Ground Beef

the ground beefiness with the extract added contained a lowered content of thiobarbituric reactive substances (TBARs) than the control sample (basis beef without antioxidant adding).

From: Polyphenols in Plants (Second Edition) , 2019

Electron beam processing of fresh and/or frozen raw ground beefiness

H.Due east. Clemmons , ... E.J. Brown , in Electron Axle Pasteurization and Complementary Nutrient Processing Technologies, 2015

fourteen.five Production feasibility testing

Ground beef may be electron beam irradiated in various product and packaging configurations. The configurations must adhere to the dimensional requirements that permit proper and uniform dose commitment. The precise dimensional requirements for compatible dose delivery are determined through the feasibility testing. Feasibility testing allows the manufacturer to design the platonic production configuration, packaging, and master case layout. Each of these identified parameters for each of the ground beef products to exist irradiated will allow for the proper penetration and uniform electron distribution and dose delivery.

Elevation or thickness of the ground beefiness in relation to how the electron beam is presented to the surface of the footing beef is the primary dimensional requirement that determines a uniform dose commitment. The "height" of the basis beef is the footing beefiness's overall height excluding packaging material and airspace. The acme of the ground beefiness affects the electron distribution. The bulk density, beam penetration, and electron distribution in the ground beef remain constant, whether in the fresh or frozen state. Typically, the overall height is betwixt 3.5 and 3.7 inches, which allows for a uniform electron dose distribution using a dual electron beam irradiation system. Sure factors will affect the overall summit at which ground beef can be properly irradiated. Chubs, or the cylindrical tubes of ground beef, and ground beef patties, which are scored to permit quicker compatible cooking of the patty, are a couple of examples that will bear upon dose distributions.

When ground beef height increases and the thickness exceeds the limit for uniform degradation of electrons, the max:min ratio increases. The max:min ratio will identify the maximum thickness at which the ground beef can receive a uniform dose delivery and be properly irradiated. Somewhen, every bit footing beefiness thickness increases, it will exceed the allowable thickness limit. When the allowable thickness limit is exceeded, the beam will not penetrate to the center of the basis beef, resulting in a minimal dose of electrons being distributed to the heart of the ground beef (Fig. 14.1).

Figure 14.1. Dual beam max:min ratio dose uniformity unacceptable: ground beef thickness/pinnacle is too alpine or thick (low or no dose is in the center of the product).

When ground beef thickness is lessened or thinned, the beam penetration and electron distribution will overlap. The overlap of the electrons results in an increased dose in the centre of the ground beef and the max:min ratio increases. The max:min ratio will identify the minimum thickness at which the ground beef tin receive a uniform dose commitment and be properly irradiated. Eventually, as thickness decreases, it will allow additional packages of ground beef to be stacked until the thickness achieves a thickness for uniform dose commitment and a reasonable max:min ratio. When the allowable thickness limit is besides thin or minimized, the electrons will abundantly penetrate to the center of the ground beef resulting in a higher than desired dose existence delivered to the center of the production (Fig. fourteen.2).

Figure xiv.2. Dual beam max:min ratio dose uniformity unacceptable: ground beef thickness/ summit is as well sparse or short (loftier dose is in the center of the product).

Determining if the total overall elevation of the ground beef must be increased or decreased is dependent on the dose point measurement within the basis beefiness that receives the least or minimum dose during the irradiation treatment. When the minimum dose point is in the eye of the basis beef and maximum dose betoken is most to or on the surface of the ground beefiness, the product'southward height must be decreased. When the minimum dose bespeak is near or on the surface of the ground beef and the maximum dose betoken is in the center the product's peak must be increased.

The platonic summit or thickness is established when the irradiation dose is uniformly distributed throughout the ground beef. The optimal product height or thickness for irradiation is identified when the measured absorbed dose applied to the superlative and bottom surfaces and the midpoint at the centre of the ground beef are all equal (Fig. xiv.three).

Figure 14.three. Dual axle max:min ratio dose uniformity acceptable: ground beef thickness/height is ideal (dose is uniformly distributed and will be properly applied throughout the production).

Ground beef with overall thickness likewise thin for uniform dose delivery but is as well thick when the packages are double stacked for compatible dose commitment, tin can be irradiated using attenuation. Attenuation is the apply of an absorption fixture placed betwixt the ground beefiness and linear accelerator applying the electron beam, to absorb a specified amount of electrons being practical to the product.

