Ground Beef

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

From: Polyphenols in Plants (Second Edition) , 2019

Electron axle processing of fresh and/or frozen raw footing beefiness

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

fourteen.v Product feasibility testing

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

Height or thickness of the basis beef in relation to how the electron beam is presented to the surface of the ground beefiness is the primary dimensional requirement that determines a compatible dose delivery. The "meridian" of the ground beef is the ground beef's overall height excluding packaging material and airspace. The summit of the ground beef affects the electron distribution. The majority density, beam penetration, and electron distribution in the ground beef remain constant, whether in the fresh or frozen state. Typically, the overall height is between 3.five and iii.7 inches, which allows for a uniform electron dose distribution using a dual electron beam irradiation arrangement. Certain factors will touch the overall pinnacle at which basis beef tin can be properly irradiated. Chubs, or the cylindrical tubes of basis beef, and ground beefiness patties, which are scored to allow quicker compatible cooking of the patty, are a couple of examples that will affect dose distributions.

When footing 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 basis beef tin can receive a compatible dose delivery and be properly irradiated. Eventually, every bit ground beef thickness increases, it will exceed the commanded thickness limit. When the allowable thickness limit is exceeded, the beam will not penetrate to the eye of the ground beefiness, resulting in a minimal dose of electrons beingness distributed to the heart of the ground beef (Fig. 14.1).

Figure fourteen.1. Dual axle max:min ratio dose uniformity unacceptable: ground beef thickness/elevation is also tall or thick (low or no dose is in the center of the product).

When basis beef thickness is lessened or thinned, the axle penetration and electron distribution will overlap. The overlap of the electrons results in an increased dose in the heart of the ground beef and the max:min ratio increases. The max:min ratio volition identify the minimum thickness at which the ground beefiness can receive a uniform dose delivery and exist 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 beefiness resulting in a higher than desired dose being delivered to the centre of the product (Fig. 14.two).

Figure xiv.2. Dual beam max:min ratio dose uniformity unacceptable: ground beef thickness/ peak is too thin or brusque (high dose is in the centre of the production).

Determining if the total overall summit of the footing beef must exist increased or decreased is dependent on the dose point measurement within the ground beef that receives the least or minimum dose during the irradiation treatment. When the minimum dose point is in the center of the basis beefiness and maximum dose bespeak is near to or on the surface of the ground beefiness, the product's height must be decreased. When the minimum dose signal is near or on the surface of the ground beef and the maximum dose signal is in the eye the product'due south superlative must exist increased.

The ideal height or thickness is established when the irradiation dose is uniformly distributed throughout the ground beef. The optimal production elevation or thickness for irradiation is identified when the measured absorbed dose applied to the top and bottom surfaces and the midpoint at the center of the ground beef are all equal (Fig. xiv.iii).

Figure 14.3. Dual beam max:min ratio dose uniformity acceptable: ground beef thickness/height is ideal (dose is uniformly distributed and will be properly practical throughout the product).

Ground beef with overall thickness too thin for compatible dose delivery but is also thick when the packages are double stacked for uniform dose delivery, tin can exist irradiated using attenuation. Attenuation is the employ of an assimilation fixture placed betwixt the ground beefiness and linear accelerator applying the electron beam, to blot a specified amount of electrons being applied to the product.

The thickness of the attenuation required to adsorb the electrons for uniform dose delivery in ground beefiness that is packaged also thin is a product of the density of the attenuation fixture material used, the density of the footing 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 attain a uniform dose commitment and tight max:min ratio.

While the employ of attenuation is an culling to achieving uniform dose delivery, its use will reduce the irradiation processing efficiency. eBeam irradiation efficiency is reduced as a result of the electrons existence deposited in the attenuation device instead of being delivered into the basis beef to reduce foodborne pathogens and adulterants. Consideration should be given in identifying and designing the height of the ground beef and packaging configuration to accomplish a uniform dose delivery.

Feasibility testing will besides assist the manufacturer in the development, engineering, and designing of each private stack of ground beef patties, individual package of ground beef, and master example layout of stacks of beef patties or individual packages. Individual bundle and master case design is the 2nd most critical footstep in the engineering science and feasibility testing procedure.

