Ground Beefiness

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

From: Polyphenols in Plants (Second Edition) , 2019

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

H.E. Clemmons , ... Eastward.J. Brown , in Electron Beam Pasteurization and Complementary Food Processing Technologies, 2015

14.v Product feasibility testing

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

Height or thickness of the ground beef in relation to how the electron axle is presented to the surface of the footing beef is the primary dimensional requirement that determines a uniform dose commitment. The "acme" of the ground beef is the ground beef's overall height excluding packaging cloth and airspace. The height of the ground beef affects the electron distribution. The bulk density, axle 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 3.7 inches, which allows for a uniform electron dose distribution using a dual electron axle irradiation system. Sure factors will bear on the overall height at which basis beef tin can exist properly irradiated. Chubs, or the cylindrical tubes of ground beef, and footing beef patties, which are scored to let quicker uniform cooking of the patty, are a couple of examples that will impact dose distributions.

When ground beef meridian increases and the thickness exceeds the limit for uniform deposition 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. Eventually, as ground beef thickness increases, it volition exceed the allowable thickness limit. When the allowable thickness limit is exceeded, the axle will not penetrate to the center of the ground beef, resulting in a minimal dose of electrons being distributed to the heart of the basis beef (Fig. 14.1).

Figure xiv.1. Dual axle max:min ratio dose uniformity unacceptable: ground beefiness thickness/height is besides alpine or thick (low or no dose is in the centre of the production).

When ground beef thickness is lessened or thinned, the axle penetration and electron distribution volition overlap. The overlap of the electrons results in an increased dose in the center of the basis beef and the max:min ratio increases. The max:min ratio volition identify the minimum thickness at which the ground beef tin can receive a compatible dose delivery and be properly irradiated. Somewhen, as thickness decreases, information technology will allow boosted packages of ground beef to exist stacked until the thickness achieves a thickness for compatible dose delivery and a reasonable max:min ratio. When the commanded thickness limit is likewise thin or minimized, the electrons will abundantly penetrate to the center of the ground beefiness resulting in a college than desired dose beingness delivered to the heart of the product (Fig. 14.two).

Figure fourteen.2. Dual axle max:min ratio dose uniformity unacceptable: ground beef thickness/ meridian is too thin or curt (high dose is in the centre of the production).

Determining if the total overall top of the footing beef must be increased or decreased is dependent on the dose point measurement within the footing beef that receives the least or minimum dose during the irradiation treatment. When the minimum dose point is in the center of the footing beef and maximum dose point is nigh to or on the surface of the ground beefiness, the product'southward height must exist decreased. When the minimum dose indicate is nigh or on the surface of the ground beef and the maximum dose point is in the center the production's superlative must exist increased.

The ideal top or thickness is established when the irradiation dose is uniformly distributed throughout the ground beef. The optimal product summit or thickness for irradiation is identified when the measured absorbed dose applied to the top and lesser surfaces and the midpoint at the centre of the basis beefiness are all equal (Fig. 14.three).

Figure 14.3. Dual beam max:min ratio dose uniformity adequate: ground beef thickness/superlative is ideal (dose is uniformly distributed and will exist properly applied throughout the product).

Ground beefiness with overall thickness besides thin for uniform dose commitment just is too thick when the packages are double stacked for uniform dose delivery, can be irradiated using attenuation. Attenuation is the utilize of an absorption fixture placed between the ground beefiness and linear accelerator applying the electron beam, to absorb a specified amount of electrons existence practical to the production.

The thickness of the attenuation required to adsorb the electrons for uniform dose delivery in ground beef that is packaged besides 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 equally a replacement or a filler for the ground beefiness to go to the required density needed to accomplish a compatible dose delivery and tight max:min ratio.

While the utilize of attenuation is an culling to achieving uniform dose delivery, its apply volition reduce the irradiation processing efficiency. eBeam irradiation efficiency is reduced equally a event of the electrons existence deposited in the attenuation device instead of being delivered into the ground beefiness to reduce foodborne pathogens and adulterants. Consideration should be given in identifying and designing the top of the ground beef and packaging configuration to achieve a compatible dose delivery.

Feasibility testing will too assist the manufacturer in the development, engineering, and designing of each individual stack of ground beef patties, private package of basis beefiness, and master case layout of stacks of beef patties or individual packages. Individual bundle and master case blueprint is the second almost critical step in the technology and feasibility testing procedure.

