Ground Beef

the ground beef with the excerpt added independent a lowered content of thiobarbituric reactive substances (TBARs) than the control sample (footing beef without antioxidant adding).

From: Polyphenols in Plants (2d Edition) , 2019

Electron beam processing of fresh and/or frozen raw footing beef

H.E. Clemmons , ... E.J. Brown , in Electron Beam Pasteurization and Complementary Food Processing Technologies, 2015

14.5 Product feasibility testing

Basis beef may be electron beam irradiated in various production and packaging configurations. The configurations must adhere to the dimensional requirements that allow proper and uniform dose delivery. The precise dimensional requirements for compatible dose delivery are determined through the feasibility testing. Feasibility testing allows the manufacturer to design the ideal production configuration, packaging, and principal case layout. Each of these identified parameters for each of the ground beefiness products to be irradiated will allow for the proper penetration and uniform electron distribution and dose delivery.

Height or thickness of the ground beefiness in relation to how the electron axle is presented to the surface of the basis beef is the primary dimensional requirement that determines a compatible dose delivery. The "meridian" of the ground beef is the ground beef's overall meridian excluding packaging textile and airspace. The acme of the ground beef affects the electron distribution. The bulk density, axle penetration, and electron distribution in the ground beef remain constant, whether in the fresh or frozen state. Typically, the overall height is betwixt 3.v and 3.7 inches, which allows for a compatible electron dose distribution using a dual electron beam irradiation system. Certain factors volition affect the overall height at which ground beef can be properly irradiated. Chubs, or the cylindrical tubes of ground beef, and ground beef patties, which are scored to let quicker uniform cooking of the patty, are a couple of examples that will affect dose distributions.

When ground beefiness height increases and the thickness exceeds the limit for uniform deposition of electrons, the max:min ratio increases. The max:min ratio volition identify the maximum thickness at which the ground beefiness can receive a uniform dose delivery and be properly irradiated. Eventually, as footing beef thickness increases, it will exceed the allowable thickness limit. When the allowable thickness limit is exceeded, the beam will not penetrate to the center of the basis beef, resulting in a minimal dose of electrons beingness distributed to the heart of the ground beefiness (Fig. 14.ane).

Figure fourteen.1. Dual axle max:min ratio dose uniformity unacceptable: basis beef thickness/height is too tall or thick (low or no dose is in the center of the product).

When ground beefiness thickness is lessened or thinned, the beam penetration and electron distribution will overlap. The overlap of the electrons results in an increased dose in the eye of the ground beefiness and the max:min ratio increases. The max:min ratio will place the minimum thickness at which the basis beef can receive a compatible dose delivery and be properly irradiated. Eventually, every bit thickness decreases, it will allow additional packages of ground beef to exist stacked until the thickness achieves a thickness for compatible dose delivery and a reasonable max:min ratio. When the allowable thickness limit is too thin or minimized, the electrons will abundantly penetrate to the middle of the ground beef resulting in a college than desired dose being delivered to the center of the product (Fig. xiv.ii).

Figure 14.2. Dual beam max:min ratio dose uniformity unacceptable: ground beefiness thickness/ height is too thin or brusque (loftier dose is in the center of the production).

Determining if the full overall superlative of the footing beef 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 treatment. When the minimum dose point is in the center of the basis beef and maximum dose signal is most to or on the surface of the basis beef, the product's acme must be decreased. When the minimum dose point is virtually or on the surface of the basis beef and the maximum dose point is in the eye the product'southward summit must be increased.

The ideal elevation or thickness is established when the irradiation dose is uniformly distributed throughout the ground beef. The optimal production height or thickness for irradiation is identified when the measured absorbed dose applied to the top and bottom surfaces and the midpoint at the middle of the ground beef are all equal (Fig. 14.3).

Effigy 14.3. Dual axle max:min ratio dose uniformity acceptable: footing beef thickness/height is platonic (dose is uniformly distributed and volition exist properly practical throughout the product).

Ground beef with overall thickness likewise thin for uniform dose delivery but is too thick when the packages are double stacked for uniform dose delivery, tin can be irradiated using attenuation. Attenuation is the employ of an absorption fixture placed between the ground beefiness and linear accelerator applying the electron axle, to absorb a specified amount of electrons being applied to the product.

The thickness of the attenuation required to adsorb the electrons for uniform dose delivery in ground beefiness that is packaged too thin is a production of the density of the attenuation fixture material used, the density of the basis beefiness, and its overall thickness. Attenuation acts as a replacement or a filler for the ground beef to get to the required density needed to achieve a uniform dose delivery and tight max:min ratio.