The purpose of identifying the ideal thickness of each ground beefiness product is to reach a compatible dose commitment throughout the production with a fairly tight targeted max:min ratio. The targeted max:min ratio range for the all-time ground beef organoleptic values and ground beefiness performance is typically 1.35–1.45   max:min when basis beef is packaged at the ideal peak or thickness.

While it is important to maintain a tight max:min ratio for both quality attributes and processing efficiencies, the manufacturer may decide during the feasibility testing phase whether some other max:min ratio is suitable for irradiating the ground beefiness. The max:min ratio is based on the manufacturer's desired end results for ground beefiness'south safety and acceptability. The manufacturer's criteria for the footing beef include the evaluation and results for reduction of foodborne pathogens and adulterants, organoleptic backdrop and production operation. The footing beefiness's max:min ratio is driven past the height or thickness of the basis beef to be irradiated. Identifying the proper height or thickness will yield the tightest or best max:min ratio for irradiating the footing beef. The irradiation dose uniformity delivered throughout the basis beef is measured and calculated by dosimetry.

Dosimeters are used to measure the dose of ionizing radiation to which the ground beefiness has been exposed. There are two types of dosimeters: alanine in the class 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 beef. The measurement points identify where the ground beefiness receives the lowest 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 ground beef to exist irradiated within the client'south established minimum to maximum dose range, then product configuration is established. If the calculated ratio does not allow the ground beefiness to exist irradiated within the customer'due south established minimum to maximum dose range, additional product engineering is required.

Read full chapter

URL:

https://world wide web.sciencedirect.com/science/article/pii/B9781782421009500146

Fresh and cured meat processing and preservation

Steven Thou. Lonergan , ... Dennis Northward. Marple , in The Science of Animal Growth and Meat Technology (2nd Edition), 2019

Footing Beef

Ground beefiness is a major market place for beef in the United States. More than than 1 half of the beef sold in the United States is in the class of ground beef. It has a large market share in fast-food restaurants, traditional restaurants, institutions, and in U.s. homes. The terms ground beef and chopped beef are considered to take the same significant. Ground beefiness is prepared past the use of mechanical, high-speed grinding and/or chopping of boneless beef cuts and trimmings. The manufacture of ground beef products is regulated by the United states of america Department of Agriculture—Food Safety and Inspection Service (USDA-FSIS) codes in which limerick and labeling regulations of basis beef products are spelled out in detail. These regulations specify that footing beef must be made from fresh and/or frozen beef, with or without seasoning, and without the addition of fat, and is limited to 30% fat. Many ground beef products are much bacteria (e.g., 90% lean, 10% fat, and they must be labeled as such). Furthermore, the regulations state that ground beef may not contain added water, extenders, or binders and not exceed 25% cheek meat (the masseter muscles of the head). Ground beef fabricated from the round or basis beefiness fabricated from the chuck must exist listed on the parcel label to announce the cut or function used for making that specific product. Hamburger is a pop term used for ground 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 beefiness fat. Interestingly, hamburger has nothing to do with the pork carcass wholesale cut, ham.

A production labeled "beef patties" is different from ground beefiness in that beef patties tin incorporate binders and extenders and may or may not have added water. The word patty is normally used to draw basis beef products. Depression-fatty beef patties are those products combining meat and other nonmeat ingredients for the production of depression-fat meat products. These products must be labeled as low fat, fatty reduced, and/or containing nonmeat ingredients. In add-on to being used in patties, it is likewise used in the manufacture of foods such as pizza, spaghetti, tacos, and burritos, and oft information technology is frozen for utilise in ready to rut and serve dishes such every bit casseroles. A large amount of patty manufacturing takes place by using a continuous system of grinding, blending, forming, freezing, and packaging. Large beefiness-patty processing plants have equipment capable of producing 10,000 pounds per hr. Fatty content is monitored online by rapid belittling methods similar infrared (Fig. 13.1). Firsthand and abiding analysis is essential in producing the desired blends of lean and fatty to run across visitor specifications and making necessary blend adjustments. Special meat grinder plates are available to greatly reduce or eliminate any bone particles that have been part of the beef trimmings (Fig. 13.2). Utilize of rapid cryogenic freezing substances such as liquid nitrogen (−   80°F) has become more than common because of its benign effects on decreasing cooking loss and improving the flavor of the ground beef products. After rapid freezing, the packaged ground beefiness product is placed in freezers for storage for subsequent shipment to retail stores, restaurants, and institutions.