The thickness of the attenuation required to adsorb the electrons for uniform dose commitment in ground beef that is packaged too thin is a product of the density of the attenuation fixture material used, the density of the ground beef, and its overall thickness. Attenuation acts as a replacement or a filler for the ground beef to get to the required density needed to achieve a uniform dose delivery and tight max:min ratio.

While the apply of attenuation is an alternative to achieving uniform dose commitment, its use will reduce the irradiation processing efficiency. eBeam irradiation efficiency is reduced equally a result of the electrons beingness deposited in the attenuation device instead of being delivered into the ground beef to reduce foodborne pathogens and adulterants. Consideration should be given in identifying and designing the top of the footing beef and packaging configuration to achieve a uniform dose commitment.

Feasibility testing will also assist the manufacturer in the evolution, engineering, and designing of each individual stack of ground beef patties, individual package of ground beef, and master case layout of stacks of beefiness patties or individual packages. Individual package and master case design is the 2d well-nigh critical step in the engineering and feasibility testing procedure.

The purpose of identifying the ideal thickness of each ground beef product is to achieve a uniform dose delivery throughout the product with a fairly tight targeted max:min ratio. The targeted max:min ratio range for the best ground beefiness organoleptic values and ground beef operation is typically 1.35–1.45   max:min when ground beef is packaged at the platonic tiptop or thickness.

While information technology is important to maintain a tight max:min ratio for both quality attributes and processing efficiencies, the manufacturer may determine during the feasibility testing phase whether another max:min ratio is suitable for irradiating the ground beef. The max:min ratio is based on the manufacturer's desired finish results for footing beef's safety and acceptability. The manufacturer's criteria for the ground beef include the evaluation and results for reduction of foodborne pathogens and adulterants, organoleptic properties and product performance. The footing beef'south max:min ratio is driven by the elevation or thickness of the ground beef to be irradiated. Identifying the proper tiptop or thickness will yield the tightest or best max:min ratio for irradiating the basis beef. The irradiation dose uniformity delivered throughout the ground beefiness is measured and calculated past dosimetry.

Dosimeters are used to measure the dose of ionizing radiation to which the ground beef has been exposed. At that place are two types of dosimeters: alanine in the form of pellets or films, and radiochromic dye films. Alanine pellets and alanine films are considered the "Gold Standard" in dosimetry. They are placed at identified measurement points throughout the ground beefiness. The measurement points identify where the ground beef receives the everyman minimum dose and highest maximum dose of irradiation. Dividing the maximum dose by the minimum dose equates to the max:min ratio. If the calculated ratio allows the footing beefiness to be irradiated within the customer'south established minimum to maximum dose range, then product configuration is established. If the calculated ratio does non allow the ground beef to be irradiated within the client's established minimum to maximum dose range, additional production engineering is required.

Read full chapter

URL:

https://www.sciencedirect.com/science/article/pii/B9781782421009500146

Fresh and cured meat processing and preservation

Steven Chiliad. Lonergan , ... Dennis N. Marple , in The Science of Animal Growth and Meat Engineering (Second Edition), 2019

Ground Beef

Basis beefiness is a major market for beefiness in the Us. More than 1 half of the beef sold in the U.s. is in the form of footing beef. It has a large market place share in fast-nutrient restaurants, traditional restaurants, institutions, and in US homes. The terms ground beef and chopped beef are considered to take the same significant. Ground beef is prepared by the use of mechanical, high-speed grinding and/or chopping of boneless beef cuts and trimmings. The manufacture of ground beefiness products is regulated by the United States Department of Agriculture—Food Prophylactic and Inspection Service (USDA-FSIS) codes in which composition and labeling regulations of footing beef products are spelled out in detail. These regulations specify that ground beef must exist fabricated from fresh and/or frozen beef, with or without seasoning, and without the addition of fat, and is express to 30% fat. Many footing beef products are much leaner (e.thousand., 90% lean, x% fat, and they must exist labeled as such). Furthermore, the regulations land that ground beefiness may not contain added water, extenders, or binders and not exceed 25% cheek meat (the masseter muscles of the head). Ground beef made from the circular or ground beefiness made from the chuck must be listed on the bundle label to denote the cutting or part used for making that specific product. Hamburger is a popular term used for footing beef, and the USDA definition for hamburger is only slightly different from that for ground beef. Based on its legal definition, hamburger can have added beef fat. Interestingly, hamburger has nothing to do with the pork carcass wholesale cutting, ham.