While the apply of attenuation is an culling to achieving compatible dose delivery, its use will reduce the irradiation processing efficiency. eBeam irradiation efficiency is reduced equally a result of the electrons being deposited in the attenuation device instead of being delivered into the ground beef to reduce foodborne pathogens and adulterants. Consideration should be given in identifying and designing the meridian of the ground beef and packaging configuration to attain a uniform dose delivery.

Feasibility testing will also assist the manufacturer in the evolution, applied science, and designing of each individual stack of ground beefiness patties, individual package of footing beefiness, and master case layout of stacks of beef patties or individual packages. Individual package and primary case design is the second most critical step in the engineering and feasibility testing process.

The purpose of identifying the ideal thickness of each ground beef product is to achieve a uniform dose delivery throughout the product with a fairly tight targeted max:min ratio. The targeted max:min ratio range for the best basis beef organoleptic values and ground beefiness performance is typically ane.35–1.45   max:min when ground beef is packaged at the platonic height or thickness.

While information technology is important to maintain a tight max:min ratio for both quality attributes and processing efficiencies, the manufacturer may determine during the feasibility testing stage whether some other max:min ratio is suitable for irradiating the footing beef. The max:min ratio is based on the manufacturer's desired cease results for footing beef's condom and acceptability. The manufacturer'south criteria for the ground beef include the evaluation and results for reduction of foodborne pathogens and adulterants, organoleptic properties and product operation. The ground beef's max:min ratio is driven past the top or thickness of the ground beef to be irradiated. Identifying the proper superlative or thickness will yield the tightest or best max:min ratio for irradiating the ground beef. The irradiation dose uniformity delivered throughout the ground beefiness is measured and calculated by dosimetry.

Dosimeters are used to measure out the dose of ionizing radiation to which the footing beef has been exposed. There are two types of dosimeters: alanine in the class of pellets or films, and radiochromic dye films. Alanine pellets and alanine films are considered the "Gilt Standard" in dosimetry. They are placed at identified measurement points throughout the ground beef. The measurement points identify where the footing beef receives the everyman minimum dose and highest maximum dose of irradiation. Dividing the maximum dose past the minimum dose equates to the max:min ratio. If the calculated ratio allows the ground beef to be irradiated within the customer's established minimum to maximum dose range, so product configuration is established. If the calculated ratio does not let the ground beefiness to exist irradiated within the customer'due south established minimum to maximum dose range, additional production technology is required.

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Fresh and cured meat processing and preservation

Steven M. Lonergan , ... Dennis N. Marple , in The Scientific discipline of Animal Growth and Meat Engineering (2nd Edition), 2019

Footing Beef

Ground beef is a major market place for beef in the United States. More than than 1 half of the beef sold in the U.s. is in the form of basis beefiness. Information technology has a large marketplace share in fast-nutrient restaurants, traditional restaurants, institutions, and in US homes. The terms ground beef and chopped beefiness are considered to have the same meaning. Ground beef is prepared by the use of mechanical, high-speed grinding and/or chopping of boneless beef cuts and trimmings. The manufacture of ground beef products is regulated by the United states Department of Agriculture—Nutrient Safe and Inspection Service (USDA-FSIS) codes in which composition and labeling regulations of ground 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 add-on of fat, and is limited to 30% fat. Many ground beef products are much leaner (e.g., 90% lean, 10% fat, and they must be labeled as such). Furthermore, the regulations state that ground beef may not incorporate added water, extenders, or binders and not exceed 25% cheek meat (the masseter muscles of the head). Basis beef made from the round or ground beef made from the chuck must be listed on the packet characterization to denote the cutting or part used for making that specific product. Hamburger is a popular term used for ground beef, and the USDA definition for hamburger is simply slightly different from that for basis beef. Based on its legal definition, hamburger can take added beef fat. Interestingly, hamburger has nothing to do with the pork carcass wholesale cutting, ham.

A production labeled "beef patties" is different from ground beef in that beef patties can comprise binders and extenders and may or may not have added h2o. The word patty is usually used to draw basis beef products. Low-fat beef patties are those products combining meat and other nonmeat ingredients for the production of depression-fatty meat products. These products must be labeled as low fat, fat reduced, and/or containing nonmeat ingredients. In improver to beingness used in patties, it is likewise used in the manufacture of foods such as pizza, spaghetti, tacos, and burritos, and often it is frozen for apply in gear up to oestrus and serve dishes such equally casseroles. A big amount of patty manufacturing takes place by using a continuous system of grinding, blending, forming, freezing, and packaging. Large beef-patty processing plants have equipment capable of producing ten,000 pounds per hour. Fat content is monitored online by rapid belittling methods like infrared (Fig. 13.ane). Firsthand and constant analysis is essential in producing the desired blends of lean and fat to meet company specifications and making necessary blend adjustments. Special meat grinder plates are available to profoundly reduce or eliminate any bone particles that accept been role of the beef trimmings (Fig. 13.two). Use of rapid cryogenic freezing substances such as liquid nitrogen (−   80°F) has get more common because of its beneficial effects on decreasing cooking loss and improving the flavour of the ground beef products. Subsequently rapid freezing, the packaged basis beef product is placed in freezers for storage for subsequent shipment to retail stores, restaurants, and institutions.