Fig. 13.1

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

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

Fig. 13.2

Fig. thirteen.two. Special meat grinder plates used to profoundly reduce or eliminate bone particles in ground beef products.

 Courtesy, Iowa Country University Meat Science Laboratory.

Precooking patties at the wholesale level is condign increasingly more popular because of the demand for rapid meal training and service, specially in the fast-food industry. Usually, the 3 stages of precooking doneness are fully cooked, partially cooked, and char-marked. As well, basis lamb, pork, chicken, and turkey patties are manufactured for retail auction using the same techniques described for beef patties.

Read full chapter

URL:

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

HOT BONING AND Spooky

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

Basis and Restructured Products

Ground beefiness from hot-processed muscles and trimmings offer several advantages. Additionally, the bacteriological quality might even enhance the feasibility of boning carcasses before chilling because footing 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 more often than not equal to that from conventionally chilled and candy carcasses in terms of palatability and shelf-life characteristics. Furthermore, beef trimmings from electrically stimulated carcasses do not adversely affect the quality of the last production. A recommended production system is to coarsely grind hot-candy trim immediately mail mortem, and then arctic apace earlier final grinding. This organization offers optimal quality and microbial attributes.

Restructured products satisfy the needs of the hotel, restaurant and institutional trade past providing a compatible size and a consistently tender product. The fat- and water-binding capacity of pre-rigor beef muscle is greater than that of post-rigor musculus. To optimize the improved binding ability, salt (up to 4%) is composite in the coarsely ground product. This makes pre-rigor muscle platonic for restructured product when maximum binding capacity is required for consumer approving.

Read full chapter

URL:

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

Handling of hamburgers and cooking practices

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

Storage

Upon purchase, footing beef should be refrigerated or frozen as soon as possible. This practise both preserves freshness and, importantly, slows the growth of whatever leaner present in the beef. Fresh ground beef can be stored for 1–3 days at a temperature below forty°F (four.4°C), with an optimum temperature of 28°F (−two.two°C). If vacuum packaged, fresh ground beefiness tin can be stored under these conditions for up to fourteen days, depending on the supplier. Frozen ground beef should be stored at, or below, 0°F (−17.viii°C) for up to 90 days ( Anonymous, 2014). If properly held nether these conditions, frozen footing beef is considered prophylactic indefinitely; however, the quality will degrade throughout storage (USDA-FSIS, 2013a). Following cooking, ground beef can be refrigerated for two–three days below forty°F (iv.iv°C) and frozen up to 90 days at 0°F (−17.viii°C) or below (Anonymous, 2014). If the ground beef is to be used shortly, information technology is appropriate to refrigerate or freeze information technology in the original packaging. If the product volition be stored in the freezer for extended periods of time it should exist wrapped in aluminum foil, heavy-duty plastic wrap, freezer paper, or plastic freezer bags prior to freezing (USDA-FSIS, 2013a).

Frozen ground beef can exist thawed safely in the refrigerator and should be cooked or refrozen within 1–2 days (Anonymous, 2014; USDA-FSIS, 2013a). It is likewise advisable to utilize a microwave oven to defrost frozen basis beef; however, the ground beef should be cooked immediately, as portions of the product may have begun to cook while defrosting. Submerging frozen footing beef in cold water can too be a safe defrosting method, if the meat is placed in a waterproof plastic bag and the water is replaced every xxx   min. Ground beefiness thawed in this manner should be cooked immediately. Ground beef defrosted in the microwave oven or submerged in 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 equally safety of ground beefiness products. Both spoilage and pathogenic microorganisms may be present in ground beef and can chop-chop multiply between twoscore°F and 140°F (4.4°C and 60°C), which is known equally the temperature "danger zone." Growth of spoilage microorganisms can degrade production quality, while pathogenic microbial growth poses a hazard of foodborne illness (USDA-FSIS, 2013a). Earlier cooking, consumers may observe basis beef packaging containing a blood-like liquid remaining later taking the meat out. This liquid is known as "purge" and is a result of cellular breakage and wet loss from the ground beef. It is completely normal and oftentimes becomes more pronounced as temperature increases or the longer the product sits in the package (USDA-FSIS, 2011).