A product labeled "beef patties" is different from ground beef in that beef patties can incorporate binders and extenders and may or may not accept added h2o. The word patty is commonly used to describe ground beef products. Low-fat beef patties are those products combining meat and other nonmeat ingredients for the production of low-fat meat products. These products must exist labeled equally low fatty, fat reduced, and/or containing nonmeat ingredients. In addition to being used in patties, it is too used in the manufacture of foods such as pizza, spaghetti, tacos, and burritos, and ofttimes it is frozen for apply in set to rut and serve dishes such every bit casseroles. A large corporeality of patty manufacturing takes place by using a continuous system of grinding, blending, forming, freezing, and packaging. Large beef-patty processing plants take equipment capable of producing 10,000 pounds per 60 minutes. Fat content is monitored online by rapid analytical methods similar infrared (Fig. 13.i). Immediate and constant analysis is essential in producing the desired blends of lean and fat to meet company specifications and making necessary blend adjustments. Special meat grinder plates are available to profoundly reduce or eliminate whatever bone particles that have been part of the beef trimmings (Fig. thirteen.2). Utilize of rapid cryogenic freezing substances such as liquid nitrogen (−   eighty°F) has become more than mutual because of its beneficial effects on decreasing cooking loss and improving the flavor of the ground beef products. Subsequently rapid freezing, the packaged footing beef production is placed in freezers for storage for subsequent shipment to retail stores, restaurants, and institutions.

Fig. 13.1

Fig. 13.1. An example of a rapid analytical method to decide the fat, moisture, and protein percentages of ground beef using an infrared unit.

 From: NDC Infrared Engineering Inc., Irwindale, California.

Fig. 13.2

Fig. 13.2. Special meat grinder plates used to greatly reduce or eliminate os particles in ground beef products.

 Courtesy, Iowa State University Meat Scientific discipline Laboratory.

Precooking patties at the wholesale level is becoming increasingly more than popular considering of the demand for rapid meal preparation and service, specially in the fast-food industry. Usually, the three stages of precooking doneness are fully cooked, partially cooked, and char-marked. Also, ground lamb, pork, chicken, and turkey patties are manufactured for retail sale using the same techniques described for beef patties.

Read full chapter

URL:

https://www.sciencedirect.com/science/article/pii/B9780128152775000135

HOT BONING AND Spooky

A.T. Waylan , C.L. Kastner , in Encyclopedia of Meat Sciences, 2004

Ground and Restructured Products

Basis beef from hot-processed muscles and trimmings offering several advantages. Additionally, the bacteriological quality might even enhance the feasibility of boning carcasses before spooky because ground beef from hot-boned carcasses has lower coliform and generic Escherichia coli counts than that from cold-boned products. Ground beefiness from hot-processed carcasses is mostly equal to that from conventionally chilled and processed carcasses in terms of palatability and shelf-life characteristics. Furthermore, beef trimmings from electrically stimulated carcasses do non adversely affect the quality of the final product. A recommended production system is to coarsely grind hot-processed trim immediately post mortem, then chill rapidly before final grinding. This system offers optimal quality and microbial attributes.

Restructured products satisfy the needs of the hotel, restaurant and institutional merchandise past providing a compatible size and a consistently tender production. The fat- and h2o-bounden capacity of pre-rigor beefiness muscle is greater than that of post-rigor muscle. To optimize the improved binding ability, salt (upward to four%) is blended in the coarsely ground product. This makes pre-rigor muscle ideal for restructured product when maximum binding chapters is required for consumer approval.

Read full chapter

URL:

https://www.sciencedirect.com/science/article/pii/B012464970X002038

Handling of hamburgers and cooking practices

Daniel A. Unruh , ... Sara E. Gragg , in Food Hygiene and Toxicology in Set-to-Consume Foods, 2016

Storage

Upon purchase, ground beef should be refrigerated or frozen as shortly as possible. This practise both preserves freshness and, importantly, slows the growth of any leaner nowadays in the beef. Fresh ground beefiness can be stored for 1–3 days at a temperature below forty°F (iv.4°C), with an optimum temperature of 28°F (−2.ii°C). If vacuum packaged, fresh ground beef can exist stored under these conditions for up to 14 days, depending on the supplier. Frozen ground beef should be stored at, or below, 0°F (−17.8°C) for up to 90 days ( Bearding, 2014). If properly held under these conditions, frozen ground beef is considered prophylactic indefinitely; still, the quality will degrade throughout storage (USDA-FSIS, 2013a). Following cooking, ground beef can be refrigerated for 2–three days below 40°F (4.4°C) and frozen up to 90 days at 0°F (−17.8°C) or below (Anonymous, 2014). If the footing beef is to be used soon, information technology is appropriate to refrigerate or freeze it in the original packaging. If the production will exist stored in the freezer for extended periods of time it should be wrapped in aluminum foil, heavy-duty plastic wrap, freezer paper, or plastic freezer numberless prior to freezing (USDA-FSIS, 2013a).

