Journal articles: 'Mechanically tenderized beef'

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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 Escherichia coli 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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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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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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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 < 0.01) with increasing numbers of aerobic bacteria on meat surfaces and decreased significantly (P < 0.001) with increasing distance from the incised surface. However, contamination did not increase significantly (P > 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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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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ECHEVERRY, ALEJANDRO, J. CHANCE BROOKS, MARKUS F. MILLER, JESSE A. COLLINS, GUY H. LONERAGAN, and MINDY M. BRASHEARS. "Validation of Intervention Strategies To Control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in Mechanically Tenderized and Brine-Enhanced Beef." Journal of Food Protection 72, no. 8 (August 1, 2009): 1616–23. http://dx.doi.org/10.4315/0362-028x-72.8.1616.

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After three different outbreaks were linked to the consumption of nonintact meat products contaminated with Escherichia coli O157:H7, the U.S. Department of Agriculture, Food Safety and Inspection Service published notice requiring establishments producing mechanically tenderized and moisture-enhanced beef products to reassess their respective hazard analysis and critical control point system, due to potential risk to the consumers. The purpose of this study was to determine the effectiveness of different intervention strategies (lactic acid, lactic acid bacteria, and acidified sodium chlorite) to control E. coli O157:H7 and Salmonella enterica serotype Typhimurium definitive phage type 104 in mechanically tenderized and brine-enhanced beef strip loins when applied to the steaks prior to packaging and shipment for processing. After the mechanical process, translocation of E. coli O157:H7 and Salmonella Typhimurium DT 104 from the surface into the internal muscles occurred at levels between 2.0 and 4.0 log CFU/g (from an initial inoculation level of 5.0 log) after mechanical tenderization, and at levels of 1.0 to 3.0 log CFU/g after injection, with all the interventions consistently presenting lower microbial counts (P < 0.05) than did the controls. Lactic acid bacteria reduced internal E. coli O157:H7 loads 1.2 to >2.2 log cycles, while the acidified sodium chlorite and lactic acid reduced them between 0.8 and 3.0 log, respectively. Salmonella Typhimurium DT 104 was also reduced internally after application of all interventions between 0.9 and 2.2 log. The application of antimicrobials to the steaks prior to packaging and shipment on day 0 was effective in reducing internalization of both pathogens in nonintact beef products stored for both 14 and 21 days.

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Saha, J., R. Jadeja, J. Nelson, and D. Jaroni. "Use of Predictive Modeling to Determine Safe Cooking Times of Mechanically Tenderized Beef Steaks." Meat and Muscle Biology 1, no. 3 (January 1, 2017): 135. http://dx.doi.org/10.22175/rmc2017.128.

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Yang, Lily, Nicole L. Arnold, Tiffany Drape, Robert C. Williams, Thomas Archibald, Benjamin Chapman, and Renee Boyer. "A survey of United States consumer awareness, purchasing, and handling of mechanically tenderized beef products." Food Control 120 (February 2021): 107505. http://dx.doi.org/10.1016/j.foodcont.2020.107505.

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Youssef, Mohamed K., Xianqin Yang, and Colin O. Gill. "The relationship between numbers of bacteria on surfaces and in deep tissues of mechanically tenderized beef." Food Control 46 (December 2014): 502–7. http://dx.doi.org/10.1016/j.foodcont.2014.05.055.

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CHANCEY, C. C., J. C. BROOKS, J. N. MARTIN, A. ECHEVERRY, S. P. JACKSON, L. D. THOMPSON, and M. M. BRASHEARS. "Survivability of Escherichia coli O157:H7 in Mechanically Tenderized Beef Steaks Subjected to Lactic Acid Application and Cooking under Simulated Industry Conditions." Journal of Food Protection 76, no. 10 (October 1, 2013): 1778–83. http://dx.doi.org/10.4315/0362-028x.jfp-12-566.

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Mechanical tenderization improves the palatability of beef; however, it increases the risk of translocating pathogenic bacteria to the interior of beef cuts. This study investigated the efficacies of lactic acid spray (LA; 5%), storage, and cooking on the survivability of Escherichia coli O157:H7 in mechanically tenderized beef steaks managed under simulated industry conditions. Beef subprimals inoculated with either high (105 CFU/ml) or low (103 CFU/ml) levels of E. coli O157:H7 were treated (LA or control) and stored for 21 days prior to mechanical tenderization, steak portioning (2.54 cm), and additional storage for 7 days. Steaks were then cooked to an internal temperature of 55, 60, 65, 70, or 75°C. Samples were enumerated and analyzed using DNA-based methods. Treatment with LA immediately reduced E. coli O157:H7 on the lean and fat surfaces of high- and low-inoculum–treated subprimals by more than 1.0 log CFU/cm2 (P < 0.05). Storage for 21 days reduced surface populations of E. coli O157:H7 regardless of the inoculation level; however, the populations on LA- and control-treated lean surfaces of high- and low-inoculum–treated subprimals were not different after 21 days (P > 0.05). E. coli O157:H7 was detected in core samples from high-inoculum–treated steaks cooked to 55, 60, or 70°C. Conversely, E. coli O157:H7 was not detected in core samples from low-inoculum–treated steaks, regardless of the internal cooking temperature. These data suggest that LA- and storage-mediated reduction of pathogens on subprimals exposed to typical industry contamination levels (101 CFU/cm2) reduces the risk of pathogen translocation and subsequent survival after cooking.