Read total chapter

URL:

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

CANDIDA | Yarrowia lipolytica (Candida lipolytica)

J.B. Sutherland , ... Due south.A. CrowJr., in Encyclopedia of Nutrient Microbiology (Second Edition), 2014

Isolation from Meat Products

Poultry, footing beef, footing lamb, sausage and other dry out-cured meat products, crabs, mussels, and several types of fish often incorporate Y. lipolytica (Table 1). Even meat products in cold storage may harbor tedious-growing cultures of Y. lipolytica.

Table 1. Foods that oftentimes contain Y. lipolytica

Beef (basis)
Butter
Cheese
Chicken
Crab
Cream
Fermented milk products (amasi, kumis, etc.)
Ham
Kefir (or kefyr)
Lamb (footing)
Margarine
Milk (cow, ewe, goat, 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 abound at v °C. Comparable numbers can be institute 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 plant in cured ham often are associated with spoilage. Yarrowia lipolytica tolerates the sulfur dioxide that often is added to unfermented sausages and too is found in many types of fermented sausage. Yarrowia lipolytica sometimes is combined with the yeast Debaryomyces hansenii and the lactic acrid 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 product. It as well has proteases that cause an increase in depression-molecular weight peptides. In some only not all countries, the polyene antibiotic natamycin (pimaricin) is permitted to exist used on sausages as a surface preservative, where it acts as an inhibitor of Y. lipolytica.

Read full affiliate

URL:

https://www.sciencedirect.com/science/article/pii/B9780123847300000562

MEAT

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

1.

Prepare ground beef patties from ground beef of varying fatty contents. Cook 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 Table Iii. Compare flavor and texture of the two products. Compare cooking losses. Compare results with those of Berry et al., (1981).

2.

Equally indicated past Parizek et al., (1981), the demand for ground beef suggests the need for a less expensive alternative. Thus it seems advisable to mix pork with beef in ground meat patties. Mix ground pork and beefiness in varying proportions, melt, and evaluate cooking losses and sensory backdrop. Other tests that could be washed if equipment is bachelor would be shear tests and chemical analysis for fat content of raw and cooked patties to determine fatty memory.

3.

To evaluate the uniformity of heating in a microwave oven, place equal weights (110 thousand should be acceptable) of footing beef from the same lot into ix custard cups. Place the nine cups in three rows and columns in the oven, leaving infinite betwixt. Rut on high ability for 5 min. Remove from the oven and invert dish to remove meat. Cut through the center and compare for differences in degree of doneness.

iv.

Written report the outcome of meat tenderizer on the tenderness of broiled round steak. Use adjacent cuts of meat. Sprinkle a weighed amount of tenderizer on each side of one steak (2.0 g/side of a 450-g steak). Fork in 50 strokes per side. Weigh the steak. Treat a second steak in a like manner, except omit the tenderizer. Bake each steak for 12 min/side or until desired degree of doneness is reached. After the steaks cook, absurd for 10 min. Weigh each one. Calculate cooking losses. If possible do shear values. For sensory evaluation, cut samples of equal size from the aforementioned 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 prepare to swallow. Inquire them to draw the texture of each sample.

5.

Compare the quality and cooking losses of meat loaves broiled to 60, 71, 77, and lxxx°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 memory of water in meat during heating, divide a well-mixed sample of basis beef into iii equal portions. To one portion, add no salt; to the second, add 5.5 g of common salt/450 g of meat; and to the 3rd add 15 g of salt/450 thou of meat. Melt as meat patties or loaves. Bake loaves at 163°C to the terminate-indicate temperature 77°C. Weigh the patties or loaves before and afterwards cooking. Summate cooking losses.

seven.