The purpose of identifying the platonic thickness of each footing beef production is to achieve a uniform dose delivery throughout the production with a adequately tight targeted max:min ratio. The targeted max:min ratio range for the best basis beef organoleptic values and ground beef performance is typically one.35–1.45   max:min when basis beef is packaged at the ideal height or thickness.

While it is important to maintain a tight max:min ratio for both quality attributes and processing efficiencies, the manufacturer may determine during the feasibility testing stage whether some other max:min ratio is suitable for irradiating the ground beef. The max:min ratio is based on the manufacturer's desired stop results for ground 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 backdrop and product functioning. The ground beefiness'south max:min ratio is driven by the summit or thickness of the ground beef to be irradiated. Identifying the proper top or thickness will yield the tightest or best max:min ratio for irradiating the footing beefiness. The irradiation dose uniformity delivered throughout the ground beef is measured and calculated by dosimetry.

Dosimeters are used to mensurate the dose of ionizing radiation to which the basis 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 beef. The measurement points place where the ground beef 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 be irradiated within the client'due south established minimum to maximum dose range, so product configuration is established. If the calculated ratio does not allow the ground beefiness to be irradiated inside the customer'southward established minimum to maximum dose range, boosted product applied science is required.

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Fresh and cured meat processing and preservation

Steven M. Lonergan , ... Dennis N. Marple , in The Science of Fauna Growth and Meat Technology (Second Edition), 2019

Ground Beef

Ground beef is a major market for beef in the United States. More than one half of the beefiness sold in the United States is in the form of ground beef. It has a big market place share in fast-food restaurants, traditional restaurants, institutions, and in United states of america homes. The terms basis beefiness and chopped beef are considered to have the same meaning. Ground beef is prepared by the utilise of mechanical, high-speed grinding and/or chopping of boneless beef cuts and trimmings. The industry of ground beefiness products is regulated past the United States Department of Agriculture—Food Safety and Inspection Service (USDA-FSIS) codes in which composition and labeling regulations of ground beef products are spelled out in detail. These regulations specify that footing beef must be made from fresh and/or frozen beefiness, with or without seasoning, and without the addition of fat, and is limited to 30% fatty. Many basis beef products are much leaner (e.g., 90% lean, ten% fat, and they must be labeled as such). Furthermore, the regulations state that ground beef may not incorporate added h2o, extenders, or binders and not exceed 25% cheek meat (the masseter muscles of the head). Footing beef made from the round or basis beefiness fabricated from the chuck must be listed on the package label to denote the cut or role 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 tin have added beefiness fatty. Interestingly, hamburger has zilch to do with the pork carcass wholesale cut, ham.

A product labeled "beef patties" is different from footing beefiness in that beef patties can contain binders and extenders and may or may not take added water. The word patty is commonly used to describe ground beef products. Low-fat beefiness patties are those products combining meat and other nonmeat ingredients for the production of low-fat meat products. These products must be labeled as low fat, fatty reduced, and/or containing nonmeat ingredients. In addition to beingness used in patties, it is likewise used in the manufacture of foods such equally pizza, spaghetti, tacos, and burritos, and often it is frozen for use in ready to estrus and serve dishes such as casseroles. A big amount 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 hour. Fat content is monitored online past rapid analytical methods like infrared (Fig. thirteen.one). Immediate and constant analysis is essential in producing the desired blends of lean and fat to see company specifications and making necessary alloy adjustments. Special meat grinder plates are available to greatly reduce or eliminate any bone particles that have been part of the beef trimmings (Fig. xiii.2). Utilize of rapid cryogenic freezing substances such as liquid nitrogen (−   eighty°F) has become more than mutual because of its benign effects on decreasing cooking loss and improving the flavour 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.i. An instance of a rapid analytical method to make up one's mind the fat, wet, and protein percentages of footing beef using an infrared unit.

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

Fig. 13.2

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

 Courtesy, Iowa State University Meat Science Laboratory.

Precooking patties at the wholesale level is condign increasingly more than popular considering of the demand for rapid repast preparation and service, especially in the fast-nutrient industry. Unremarkably, 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.