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CALLE, ALEXANDRA, ANNA C. S. PORTO-FETT, BRADLEY A. SHOYER, JOHN B. LUCHANSKY, and HARSHAVARDHAN THIPPAREDDI. "Microbiological Safety of Commercial Prime Rib Preparation Methods: Thermal Inactivation of Salmonella in Mechanically Tenderized Rib Eye†." Journal of Food Protection 78, no. 12 (December 1, 2015): 2126–35. http://dx.doi.org/10.4315/0362-028x.jfp-15-154.

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Boneless beef rib eye roasts were surface inoculated on the fat side with ca. 5.7 log CFU/g of a five-strain cocktail of Salmonella for subsequent searing, cooking, and warm holding using preparation methods practiced by restaurants surveyed in a medium-size Midwestern city. A portion of the inoculated roasts was then passed once through a mechanical blade tenderizer. For both intact and nonintact roasts, searing for 15 min at 260°C resulted in reductions in Salmonella populations of ca. 0.3 to 1.3 log CFU/g. For intact (nontenderized) rib eye roasts, cooking to internal temperatures of 37.8 or 48.9°C resulted in additional reductions of ca. 3.4 log CFU/g. For tenderized (nonintact) rib eye roasts, cooking to internal temperatures of 37.8 or 48.9°C resulted in additional reductions of ca. 3.1 or 3.4 log CFU/g, respectively. Pathogen populations remained relatively unchanged for intact roasts cooked to 37.8 or 48.9°C and for nonintact roasts cooked to 48.9°C when held at 60.0°C for up to 8 h. In contrast, pathogen populations increased ca. 2.0 log CFU/g in nonintact rib eye cooked to 37.8°C when held at 60.0°C for 8 h. Thus, cooking at low temperatures and extended holding at relatively low temperatures as evaluated herein may pose a food safety risk to consumers in terms of inadequate lethality and/or subsequent outgrowth of Salmonella, especially if nonintact rib eye is used in the preparation of prime rib, if on occasion appreciable populations of Salmonella are present in or on the meat, and/or if the meat is not cooked adequately throughout.

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LIAO, YEN-TE, J. CHANCE BROOKS, JENNIFER N. MARTIN, ALEJANDRO ECHEVERRY, GUY H. LONERAGAN, and MINDY M. BRASHEARS. "Antimicrobial Interventions for O157:H7 and Non-O157 Shiga Toxin–Producing Escherichia coli on Beef Subprimal and Mechanically Tenderized Steaks." Journal of Food Protection 78, no. 3 (March 1, 2015): 511–17. http://dx.doi.org/10.4315/0362-028x.jfp-14-178.

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Non-O157 Shiga toxin–producing Escherichia coli (STEC) is an emerging risk for food safety. Although numerous postharvest antimicrobial interventions have been effectively used to control E. coli O157:H7 during beef harvesting, research regarding their effectiveness against non-O157 STEC is scarce. The objectives of this study were (i) to evaluate effects of the spray treatments—ambient water, 5% lactic acid (LA), 200 ppm of hypobromous acid (HA), and 200 ppm of peroxyacetic acid (PA)—on the reduction of O157:H7 or non-O157 STEC (O26, O103, O111, and O145) with high (106 log CFU/50 cm2) or low (102 log CFU/50 cm2) levels on beef subprimals after vacuum storage for 14 days and (ii) to evaluate the association of the antimicrobial treatments and cooking (50 or 70°C) on the reduction of the pathogens in blade-tenderized steaks. The treatment effects were only observed (P = 0.012) on samples taken immediately after spray intervention treatment following inoculation with a high level of O157:H7. The LA and PA treatments significantly reduced low-inoculated non-O157 STEC after spray intervention; further, the LA and HA treatments resulted in significant reductions of non-O157 STEC on the low-inoculated samples after storage. Although cooking effectively reduced the detection of pathogens in internal steak samples, internalized E. coli O157:H7 and non-O157 STEC were able to survive in steaks cooked to a medium degree of doneness (70°C). This study indicated that the reduction on surface populations was not sufficient enough to eliminate the pathogen's detection following vacuum storage, mechanical tenderization, and cooking. Nevertheless, the findings of this study emphasize the necessity for a multihurdle approach and further investigations of factors that may influence thermal tolerance of internalized pathogenic STEC.

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STOPFORTH, J. D., M. LOPES, J. E. SHULTZ, R. R. MIKSCH, and M. SAMADPOUR. "Microbiological Status of Fresh Beef Cuts." Journal of Food Protection 69, no. 6 (June 1, 2006): 1456–59. http://dx.doi.org/10.4315/0362-028x-69.6.1456.