Compare oven roasting of beef semitendinosus with heating in a microwave oven. Half of a muscle may be used for each cooking method. Unless a special thermometer is available for use in the microwave oven, the roast must be removed from the oven periodically and a thermometer or thermocouple inserted to run into if the roast has reached the desired degree of doneness. Compare cooking losses and sensory backdrop. If equipment is bachelor, decide Warner–Bratzler shear values.

Read total 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 basis beef has been implicated in nearly all documented outbreaks of Eastward. coli O157:H7 and in other desultory cases. E. coli is a normal inhabitant of the intestine of all animals, including humans. Currently, in that location are four recognized classes of enterovirulent E. coli that cause gastroenteritis in humans. The enterohemorrhagic strain, designated E. coli serotype O157:H7, is a rare diversity of E. coli that produces big quantities of one or two toxins that cause severe harm to the lining of the intestine. These toxins are closely related to the toxin produced past Shigella dysenteriae.

C. jejuni frequently contaminates raw craven. Surveys evidence that xx–100% of retail chickens are contaminated. This is not entirely surprising, since many healthy chickens have these bacteria in their abdominal tracts. Raw milk is likewise a source of infections. The bacteria are often carried by healthy cattle and by flies on farms. However, properly cooking chicken or pasteurizing milk kills the bacteria. Campylobacters tin can exist isolated from freshly slaughtered red-meat carcasses, but in smaller numbers than on poultry. This bacterium is recognized as an important enteric pathogen. Recent surveys accept shown that C. jejuni is the leading cause of bacterial diarrhea in the U.s., causing more than illness than Shigella spp. and Salmonella spp. combined.

L. monocytogenes has been associated with foods such as raw milk, cheeses (specially soft-ripened varieties), raw vegetables, but also fermented raw-meat sausages, raw and cooked poultry, all types of raw meats, and raw and smoked fish. Its ability to grow at temperatures as depression as 3   °C permits multiplication in refrigerated foods. The contamination of meat and meat products tin be due to fecal contamination during slaughter, presence on clean and unclean sections in slaughterhouses, and contaminated basis and processed meats: 10–80% of contaminated samples contain less than x–100   CFU   g−1. L. monocytogenes is a ubiquitous bacteria institute 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 multifariousness of animals, foods, and water. Pigs seem to be the chief reservoir of bioserotypes pathogenic to humans, just the verbal cause of the nutrient contamination is unknown.

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

Amidst several environments (Table four), the home is where the pathogens are oftentimes identified (xiii%), with 46% of the outbreaks occurring in people eating at home largely due to mishandling of food products (Tabular array 4). The consumer must have care when handling food at home, and recommendations have been given by The National Advisory Committee on Microbiological Criteria for Foods to prevent the contagion of food products by foodborne pathogens (Table five).

Table 4. Results of foodborne disease surveillance

Identify of contamination or mishandling Identified outbreaks when people eat nutrient products Factors contributing to outbreaks
Entering the food chain at the farm (50%) Homes (46%) Temperature abuse, inadequate cooling, and improper cooking (44%)
Restaurants/hotels (15%)
Mishandling Catered events (8%) Contaminated or toxic raw products (16%)
  Restaurants (22%) Medical-care facilities (6%) Contagion past personnel or equipment (15%)
  Homes (13%) Canteens (vi%) Lack of hygiene in processing, preparing, and treatment (x%)
  Catering establishments (7%) Schools (v%) Cross-contamination (four%)

Tabular array 5. Recommendations of condom food preparation

Wash hands and utensils before handling food, especially after handling raw foods
Reheat all foods thoroughly (above an internal temperature of 74   °C)
Keep hot food hot (above 63   °C)
Keep cold foods common cold (below 4   °C)
Thoroughly cook meat, poultry, and seafood, and fairly oestrus frozen or refrigerated foods
Chill foods rapidly in shallow containers
Keep raw and cooked foods separate, peculiarly when shopping, preparing, cooking, and storing these products
Wrap and encompass foods in the refrigerator
Keep the refrigerator temperature betwixt 1 and four   °C

Read full chapter

URL:

https://www.sciencedirect.com/scientific discipline/article/pii/B012227055X007537

On-line monitoring of meat quality

H.J. Swatland , in Meat Processing, 2002

10.8.2 In meat processing

Connective tissue levels in ground beefiness may be a trouble if as well many meat scraps with a high content of tendon are worked into a production. The result may exist a gritty texture for hamburger, or excessive gelatin formation in a cooked product. Elastin derived from elastic ligaments has virtually the same fluorescence emission spectrum equally Blazon I collagen from tendon and ligaments. This enables fluorescence emission ratios to exist used to predict full connective tissue levels.

