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Cooked Beef (cooked + beef)
Selected AbstractsGROWTH 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] Effect of Aging Time on Volatile Compounds, Odor, and Flavor of Cooked Beef from Pirenaica and Friesian Bulls and HeifersJOURNAL OF FOOD SCIENCE, Issue 3 2002C. Gorraiz ABSTRACT: Volatile compounds, odor, and flavor produced by beef from bulls and heifers of the Pirenaica and Friesian breeds were studied during 7 d of aging. The Friesian breed beef had stronger fatty flavor and aftertaste than the Pirenaica, as well as differences in the content of several volatile compounds. Bull beef had stronger liver-like odor and flavor, and bloody flavor that were related to a higher 2-propanone content, while beef from heifers had stronger characteristic flavor. Aging of meat increased characteristic flavor and aftertaste. Ethanal showed a positive correlation with livery flavor and a negative correlation with the characteristic odor. The hexane seems to contribute to fatty flavor, 2-propanone was related to livery and bloody notes, and 2,2,4,6,6-pentamethylheptane to characteristic flavor. [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] Chitosan Protects Cooked Ground Beef and Turkey Against Clostridium perfringens Spores During ChillingJOURNAL OF FOOD SCIENCE, Issue 6 2006Vijay K. Juneja ABSTRACT:, We investigated the inhibition of Clostridium perfringens spore germination and outgrowth by the biopolymer chitosan during abusive chilling of cooked ground beef (25% fat) and turkey (7% fat) obtained from a retail store. Chitosan was mixed into the thawed beef or turkey at concentrations of 0.5%, 1.0%, 2.0%, or 3.0% (w/w) along with a heat-activated 3-strain spore cocktail to obtain a final spore concentration of 2 to 3 log10 CFU/g. Samples (5 g) of the ground beef or turkey mixtures were then vacuum-packaged and cooked to 60 °C in 1 h in a 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 4.21, 4.51, 5.03, and 4.70 log10 CFU/g increases, respectively, in C. perfringens populations in the ground beef control samples without chitosan. The corresponding increases for ground turkey were 5.27, 4.52, 5.11, and 5.38 log10 CFU/g. Addition of chitosan to beef or turkey resulted in concentration- and time-dependent inhibition in the C. perfringens spore germination and outgrowth. At 3%, chitosan reduced by 4 to 5 log10 CFU/g C. perfringens spore germination and outgrowth (P, 0.05) during exponential cooling of the cooked beef or turkey in 12, 15, or 18 h. The reduction was significantly lower (P < 0.05) at a chilling time of 21 h, about 2 log10 CFU/g, that is, 7.56 log10 CFU/g (unsupplemented) compared with 5.59 log10 CFU/g (3% chitosan). The results suggest that incorporation of 3% chitosan into ground beef or turkey may reduce the potential risk of C. perfringens spore germination and outgrowth during abusive cooling from 54.4 to 7.2 °C in 12, 15, or 18 h. [source] Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground BeefJOURNAL OF FOOD SCIENCE, Issue 4 2002J. Ahn ABSTRACT Thiobarbituric acid-reactive substances (TBARS) values, hexanal content, and sensory analysis were used to evaluate the effectiveness of selected natural antioxidants to reduce warmed-over flavor (WOF) development in cooked ground beef. The control without added antioxidant showed the highest TBARS value, hexanal content, and WOF scores. Grape seed extract (ActiVinTM) and pine bark extract (PycnogenolŽ) significantly improved the oxidative stability of cooked beef. Compared to the control, ActiVinTM, PycnogenolŽ, and oleoresin rosemary reduced the hexanal content by 97%, 94% and 73% after 3 d of refrigerated storage, respectively. WOF scores showed a similar pattern as TBARS values and hexanal contents. TBARS values, WOF scores, and hexanal contents were all well correlated. [source] | ||||||||||