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Fresh beef samples (n = 1,022) obtained from two processing plants in the Midwest (July to December 2003) were analyzed for levels of microbial populations (total aerobic plate count, total coliform count, and Escherichia coli count) and for the presence or absence of E. coli O157:H7 and Salmonella. A fresh beef cut sample was a 360-g composite of 6-g portions excised from the surface of 60 individual representative cuts in a production lot. Samples of fresh beef cuts yielded levels of 4.0 to 6.2, 1.1 to 1.8, and 0.8 to 1.0 log CFU/g for total aerobic plate count, total coliform count, and E. coli count, respectively. There did not appear to be substantial differences or obvious trends in bacterial populations on different cuts. These data may be useful in establishing a baseline or a benchmark of microbiological levels of contamination of beef cuts. Mean incidence rates of E. coli O157:H7 and Salmonella on raw beef cuts were 0.3 and 2.2%, respectively. Of the 1,022 samples analyzed, cuts testing positive for E. coli O157:H7 included top sirloin butt (0.9%) and butt, ball tip (2.1%) and for Salmonella included short loins (3.4%), strip loins (9.6%), rib eye roll (0.8%), shoulder clod (3.4%), and clod, top blade (1.8%). These data provide evidence of noticeable incidence of pathogens on whole muscle beef and raise the importance of such contamination on product that may be mechanically tenderized. Levels of total aerobic plate count, total coliform count, and E. coli count did not (P ≥ 0.05) appear to be associated with the presence of E. coli O157:H7 and Salmonella on fresh beef cuts. E. O157:H7 was exclusively isolated from cuts derived from the sirloin area of the carcass. Salmonella was exclusively isolated from cuts derived from the chuck, rib, and loin areas of the carcass. Results of this study suggest that contamination of beef cuts may be influenced by the region of the carcass from which they are derived.

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Saha, Joyjit, Divya Jaroni, Jacob Nelson, Chuck Willoughby, Conner McDaniel, and Ravi Jadeja. "Influences of weight and thickness on cooking time required for various mechanically tenderized beef steaks to reach minimum safe internal temperature without resting." LWT 110 (August 2019): 365–69. http://dx.doi.org/10.1016/j.lwt.2018.04.069.

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ECHEVERRY, ALEJANDRO, J. CHANCE BROOKS, MARKUS F. MILLER, JESSE A. COLLINS, GUY H. LONERAGAN, and MINDY M. BRASHEARS. "Validation of Lactic Acid Bacteria, Lactic Acid, and Acidified Sodium Chlorite as Decontaminating Interventions To Control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in Mechanically Tenderized and Brine-Enhanced (Nonintact) Beef at the Purveyor." Journal of Food Protection 73, no. 12 (December 1, 2010): 2169–79. http://dx.doi.org/10.4315/0362-028x-73.12.2169.

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After three different outbreaks were linked to the consumption of nonintact meat products contaminated with Escherichia coli O157:H7, the U.S. Food Safety and Inspection Service published notice requiring establishments producing mechanically tenderized and moisture-enhanced beef products to reassess their respective hazard analysis and critical control point systems, due to potential risk to the consumers. The objective of this study was to validate the use of lactic acid bacteria (LAB), acidified sodium chlorite (ASC), and lactic acid (LA) sprays when applied under a simulated purveyor setting as effective interventions to control and reduce E. coli O157:H7 and Salmonella Typhimurium DT 104 in inoculated U.S. Department of Agriculture (USDA) Choice strip loins (longissimus lumborum muscles) pieces intended for either mechanical blade tenderization or injection enhancement with a brine solution after an aging period of 14 or 21 days at 4.4°C under vacuum. After the mechanical process, translocation of E. coli O157:H7 and Salmonella Typhimurium DT 104 from the surface into the internal muscles occurred at levels between 1.00 and 5.72 log CFU/g, compared with controls. LAB and LA reduced internal E. coli O157:H7 loads up to 3.0 log, while ASC reduced the pathogen 1.4 to 2.3 log more than the control (P < 0.05), respectively. Salmonella Typhimurium DT 104 was also reduced internally 1.3 to 2.8, 1.0 to 2.3, and 1.4 to 1.8 log after application of LAB, LA, and ASC, respectively. The application of antimicrobials by purveyors prior to mechanical tenderization or enhancement of steaks should increase the safety of these types of products.

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Ross, T., J. Olley, T. A. McMeekin, and D. A. Ratkowsky. "Some comments on Huang, L. (2010). Growth kinetics of Escherichia coli O157: H7 in mechanically-tenderized beef. International Journal of Food Microbiology, 140: 40–48." International Journal of Food Microbiology 147, no. 1 (May 2011): 78–80. http://dx.doi.org/10.1016/j.ijfoodmicro.2011.02.021.

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Huang, Lihan. "Response to Letter to the Editor: Growth kinetics of Escherichia coli O157:H7 in mechanically-tenderized beef. International Journal of Food Microbiology, 140: 40–48." International Journal of Food Microbiology 147, no. 1 (May 2011): 81–82. http://dx.doi.org/10.1016/j.ijfoodmicro.2011.03.001.

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Ross, T., J. Olley, T. A. McMeekin, and D. A. Ratkowsky. "Reply to: Response to letter to the editor: Growth kinetics of Escherichia coli O157:H7 in mechanically tenderized beef. International Journal of Food Microbiology, 140: 40–48." International Journal of Food Microbiology 147, no. 1 (May 2011): 83–84. http://dx.doi.org/10.1016/j.ijfoodmicro.2011.03.002.

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LUCHANSKY, J. B., R. K. PHEBUS, H. THIPPAREDDI, and J. E. CALL. "Translocation of Surface-Inoculated Escherichia coli O157:H7 into Beef Subprimals following Blade Tenderization†‡." Journal of Food Protection 71, no. 11 (November 1, 2008): 2190–97. http://dx.doi.org/10.4315/0362-028x-71.11.2190.