Under experimental weather condition, collagen fluorescence in comminuted mixtures of chicken skin and muscle may be measured through a quartz-glass rod with a window onto the production (Swatland and Barbut, 1991). Loftier proportions of skin decrease the gel force of the cooked product (r =– 0.99), causing loftier cooking losses (r = 0.99) and decreased WHC (r =– 0.92). Fluorescence intensity may exist strongly correlated with pare content (r > 0.99 from 460 to 510 nm) and, thus, may be strongly correlated with gel strength, cooking losses and fluid-holding capacity (Fig. 10.5). Correlations would exist weaker in a applied awarding, just still adequate for feed-dorsum control of product composition.

Fig. ten.5. Spectral distribution of the t-statistic for the correlation of fluorescence emission with pare content (line), gel forcefulness (solid squares) and cooking losses (empty squares) in mixtures of chicken breast meat and skin.

One of the problems in calibration is pseudofluorescence - reflectance of the upper edge of the excitation band-pass. This occurs because excitation and emission maxima are fairly shut, and the filters and dichroic mirrors used to separate excitation from emission are not perfect. Thus, the standard used to calibrate the appliance for the measurement of relative fluorescence should have a like reflectance to meat. Clean aluminium foil with a tiresome surface is a fairly close lucifer to meat.

Read total chapter

URL:

https://www.sciencedirect.com/science/commodity/pii/B9781855735835500145

Gamble Assessment of Irradiated Foods

Ioannis Due south. Arvanitoyannis , Nikoletta K. Dionisopoulou , in Irradiation of Food Bolt, 2010

Beef

Research was performed to extend ground beef retail display 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 absorbed dose under a nitrogen atmosphere, and half remained non-irradiated. Samples were displayed nether atmospheric oxygen and evaluated for TPC, thiobarbituric acid reactive substances (TBARS), and instrumental color during nine days of imitation retail display (SRD). Treated irradiated samples were just as red and vivid on SRD Twenty-four hours 9 every bit the non-irradiated untreated control at 24-hour interval 0 ( Duong et al., 2008).

Escherichia coli O157:H7 can contaminate raw basis beef and cause serious human foodborne affliction. Although lag stage elapsing decreased from 10.5 to 45°C, no lag stage was observed at 6, 8, or 10°C. The specific growth rate increased from 6 to 42°C then declined upward to 45°C. In contrast to these profiles, the maximum population density declined with increasing temperature, from approximately ix.7 to viii.2 log CFU/thou (Tamplin et al., 2005).

The inactivation kinetics in the death of Listeria innocua NTC 11288 (more radioresistant than five different strains of L. monocytogenes) and Salmonella enterica serovar Enteritidis and S. enterica serovar Typhimurium by e-beam irradiation has been studied in two types of vacuum-packed RTE dry fermented sausages ("salchichon" and "chorizo") in society to optimize the sanitation treatment of these products. Therefore, this handling produces safe, dry fermented sausages with similar sensory properties to the not-irradiated product (Cabeza et al., 2009).

Moist beefiness biltong (hateful moisture content, 46.7%; a westward, 0.919) was vacuum packaged and irradiated to target doses of 0, ii, four, 6, and 8 kGy. TBARS measurements and sensory deviation and hedonic tests were performed to determine the effect of γ-irradiation on the sensory quality of the biltong. Although lean moist beef biltong can thus be irradiated to doses up to 8 kGy without adversely affecting the sensory acceptability, low-dose irradiation (64 kGy) is nigh feasible to optimize the sensory quality (Nortjé et al., 2005).

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

The effect of γ-irradiation (four and ix kGy) and packaging on the lipolytic and oxidative processes in lipid fraction of Bulgarian fermented salami during storage at v°C was evaluated (ane, 15, and 30 days). No significant differences were observed in the amounts of total lipids, total 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 1.37 mg/kg in all groups (Bakalivanova et al., 2009).

