Name Two Regulations Regarding Ground Beef

Basis Beef

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

H.E. Clemmons , ... Due east.J. Dark-brown , in Electron Beam Pasteurization and Complementary Nutrient Processing Technologies, 2015

14.5 Product feasibility testing

Basis beefiness may be electron beam irradiated in diverse 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 instance layout. Each of these identified parameters for each of the ground beef products to be irradiated will allow for the proper penetration and compatible electron distribution and dose delivery.

Superlative or thickness of the ground beef in relation to how the electron beam is presented to the surface of the ground beef is the primary dimensional requirement that determines a uniform dose delivery. The "height" of the basis beef is the ground beef's overall height excluding packaging textile and airspace. The height of the basis beef affects the electron distribution. The bulk density, beam penetration, and electron distribution in the ground beef remain abiding, whether in the fresh or frozen country. Typically, the overall peak is between 3.5 and 3.7 inches, which allows for a uniform electron dose distribution using a dual electron axle irradiation system. Certain factors will bear upon the overall elevation at which ground beef can be properly irradiated. Chubs, or the cylindrical tubes of footing beef, and ground beef patties, which are scored to allow quicker uniform cooking of the patty, are a couple of examples that will affect dose distributions.

When basis beefiness height increases and the thickness exceeds the limit for compatible degradation of electrons, the max:min ratio increases. The max:min ratio will identify the maximum thickness at which the basis beef tin receive a compatible dose delivery and be properly irradiated. Eventually, as ground beef thickness increases, information technology will exceed the allowable thickness limit. When the commanded thickness limit is exceeded, the beam will not penetrate to the center of the ground beef, resulting in a minimal dose of electrons being distributed to the center of the ground beef (Fig. 14.1).

Effigy 14.1. Dual beam max:min ratio dose uniformity unacceptable: ground beef thickness/height is too alpine or thick (low or no dose is in the centre of the production).

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 eye of the ground beef and the max:min ratio increases. The max:min ratio will identify the minimum thickness at which the footing beefiness tin can receive a uniform dose commitment and be properly irradiated. Eventually, equally thickness decreases, it will allow boosted packages of footing beef to exist stacked until the thickness achieves a thickness for uniform dose delivery and a reasonable max:min ratio. When the allowable thickness limit is as well thin or minimized, the electrons will abundantly penetrate to the center of the ground beef resulting in a college than desired dose existence delivered to the heart of the product (Fig. 14.2).

Figure 14.two. Dual beam max:min ratio dose uniformity unacceptable: ground beef thickness/ height is too thin or short (high dose is in the heart of the production).

Determining if the total overall acme of the ground beefiness must be increased or decreased is dependent on the dose point measurement within the ground beef that receives the to the lowest degree or minimum dose during the irradiation handling. When the minimum dose point is in the middle of the ground beef and maximum dose point is near to or on the surface of the ground beef, the product's height must be decreased. When the minimum dose betoken is about or on the surface of the ground beef and the maximum dose point is in the heart the product's peak must exist increased.

The platonic tiptop 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 captivated dose practical to the top and bottom surfaces and the midpoint at the heart of the ground beef are all equal (Fig. fourteen.3).

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

Basis beefiness with overall thickness also sparse for compatible dose delivery but is too thick when the packages are double stacked for uniform dose delivery, tin be irradiated using attenuation. Attenuation is the use of an absorption fixture placed betwixt the footing beef and linear accelerator applying the electron beam, to blot a specified corporeality of electrons being applied to the product.

The thickness of the attenuation required to adsorb the electrons for compatible dose commitment in ground beef that is packaged too sparse 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 basis beef to get to the required density needed to achieve a uniform dose delivery and tight max:min ratio.

While the utilize of attenuation is an alternative to achieving compatible dose delivery, its apply will reduce the irradiation processing efficiency. eBeam irradiation efficiency is reduced as a event of the electrons being deposited in the attenuation device instead of existence delivered into the ground beef to reduce foodborne pathogens and adulterants. Consideration should be given in identifying and designing the height of the ground beefiness and packaging configuration to reach 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, individual bundle of ground beef, and master case layout of stacks of beef patties or individual packages. Individual package and chief example design is the second most critical stride in the technology and feasibility testing process.