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HOT BONING AND CHILLING

A.T. Waylan , C.50. Kastner , in Encyclopedia of Meat Sciences, 2004

Ground and Restructured Products

Ground beefiness from hot-candy muscles and trimmings offer several advantages. Additionally, the bacteriological quality might even enhance the feasibility of boning carcasses earlier chilling because ground beefiness from hot-boned carcasses has lower coliform and generic Escherichia coli counts than that from cold-boned products. Ground beef from hot-processed carcasses is generally 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 non adversely touch the quality of the concluding production. A recommended production arrangement is to coarsely grind hot-processed trim immediately mail mortem, then chill quickly before final grinding. This arrangement offers optimal quality and microbial attributes.

Restructured products satisfy the needs of the hotel, eatery and institutional trade by providing a compatible size and a consistently tender production. The fatty- and water-bounden capacity of pre-rigor beefiness muscle is greater than that of post-rigor muscle. To optimize the improved binding ability, salt (upwards to 4%) is composite in the coarsely ground product. This makes pre-rigor muscle ideal for restructured product when maximum binding capacity is required for consumer blessing.

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Handling of hamburgers and cooking practices

Daniel A. Unruh , ... Sara Due east. Gragg , in Food Hygiene and Toxicology in Ready-to-Swallow Foods, 2016

Storage

Upon purchase, basis beef should be refrigerated or frozen as soon as possible. This practice both preserves freshness and, chiefly, slows the growth of any leaner present in the beef. Fresh ground beef can be stored for 1–3 days at a temperature beneath 40°F (iv.4°C), with an optimum temperature of 28°F (−2.two°C). If vacuum packaged, fresh ground beef tin be stored under these conditions for upwards to 14 days, depending on the supplier. Frozen basis beef should be stored at, or beneath, 0°F (−17.8°C) for up to 90 days ( Bearding, 2014). If properly held under these weather, frozen ground beefiness is considered prophylactic indefinitely; notwithstanding, the quality volition dethrone throughout storage (USDA-FSIS, 2013a). Following cooking, ground beef can be refrigerated for 2–3 days below 40°F (4.four°C) and frozen upwardly to 90 days at 0°F (−17.eight°C) or beneath (Anonymous, 2014). If the ground beef is to be used soon, it is appropriate to refrigerate or freeze it in the original packaging. If the production volition be stored in the freezer for extended periods of time it should be wrapped in aluminum foil, heavy-duty plastic wrap, freezer newspaper, or plastic freezer numberless prior to freezing (USDA-FSIS, 2013a).

Frozen ground beef can be thawed safely in the refrigerator and should exist cooked or refrozen within 1–2 days (Anonymous, 2014; USDA-FSIS, 2013a). It is also appropriate to use a microwave oven to defrost frozen footing beef; withal, the footing beefiness should exist cooked immediately, as portions of the product may accept begun to melt while defrosting. Submerging frozen ground beef in cold water can also be a safety defrosting method, if the meat is placed in a waterproof plastic handbag and the water is replaced every 30   min. Ground beefiness thawed in this manner should be cooked immediately. Basis beef defrosted in the microwave oven or submerged in cold water should never be refrozen, unless it has been cooked prior to freezing (USDA-FSIS, 2013a).

Post-obit storage and thawing guidelines is of import for ensuring quality besides equally safety of ground beef products. Both spoilage and pathogenic microorganisms may exist present in ground beef and can chop-chop multiply between 40°F and 140°F (4.iv°C and lx°C), which is known as the temperature "danger zone." Growth of spoilage microorganisms can degrade product quality, while pathogenic microbial growth poses a run a risk of foodborne affliction (USDA-FSIS, 2013a). Before cooking, consumers may notice basis beef packaging containing a blood-like liquid remaining afterward taking the meat out. This liquid is known as "purge" and is a outcome of cellular breakage and moisture loss from the ground beef. It is completely normal and often becomes more pronounced as temperature increases or the longer the production sits in the parcel (USDA-FSIS, 2011).

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CANDIDA | Yarrowia lipolytica (Candida lipolytica)

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

Isolation from Meat Products

Poultry, footing beefiness, ground lamb, sausage and other dry-cured meat products, crabs, mussels, and several types of fish oftentimes contain Y. lipolytica (Tabular array 1). Fifty-fifty meat products in cold storage may harbor slow-growing cultures of Y. lipolytica.