Frozen ground beefiness can be thawed safely in the refrigerator and should exist cooked or refrozen within 1–2 days (Anonymous, 2014; USDA-FSIS, 2013a). It is as well appropriate to use a microwave oven to defrost frozen ground beef; notwithstanding, the ground beefiness should be cooked immediately, as portions of the product may have begun to melt while defrosting. Submerging frozen ground beefiness in cold water tin can also be a safe defrosting method, if the meat is placed in a waterproof plastic bag and the water is replaced every xxx   min. Basis beef thawed in this manner should be cooked immediately. Ground beef defrosted in the microwave oven or submerged in common cold water should never exist refrozen, unless information technology has been cooked prior to freezing (USDA-FSIS, 2013a).

Following storage and thawing guidelines is important for ensuring quality as well as safety of ground beef products. Both spoilage and pathogenic microorganisms may be nowadays in ground beef and tin speedily multiply between forty°F and 140°F (iv.four°C and 60°C), which is known as the temperature "danger zone." Growth of spoilage microorganisms can degrade product quality, while pathogenic microbial growth poses a risk of foodborne illness (USDA-FSIS, 2013a). Before cooking, consumers may notice ground beef packaging containing a blood-similar liquid remaining afterward taking the meat out. This liquid is known as "purge" and is a result of cellular breakage and moisture loss from the ground beefiness. It is completely normal and frequently becomes more pronounced equally temperature increases or the longer the product sits in the packet (USDA-FSIS, 2011).

Read total chapter

URL:

https://www.sciencedirect.com/science/article/pii/B9780128019160000078

CANDIDA | Yarrowia lipolytica (Candida lipolytica)

J.B. Sutherland , ... S.A. CrowJr., in Encyclopedia of Food Microbiology (Second Edition), 2014

Isolation from Meat Products

Poultry, basis beef, ground lamb, sausage and other dry-cured meat products, crabs, mussels, and several types of fish frequently comprise Y. lipolytica (Tabular array i). Even meat products in cold storage may harbor ho-hum-growing cultures of Y. lipolytica.

Tabular array 1. Foods that frequently contain Y. lipolytica

Beef (ground)
Butter
Cheese
Chicken
Crab
Cream
Fermented milk products (amasi, kumis, etc.)
Ham
Kefir (or kefyr)
Lamb (ground)
Margarine
Milk (cow, ewe, caprine animal, and mare)
Mussels
Sausage
Seafood
Turkey
Yogurt

In refrigerated chickens and turkeys, 39% of the yeast isolates consist of strains of Y. lipolytica that are able to grow at 5 °C. Comparable numbers can be establish in fresh, frozen, smoked, and roasted chickens and turkeys.

In dry-cured ham and sausages, Y. lipolytica is typically abundant. Although cultures may be obtained from raw ham, high numbers found in cured ham often are associated with spoilage. Yarrowia lipolytica tolerates the sulfur dioxide that ofttimes is added to unfermented sausages and also is plant in many types of fermented sausage. Yarrowia lipolytica sometimes is combined with the yeast Debaryomyces hansenii and the lactic acid bacterium Lactobacillus plantarum in starter cultures for pork sausages because its lipases produce free fatty acids and other volatile compounds that add flavor to the production. It also has proteases that cause an increment in depression-molecular weight peptides. In some but not all countries, the polyene antibiotic natamycin (pimaricin) is permitted to exist used on sausages every bit a surface preservative, where it acts as an inhibitor of Y. lipolytica.

Read full affiliate

URL:

https://world wide web.sciencedirect.com/science/commodity/pii/B9780123847300000562

MEAT

Marjorie P. Penfield , Ada Marie Campbell , in Experimental Food Science (3rd Edition), 1990

one.

