Effect of meat binding formulations on thermal inactivation of Escherichia coli O157:H7 internalized in beef
DC Field | Value | Language |
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dc.contributor.author | A. MUKHERJEE | - |
dc.contributor.author | Y.YOON | - |
dc.contributor.author | I.GEORNARAS | - |
dc.contributor.author | K.E.BELK | - |
dc.contributor.author | J.A.SCANGA | - |
dc.contributor.author | G.C.SMITH | - |
dc.contributor.author | J.N. SOFOS | - |
dc.date.accessioned | 2022-04-19T11:01:53Z | - |
dc.date.available | 2022-04-19T11:01:53Z | - |
dc.date.issued | 2009-03 | - |
dc.identifier.issn | 0022-1147 | - |
dc.identifier.issn | 1750-3841 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/148114 | - |
dc.description.abstract | This study evaluated the effects of meat binding or restructuring formulations, including salt/phosphate, algin/calcium, Activa™RM, and Fibrimex®, with or without 0.27% (wt/wt) lactic acid, on thermal inactivation of internalized Escherichia coli O157:H7 in ground beef, serving as a model system for restructured products. Ground beef batches (700 g; approximately 5% fat) were mechanically mixed with a 5-strain composite of E. coli O157:H7 (7 log CFU/g) and then with the restructuring formulations. Product portions (30 g) were extruded into plastic test tubes (2.5 × 10 cm) and stored at 4 °C (18 h), before heating to 60 or 65 °C in a circulating water bath to simulate rare or medium-rare doneness of beef, respectively. Cooking to 60 or 65 °C reduced (P < 0.05) bacterial counts of control samples by 1.8 and 3.2 log CFU/g, respectively. Thermal destruction at 60 °C was not different (P > 0.05) among all treatments and the control. At 65 °C, greater (P < 0.05) thermal inactivation of E. coli O157:H7, as compared to the control, was obtained in samples treated with lactic acid alone (reductions of 4.9 log CFU/g), whereas for all other treatments, microbial destruction (reductions of 2.2 to 4.5 log CFU/g) was comparable (P > 0.05) to that of the control. Cooking weight losses were lower (P < 0.05) in salt/phosphate samples (<1%) compared to other formulations and the control (7.4% to 15.9%). Findings indicated that, under the conditions examined, restructuring of beef with salt/phosphate, algin/calcium, Activa™RM, or Fibrimex® did not affect inactivation of internalized E. coli O157:H7 in undercooked (60 or 65 °C) samples, whereas inclusion of lactic acid (0.27%) in nonintact beef products enhanced pathogen destruction at 65 °C. | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | Wiley-Blackwell | - |
dc.title | Effect of meat binding formulations on thermal inactivation of Escherichia coli O157:H7 internalized in beef | - |
dc.type | Article | - |
dc.publisher.location | 미국 | - |
dc.identifier.doi | 10.1111/j.1750-3841.2008.01035.x | - |
dc.identifier.scopusid | 2-s2.0-62549165155 | - |
dc.identifier.wosid | 000264272500043 | - |
dc.identifier.bibliographicCitation | JOURNAL OF FOOD SCIENCE, v.74, no.2, pp M94 - M99 | - |
dc.citation.title | JOURNAL OF FOOD SCIENCE | - |
dc.citation.volume | 74 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | M94 | - |
dc.citation.endPage | M99 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.identifier.url | https://ift.onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2008.01035.x | - |
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