Table ane. Foods that oftentimes contain Y. lipolytica

Beef (ground)
Butter
Cheese
Chicken
Crab
Cream
Fermented milk products (amasi, kumis, etc.)
Ham
Kefir (or kefyr)
Lamb (basis)
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 grow at 5 °C. Comparable numbers can be found 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 frequently are associated with spoilage. Yarrowia lipolytica tolerates the sulfur dioxide that often is added to unfermented sausages and also is constitute 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 fat acids and other volatile compounds that add season to the product. It also has proteases that cause an increase in low-molecular weight peptides. In some just not all countries, the polyene antibiotic natamycin (pimaricin) is permitted to exist used on sausages every bit a surface preservative, where it acts every bit an inhibitor of Y. lipolytica.

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MEAT

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

1.

Set up basis beef patties from ground beef of varying fat contents. Cook half of the patties and freeze. Freeze the other one-half raw. Shop for at least ane wk. Cook the raw frozen patties from the frozen country. Thaw and estrus 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 Drupe et al., (1981).

2.

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

3.

To evaluate the uniformity of heating in a microwave oven, place equal weights (110 g should be adequate) of ground beef from the aforementioned lot into nine custard cups. Place the ix cups in three rows and columns in the oven, leaving space between. Estrus on loftier power 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.

Study the issue of meat tenderizer on the tenderness of broiled round steak. Utilise side by side cuts of meat. Sprinkle a weighed amount of tenderizer on each side of one steak (ii.0 g/side of a 450-grand steak). Fork in l strokes per side. Counterbalance the steak. Care for a second steak in a like way, except omit the tenderizer. Bake each steak for 12 min/side or until desired caste of doneness is reached. After the steaks cook, cool for 10 min. Weigh each i. Calculate cooking losses. If possible do 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 earlier the meat is ready to swallow. Ask them to describe the texture of each sample.

five.

Compare the quality and cooking losses of meat loaves baked to 60, 71, 77, and lxxx°C. Evaluate the flavour, color, and texture of each of the loaves, noting differences among them.

6.

To study the furnishings of salt on the retentiveness of water in meat during heating, divide a well-mixed sample of ground beef into 3 equal portions. To one portion, add no salt; to the 2nd, add v.5 g of table salt/450 g of meat; and to the third add 15 g of salt/450 m of meat. Cook every bit meat patties or loaves. Broil loaves at 163°C to the cease-signal temperature 77°C. Counterbalance the patties or loaves before and after cooking. Calculate cooking losses.

7.

Compare oven roasting of beef semitendinosus with heating in a microwave oven. Ane-half of a muscle may be used for each cooking method. Unless a special thermometer is available for utilise 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 caste of doneness. Compare cooking losses and sensory properties. If equipment is bachelor, decide Warner–Bratzler shear values.

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MEAT | Eating Quality

I. Lebert , ... R. Talon , in Encyclopedia of Nutrient Sciences and Nutrition (Second Edition), 2003

Other pathogenic bacteria causing desultory cases

Undercooked or raw ground beefiness has been implicated in nigh all documented outbreaks of E. coli O157:H7 and in other sporadic cases. E. coli is a normal inhabitant of the intestine of all animals, including humans. Currently, at that place are 4 recognized classes of enterovirulent E. coli that cause gastroenteritis in humans. The enterohemorrhagic strain, designated Eastward. coli serotype O157:H7, is a rare diversity of E. coli that produces big quantities of 1 or two toxins that cause severe damage to the lining of the intestine. These toxins are closely related to the toxin produced by Shigella dysenteriae.

C. jejuni frequently contaminates raw chicken. Surveys testify that 20–100% of retail chickens are contaminated. This is non entirely surprising, since many good for you chickens accept these bacteria in their intestinal tracts. Raw milk is also a source of infections. The bacteria are often carried by good for you cattle and by flies on farms. However, properly cooking chicken or pasteurizing milk kills the bacteria. Campylobacters tin be isolated from freshly slaughtered cerise-meat carcasses, but in smaller numbers than on poultry. This bacterium is recognized as an important enteric pathogen. Recent surveys take shown that C. jejuni is the leading crusade of bacterial diarrhea in the USA, causing more illness than Shigella spp. and Salmonella spp. combined.

