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Beef Products (beef + products)
Selected AbstractsEffects of storage under a modified atmosphere on the microbiological and organoleptic qualities of ground beef prepared from pasteurized manufacturing beefINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2003C. O. Gill Summary A 40-kg lot of manufacturing beef, i.e. meat used for the production of ground beef products, was collected at a beef packing plant. The lot was divided into two batches. One batch was pasteurized by immersion in water at 85 °C for 60 s, the other batch was not pasteurized. Both batches were then ground. The ground meat was packed in overwrapped trays, which were master packaged under a modified atmosphere of 70% O2 : 30% CO2. The master packs were stored at 2 °C for up to 12 days. At the time of pack preparation and at 2-day intervals, a master pack containing pasteurized and another pack containing unpasteurized meat, were opened and retail packs from each master pack were displayed at 4 °C for 3 days. Samples for microbiological analysis were obtained at the times of opening master packs and at the end of display. Displayed meat was assessed daily for colour, discoloration and retail appearance, and for odour intensity and acceptability at the end of display. After either a period of storage or a period of storage and display, the numbers of bacteria recovered from pasteurized meat were less than the numbers recovered from unpasteurized meat. The colour of pasteurized meat was perceived as being paler than that of unpasteurized meat, but discoloration was similar or less, and retail appearance was similar or better for pasteurized than unpasteurized meat at all times. The odours of displayed, pasteurized meat were generally somewhat less intense and more acceptable than those of unpasteurized meat. The findings indicate that pasteurization of manufacturing beef to improve the microbiological safety of ground beef provides a product of acceptable appearance and enhanced stability during storage under a modified atmosphere and subsequent display in air. [source] Does altruism play a role in determining U.S. consumer preferences and willingness to pay for natural and regionally produced beef?AGRIBUSINESS : AN INTERNATIONAL JOURNAL, Issue 2 2009Wendy J. Umberger An area of increasing differentiation among meat products relates to the source-of-origin and types of production methods used to raise the animals. Consumer data collected from a U.S. national online survey was used to estimate the factors helping explain consumers' willingness to purchase and pay a higher premium for two natural and regionally produced beef products: ground beef and USDA (United States Department of Agriculture) Choice rib eye steaks. Consumer preferences for natural and regionally produced beef are shown to be motivated by a combination of perceptions of personal benefits and altruistic factors. Additionally, the results of probit models indicate that the probability a consumer will pay more or less of a premium depends on purchase behavior and shopping location, stated importance of production attributes, awareness and interest in private and civic agricultural issues, in addition to some typical demographic variables such as income. [EconLit Citations: Q130, M130, Q180]. © 2009 Wiley Periodicals, Inc. [source] GROWTH KINETICS OF CLOSTRIDIUM PERFRINGENS IN COOKED BEEF,JOURNAL OF FOOD SAFETY, Issue 2 2003LIHAN HUANG ABSTRACT The objective of this work was to investigate the growth kinetics of a three-strain cocktail of Clostridium perfringens in cooked beef. The study was conducted by growing the heat-activated spores in ground beef under isothermal conditions between 17,50C. A four-parameter Gompertz equation was used as a primary model to fit the growth curves along with a modified Ratkowsky model to analyze the temperature dependence of the bacterial growth. Results indicated that the Gompertz model could accurately describe the growth of C. perfringens in cooked beef. The estimated theoretical minimum, optimum, and maximum growth temperatures of this organism in cooked beef were 9.8, 47.1, and 50.8C, respectively. A linear relationship between the durations of the lag and exponential phases of growth curves was observed in this study. Such a linear relationship can be used to generate a linear isothermal growth curve complete with the lag, exponential, and stationary phases without complex mathematical computation. The kinetic models and growth parameters obtained from this study potentially can be applied to the food industry to design appropriate cooling schedules and estimate the growth of C. perfringens in thermally processed beef products under