TY - JOUR
T1 - Microbial Characteristics of Three Formulations of Precooked, Vacuum‐packaged Restructured Beef Steaks
AU - PAYNE, C. A.
AU - MOODY, W. G.
AU - LANGLOIS, B. E.
AU - MEANS, W. J.
AU - AARON, D. K.
PY - 1991/9
Y1 - 1991/9
N2 - Restructured steaks were manufactured with hot or cold boned beef using alginate, alginate + dried egg albumin, or salt/phosphate formulations. Raw steaks were sampled for aerobic (26° and 35°C), and gram‐negative enteric counts. Cooked vacuum‐packaged steaks were sampled for aerobic, gram‐negative enteric, lactobacilli and staphylococci and for the presence of Salmonella, Aeromonas, Yersinia, and Listeria during 7 wk storage (2°C). No differences in counts due to formulation were found for raw or cooked steaks. Higher aerobic counts (P<0.10) were observed for raw steaks manufactured from hot‐boned sides than from cold‐boned sides. Aerobic counts increased (P<0.01) with storage time. Staphylococcus aureus was the only pathogen isolated from cooked steaks.
AB - Restructured steaks were manufactured with hot or cold boned beef using alginate, alginate + dried egg albumin, or salt/phosphate formulations. Raw steaks were sampled for aerobic (26° and 35°C), and gram‐negative enteric counts. Cooked vacuum‐packaged steaks were sampled for aerobic, gram‐negative enteric, lactobacilli and staphylococci and for the presence of Salmonella, Aeromonas, Yersinia, and Listeria during 7 wk storage (2°C). No differences in counts due to formulation were found for raw or cooked steaks. Higher aerobic counts (P<0.10) were observed for raw steaks manufactured from hot‐boned sides than from cold‐boned sides. Aerobic counts increased (P<0.01) with storage time. Staphylococcus aureus was the only pathogen isolated from cooked steaks.
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U2 - 10.1111/j.1365-2621.1991.tb04719.x
DO - 10.1111/j.1365-2621.1991.tb04719.x
M3 - Article
AN - SCOPUS:84985200270
VL - 56
SP - 1136
EP - 1140
IS - 5
ER -