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In phase I, beef subprimals were inoculated on the lean side with ca. 0.5 to 3.5 log CFU/g of a rifampin-resistant (rif r ) cocktail of Escherichia coli O157:H7 and passed once, lean side up, through a mechanical blade tenderizer. Inoculated subprimals that were not tenderized served as controls. Ten core samples were removed from each subprimal and cut into six consecutive segments: segments 1 to 4 comprised the top 4 cm and segments 5 and 6 the deepest 4 cm. Levels of E. coli O157:H7 recovered from segment 1 of control subprimals when inoculated with ca. 0.5, 1.5, 2.5, or 3.5 log CFU/g were 0.6, 1.46, 2.5, and 3.19 log CFU/g, respectively. Following tenderization, pathogen levels recovered from segment 1 inoculated with 0.5 to 3.5 log CFU/g were 0.22, 1.06, 2.04, and 2.7 log CFU/g, respectively. Levels recovered in segment 2 were 7- to 34-fold lower than levels recovered from segment 1. Next, in phase II, the translocation of ca. 4 log CFU of the pathogen per g was assessed for lean-side–inoculated subprimals passed either once (LS) or twice (LD) through the tenderizer and for fat-side–inoculated subprimals passed either once (FS) or twice (FD) through the tenderizer. Levels in segment 1 for LS, LD, FS, and FD tenderized subprimals were 3.63, 3.52, 2.85, and 3.55 log CFU/g, respectively. The levels recovered in segment 2 were 14- to 50-fold lower than levels recovered in segment 1 for LS, LD, FS, and FD subprimals. Thus, blade tenderization transfers E. coli O157:H7 primarily into the topmost 1 cm, but also into the deeper tissues of beef subprimals.

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LUCHANSKY, JOHN B., ANNA C. S. PORTO-FETT, BRADLEY SHOYER, RANDALL K. PHEBUS, HARSHAVARDHAN THIPPAREDDI, and JEFFREY E. CALL. "Thermal Inactivation of Escherichia coli O157:H7 in Blade-Tenderized Beef Steaks Cooked on a Commercial Open-Flame Gas Grill†‡." Journal of Food Protection 72, no. 7 (July 1, 2009): 1404–11. http://dx.doi.org/10.4315/0362-028x-72.7.1404.

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Beef subprimals were inoculated on the lean side with ca. 4.0 log CFU/g of a cocktail of rifampin-resistant (Rifr) Escherichia coli O157:H7 strains and then passed once through a mechanical blade tenderizer with the lean side facing upward. Inoculated subprimals that were not tenderized served as controls. Two core samples were removed from each of three tenderized subprimals and cut into six consecutive segments starting from the inoculated side. A total of six cores were also obtained from control subprimals, but only segment 1 (topmost) was sampled. Levels of E. coli O157:H7 recovered from segment 1 were 3.81 log CFU/g for the control subprimals and 3.36 log CFU/g for tenderized subprimals. The percentage of cells recovered in segment 2 was ca. 25-fold lower than levels recovered from segment 1, but E. coli O157:H7 was recovered from all six segments of the cores obtained from tenderized subprimals. In phase II, lean-side–inoculated (ca. 4.0 log CFU/g), single-pass tenderized subprimals were cut into steaks of various thicknesses (1.91 cm [0.75 in.], 2.54 cm [1.0 in.], and 3.18 cm [1.25 in.]) that were subsequently cooked on a commercial open-flame gas grill to internal temperatures of 48.8°C (120°F), 54.4°C (130°F), and 60°C (140°F). In general, regardless of temperature or thickness, we observed about a 2.6- to 4.2-log CFU/g reduction in pathogen levels following cooking. These data validate that cooking on a commercial gas grill is effective at eliminating relatively low levels of the pathogen that may be distributed throughout a blade-tenderized steak.

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LUCHANSKY, JOHN B., ANNA C. S. PORTO-FETT, BRADLEY A. SHOYER, JEFFREY E. CALL, WAYNE SCHLOSSER, WILLIAM SHAW, NATHAN BAUER, and HEEJEONG LATIMER. "Fate of Shiga Toxin–Producing O157:H7 and Non-O157:H7 Escherichia coli Cells within Blade-Tenderized Beef Steaks after Cooking on a Commercial Open-Flame Gas Grill†." Journal of Food Protection 75, no. 1 (January 1, 2012): 62–70. http://dx.doi.org/10.4315/0362-028x.jfp-11-267.