Prepare ground beef patties from ground beef of varying fat contents. Melt one-half of the patties and freeze. Freeze the other half raw. Store for at least 1 wk. Cook the raw frozen patties from the frozen state. Thaw and heat the cooked, frozen patties in a microwave oven on defrost. Collect data to calculate cooking losses as shown in Tabular array Three. Compare flavour and texture of the two products. Compare cooking losses. Compare results with those of Berry et al., (1981).

2.

As indicated by Parizek et al., (1981), the demand for ground beef suggests the need for a less expensive alternative. Thus it seems appropriate to mix pork with beef in ground meat patties. Mix ground pork and beefiness in varying proportions, cook, and evaluate cooking losses and sensory properties. Other tests that could be done if equipment is available would be shear tests and chemical assay for fat content of raw and cooked patties to determine fatty retention.

3.

To evaluate the uniformity of heating in a microwave oven, place equal weights (110 thousand should exist acceptable) of basis beefiness from the same lot into nine custard cups. Place the ix cups in three rows and columns in the oven, leaving space between. Heat on loftier ability for v min. Remove from the oven and invert dish to remove meat. Cutting through the center and compare for differences in caste of doneness.

four.

Study the consequence of meat tenderizer on the tenderness of broiled round steak. Use side by side cuts of meat. Sprinkle a weighed amount of tenderizer on each side of ane steak (ii.0 k/side of a 450-thou steak). Fork in 50 strokes per side. Weigh the steak. Treat a 2nd steak in a like manner, except omit the tenderizer. Broil each steak for 12 min/side or until desired degree of doneness is reached. Afterwards the steaks cook, cool for ten min. Counterbalance each one. Calculate cooking losses. If possible practice shear values. For sensory evaluation, cut samples of equal size from the same position in both steaks for each of the judges. Ask the judges to record the number of chews that are required before the meat is ready to swallow. Ask them to draw the texture of each sample.

5.

Compare the quality and cooking losses of meat loaves baked to lx, 71, 77, and eighty°C. Evaluate the flavor, color, and texture of each of the loaves, noting differences among them.

6.

To study the effects of salt on the retention of h2o in meat during heating, split up a well-mixed sample of ground beef into three equal portions. To one portion, add no salt; to the second, add 5.five yard of table salt/450 1000 of meat; and to the third add 15 thousand of table salt/450 chiliad of meat. Cook as meat patties or loaves. Broil loaves at 163°C to the end-signal temperature 77°C. Weigh the patties or loaves before and after cooking. Calculate cooking losses.

vii.

Compare oven roasting of beef semitendinosus with heating in a microwave oven. One-half of a muscle may be used for each cooking method. Unless a special thermometer is bachelor for employ in the microwave oven, the roast must be removed from the oven periodically and a thermometer or thermocouple inserted to see if the roast has reached the desired degree of doneness. Compare cooking losses and sensory properties. If equipment is bachelor, make up one's mind Warner–Bratzler shear values.

Read full chapter

URL:

https://www.sciencedirect.com/science/article/pii/B9780121579203500132

MEAT | Eating Quality

I. Lebert , ... R. Talon , in Encyclopedia of Food Sciences and Nutrition (2d Edition), 2003

Other pathogenic bacteria causing sporadic cases

Undercooked or raw ground beef has been implicated in nearly all documented outbreaks of Due east. coli O157:H7 and in other sporadic cases. E. coli is a normal inhabitant of the intestine of all animals, including humans. Currently, there are four recognized classes of enterovirulent East. coli that cause gastroenteritis in humans. The enterohemorrhagic strain, designated E. coli serotype O157:H7, is a rare diverseness of E. coli that produces big quantities of ane or 2 toxins that cause severe damage to the lining of the intestine. These toxins are closely related to the toxin produced past Shigella dysenteriae.

C. jejuni oftentimes contaminates raw chicken. Surveys testify that 20–100% of retail chickens are contaminated. This is not entirely surprising, since many healthy chickens have these bacteria in their intestinal tracts. Raw milk is likewise a source of infections. The bacteria are often carried by healthy cattle and past flies on farms. Still, properly cooking chicken or pasteurizing milk kills the bacteria. Campylobacters tin be isolated from freshly slaughtered reddish-meat carcasses, just in smaller numbers than on poultry. This bacterium is recognized as an important enteric pathogen. Recent surveys have shown that C. jejuni is the leading crusade of bacterial diarrhea in the United states, causing more illness than Shigella spp. and Salmonella spp. combined.