Read full affiliate

URL:

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

Novel processing technologies

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

Conclusions

Louis Pasteur said, "To those who devote their lives to science, zip tin can give more happiness than making discoveries, merely their cups of joy are total only when the results of their studies find practical applications." Pasteur did not live long enough to realize the magnitude of the impact resulting from his efforts. Neither did Marie Curie, whose landmark research on radiant energy and radiation earned her a Nobel Prize in 1904 and set the phase for the use of irradiation of food and medical products.

The beginning successful marketing of irradiated ground beefiness took place in Minnesota in May 2000 when several retailers began to offer frozen ground beef that had been irradiated. Minnesota-based Schwan'south, Inc., a nationwide foodservice provider through habitation delivery started marketing irradiated ground beef in 2000. Omaha Steaks of Nebraska has successfully marketed irradiated ground beef through postal service society 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 believer in the irradiation process and is one of the nigh visible marketers of irradiated ground beef. Although Wegmans takes every measure to ensure that all its footing beef products are safe, the retailer views irradiation equally a value-adding process that offers the consumer an additional layer of food safety protection.

Defining moments in food safety

The successful commercial introduction of irradiated ground beef in the United States went largely unnoticed. According to food safety expert Morton Satin, when irradiated ground beefiness was introduced, consumers gained a reasonable expectation of buying products that offered much greater food safety and lower chance ( Eustice and Bruhn, 2006). Equally a upshot, untreated ground beef acquired the character legally defining a product having a congenital-in defect.

Extensive evidence from several countries shows that labeled irradiated foods (fresh and processed meats, fresh produce) have now been successfully sold over a long menstruum by food retailers. At that place is no tape of any irradiated food having been withdrawn from a market simply because it has been irradiated. Although there are some consumers who choose non to buy irradiated food, 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 gamble 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 likely that positive messages on irradiated nutrient from retailers and food producers volition generate the about favorable response from consumers.

No 1 single intervention tin can provide 100% assurance of the condom of a food product. That is why meat and poultry processing plants use a multiple barrier (hurdle) approach utilizing several types of interventions such every bit thermal processes combined with chemical and antimicrobial treatment to attain pathogen reduction. These technologies have successfully reduced, but not eliminated, the number of harmful leaner in ground beefiness. Food irradiation does not eliminate the need for established, prophylactic food treatment, and cooking practices, but when used in combination with other technologies including an effective HACCP programme, irradiation becomes a highly effective and viable sanitary and phytosanitary treatment for food and agronomical products. Irradiation is one of the nigh effective interventions available considering it significantly reduces the dangers of master and cross-contamination without compromising nutritional or sensory attributes.

Despite the progress made 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, safety, and functional benefits that irradiation can bring to foods. Instruction and skilled marketing efforts are needed to remedy this lack of sensation.

Morton Satin says, "Pathogens practice not follow political imperatives or moral philosophies, they simply want to remain biologically active. Strategies to command them, which are based on political ethics or myth-information, volition not be effective. If nosotros want to get rid of pathogens, we have to destroy them earlier they harm us. Food irradiation is one of the safest and most effective ways to practice this. An international coordinated endeavour to develop effective noesis transfer mechanisms to provide accurate information on food irradiation to policymakers, industry, consumers and trade groups are vital to run across today'south food safety needs" (Satin, 2003). The Global Consensus document produced past the Global Harmonization Initiative (GHI) may aid to convince authorities that at that place is no reason to dubiety information provided by stakeholders that irradiated food is safety (Koutchma et al., 2018).

During the 20th century, life expectancy in the United States increased from 47 to 79 years (WHO, 2015). Many public wellness experts attribute this dramatic increment to the "pillars" of public health: pasteurization, immunization, and chlorination. Some of these same experts predict that nutrient irradiation will become the fourth colonnade of public health. Time will tell whether this prediction is correct and the tendency toward widespread acceptance is positive.

Read total chapter

URL:

https://world wide web.sciencedirect.com/science/commodity/pii/B9780128172407000176