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We compared the fate of cells of both Shiga toxin–producing Escherichia coli O157:H7 (ECOH) and Shiga toxin–producing non-O157:H7 E. coli (STEC) in blade-tenderized steaks after tenderization and cooking on a gas grill. In phase I, beef subprimal cuts were inoculated on the lean side with about 5.5 log CFU/g of a five-strain mixture of ECOH or STEC and then passed once through a mechanical blade tenderizer with the lean side facing up. In each of two trials, 10 core samples were removed from each of two tenderized subprimals and cut into six consecutive segments starting from the inoculated side. Ten total cores also were obtained from two nontenderized (control) subprimals, but only segment 1 (the topmost segment) was sampled. The levels of ECOH and STEC recovered from segment 1 were about 6.0 and 5.3 log CFU/g, respectively, for the control subprimals and about 5.7 and 5.0 log CFU/g, respectively, for the tenderized subprimals. However, both ECOH and STEC behaved similarly in terms of translocation, and cells of both pathogen cocktails were recovered from all six segments of the cores obtained from tenderized subprimals, albeit at lower levels in segments 2 to 6 than those found in segment 1. In phase II, steaks (2.54 and 3.81 cm thick) cut from tenderized subprimals were subsequently cooked (three steaks per treatment) on a commercial open-flame gas grill to internal temperatures of 48.9, 54.4, 60.0, 65.6, and 71.1°C. Regardless of temperature or thickness, we observed 2.0- to 4.1-log and 1.5- to 4.5-log reductions in ECOH and STEC levels, respectively. Both ECOH and STEC behaved similarly in response to heat, in that cooking eliminated significant numbers of both pathogen types; however, some survivors were recovered due, presumably, to uneven heating of the blade-tenderized steaks.

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JOHNS, DANIEL F., CHRISTY L. BRATCHER, CHRIS R. KERTH, and THOMAS McCASKEY. "Translocation of Surface-Inoculated Escherichia coli into Whole Muscle Nonintact Beef Striploins following Blade Tenderization." Journal of Food Protection 74, no. 8 (August 1, 2011): 1334–37. http://dx.doi.org/10.4315/0362-028x.jfp-10-444.

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Translocation of Escherichia coli among beef loins processed with a mechanical tenderizer was evaluated. Two beef striploins were inoculated on the lean side with 6.4 to 7.2 ml of a nalidixic acid–resistant E. coli at 8.2 to 10.1 log CFU/ml. Total E. coli inoculated onto striploins ranged from 1.12 × 109 to 9.10 × 1010 CFU. Striploins were passed once (lean side up, anterior end first) through a mechanical blade tenderizer. After the inoculated striploins had been tenderized, uninoculated beef striploins (n = 5) were passed once (lean side up, anterior end first) through the same mechanical tenderizer. This procedure was repeated twice for a total of 12 striploins. Six core samples were taken from each striploin starting with the anterior end. Each core was cut into six sections; sections 1 through 4 represented the top 4 cm of the core sample, and sections 5 and 6 represented the remaining part of the core split in half. After tenderization, E. coli levels were highest (P < 0.05) in loin 1. Loin 2 had higher levels (P < 0.05) than did loins 4, 5, and 6. No differences in E. coli levels (P > 0.05) were found among loins 3, 4, 5, and 6, for which levels were below the limit of detection. Levels of E. coli from section 1 were higher than those for all other sections. Section 2 had higher levels (P < 0.05) than did sections 3, 4, 5, and 6. E. coli recovery from section 6 was higher (P < 0.05) than that from sections 3, 4, and 5. No differences in E. coli recovery (P > 0.05) were found among sections 3, 4, and 5. Data indicate that even after inoculation of E. coli a high initial levels, contamination from one loin to another is quickly reduced to <10 CFU/g.

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SWARTZ, RICHARD S., JOHN B. LUCHANSKY, MEGAN KULAS, BRADLEY A. SHOYER, LAURA E. SHANE, HANNAH STRASSER, MADISON MUNSON, and ANNA C. S. PORTO-FETT. "Thermal Inactivation of Shiga Toxin–Producing Escherichia coli Cells within Cubed Beef Steaks following Cooking on a Griddle†." Journal of Food Protection 78, no. 5 (May 1, 2015): 1013–17. http://dx.doi.org/10.4315/0362-028x.jfp-14-454.

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Thermal inactivation of Shiga toxin–producing Escherichia coli (STEC) cells within knitted/cubed beef steaks following cooking on a nonstick griddle was quantified. Both faces of each beef cutlet (ca. 64 g; ca. 8.5 cm length by 10.5 cm width by 0.75 cm height) were surface inoculated (ca. 6.6 log CFU/g) with 250 μl of a rifampin-resistant cocktail composed of single strains from each of eight target serogroups of STEC: O26:H11, O45:H2, O103:H2, O104:H4, O111:H−, O121:H19, O145:NM, and O157:H7. Next, inoculated steaks were (i) passed once through a mechanical tenderizer and then passed one additional time through the tenderizer perpendicular to the orientation of the first pass (single cubed steak; SCS) or (ii) passed once through a mechanical tenderizer, and then two tenderized cutlets were knitted together by passage concomitantly through the tenderizer two additional times perpendicular to the orientation of the previous pass (double cubed steak; DCS). SCS and DCS were individually cooked for up to 3.5 min per side in 30 ml of extra virgin olive oil heated to 191.5°C (376.7°F) on a hard-anodized aluminum nonstick griddle using a flat-surface electric ceramic hot plate. Regardless of steak preparation (i.e., single versus double cubed steaks), as expected, the longer the cooking time, the higher the final internal temperature, and the greater the inactivation of STEC cells within cubed steaks. The average final internal temperatures of SCS cooked for up 2.5 min and DCS cooked for up to 3.5 min ranged from 59.8 to 94.7°C and 40.3 to 82.2°C, respectively. Cooking SCS and DCS on an aluminum griddle set at ca. 191.5°C for 0.5 to 2.5 min and 1.0 to 3.5 min per side, respectively, resulted in total reductions in pathogen levels of ca. 1.0 to ≥6.8 log CFU/g. These data validated that cooking SCS (ca. 0.6 cm thick) or DCS (ca. 1.3 cm thick) on a nonstick aluminum griddle heated at 191.5°C for at least 1.25 and 3.0 min per side, respectively, was sufficient to achieve a 5.0-log reduction in the levels of the single strains from each of the eight target STEC serogroups tested.