50. monocytogenes has been associated with foods such as raw milk, cheeses (particularly soft-ripened varieties), raw vegetables, but likewise fermented raw-meat sausages, raw and cooked poultry, all types of raw meats, and raw and smoked fish. Its ability to abound at temperatures every bit low equally three   °C permits multiplication in refrigerated foods. The contamination of meat and meat products tin can be due to fecal contamination during slaughter, presence on clean and unclean sections in slaughterhouses, and contaminated ground and processed meats: ten–lxxx% of contaminated samples comprise less than 10–100   CFU   yard−1. L. monocytogenes is a ubiquitous bacteria establish in soil, silage, and other environmental sources, and is nowadays in the intestines of 1–10% of humans. L. monocytogenes is quite hardy and resists the deleterious effects of freezing, drying, and heat.

Y. enterocolitica has been recovered from a wide variety of animals, foods, and water. Pigs seem to be the principal reservoir of bioserotypes pathogenic to humans, merely the exact crusade of the food contamination is unknown.

Aeromonas spp. are ubiquitous and are also associated with foods of brute origin (raw meats, poultry, and milk). A. hydrophila grows rapidly in a refrigerated environment and tin can increase its number 10–1000-fold in meat and fish samples over one week of refrigerated storage.

Among several environments (Tabular array 4), the home is where the pathogens are frequently identified (13%), with 46% of the outbreaks occurring in people eating at abode largely due to mishandling of nutrient products (Tabular array 4). The consumer must take intendance when handling food at abode, and recommendations accept been given by The National Advisory Commission on Microbiological Criteria for Foods to prevent the contamination of food products past foodborne pathogens (Table 5).

Table iv. Results of foodborne disease surveillance

Identify of contamination or mishandling Identified outbreaks when people consume food products Factors contributing to outbreaks
Entering the food chain at the farm (fifty%) Homes (46%) Temperature abuse, inadequate cooling, and improper cooking (44%)
Restaurants/hotels (15%)
Mishandling Catered events (8%) Contaminated or toxic raw products (sixteen%)
  Restaurants (22%) Medical-care facilities (6%) Contamination by personnel or equipment (15%)
  Homes (thirteen%) Canteens (half dozen%) Lack of hygiene in processing, preparing, and handling (x%)
  Catering establishments (7%) Schools (v%) Cross-contamination (iv%)

Table 5. Recommendations of safe nutrient training

Launder hands and utensils before handling nutrient, especially after treatment raw foods
Reheat all foods thoroughly (above an internal temperature of 74   °C)
Keep hot food hot (above 63   °C)
Keep common cold foods common cold (below 4   °C)
Thoroughly cook meat, poultry, and seafood, and adequately heat frozen or refrigerated foods
Arctic foods rapidly in shallow containers
Go along raw and cooked foods divide, particularly when shopping, preparing, cooking, and storing these products
Wrap and cover foods in the refrigerator
Keep the refrigerator temperature between one and four   °C

Read full chapter

URL:

https://www.sciencedirect.com/science/article/pii/B012227055X007537

On-line monitoring of meat quality

H.J. Swatland , in Meat Processing, 2002

ten.eight.ii In meat processing

Connective tissue levels in ground beefiness may be a trouble if too many meat scraps with a high content of tendon are worked into a product. The result may be a gritty texture for hamburger, or excessive gelatin formation in a cooked product. Elastin derived from rubberband ligaments has nearly the aforementioned fluorescence emission spectrum as Type I collagen from tendon and ligaments. This enables fluorescence emission ratios to be used to predict total connective tissue levels.

Under experimental conditions, collagen fluorescence in comminuted mixtures of chicken skin and muscle may exist measured through a quartz-glass rod with a window onto the product (Swatland and Barbut, 1991). High proportions of peel decrease the gel strength of the cooked production (r =– 0.99), causing high cooking losses (r = 0.99) and decreased WHC (r =– 0.92). Fluorescence intensity may be strongly correlated with skin content (r > 0.99 from 460 to 510 nm) and, thus, may be strongly correlated with gel forcefulness, cooking losses and fluid-holding chapters (Fig. 10.5). Correlations would be weaker in a practical application, but notwithstanding adequate for feed-back control of product composition.

Fig. 10.five. Spectral distribution of the t-statistic for the correlation of fluorescence emission with skin content (line), gel strength (solid squares) and cooking losses (empty squares) in mixtures of chicken breast meat and skin.

