internal temperatures of 37.8 to 71.1°C, pathogen levels decreased by an additional ca. 2.7 to 4.0 log CFU/g. After cooking to 37.8, 48.9, or 60.0°C and then warm holding at 60.0°C for 2 h, pathogen levels increased by ca. 0.2 to 0.7 log CFU/g. However, for prime rib cooked to 37.8°C, pathogen levels remained relatively unchanged over the next 6 h of warm holding, whereas for those cooked to 48.9 or 60.0°C pathogen levels decreased by ca. 0.3 to 0.7 log CFU/g over the next 6 h of warm holding. In contrast, after cooking prime rib to 71.1°C and holding for up to 8 h at 60.0°C, ECOH levels decreased by an additional ca. 0.5 log CFU/g. Our results demonstrated that to achieve a 5.0-log reduction of ECOH in blade tenderized prime rib, it would be necessary to sear at 260°C for 15 min, cook prime rib to internal temperatures of 48.9, 60.0, or 71.1°C, and then hold at 60.0°C for at least 8 h.
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Klassen, M. D., and C. O. Gill. "Consumer Responses to Proposed Instructions for Cooking Mechanically Tenderized Beef Steaks." Journal of Food Research 5, no. 1 (December 23, 2015): 49. http://dx.doi.org/10.5539/jfr.v5n1p49.

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Mechanical tenderizing of beef can result in bacteria, which may include enteric pathogens such as <em>Escherichia coli</em> O157:H7, from the surface being carried into previously sterile deep tissues. A telephone survey of 1021 Canadian consumers was conducted during September 2013 to determine current steak cooking practices, and responses to proposed instructions for cooking to ensure microbiological safety intended for labels on packs of mechanically tenderized beef (MTB) steaks. The responses indicated that 95% of Canadian consumers preferably cook steaks to a medium rare or more well done condition while 66% turn steaks over twice or more during cooking. These practices are those required to ensure the microbiological safety of MTB steaks. Apparently, over 80% of consumers would have no difficulty understanding, and would be likely to follow instructions that specify these practices for the safe cooking of MTB steaks.
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CURRIE, ANDREA, LANCE HONISH, JENNIFER CUTLER, ANNIE LOCAS, MARIE-CLAUDE LAVOIE, COLETTE GAULIN, ELENI GALANIS, et al. "Outbreak of Escherichia coli O157:H7 Infections Linked to Mechanically Tenderized Beef and the Largest Beef Recall in Canada, 2012." Journal of Food Protection 82, no. 9 (August 15, 2019): 1532–38. http://dx.doi.org/10.4315/0362-028x.jfp-19-005.

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ABSTRACT Contaminated beef is a known vehicle of Escherichia coli O157:H7 infection, although more attention is given to the control of E. coli O157:H7 in ground, rather than whole-cut, beef products. In September 2012, an investigation was initiated at an Alberta, Canada, beef plant after the detection of E. coli O157:H7 in two samples of trim cut from beef originating from this plant. Later in September 2012, Alberta Health Services identified five laboratory-confirmed infections of E. coli O157:H7, and case patients reported eating needle-tenderized beef steaks purchased at a store in Edmonton, Alberta, produced with beef from the Alberta plant. In total, 18 laboratory-confirmed illnesses in Canada in September and October 2012 were linked to beef from the Alberta plant, including the five individuals who ate needle-tenderized steaks purchased at the Edmonton store. A unique strain of E. coli O157:H7, defined by molecular subtyping and whole genome sequencing, was detected in clinical isolates, four samples of leftover beef from case patient homes, and eight samples of Alberta plant beef tested by industry and food safety partners. Investigators identified several deficiencies in the control of E. coli O157:H7 at the plant; in particular, the evaluation of, and response to, the detection of E. coli O157 in beef samples during routine testing were inadequate. To control the outbreak, 4,000 tons of beef products were recalled, making it the largest beef recall in Canadian history. This outbreak, in combination with similar outbreaks in the United States and research demonstrating that mechanical tenderization can transfer foodborne pathogens present on the surface into the interior of beef cuts, prompted amendments to Canada's Food and Drug Regulations requiring mechanically tenderized beef to be labeled as such and to provide safe cooking instructions to consumers. A detailed review of this event also led to recommendations and action to improve the safety of Canada's beef supply.
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Huang, Lihan. "Growth kinetics of Escherichia coli O157:H7 in mechanically-tenderized beef." International Journal of Food Microbiology 140, no. 1 (May 2010): 40–48. http://dx.doi.org/10.1016/j.ijfoodmicro.2010.02.013.

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7

Gill, C. O., and J. C. McGinnis. "Microbiological conditions of mechanically tenderized beef cuts prepared at four retail stores." International Journal of Food Microbiology 95, no. 1 (August 2004): 95–102. http://dx.doi.org/10.1016/j.ijfoodmicro.2004.03.012.

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8

Muriana, Peter, Jackie Eager, Brent Wellings, Brad Morgan, Jacob Nelson, and Kalpana Kushwaha. "Evaluation of Antimicrobial Interventions against E. coli O157:H7 on the Surface of Raw Beef to Reduce Bacterial Translocation during Blade Tenderization." Foods 8, no. 2 (February 20, 2019): 80. http://dx.doi.org/10.3390/foods8020080.