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Gill, C. O., X. Yang, B. Uttaro, M. Badoni, and T. Liu. "Effects on Survival of Escherichia coli O157:H7 in Non-Intact Steaks of the Frequency of Turning Over Steaks During Grilling." Journal of Food Research 2, no. 5 (August 22, 2013): 77. http://dx.doi.org/10.5539/jfr.v2n5p77.

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Beef steaks between 1 cm and 3 cm-thick were inoculated with Escherichia coli O157:H7 and/or temperature histories were collected at steak centres, at points initially below the central plane, and/or at points 1 cm or 2 cm from steak edges. The steaks were turned over once during grilling when temperatures at the centres reached 30°C or 50°C, or at specified times once, twice or several times during cooking to specified temperatures between 60and 71°C. When steaks were turned over at centre temperature of 30 or 50°C, some points in some steaks did not reach the temperatures specified for steak centres. When steaks turned over at 50°C were cooked to 60, 63 or 65°C, E. coli O157:H7 inoculated at ? 5 log cfu at each point survived at some points in some steaks at numbers ?3 log cfu. When steaks were turned over once during cooking to 71°C, E. coli O157:H7 survived at some points in some steaks turned over after ? 8 min. When steaks were turned over frequently, or twice at appropriate times during cooking to 63°C, no E. coli O157:H7 were recovered from any inoculated steak. Thus, cooking steaks to 71°C may sometimes have only relatively small effects on E. coli O157:H7 in steaks turned over once. However, turning steaks over twice or more during cooking to 63°C can ensure inactivation of large numbers of E. coli O157:H7 at all points in mechanically tenderized steaks.

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GILL, C. O., J. DEVOS, M. K. YOUSSEF, and X. YANG. "Effects of Selected Cooking Procedures on the Survival of Escherichia coli O157:H7 in Inoculated Steaks Cooked on a Hot Plate or Gas Barbecue Grill." Journal of Food Protection 77, no. 6 (June 1, 2014): 919–26. http://dx.doi.org/10.4315/0362-028x.jfp-13-526.

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Beef steaks (2 cm thick) were each inoculated at three sites in the central plane with Escherichia coli O157:H7 at 5.9 ± 0.3 log CFU per site. Temperatures at steak centers were monitored during cooking on a hot plate or the grill of a gas barbeque. Steaks were cooked in groups of five using the same procedures and cooking each steak to the same temperature, and surviving E. coli O157:H7 at each site was enumerated. When steaks cooked on the hot plate were turned over every 2 or 4 min during cooking to between 56 and 62°C, no E. coli O157:H7 was recovered from steaks cooked to ≥58 or 62°C, respectively. When steaks were cooked to ≤71°C and turned over once during cooking, E. coli O157:H7 was recovered from steaks in groups turned over after ≤8 min but not from steaks turned over after 10 or 12 min. E. coli O157:H7 was recovered in similar numbers from steaks that were not held or were held for 3 min after cooking when steaks were turned over once after 4 or 6 min during cooking. When steaks were cooked on the grill with the barbeque lid open and turned over every 2 or 4 min during cooking to 63 or 56°C, E. coli O157:H7 was recovered from only those steaks turned over at 4-min intervals and cooked to 56°C. E. coli O157:H7 was recovered from some steaks turned over once during cooking on the grill and held or not held after cooking to 63°C. E. coli O157:H7 was not recovered from steaks turned over after 4 min during cooking to 60°C on the grill with the barbeque lid closed or when the lid was closed after 6 min. Apparently, the microbiological safety of mechanically tenderized steaks can be assured by turning steaks over at intervals of about 2 min during cooking to ≥60°C in an open skillet or on a barbecue grill. When steaks are turned over only once during cooking to ≥60°C, microbiological safety may be assured by covering the skillet or grill with a lid during at least the final minutes of cooking.

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Yang, Xianqin, Julia Devos, and Mark D. Klassen. "Inactivation of Escherichia coli O157:H7 in Minute Steaks Cooked under Selected Conditions." Journal of Food Protection 80, no. 10 (August 30, 2017): 1641–47. http://dx.doi.org/10.4315/0362-028x.jfp-17-081.

