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Foods 2018, 7(1), 1; doi:10.3390/foods7010001

A Comparison Study of Quality Attributes of Ground Beef and Veal Patties and Thermal Inactivation of Escherichia coli O157:H7 after Double Pan-Broiling Under Dynamic Conditions

1
Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26506, USA
2
Department of Animal Sciences & Agricultural Education, California State University Fresno, Fresno, CA 93740, USA
3
Division of Agriculture, College of the Sequoias, Tulare, CA 93274, USA
*
Author to whom correspondence should be addressed.
Received: 16 October 2017 / Revised: 7 December 2017 / Accepted: 22 December 2017 / Published: 26 December 2017
(This article belongs to the Special Issue Quality and Safety of Meat Products)
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Abstract

This study compared the quality variation and thermal inactivation of Escherichia coli O157:H7 in non-intact beef and veal. Coarse ground beef and veal patties (2.1 cm thick, 12.4 cm diameter, 180 g) inoculated with E. coli O157:H7, aerobically stored before double pan-broiling for 0–360 s without rest or to 55, 62.5, 71.1, and 76 °C (internal temperature) with 0.5- or 3.5-min rest. Microbial population and qualities including color, cooking losses, pH, water activity, fat, and moisture content, were tested. After cooking the beef and veal patties, the weight losses were 17.83–29%, the pH increased from 5.53–5.60 to 5.74–6.09, the moisture content decreased from 70.53–76.02% to 62.60–67.07%, and the fat content increased (p < 0.05) from 2.19–6.46% to 2.92–9.45%. Cooking beef and veal samples with increasing internal temperatures decreased a* and b* values and increased the L* value. Escherichia coli O157:H7 was more sensitive to heat in veal compared to beef with shorter D-value and “shoulder” time. Cooking to 71.1 and 76 °C reduced E. coli O157:H7 by >6 log CFU/g regardless of rest time. Cooking to 55 °C and 62.5 °C with a 3.5-min rest achieved an additional 1–3 log CFU/g reduction compared to the 0.5-min rest. Results should be useful for developing risk assessment of non-intact beef and veal products. View Full-Text
Keywords: Escherichia coli O157:H7; quality; beef; veal; thermal inactivation Escherichia coli O157:H7; quality; beef; veal; thermal inactivation
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Li, K.; McKeith, A.G.; Shen, C.; McKeith, R. A Comparison Study of Quality Attributes of Ground Beef and Veal Patties and Thermal Inactivation of Escherichia coli O157:H7 after Double Pan-Broiling Under Dynamic Conditions. Foods 2018, 7, 1.

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