Fig. 13.1

Fig. 13.1. An example of a rapid analytical method to make up one's mind the fat, moisture, and protein percentages of ground beef using an infrared unit.

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

Fig. 13.2

Fig. 13.2. Special meat grinder plates used to profoundly reduce or eliminate os particles in basis beef products.

 Courtesy, Iowa State University Meat Science Laboratory.

Precooking patties at the wholesale level is condign increasingly more popular because of the demand for rapid repast training and service, specially in the fast-nutrient industry. Usually, the three stages of precooking doneness are fully cooked, partially cooked, and char-marked. Also, ground lamb, pork, craven, and turkey patties are manufactured for retail auction using the same techniques described for beefiness patties.

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HOT BONING AND CHILLING

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

Footing and Restructured Products

Ground beef from hot-processed muscles and trimmings offer several advantages. Additionally, the bacteriological quality might fifty-fifty enhance the feasibility of boning carcasses before chilling because footing beef from hot-boned carcasses has lower coliform and generic Escherichia coli counts than that from cold-boned products. Ground beef from hot-processed carcasses is by and large equal to that from conventionally chilled and processed carcasses in terms of palatability and shelf-life characteristics. Furthermore, beef trimmings from electrically stimulated carcasses do not adversely bear on the quality of the concluding product. A recommended production system is to coarsely grind hot-processed trim immediately mail mortem, and so chill rapidly earlier terminal grinding. This system offers optimal quality and microbial attributes.

Restructured products satisfy the needs of the hotel, restaurant and institutional merchandise by providing a uniform size and a consistently tender product. The fatty- and water-binding capacity of pre-rigor beef muscle is greater than that of post-rigor muscle. To optimize the improved bounden ability, salt (upward to 4%) is composite in the coarsely footing product. 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 Ready-to-Eat Foods, 2016

Storage

Upon purchase, footing beef should exist refrigerated or frozen as shortly equally possible. This exercise both preserves freshness and, importantly, slows the growth of any bacteria present in the beef. Fresh basis beef tin be stored for 1–3 days at a temperature below 40°F (iv.iv°C), with an optimum temperature of 28°F (−two.2°C). If vacuum packaged, fresh basis beefiness can be stored nether these weather for up to 14 days, depending on the supplier. Frozen ground beefiness should be stored at, or below, 0°F (−17.8°C) for up to 90 days ( Anonymous, 2014). If properly held nether these weather, frozen basis beefiness is considered prophylactic indefinitely; however, the quality volition degrade throughout storage (USDA-FSIS, 2013a). Following cooking, footing beef tin can be refrigerated for 2–3 days below xl°F (four.iv°C) and frozen up to ninety days at 0°F (−17.8°C) or below (Anonymous, 2014). If the ground beef is to be used soon, it is appropriate to refrigerate or freeze information technology in the original packaging. If the product will be stored in the freezer for extended periods of time it should be wrapped in aluminum foil, heavy-duty plastic wrap, freezer paper, or plastic freezer bags prior to freezing (USDA-FSIS, 2013a).

Frozen ground beefiness can be thawed safely in the refrigerator and should be cooked or refrozen within ane–2 days (Bearding, 2014; USDA-FSIS, 2013a). Information technology is also appropriate to use a microwave oven to defrost frozen footing beef; however, the basis beef should be cooked immediately, as portions of the product may have begun to cook while defrosting. Submerging frozen ground beefiness in common cold water tin also exist a safe defrosting method, if the meat is placed in a waterproof plastic bag and the water is replaced every 30   min. Ground beef thawed in this manner should be cooked immediately. Ground beef 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).

Following storage and thawing guidelines is important for ensuring quality besides every bit prophylactic of footing beef products. Both spoilage and pathogenic microorganisms may exist present in ground beef and can chop-chop multiply between 40°F and 140°F (iv.iv°C and 60°C), which is known as the temperature "danger zone." Growth of spoilage microorganisms can degrade product quality, while pathogenic microbial growth poses a risk of foodborne illness (USDA-FSIS, 2013a). Before cooking, consumers may notice ground beefiness packaging containing a claret-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 pronounced equally 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 , ... S.A. CrowJr., in Encyclopedia of Food Microbiology (Second Edition), 2014

Isolation from Meat Products

Poultry, ground beef, footing lamb, sausage and other dry-cured meat products, crabs, mussels, and several types of fish frequently contain Y. lipolytica (Tabular array 1). Even meat products in cold storage may harbor slow-growing cultures of Y. lipolytica.