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ABSTRACT A national survey was conducted in Canada to determine consumer cooking practices for minute steaks (thin, mechanically tenderized beef cutlets). Results indicate that most Canadians prefer cooking minute steaks by pan frying and to a medium level of doneness. To identify safe cooking conditions, retail minute steaks (∼125 g), inoculated at three sites per steak with a five-strain cocktail of nontoxigenic Escherichia coli O157:H7 (6.1 log CFU per site), were cooked on a hot plate (200°C), mimicking a pan-frying scenario. The steaks (n = 5) were cooked for 4, 6, 8, or 10 min with turning over (flipping) up to four times at equal time intervals; or to 63 or 71°C at the thickest area with or without a tinfoil lid. When cooked for 4 min, E. coli O157:H7 was recovered from all inoculation sites, and the mean reductions at various sites (1.2 to 3.4 log CFU per site) were not different (P > 0.05), irrespective of the flipping frequency. When cooked for 6 min with flipping once or twice, or for 8 min with flipping once, E. coli O157:H7 was recovered from most sites; the mean reductions (3.8 to 5.3 log CFU per site) were not different (P > 0.05), but they were higher (P < 0.05) than those for steaks cooked for 4 min. When cooked for 10, 8, or 6 min with flipping once, twice, or three times, respectively, E. coli O157:H7 was eliminated from most sites, but sites with <5-log reductions were found. Reductions of E. coli O157:H7 by >5 log at all inoculation sites were attained when the steaks were cooked for 10 or 8 min with two or more or three or more flippings, respectively, or for 6 min with four flippings. When flipped twice during cooking to 63 or 71°C, E. coli O157:H7 was recovered from three or fewer sites; however, >5-log reductions throughout the steaks were only attained for the latter temperature, irrespective of whether the hot plate was covered with the tinfoil lid. Thus, turning over minute steaks twice during cooking to 71°C or flipping two, three, or four times with a cooking time of 10, 8, or 6 min could achieve 5-log reductions throughout the steaks.

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Woinue, Y., A. Ayele, M. Hailu, and R. S. Chaurasiya. "Comparison of different meat tenderization methods: a review." Food Research 4, no. 3 (August 30, 2019): 571–77. http://dx.doi.org/10.26656/fr.2017.4(3).239.

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Meat tenderness is one of the quality parameters that affect the tough muscle and changes into soft meat, which is characterized by, increased the palatability, juiciness, and flavor of the meat, the process is known as meat tenderization. According to literature reports, meat can be tenderized by using different methods. The tenderize meat gives rise to customer satisfaction and repeated buyers that improve the value of the meat industry as well as the restaurants. The most widely used methods for tenderization of meat are mechanical, electrical stimulation, application of exogenous proteolytic enzyme, and thermal treatment methods. All these methods result in tenderization of meat that reduces the cooking times, hardness of meat and chewiness of meat products, that can increase meatiness, flavor, and overall palatability. Therefore, an attempt has been made to review the different meat tenderization methods concerning their effectiveness, economic value, and mode of action. The toughness of the meat is reduced during mechanical method by disrupting the structure of the meat and weakening the protein network in muscles. Whereas, in case of enzymatic treatment tenderization is achieved by hydrolyzing the meat protein, which reduces the bonding between muscles and results in softening of the meat.

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Youssef, M. K., M. D. Klassen, and C. O. Gill. "The Microbiological Effects of Procedures Used in Commercial Practice for Cleaning Mechanical Tenderizing Equipment Used With Beef." Journal of Food Research 3, no. 1 (January 7, 2014): 105. http://dx.doi.org/10.5539/jfr.v3n1p105.

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The microbiological effects of routine cleaning of a common type of blade tenderizing equipment (Ross TC700MC) used with beef at a retail store meat fabrication facility were investigated. Swab samples were obtained from various parts of the equipment before and after its use on each of 5 days, with 17 samples being obtained on each occasion. The median numbers of aerobes recovered before or after use each day were mostly not significantly different (P > 0.05) and > 3.5 log cfu/sample. Enterobacteriaceae and coliforms were recovered after use each day at total numbers of 2.5 – 4.2 and 2.4 – 3.2 log cfu, respectively; and sometimes before use at total numbers of 1.7 – 3.9 and 0.7 – 2.1 log cfu, respectively. With more careful performance of cleaning procedures by facility staff and storing in a chiller, the numbers of aerobes recovered from the tenderizer before use were 3 log units less than the numbers found on the used equipment, and Enterobacteriaceae and coliforms were not recovered. Studies at a laboratory with a tenderizer used with beef cuts showed that cleaning was equally effective for reducing numbers of aerobic bacteria by ? 3 log units when carried out using water of 90 °C or 55 °C; and that drying of equipment was necessary to prevent growth of Enterobacteriaceae and coliforms on cleaned equipment not stored at chiller temperatures.

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KALDARBEKOVA, M., Y. UZAKOV, I. CHERNUKHA, A. KURMANBEKOVA, and B. JETPISBAYEVA. "STUDYING THE EFFECT OF MULTICOMPONENT PICKLE ON THE QUALITY OF COOKED AND SMOKED HORSE MEAT PRODUCT." Periódico Tchê Química 16, no. 33 (March 20, 2019): 259–65. http://dx.doi.org/10.52571/ptq.v16.n33.2019.274_periodico33_pgs_259_265.pdf.