L. monocytogenes has been associated with foods such as raw milk, cheeses (particularly soft-ripened varieties), raw vegetables, but besides fermented raw-meat sausages, raw and cooked poultry, all types of raw meats, and raw and smoked fish. Its power to grow at temperatures equally low as 3   °C permits multiplication in refrigerated foods. The contagion of meat and meat products can be due to fecal contamination during slaughter, presence on clean and unclean sections in slaughterhouses, and contaminated ground and processed meats: ten–eighty% of contaminated samples contain less than ten–100   CFU   g−1. L. monocytogenes is a ubiquitous bacteria establish in soil, silage, and other environmental sources, and is present in the intestines of 1–x% of humans. 50. monocytogenes is quite hardy and resists the deleterious furnishings of freezing, drying, and heat.

Y. enterocolitica has been recovered from a broad variety of animals, foods, and water. Pigs seem to be the main reservoir of bioserotypes pathogenic to humans, but the exact cause of the food contamination is unknown.

Aeromonas spp. are ubiquitous and are too associated with foods of animal origin (raw meats, poultry, and milk). A. hydrophila grows rapidly in a refrigerated environment and tin can increase its number 10–yard-fold in meat and fish samples over 1 week of refrigerated storage.

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

Table 4. Results of foodborne disease surveillance

Identify of contamination or mishandling Identified outbreaks when people eat 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 (16%)
  Restaurants (22%) Medical-care facilities (half dozen%) Contamination by personnel or equipment (15%)
  Homes (xiii%) Canteens (half dozen%) Lack of hygiene in processing, preparing, and handling (10%)
  Catering establishments (vii%) Schools (5%) Cross-contamination (4%)

Table five. Recommendations of safe food preparation

Wash hands and utensils earlier treatment food, specially 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 cold (beneath four   °C)
Thoroughly cook meat, poultry, and seafood, and adequately oestrus frozen or refrigerated foods
Chill foods speedily in shallow containers
Keep raw and cooked foods divide, specially when shopping, preparing, cooking, and storing these products
Wrap and comprehend foods in the refrigerator
Proceed the refrigerator temperature between 1 and four   °C

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On-line monitoring of meat quality

H.J. Swatland , in Meat Processing, 2002

ten.viii.ii In meat processing

Connective tissue levels in basis beef may be a problem if too many meat scraps with a high content of tendon are worked into a production. The result may be a gritty texture for hamburger, or excessive gelatin formation in a cooked product. Elastin derived from elastic ligaments has virtually 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 atmospheric condition, collagen fluorescence in comminuted mixtures of chicken skin and muscle may exist measured through a quartz-glass rod with a window onto the production (Swatland and Barbut, 1991). High proportions of pare subtract the gel strength of the cooked product (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 strength, cooking losses and fluid-holding chapters (Fig. x.v). Correlations would exist weaker in a applied application, but still adequate for feed-back control of production limerick.

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

1 of the problems in scale 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 carve up excitation from emission are not perfect. Thus, the standard used to calibrate the appliance for the measurement of relative fluorescence should have a similar reflectance to meat. Clean aluminium foil with a dull surface is a fairly close match to meat.

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Take a chance Assessment of Irradiated Foods

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

Beef

Research was performed to extend ground beef retail display life using antioxidants, reductants, and/or full aerobic plate count (TSP) treatments combined with eastward-axle irradiation. Half of the treated samples were irradiated at two.0 kGy absorbed dose nether a nitrogen atmosphere, and half remained non-irradiated. Samples were displayed under atmospheric oxygen and evaluated for TPC, thiobarbituric acid reactive substances (TBARS), and instrumental colour during ix days of simulated retail display (SRD). Treated irradiated samples were merely as red and vivid on SRD Day 9 every bit the non-irradiated untreated command at Day 0 ( Duong et al., 2008).

Escherichia coli O157:H7 tin can contaminate raw ground beef and cause serious human foodborne illness. Although lag stage duration decreased from 10.5 to 45°C, no lag phase was observed at 6, eight, or 10°C. The specific growth rate increased from 6 to 42°C and then declined up to 45°C. In contrast to these profiles, the maximum population density declined with increasing temperature, from approximately 9.seven to 8.2 log CFU/m (Tamplin et al., 2005).

The inactivation kinetics in the death of Listeria innocua NTC 11288 (more radioresistant than 5 different strains of L. monocytogenes) and Salmonella enterica serovar Enteritidis and Southward. enterica serovar Typhimurium by e-beam irradiation has been studied in ii 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 fermented sausages with similar sensory properties to the non-irradiated product (Cabeza et al., 2009).