The purpose of identifying the ideal thickness of each ground beef production is to achieve a uniform dose commitment throughout the production with a fairly tight targeted max:min ratio. The targeted max:min ratio range for the best footing beef organoleptic values and footing beef operation is typically ane.35–ane.45   max:min when ground beef is packaged at the platonic top 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 phase whether some other max:min ratio is suitable for irradiating the ground beef. The max:min ratio is based on the manufacturer's desired end results for ground beefiness's safety and acceptability. The manufacturer'southward criteria for the basis beefiness include the evaluation and results for reduction of foodborne pathogens and adulterants, organoleptic backdrop and production functioning. The basis beefiness's max:min ratio is driven by the height or thickness of the ground beefiness to exist irradiated. Identifying the proper tiptop or thickness will yield the tightest or best max:min ratio for irradiating the ground beef. The irradiation dose uniformity delivered throughout the ground beef is measured and calculated past dosimetry.

Dosimeters are used to mensurate the dose of ionizing radiations to which the footing beefiness has been exposed. There are two types of dosimeters: alanine in the course of pellets or films, and radiochromic dye films. Alanine pellets and alanine films are considered the "Gilded 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 basis beef to exist irradiated inside the customer's established minimum to maximum dose range, then product configuration is established. If the calculated ratio does not let the ground beef to be irradiated within the customer's established minimum to maximum dose range, additional production engineering is required.

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Fresh and cured meat processing and preservation

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

Basis Beef

Ground beef is a major marketplace for beef in the United States. More than 1 one-half of the beef sold in the United states of america is in the grade of ground beef. Information technology has a big market share in fast-food restaurants, traditional restaurants, institutions, and in United states homes. The terms footing beef and chopped beefiness are considered to accept the same significant. Ground beefiness is prepared by the utilize of mechanical, high-speed grinding and/or chopping of boneless beef cuts and trimmings. The manufacture of footing beef products is regulated by the Usa Section of Agriculture—Nutrient Rubber and Inspection Service (USDA-FSIS) codes in which composition and labeling regulations of basis beef products are spelled out in detail. These regulations specify that ground 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 leaner (due east.chiliad., 90% lean, ten% fat, and they must be labeled as such). Furthermore, the regulations state that ground beef may not comprise added water, extenders, or binders and non exceed 25% cheek meat (the masseter muscles of the caput). Basis beef fabricated from the round or ground beef made 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 ground beef, and the USDA definition for hamburger is merely slightly dissimilar from that for ground beef. Based on its legal definition, hamburger can have added beef fat. Interestingly, hamburger has aught to do with the pork carcass wholesale cut, ham.

A product labeled "beef patties" is different from basis beefiness in that beef patties can contain binders and extenders and may or may not have added water. The give-and-take patty is commonly used to depict ground beef products. Low-fatty beef patties are those products combining meat and other nonmeat ingredients for the production of low-fat meat products. These products must be labeled as depression fat, fatty reduced, and/or containing nonmeat ingredients. In addition to beingness used in patties, it is also used in the manufacture of foods such equally pizza, spaghetti, tacos, and burritos, and often information technology is frozen for apply in ready to heat and serve dishes such as casseroles. A large corporeality of patty manufacturing takes identify by using a continuous system of grinding, blending, forming, freezing, and packaging. Big beef-patty processing plants have equipment capable of producing x,000 pounds per hour. Fat content is monitored online by rapid analytical methods similar infrared (Fig. 13.1). Firsthand and constant assay is essential in producing the desired blends of lean and fat to meet visitor specifications and making necessary blend adjustments. Special meat grinder plates are available to greatly reduce or eliminate any os particles that have been part of the beef trimmings (Fig. xiii.2). Use 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. Later on rapid freezing, the packaged ground beef product is placed in freezers for storage for subsequent shipment to retail stores, restaurants, and institutions.

