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MICROBIOLOGICAL EVALUATION OF PRECOOKED BEEF PATTIES CONTAINING SOY PROTEIN
Author(s) -
EMSWILER B.S.,
PIERSON C.J.,
KOTULA A.W.,
CROSS H.R.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb10030.x
Subject(s) - food science , clostridium perfringens , soy protein , chemistry , staphylococcus aureus , escherichia coli , raw meat , biology , bacteria , biochemistry , genetics , gene
Beef patties of seven formulations, six containing soy protein concentrate and/or textured vegetable protein, were frozen either raw or immediately after they were precooked to an internal temperature of 60–65°C. Addition of soy protein had no effect of any practical significance on the microflora of the raw or precooked patties. Precooked patties of all formulations contained significantly (P < 0.05) lower aerobic plate counts (20° C) and MPN's of coli‐forms, fecal coliforms, Escherichia coli and Staphylococcus aureus than the raw patties. E. coli and S. aureus could not be detected in 90% of the precooked patties. Clostridium perfringens was not detected in any of the precooked patties and was found in very low numbers in only 7% of the raw patties. Salmonellae were not detected in either the raw or precooked patties.