One of the problems in scale is pseudofluorescence - reflectance of the upper edge of the excitation band-pass. This occurs considering excitation and emission maxima are adequately shut, and the filters and dichroic mirrors used to separate excitation from emission are not perfect. Thus, the standard used to calibrate the apparatus for the measurement of relative fluorescence should take a similar reflectance to meat. Clean aluminium foil with a deadening surface is a adequately close match to meat.

Read total chapter

URL:

https://world wide web.sciencedirect.com/science/article/pii/B9781855735835500145

Chance Assessment of Irradiated Foods

Ioannis S. Arvanitoyannis , Nikoletta Yard. Dionisopoulou , in Irradiation of Food Commodities, 2010

Beef

Research was performed to extend ground beef retail brandish life using antioxidants, reductants, and/or total aerobic plate count (TSP) treatments combined with e-beam irradiation. Half of the treated samples were irradiated at 2.0 kGy captivated dose under a nitrogen temper, and half remained not-irradiated. Samples were displayed under atmospheric oxygen and evaluated for TPC, thiobarbituric acrid reactive substances (TBARS), and instrumental color during nine days of simulated retail display (SRD). Treated irradiated samples were just as ruddy and vivid on SRD Day nine as the non-irradiated untreated control at Twenty-four hours 0 ( Duong et al., 2008).

Escherichia coli O157:H7 can contaminate raw ground beefiness and cause serious human foodborne illness. Although lag phase duration decreased from 10.5 to 45°C, no lag phase was observed at half dozen, 8, or 10°C. The specific growth rate increased from 6 to 42°C and and then declined up to 45°C. In contrast to these profiles, the maximum population density declined with increasing temperature, from approximately 9.vii to 8.ii log CFU/chiliad (Tamplin et al., 2005).

The inactivation kinetics in the death of Listeria innocua NTC 11288 (more radioresistant than five different strains of 50. monocytogenes) and Salmonella enterica serovar Enteritidis and S. enterica serovar Typhimurium by e-beam irradiation has been studied in 2 types of vacuum-packed RTE dry fermented sausages ("salchichon" and "chorizo") in order to optimize the sanitation treatment of these products. Therefore, this handling produces safe, dry out fermented sausages with like sensory properties to the non-irradiated product (Cabeza et al., 2009).

Moist beefiness biltong (mean moisture content, 46.seven%; a w, 0.919) was vacuum packaged and irradiated to target doses of 0, ii, iv, 6, and eight kGy. TBARS measurements and sensory deviation and hedonic tests were performed to determine the event of γ-irradiation on the sensory quality of the biltong. Although lean moist beef biltong tin can thus exist irradiated to doses up to 8 kGy without adversely affecting the sensory acceptability, low-dose irradiation (64 kGy) is about feasible to optimize the sensory quality (Nortjé et al., 2005).

E-beam and X-ray irradiation (2 kGy) inactivated E. coli O157:H7 beneath the limit of detection, whereas hydrostatic force per unit area treatment (300 mPa for five min at four°C) did not inactivate this pathogen. Solid-phase microextraction was used to extract volatile compounds from treated ground beefiness patties. Irradiation and hydrostatic pressure altered the volatile composition of the ground beef patties with respect to radiolytic products. However, results were inconclusive regarding whether these differences were great enough to apply this method to differentiate between irradiated and non-irradiated samples in a commercial setting (Schilling et al., 2009).

The outcome of γ-irradiation (4 and 9 kGy) and packaging on the lipolytic and oxidative processes in lipid fraction of Bulgarian fermented salami during storage at 5°C was evaluated (i, 15, and thirty days). No significant differences were observed in the amounts of total lipids, full phospholipids, and acid number within the vacuum-packed samples of salami treated with 4 and 9 kGy during storage. The changes in TBARS depended mainly on the irradiation dose applied and did not exceed one.37 mg/kg in all groups (Bakalivanova et al., 2009).

Read total chapter

URL:

https://www.sciencedirect.com/science/commodity/pii/B9780123747181100057

Novel processing technologies

Ronald F. Eustice , in Genetically Modified and Irradiated Food, 2020

Conclusions

Louis Pasteur said, "To those who devote their lives to scientific discipline, nothing can requite more than happiness than making discoveries, just their cups of joy are full just when the results of their studies find applied applications." Pasteur did not live long plenty to realize the magnitude of the touch on resulting from his efforts. Neither did Marie Curie, whose landmark research on radiant free energy and radiations earned her a Nobel Prize in 1904 and set the stage for the use of irradiation of nutrient and medical products.