Fig. 13.ane. An example of a rapid analytical method to make up one's mind the fatty, wet, and poly peptide percentages of footing beef using an infrared unit.

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

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

Courtesy, Iowa State University Meat Scientific discipline Laboratory.

Precooking patties at the wholesale level is becoming increasingly more popular because of the demand for rapid meal preparation and service, particularly in the fast-food industry. Unremarkably, the 3 stages of precooking doneness are fully cooked, partially cooked, and char-marked. Also, footing lamb, pork, craven, and turkey patties are manufactured for retail auction using the aforementioned techniques described for beef patties.

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HOT BONING AND Chilling

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

Ground and Restructured Products

Ground beef from hot-candy muscles and trimmings offer several advantages. Additionally, the bacteriological quality might even raise the feasibility of boning carcasses before chilling because ground beef from hot-boned carcasses has lower coliform and generic Escherichia coli counts than that from common cold-boned products. Footing 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, beefiness trimmings from electrically stimulated carcasses practice non adversely affect the quality of the terminal production. A recommended product system is to coarsely grind hot-processed trim immediately post mortem, then chill chop-chop before final grinding. This organization offers optimal quality and microbial attributes.

Restructured products satisfy the needs of the hotel, restaurant and institutional trade by providing a uniform size and a consistently tender product. The fat- and water-binding capacity of pre-rigor beefiness muscle is greater than that of mail-rigor musculus. To optimize the improved binding ability, salt (upwardly to 4%) is blended in the coarsely ground production. This makes pre-rigor musculus ideal for restructured product when maximum binding chapters is required for consumer approval.

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Treatment of hamburgers and cooking practices

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

Storage

Upon purchase, ground beef should be refrigerated or frozen as soon every bit possible. This practice both preserves freshness and, importantly, slows the growth of any bacteria present in the beef. Fresh ground beefiness tin can be stored for 1–3 days at a temperature below forty°F (4.4°C), with an optimum temperature of 28°F (−2.ii°C). If vacuum packaged, fresh basis beef can exist stored under these atmospheric condition for upward to fourteen days, depending on the supplier. Frozen ground beefiness should be stored at, or beneath, 0°F (−17.8°C) for upwardly to 90 days ( Anonymous, 2014). If properly held under these conditions, frozen ground beefiness is considered safety indefinitely; however, the quality will degrade throughout storage (USDA-FSIS, 2013a). Following cooking, ground beef tin can exist refrigerated for 2–3 days below xl°F (4.4°C) and frozen up to 90 days at 0°F (−17.8°C) or below (Bearding, 2014). If the ground beef is to be used soon, it is advisable to refrigerate or freeze it in the original packaging. If the product will be stored in the freezer for extended periods of fourth dimension information technology should be wrapped in aluminum foil, heavy-duty plastic wrap, freezer paper, or plastic freezer bags prior to freezing (USDA-FSIS, 2013a).

Frozen ground beef can be thawed safely in the refrigerator and should be cooked or refrozen within 1–2 days (Bearding, 2014; USDA-FSIS, 2013a). It is likewise advisable to use a microwave oven to defrost frozen footing beefiness; however, the footing beef should be cooked immediately, as portions of the product may have begun to cook while defrosting. Submerging frozen ground beef in cold water tin can as well exist a safe defrosting method, if the meat is placed in a waterproof plastic bag and the water is replaced every thirty   min. Ground beef thawed in this manner should be cooked immediately. Ground beefiness defrosted in the microwave oven or submerged in common 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 also as safety of ground beef products. Both spoilage and pathogenic microorganisms may be present in footing beef and can quickly multiply betwixt twoscore°F and 140°F (4.4°C and lx°C), which is known as the temperature "danger zone." Growth of spoilage microorganisms tin can degrade product quality, while pathogenic microbial growth poses a risk of foodborne disease (USDA-FSIS, 2013a). Before cooking, consumers may notice ground beef packaging containing a blood-like liquid remaining later on taking the meat out. This liquid is known as "purge" and is a result of cellular breakage and moisture loss from the ground beef. It is completely normal and often becomes more than pronounced as temperature increases or the longer the product sits in the package (USDA-FSIS, 2011).