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The US Department of Agriculture, Food Safety Inspection Service (USDA-FSIS) considers mechanically-tenderized beef as “non-intact” and a food safety concern because of the potential for translocation of surface Escherichia coli O157:H7 into the interior of the meat that may be cooked “rare or medium-rare” and consumed. We evaluated 14 potential spray interventions on E. coli O157:H7-inoculated lean beef wafers (~106 CFU/cm2, n = 896) passing through a spray system (18 s dwell time, ~40 pounds per square inch, PSI) integrated into the front end of a Ross TC-700MC tenderizer. Inoculated and processed beef wafers were stomached with D/E neutralizing broth and plated immediately, or were held in refrigerated storage for 1-, 7-, or 14-days prior to microbial enumeration. Seven antimicrobials that showed better performance in preliminary screening on beef wafers were selected for further testing on beef subprimals in conjunction with blade tenderization. Boneless top sirloin beef subprimals were inoculated at ~2 × 104 CFU/cm2 with a four-strain cocktail of E. coli O157:H7 and passed once, lean side up, through an integrated spray system and blade tenderizer. Core samples obtained from each subprimal were examined for the presence/absence of E. coli O157:H7. The absence of E. coli O157:H7 in core samples correlated with the ability of the antimicrobials to reduce bacterial levels on the surface of beef prior to blade tenderization.
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9

GILL, C. O., and J. C. McGINNIS. "Factors Affecting the Microbiological Condition of the Deep Tissues of Mechanically Tenderized Beef†." Journal of Food Protection 68, no. 4 (April 1, 2005): 796–800. http://dx.doi.org/10.4315/0362-028x-68.4.796.

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Whole or halved top butt prime beef cuts were treated in two types of mechanical tenderizing machines that both pierced the meat with thin blades but that used blades of different forms. Aerobes on meat surfaces and in the deep tissues of cuts after treatments were counted. When cuts were treated at a laboratory using a Lumar machine, the contamination of deep tissues increased significantly (P &lt; 0.01) with increasing numbers of aerobic bacteria on meat surfaces and decreased significantly (P &lt; 0.001) with increasing distance from the incised surface. However, contamination did not increase significantly (P &gt; 0.1) with repeated incising of the meat. When halved cuts were incised one or eight times using a commercially cleaned Ross machine at a retail store, the numbers of aerobes recovered from deep tissues were similar with both treatments. When halved cuts were treated in one or other machine, deep tissue contamination was greater with the Lumar machine than with the Ross machine. Contamination of deep tissues as a result of tenderizing by piercing with thin blades can be minimized if the blades are designed to limit the number of bacteria carried into the meat and the microbiological condition of incised surface is well controlled.
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10

Saha, Joyjit, Ravi Jadeja, Gretchen G. Mafi, Jacob Nelson, Ranjith Ramanathan, and Divya Jaroni. "Modeling Techniques for Prediction of Safe Cooking Times of Mechanically Tenderized Beef Steaks." Meat and Muscle Biology 2, no. 1 (2018): 180. http://dx.doi.org/10.22175/mmb2017.10.0049.

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Dissertations / Theses on the topic "Mechanically tenderized beef"

1

Yang, Lily L. "Assessment of consumers' knowledge, attitudes, awareness, and beliefs of food handling and beef safety handling behaviors." Diss., Virginia Tech, 2018. http://hdl.handle.net/10919/84496.

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Consumers desire tender, juicy, and flavorful cuts of beef. Mechanical tenderization (MT) and enhancement methods applied to lower valued beef cuts can improve tenderness, flavor or juiciness, increasing desirability for the consumer. However, these processes can introduce pathogens that may be present on the exterior of the meat into the sterile interior. This process renders an ‘intact’ product ‘non-intact’ and requires altered cooking methods to ensure safety. The primary pathogens of concern for beef products are Shiga-toxin producing Escherichia coli (STEC). STEC are associated with approximately 265,000 illnesses and 3,600 hospitalizations annually. Since 2006, there have been 6 STEC outbreaks in the United States and 18 cases in Canada attributed to MT beef (MTB). The pathogen has also been implicated in 136 non-intact beef-related recalls. Due to the potential food safety hazards associated with MTB, mandatory labeling of these products was mandated in 2015 to inform consumers on how to safely handle the product. While this is a good step to inform consumers, it is unclear how familiar they are with the terms associated with these processes. Consumer’s knowledge, beliefs, attitudes, awareness, and behaviors related to MTBs is quite limited. This study uses an exploratory sequential mixed-methods design, to assess consumer knowledge of MTB. Qualitative focus groups conducted throughout urban and rural North Carolina and Virginia found that although participants purchased MTBs, they were unaware of the process, did not prepare MTBs properly, wanted to know more about the process, and wanted applicable risk messages. A nationwide survey developed from the focus group findings found that demographic differences were associated with knowledge of; and how participants interact with MTBs. How demographics influence consumer’s beef safety knowledge, practices, and risky behaviors was further explored. Demographic characteristics were highly correlated with consumers’ behaviors surrounding beef storage, refrigerator temperature knowledge, defrosting behaviors, meat washing, and meat preparation behaviors. Collectively, the mixed methods research design provided insight into specific demographic characteristics related to consumer attitudes, beliefs, and behaviors surrounding beef safety. This data will help inform the development of well-crafted, culturally, and socially relevant risk messaging that may promote safe handling behaviors.
Ph. D.
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