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Microbial Characteristics of Three Formulations of Precooked, Vacuum‐packaged Restructured Beef Steaks
Author(s) -
PAYNE C.A.,
MOODY W.G.,
LANGLOIS B.E.,
MEANS W.J.,
AARON D.K.
Publication year - 1991
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.1365-2621.1991.tb04719.x
Subject(s) - food science , aerobic bacteria , chemistry , vacuum packing , listeria monocytogenes , staphylococcus aureus , plate count , biology , bacteria , genetics
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.