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CANDIDA | Yarrowia lipolytica (Candida lipolytica)

J.B. Sutherland , ... Southward.A. CrowJr., in Encyclopedia of Nutrient Microbiology (2d 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 1). Even meat products in cold storage may harbor slow-growing cultures of Y. lipolytica.

Table 1. Foods that frequently contain Y. lipolytica

Beef (ground)

Butter

Cheese

Craven

Crab

Foam

Fermented milk products (amasi, kumis, etc.)

Ham

Kefir (or kefyr)

Lamb (ground)

Margarine

Milk (moo-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 five °C. Comparable numbers can be constitute 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 institute in cured ham oftentimes are associated with spoilage. Yarrowia lipolytica tolerates the sulfur dioxide that oftentimes 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 acrid bacterium Lactobacillus plantarum in starter cultures for pork sausages because its lipases produce complimentary fat acids and other volatile compounds that add flavor to the production. Information technology as well has proteases that cause an increase in depression-molecular weight peptides. In some but not all countries, the polyene antibiotic natamycin (pimaricin) is permitted to be used on sausages as a surface preservative, where information technology acts as an inhibitor of Y. lipolytica.

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MEAT

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

one.

Fix ground beef patties from ground beef of varying fatty contents. Cook 1-half of the patties and freeze. Freeze the other one-half raw. Shop for at least 1 wk. Melt 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 equally shown in Tabular array III. Compare flavor and texture of the 2 products. Compare cooking losses. Compare results with those of Drupe et al., (1981).

2.

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

three.

To evaluate the uniformity of heating in a microwave oven, identify equal weights (110 g should be adequate) of ground beef from the aforementioned lot into nine custard cups. Identify the nine cups in three rows and columns in the oven, leaving space between. Rut on high power for 5 min. Remove from the oven and invert dish to remove meat. Cut through the eye and compare for differences in degree of doneness.

4.

Study the issue of meat tenderizer on the tenderness of broiled circular steak. Apply next cuts of meat. Sprinkle a weighed amount of tenderizer on each side of one steak (ii.0 one thousand/side of a 450-g steak). Fork in 50 strokes per side. Weigh the steak. Treat a second steak in a like way, except omit the tenderizer. Bake each steak for 12 min/side or until desired degree of doneness is reached. Afterward the steaks cook, cool for 10 min. Weigh each one. Calculate cooking losses. If possible practice 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 ready to swallow. Inquire them to describe the texture of each sample.

5.

Compare the quality and cooking losses of meat loaves broiled to lx, 71, 77, and fourscore°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 water in meat during heating, divide a well-mixed sample of basis beefiness into three equal portions. To one portion, add no salt; to the 2nd, add v.5 g of salt/450 chiliad of meat; and to the third add together xv g of salt/450 thou of meat. Cook as meat patties or loaves. Bake loaves at 163°C to the terminate-point temperature 77°C. Counterbalance the patties or loaves earlier and subsequently cooking. Calculate cooking losses.

7.

Compare oven roasting of beef semitendinosus with heating in a microwave oven. One-one-half of a muscle may be used for each cooking method. Unless a special thermometer is bachelor for use 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 available, determine Warner–Bratzler shear values.