temperature abuse conditions. [source] Inclusion of Blended Lipid Solutions as Functional Ingredients to Alter the Fatty Acid Profile of Beef PattiesJOURNAL OF FOOD SCIENCE, Issue 7 2010A.C. Lowder Abstract:, Beef patties formulated to contain beef fat, plant oil, and a rosemary extract to increase unsaturated fatty acid content and maintain desirable sensory attributes were compared to control beef patties formulated without plant oils. Treatment patties were formulated to a fat content of 10% or 20% by combining beef trimmings (6% fat) with 4% or 14% addition of a lipid blend. Blends contained 57% beef tallow, 0.3% rosemary extract, and 43% of high oleic safflower oil (SO), olive oil (OO), or corn oil (CO). Lipid oxidation, as measured by TBA values, of treatment patties were similar to control patties after 0 and 3 d of refrigerated (2 °C) storage and up to 56 d of frozen (,10 °C) storage. Cooked lipid blend patties having a fat content of 10% or 20% were similar to or higher than control patties for juiciness and were no different for other sensory attributes evaluated. At fat levels of 10% or 20%, oleic acid (18: 1) in cooked SO patties (46.1% and 50.3%, respectively) and OO patties (43.8% and 48.1%, respectively) was higher than the control (37.3% and 37.6%, respectively). Unsaturated to saturated fatty acid ratios at the 10% or 20% fat levels were higher in SO (1.37 and 1.60, respectively) and CO (1.40 and 1.48, respectively) patties than the control (0.97 and 0.94, respectively). Beef patties manufactured with varying lipid blends increased unsaturated fatty acid content and were similar in physical characteristics and sensory attributes of all beef patties formulated without lipid blends. Practical Application:, The development of healthier beef products that will be more appealing to consumers has long been an industry goal. The authors believe that lipid blends such as the one used in this study could be used to create such products, not only in the form of beef patties, but any number of processed meat products. Because the materials and equipment used to create the lipid blends in this study are widely available, their incorporation into meat products would represent a small capital investment. This is an important factor in bringing a reasonably priced, healthier product to consumers. [source] Evaluation of Liquid Smoke Treated Ready-to-Eat (RTE) Meat Products for Control of Listeria innocua M1JOURNAL OF FOOD SCIENCE, Issue 4 2008P.J. Milly ABSTRACT:, Liquid smoke fractions (S1, S2, S3, and S4) were applied on ready-to-eat (RTE) meat products to control the growth of inoculated Listeria innocua M1. Turkey rolls and roast beef products were dipped in liquid smoke, surface inoculated with L. innocua M1 (102 CFU/25 cm2 RTE meat surface), vacuum packaged, and stored at 4 °C. Section 8.5 of USDA's detection and isolation procedure for L. monocytogenes was employed in conjunction with a Micro-IDÔ system for L. innocua M1 identification (ID). Products treated with smoke fractions S1, S2, and S3 were negative for L. innocua M1 at 2 and 4 wk during incubation at 4 °C. Products treated with S4 were positive for L. innocua M1 immediately following inoculation and after storage for 2 and 4 wk. Smoke fractions S1, S2, and S3 exhibited pH values lower than 4.6, acidity values higher than 1.5%, and carbonyl concentrations higher than 110 mg/mL. All liquid smoke fractions contained similar phenol concentrations (0.3 to 0.6 mg/mL), suggesting that phenols may have a limited role in the bactericidal effects of liquid smoke fractions against specific microorganisms. [source] Production of Conjugated Linoleic Acid-Rich Potato ChipsJOURNAL OF FOOD SCIENCE, Issue 1 2007Vishal P. Jain ABSTRACT:, Conjugated linoleic acid (CLA) is found primarily in diary and beef products, but the health benefits of CLA can only be realized if they are consumed at much greater levels than a normal healthy dietary intake. We have recently shown that a CLA-rich soy oil can be produced by simple isomerization of linoleic acid in soy oil by photoirradiation. This oil may allow greatly increased dietary CLA without significantly elevating fat intake. The objective of this study was to prepare CLA-rich potato chips by frying in CLA-rich soy oil. Soy oil was photoisomerized in the presence of iodine catalyst with UV/visible light. The irradiated oil was clay processed to remove the residual iodine and this oil was then used to fry potato chips. Oil was extracted from fried chips and analyzed for its CLA content with gas chromatography. A 1-oz serving of CLA-rich potato chips contained approximately 2.4 g CLA as compared to 0.1 g CLA in 3-oz serving of steak fillet and 0.06 g CLA in 8-oz serving