The starting time successful marketing of irradiated ground beef took place in Minnesota in May 2000 when several retailers began to offer frozen ground beef that had been irradiated. Minnesota-based Schwan's, Inc., a nationwide foodservice provider through home delivery started marketing irradiated ground beef in 2000. Omaha Steaks of Nebraska has successfully marketed irradiated basis beefiness through postal service order since 2000. Today, all noncooked ground beef offered by Schwan's and Omaha Steaks is irradiated.

Rochester, New York, based Wegmans, with over 90 supermarkets in New York, New Bailiwick of jersey, Pennsylvania, and Virginia, is a strong laic in the irradiation process and is ane of the almost visible marketers of irradiated ground beef. Although Wegmans takes every measure to ensure that all its ground beef products are prophylactic, the retailer views irradiation as a value-adding procedure that offers the consumer an additional layer of food safety protection.

Defining moments in food rubber

The successful commercial introduction of irradiated ground beef in the U.s. went largely unnoticed. According to food safety skilful Morton Satin, when irradiated ground beefiness was introduced, consumers gained a reasonable expectation of buying products that offered much greater food safety and lower risk ( Eustice and Bruhn, 2006). Equally a effect, untreated ground beef caused the character legally defining a product having a born defect.

Extensive testify from several countries shows that labeled irradiated foods (fresh and processed meats, fresh produce) have now been successfully sold over a long period by food retailers. At that place is no tape of whatsoever irradiated food having been withdrawn from a market simply because it has been irradiated. Although there are some consumers who choose not to purchase irradiated nutrient, a sufficient market place has existed for retailers to have continuously stocked irradiated products for years, even more than a decade.

Studies bear witness that it is trust in the systems and institutions rather than perceptions of run a risk that dictates consumer attitudes and governs the adoption of a new technology. Retailers play an essential office in communicating the benefits of new products to consumers, and it is probable that positive letters on irradiated food from retailers and food producers will generate the about favorable response from consumers.

No one single intervention can provide 100% balls of the prophylactic of a food product. That is why meat and poultry processing plants use a multiple barrier (hurdle) approach utilizing several types of interventions such as thermal processes combined with chemic and antimicrobial treatment to attain pathogen reduction. These technologies have successfully reduced, only not eliminated, the number of harmful bacteria in ground beef. Food irradiation does not eliminate the need for established, prophylactic food handling, and cooking practices, but when used in combination with other technologies including an effective HACCP program, irradiation becomes a highly effective and feasible sanitary and phytosanitary treatment for nutrient and agricultural products. Irradiation is one of the well-nigh effective interventions bachelor because information technology significantly reduces the dangers of primary and cross-contamination without compromising nutritional or sensory attributes.

Despite the progress fabricated in the introduction of irradiated foods into the marketplace, many consumers and even highly placed policy-makers around the world are yet unaware of the effectiveness, prophylactic, and functional benefits that irradiation tin can bring to foods. Education and skilled marketing efforts are needed to remedy this lack of sensation.

Morton Satin says, "Pathogens practise not follow political imperatives or moral philosophies, they only want to remain biologically active. Strategies to control them, which are based on political ideals or myth-information, will not be constructive. If we desire to get rid of pathogens, we accept to destroy them before they harm us. Nutrient irradiation is one of the safest and near effective means to do this. An international coordinated effort to develop constructive knowledge transfer mechanisms to provide accurate information on food irradiation to policymakers, industry, consumers and merchandise groups are vital to see today's food safety needs" (Satin, 2003). The Global Consensus document produced by the Global Harmonization Initiative (GHI) may help to convince authorities that there is no reason to doubt information provided by stakeholders that irradiated food is safe (Koutchma et al., 2018).

During the 20th century, life expectancy in the Us increased from 47 to 79 years (WHO, 2015). Many public health experts aspect this dramatic increase to the "pillars" of public health: pasteurization, immunization, and chlorination. Some of these same experts predict that nutrient irradiation will become the fourth pillar of public health. Fourth dimension volition tell whether this prediction is correct and the trend toward widespread acceptance is positive.

Read full affiliate

URL:

https://www.sciencedirect.com/science/commodity/pii/B9780128172407000176