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MEAT | Eating Quality

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

Other pathogenic bacteria causing desultory cases

Undercooked or raw footing beef has been implicated in about 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, there are four recognized classes of enterovirulent E. coli that crusade gastroenteritis in humans. The enterohemorrhagic strain, designated E. coli serotype O157:H7, is a rare multifariousness of E. coli that produces large 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 show that 20–100% of retail chickens are contaminated. This is not entirely surprising, since many good for you chickens take these bacteria in their intestinal 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 can be isolated from freshly slaughtered red-meat carcasses, but in smaller numbers than on poultry. This bacterium is recognized as an important enteric pathogen. Contempo 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 (especially soft-ripened varieties), raw vegetables, but as well 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 low as 3   °C permits multiplication in refrigerated foods. The contamination of meat and meat products can exist due to fecal contagion during slaughter, presence on make clean and unclean sections in slaughterhouses, and contaminated ground and processed meats: 10–80% of contaminated samples incorporate less than x–100   CFU   g⁻¹. L. monocytogenes is a ubiquitous leaner found in soil, silage, and other environmental sources, and is nowadays in the intestines of 1–ten% 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, but the exact cause of the food contamination is unknown.

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

Among several environments (Table iv), the home is where the pathogens are often identified (13%), with 46% of the outbreaks occurring in people eating at home largely due to mishandling of food products (Table four). The consumer must take intendance when handling food at dwelling, and recommendations have been given by The National Informational Committee on Microbiological Criteria for Foods to forbid the contamination of food products by foodborne pathogens (Tabular array 5).

Table 4. Results of foodborne disease surveillance

Place of contamination or mishandling	Identified outbreaks when people eat nutrient products	Factors contributing to outbreaks
Inbound the food chain at the subcontract (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 (6%)	Contamination past personnel or equipment (15%)
Homes (13%)	Canteens (half dozen%)	Lack of hygiene in processing, preparing, and handling (10%)
Catering establishments (7%)	Schools (5%)	Cross-contagion (four%)

Table 5. Recommendations of safe nutrient preparation

Wash hands and utensils before handling food, especially after handling raw foods

Reheat all foods thoroughly (in a higher place an internal temperature of 74   °C)

Keep hot nutrient hot (higher up 63   °C)

Keep cold foods cold (below 4   °C)

Thoroughly cook meat, poultry, and seafood, and adequately heat frozen or refrigerated foods

Chill foods apace in shallow containers

Keep raw and cooked foods split up, particularly when shopping, preparing, cooking, and storing these products

Wrap and embrace foods in the refrigerator

Go along the refrigerator temperature between i and 4   °C

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On-line monitoring of meat quality

H.J. Swatland , in Meat Processing, 2002

10.viii.ii In meat processing

Connective tissue levels in footing beefiness may exist 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 same 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 peel and muscle may exist measured through a quartz-drinking glass rod with a window onto the product (Swatland and Barbut, 1991). High proportions of skin decrease the gel force 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 capacity (Fig. ten.v). Correlations would be weaker in a practical application, but nonetheless 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 because excitation and emission maxima are fairly close, 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 ho-hum surface is a fairly close match to meat.

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Take chances Assessment of Irradiated Foods

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

Beef

Research was performed to extend ground beefiness retail display life using antioxidants, reductants, and/or total aerobic plate count (TSP) treatments combined with e-beam irradiation. One-half of the treated samples were irradiated at ii.0 kGy absorbed dose under a nitrogen temper, 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 simulated retail display (SRD). Treated irradiated samples were simply every bit red and vivid on SRD Day ix as the non-irradiated untreated command at Day 0 ( Duong et al., 2008).

Escherichia coli O157:H7 can contaminate raw footing beefiness and crusade serious human foodborne disease. Although lag phase elapsing decreased from 10.5 to 45°C, no lag phase was observed at six, 8, or 10°C. The specific growth charge per unit increased from 6 to 42°C and so declined upwards 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/g (Tamplin et al., 2005).

The inactivation kinetics in the expiry 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 due east-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 treatment produces condom, dry fermented sausages with like sensory properties to the non-irradiated production (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, 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 tin can thus be irradiated to doses upwardly to viii kGy without adversely affecting the sensory acceptability, low-dose irradiation (64 kGy) is almost feasible to optimize the sensory quality (Nortjé et al., 2005).