of whole milk. The peroxide value of the oil extracted from potato chips was found to be 1 meq/1000 g sample, which was within the acceptable commercial standards. This study may lead to the commercialization of CLA-rich food products. [source] Scheduling of depalletizing and truck loading operations in a food distribution systemNAVAL RESEARCH LOGISTICS: AN INTERNATIONAL JOURNAL, Issue 3 2003Zhi-Long Chen Abstract This paper studies a scheduling problem arising in a beef distribution system where pallets of various types of beef products in the warehouse are first depalletized and then individual cases are loaded via conveyors to the trucks which deliver beef products to various customers. Given each customer's demand for each type of beef, the problem is to find a depalletizing and truck loading schedule that fills all the demands at a minimum total cost. We first show that the general problem where there are multiple trucks and each truck covers multiple customers is strongly NP-hard. Then we propose polynomial-time algorithms for the case where there are multiple trucks, each covering only one customer, and the case where there is only one truck covering multiple customers. We also develop an optimal dynamic programming algorithm and a heuristic for solving the general problem. By comparing to the optimal solutions generated by the dynamic programming algorithm, the heuristic is shown to be capable of generating near optimal solutions quickly. © 2003 Wiley Periodicals, Inc. Naval Research Logistics, 2003 [source] Variant Creutzfeldt,Jakob disease in France and the United Kingdom: Evidence for the same agent strain,ANNALS OF NEUROLOGY, Issue 3 2009Jean-Philippe Brandel MD Objective Variant Creutzfeldt,Jakob disease (vCJD) was first reported in the United Kingdom in 1996. Since then, the majority of cases have been observed in the United Kingdom where there was a major epidemic of bovine spongiform encephalopathy. France was the second country affected. To address the hypothesis of the involvement of a common strain of agent, we have compared clinical, neuropathological, and biochemical data on vCJD patients from both countries. Methods In France and the United Kingdom, epidemiological and clinical data were obtained from analysis of medical records and direct interview of the family of the patients using the same standardized questionnaire in both countries. When brain material was available, we performed with similar methods a comparative study of brain lesions and PrPres glycoform ratios in both vCJD populations. Results Clinical data, genetic background, neuropathological finding, and biochemical findings in the 185 patients observed in France (n = 23) and the United Kingdom (n = 162) were similar except for age at death. Currently, blood transfusion is a risk factor identified only in the United Kingdom. Interpretation The close similarity between the cases of vCJD in France and the United Kingdom supports the hypothesis that a common strain of infectious agent is involved in both countries. The 5-year delay in the peak that we observed in France compared with the United Kingdom fits well with the increase in the importation of beef products to France from the United Kingdom between 1985 and 1995. Ann Neurol 2009;65:249,256 [source] Role of credence and health information in determining US consumers' willingness-to-pay for grass-finished beefAUSTRALIAN JOURNAL OF AGRICULTURAL & RESOURCE ECONOMICS, Issue 4 2009Wendy J. Umberger Consumer demand for forage- or grass-finished beef is rapidly emerging in the US. This research uses data elicited from consumer surveys and experimental auctions to provide insight on product attributes (taste/flavour, credence and nutritional characteristics) and socio-demographic factors that are most important in determining US consumers' preferences and willingness to pay premiums for grass-finished versus grain-finished beef. Information related to beef production processes increased the probability consumers would be willing to pay a premium for grass-fed beef. However, it appears that health-related messages are more important drivers of willingness-to-pay, on average, than the absence of antibiotics and supplemental hormones and traceability. Labelling information regarding grass-fed beef's nutritional content and related production processes is vital for maintaining and growing premium niche markets for grass-fed beef in the US. The relative size of the willingness to pay estimates compared to previous cost estimates suggest that the Australian beef industry may have a comparative advantage for finishing beef on forage and marketing premium grass-fed differentiated beef products in the US market. [source] | |||||||||||||