Microbial Characteristics of Three Formulations of Precooked, Vacuum‐packaged Restructured Beef Steaks

C. A. PAYNE, W. G. MOODY, B. E. LANGLOIS, W. J. MEANS, D. K. AARON

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)1136-1140
Number of pages5
JournalJournal of Food Science
Volume56
Issue number5
DOIs
StatePublished - Sep 1991

ASJC Scopus subject areas

  • Food Science

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