East-beam and X-ray irradiation (2 kGy) inactivated Due east. coli O157:H7 beneath the limit of detection, whereas hydrostatic pressure handling (300 mPa for 5 min at 4°C) did not inactivate this pathogen. Solid-phase microextraction was used to extract volatile compounds from treated ground beef patties. Irradiation and hydrostatic pressure altered the volatile composition of the footing 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 (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 (1, 15, and 30 days). No significant differences were observed in the amounts of full lipids, total phospholipids, and acid number within the vacuum-packed samples of salami treated with iv and nine kGy during storage. The changes in TBARS depended mainly on the irradiation dose applied and did not exceed ane.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 scientific discipline, nil can requite more than happiness than making discoveries, simply their cups of joy are full merely when the results of their studies detect practical applications." Pasteur did not alive long enough to realize the magnitude of the affect 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 up the stage for the utilize of irradiation of nutrient and medical products.

The first successful marketing of irradiated ground beef took identify in Minnesota in May 2000 when several retailers began to offering frozen basis beef that had been irradiated. Minnesota-based Schwan's, Inc., a nationwide foodservice provider through home delivery started marketing irradiated ground beefiness in 2000. Omaha Steaks of Nebraska has successfully marketed irradiated ground beef through mail service club since 2000. Today, all noncooked ground beef offered past 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 strong believer in the irradiation procedure and is 1 of the most visible marketers of irradiated ground beefiness. Although Wegmans takes every measure out to ensure that all its footing beef products are safe, the retailer views irradiation every bit a value-adding procedure that offers the consumer an boosted layer of nutrient safety protection.

Defining moments in food safety

The successful commercial introduction of irradiated ground beef in the Usa went largely unnoticed. Co-ordinate to food rubber skillful Morton Satin, when irradiated ground beef was introduced, consumers gained a reasonable expectation of ownership products that offered much greater food safety and lower risk ( Eustice and Bruhn, 2006). Every bit a consequence, 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 flow by nutrient retailers. In that location is no record of any irradiated nutrient having been withdrawn from a market just considering it has been irradiated. Although there are some consumers who choose not to purchase irradiated nutrient, a sufficient market has existed for retailers to have continuously stocked irradiated products for years, fifty-fifty more than a decade.

Studies prove that information technology is trust in the systems and institutions rather than perceptions of risk that dictates consumer attitudes and governs the adoption of a new technology. Retailers play an essential role in communicating the benefits of new products to consumers, and information technology is likely that positive messages on irradiated food from retailers and food producers will generate the most favorable response from consumers.

No one single intervention can provide 100% balls of the safety of a food product. That is why meat and poultry processing plants apply a multiple barrier (hurdle) approach utilizing several types of interventions such as thermal processes combined with chemical and antimicrobial treatment to achieve pathogen reduction. These technologies take successfully reduced, only non eliminated, the number of harmful bacteria in ground beefiness. Food irradiation does non eliminate the need for established, safe food handling, and cooking practices, merely when used in combination with other technologies including an effective HACCP program, irradiation becomes a highly constructive and feasible germ-free and phytosanitary treatment for food and agricultural products. Irradiation is one of the most effective interventions bachelor considering information technology significantly reduces the dangers of principal and cross-contagion without compromising nutritional or sensory attributes.

Despite the progress made in the introduction of irradiated foods into the market place, many consumers and fifty-fifty highly placed policy-makers around the world are even so unaware of the effectiveness, safe, and functional benefits that irradiation tin bring to foods. Education 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 agile. Strategies to control them, which are based on political ideals or myth-information, will not be effective. If nosotros want to get rid of pathogens, nosotros have to destroy them before they harm us. Food irradiation is one of the safest and most constructive means to do this. An international coordinated attempt to develop constructive noesis transfer mechanisms to provide authentic information on food irradiation to policymakers, industry, consumers and trade groups are vital to meet today'south food prophylactic needs" (Satin, 2003). The Global Consensus document produced by the Global Harmonization Initiative (GHI) may help to convince government that there is no reason to doubt information provided past stakeholders that irradiated nutrient is condom (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 food irradiation will get 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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Source: https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/ground-beef