Moist beef biltong (mean moisture content, 46.7%; a w, 0.919) was vacuum packaged and irradiated to target doses of 0, 2, 4, 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 tin thus be irradiated to doses up to viii kGy without adversely affecting the sensory acceptability, low-dose irradiation (64 kGy) is most viable to optimize the sensory quality (Nortjé et al., 2005).

E-beam and Ten-ray irradiation (2 kGy) inactivated Due east. coli O157:H7 beneath the limit of detection, whereas hydrostatic pressure treatment (300 mPa for 5 min at 4°C) did non inactivate this pathogen. Solid-phase microextraction was used to extract volatile compounds from treated ground beef patties. Irradiation and hydrostatic pressure contradistinct the volatile composition of the footing beefiness patties with respect to radiolytic products. However, results were inconclusive regarding whether these differences were great enough to employ this method to differentiate between irradiated and not-irradiated samples in a commercial setting (Schilling et al., 2009).

The effect 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 v°C was evaluated (1, xv, 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 four 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).

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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, nothing can requite more than happiness than making discoveries, but their cups of joy are total but 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 gear up the stage for the use of irradiation of nutrient and medical products.

The commencement 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's, Inc., a nationwide foodservice provider through home delivery started marketing irradiated ground beef in 2000. Omaha Steaks of Nebraska has successfully marketed irradiated footing beef through mail gild since 2000. Today, all noncooked ground beefiness offered by Schwan's and Omaha Steaks is irradiated.

Rochester, New York, based Wegmans, with over 90 supermarkets in New York, New Jersey, Pennsylvania, and Virginia, is a potent laic in the irradiation process and is one of the most visible marketers of irradiated footing beef. Although Wegmans takes every measure out to ensure that all its ground beef products are safe, the retailer views irradiation as a value-calculation process that offers the consumer an additional layer of food safety protection.

Defining moments in nutrient condom

The successful commercial introduction of irradiated footing beef in the Us 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 nutrient rubber and lower risk ( Eustice and Bruhn, 2006). Every bit a outcome, untreated footing beef acquired the grapheme legally defining a production having a built-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 period past food retailers. There is no record of any irradiated food having been withdrawn from a market simply because information technology has been irradiated. Although in that location are some consumers who choose not to buy irradiated nutrient, a sufficient market place has existed for retailers to have continuously stocked irradiated products for years, fifty-fifty more than a decade.

Studies show that it is trust in the systems and institutions rather than perceptions of chance 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 messages on irradiated nutrient from retailers and food producers will generate the nigh favorable response from consumers.

No i unmarried intervention can provide 100% assurance of the safety of a nutrient product. That is why meat and poultry processing plants utilise a multiple barrier (hurdle) approach utilizing several types of interventions such as thermal processes combined with chemical and antimicrobial handling to achieve pathogen reduction. These technologies have successfully reduced, merely not eliminated, the number of harmful leaner in ground beef. Food irradiation does not eliminate the need for established, safe food treatment, and cooking practices, but when used in combination with other technologies including an constructive HACCP program, irradiation becomes a highly effective and feasible germ-free and phytosanitary treatment for food and agricultural products. Irradiation is i of the most constructive interventions bachelor considering it significantly reduces the dangers of primary and cross-contagion 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 still unaware of the effectiveness, safety, and functional benefits that irradiation tin bring to foods. Education and skilled marketing efforts are needed to remedy this lack of awareness.

Morton Satin says, "Pathogens practice not follow political imperatives or moral philosophies, they simply desire to remain biologically agile. Strategies to control them, which are based on political ideals or myth-information, volition not exist effective. If we want to get rid of pathogens, we have to destroy them earlier they harm the states. Nutrient irradiation is 1 of the safest and most effective ways to exercise this. An international coordinated try to develop constructive noesis transfer mechanisms to provide accurate information on food irradiation to policymakers, industry, consumers and trade groups are vital to meet today's food safe needs" (Satin, 2003). The Global Consensus document produced past the Global Harmonization Initiative (GHI) may assist to convince government that there is no reason to doubt data 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 health experts attribute this dramatic increase to the "pillars" of public health: pasteurization, immunization, and chlorination. Some of these same experts predict that food irradiation will become the fourth pillar of public health. Time will tell whether this prediction is correct and the tendency toward widespread acceptance is positive.

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