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The multicomponent pumping pickle containing protein and carbohydrate components injected into the muscle tissue of horse meat, followed by massaging, tends to tenderize meat and improve the organoleptic characteristics of the finished product. Analysis of the data obtained showed that the introduction of additives to the multicomponent pickle contributed to the moisture-holding process in horse meat. An important physical and chemical indicator of meat products is the moisture-holding ability, which affects the consistency of finished products and the process of their microbiological spoilage since the amount of unbound moisture depends on the growth of the number of microorganisms. It is difficult to overestimate the importance of pH in meat technology, as the pH value determines the suitability of raw meat for processing. The maximum increase in the moisture-binding capacity of the control sample of horse meat up to 70% is achieved through 90 minutes of massaging, and then there is a decrease in the hydrophilicity of the system due to the physical destruction of muscle fibers. The pH value correlates with the moisture-binding capacity of raw materials and affects the safety of the product and its storage capacity. The relationship of pH and moisture- holding ability with the consistency of meat is not in doubt. In this regard, in the course of experimental studies, pH, moisture-holding ability and puncture voltage were determined. In Sample 1, which contained an extract from Goji berries, the water-holding capacity is increased by 3.4%. In Samples 2 (contained buckwheat flour) and 3 (contained an extract from Goji berries and buckwheat flour), with the combined use of buckwheat flour and goji berries, which demonstrated high swelling properties, the water-holding capacity increases by 6.1% and 7.2%, respectively additional 2.7% and 3.8%. The obtained data showed that the introduction of vegetable additives has a positive effect on the consistency of cooked-smoked meat product, in the prototypes on structural and mechanical properties, as well as shear force in the prototypes which has been reduced by 7, 13 and almost 20%, respectively.

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Heran, Arunjit, BCIT School of Health Sciences, Environmental Health, and Bobby Sidhu. "Effectiveness of mechanically tenderized beef labels on influencing practices of cooking beef in British Columbia." BCIT Environmental Public Health Journal, April 1, 2015. http://dx.doi.org/10.47339/ephj.2015.120.

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Background: Mechanically tenderized beef poses a higher risk for Escherichia coli 0157:H7 infection than intact beef and has been implicated in several outbreaks. As such, all products are mandated to be labeled in Canada. Purpose: This study assessed the effectiveness of mechanically tenderized beef labels on influencing practices of cooking beef in British Columbia. Methods: 74 adults within British Columbia who cooked beef were surveyed electronically using a snowball method. An inferential (Pearson chi-square analysis) and descriptive analysis was performed on the nominal data in PSPP and Microsoft Excel respectively. Results: Only 8% of respondents abided with information on mechanically tenderized beef labels. No statistically significant associations were found between practices of abiding with information on mechanically tenderized beef labels and various socio-demographic factors (e.g. age, gender, education level, and food safety education) (p<0.01). The practice of not using food thermometers was the major contributing factor that lowered the effectiveness of mechanically tenderized beef labels. Conclusion: Mechanically tenderized beef labels were ineffective in influencing behaviours of cooking beef in British Columbia. Therefore, other risk communication strategies are needed to persuade adults in British Columbia to adequately cook mechanically tenderized beef products. Recommendations: Future studies can assess whether the general public is properly cooling mechanically tenderized beef as the label does not address this practice.

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Wrixon, Kimberly, BCIT School of Health Sciences, Environmental Health, Martin MacLeod, and Lorraine McIntyre. "Mechanically tenderized meat." BCIT Environmental Public Health Journal, August 8, 2014. http://dx.doi.org/10.47339/ephj.2014.155.

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Background: In 2012, mechanically tenderized meat raised public health concern when an E.Coli 0157:H7 outbreak was linked to the tenderization process. It was discovered that the machinery pushed the E.Coli from the surface of contaminated meat products such as steaks and roasts, into the interior, where it was able to survive the cooking process. Concerns were raised by Lorraine McIntyre and the BCCDC about this issue, and their desire to improve their knowledge base in order to adequately assess the risk. Methods: Data was gathered via a survey conducted electronically and by telephone. Questions were asked to determine the proportion of retail establishments that use their own tenderizing equipment. Questions also asked about other industry practices such as current sanitization and labeling practices. Results: The results of this study were that 24% of surveyed establishments mechanically tenderize their meat products. Of these establishments, 33% have a label that states the meat has been tenderized mechanically and 17% provide cooking instructions on this label. An association was found between mechanically tenderizing meat and establishment type, which suggests that grocery stores are more likely to mechanically tenderize than other establishments, such as restaurants. On the other hand, no association was found between operator experience and their level of knowledge regarding the risks of mechanical tenderization. Conclusions: Overall, this study has demonstrated the likelihood is high that consumers purchase and consume beef that has been mechanically tenderized at the retail level. The results from this study can be used to aid public health officials in quantifying the risk of mechanical tenderization at a retail level and aid in the development and implementation of new legislation such as mandatory labeling of all mechanically tenderized meat.

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Jadeja, Ravi. "Labeling of Mechanically Tenderized Beef Products: A Mini Review." Labeling of Mechanically Tenderized Beef Products: A Mini Review 3, no. 2 (November 9, 2016). http://dx.doi.org/10.15406/mojfpt.2016.03.00067.

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GILL, C. "Microbiological conditions of mechanically tenderized beef cuts prepared at four retail stores." International Journal of Food Microbiology, May 2004. http://dx.doi.org/10.1016/s0168-1605(04)00162-x.

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Catford, Angela, Marie-Claude Lavoie, Ben Smith, Enrico Buenaventura, Helene Couture, Aamir Fazil, and Jeffrey M. "Findings of the Health Risk Assessment of Escherichia coli O157 in Mechanically Tenderized Beef Products in Canada." International Food Risk Analysis Journal, 2013, 1. http://dx.doi.org/10.5772/56713.

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Journal articles on the topic 'Mechanically tenderized beef'

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