Table one. Foods that frequently contain Y. lipolytica

Beefiness (ground)
Butter
Cheese
Chicken
Crab
Cream
Fermented milk products (amasi, kumis, etc.)
Ham
Kefir (or kefyr)
Lamb (ground)
Margarine
Milk (moo-cow, ewe, caprine animal, 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 5 °C. Comparable numbers tin exist found in fresh, frozen, smoked, and roasted chickens and turkeys.

In dry-cured ham and sausages, Y. lipolytica is typically abundant. Although cultures may exist obtained from raw ham, high numbers institute in cured ham often are associated with spoilage. Yarrowia lipolytica tolerates the sulfur dioxide that often is added to unfermented sausages and also is plant in many types of fermented sausage. Yarrowia lipolytica sometimes is combined with the yeast Debaryomyces hansenii and the lactic acid bacterium Lactobacillus plantarum in starter cultures for pork sausages because its lipases produce free fat acids and other volatile compounds that add flavor to the product. It also has proteases that cause an increase in low-molecular weight peptides. In some simply non all countries, the polyene antibody natamycin (pimaricin) is permitted to be used on sausages as a surface preservative, where it acts as an inhibitor of Y. lipolytica.

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MEAT

Marjorie P. Penfield , Ada Marie Campbell , in Experimental Food Scientific discipline (Tertiary Edition), 1990

1.

Gear up ground beef patties from footing beefiness of varying fat contents. Cook one-half of the patties and freeze. Freeze the other half raw. Shop for at least i wk. Cook the raw frozen patties from the frozen state. Thaw and rut the cooked, frozen patties in a microwave oven on defrost. Collect data to calculate cooking losses as shown in Tabular array III. Compare flavour and texture of the two products. Compare cooking losses. Compare results with those of Berry et al., (1981).

2.

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

3.

To evaluate the uniformity of heating in a microwave oven, place equal weights (110 g should be adequate) of ground beef from the same lot into nine custard cups. Place the nine cups in three rows and columns in the oven, leaving space between. Heat on loftier power for five min. Remove from the oven and invert dish to remove meat. Cut through the center and compare for differences in degree of doneness.

4.

Written report the effect of meat tenderizer on the tenderness of broiled circular steak. Use adjacent cuts of meat. Sprinkle a weighed amount of tenderizer on each side of one steak (2.0 g/side of a 450-g steak). Fork in fifty strokes per side. Weigh the steak. Treat a 2nd steak in a similar manner, except omit the tenderizer. Broil 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 same position in both steaks for each of the judges. Enquire the judges to tape the number of chews that are required before the meat is prepare to swallow. Ask them to describe the texture of each sample.

v.

Compare the quality and cooking losses of meat loaves baked to lx, 71, 77, and 80°C. Evaluate the flavour, color, and texture of each of the loaves, noting differences amongst them.

vi.

To study the effects of salt on the retentivity of water in meat during heating, carve up a well-mixed sample of ground beef into iii equal portions. To one portion, add no common salt; to the second, add v.five g of salt/450 g of meat; and to the third add together fifteen g of common salt/450 yard of meat. Cook as meat patties or loaves. Bake loaves at 163°C to the end-point temperature 77°C. Weigh the patties or loaves earlier and afterward cooking. Summate cooking losses.

7.

Compare oven roasting of beef semitendinosus with heating in a microwave oven. One-half of a muscle may be used for each cooking method. Unless a special thermometer is available 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 backdrop. 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 (Second Edition), 2003

Other pathogenic bacteria causing sporadic cases

Undercooked or raw ground beef has been implicated in almost 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 cause gastroenteritis in humans. The enterohemorrhagic strain, designated E. coli serotype O157:H7, is a rare variety of E. coli that produces large quantities of one or two toxins that cause severe harm 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 testify that 20–100% of retail chickens are contaminated. This is non entirely surprising, since many healthy chickens have these bacteria in their intestinal tracts. Raw milk is besides a source of infections. The leaner are often carried by healthy cattle and by flies on farms. However, properly cooking chicken or pasteurizing milk kills the bacteria. Campylobacters can exist isolated from freshly slaughtered red-meat carcasses, but in smaller numbers than on poultry. This bacterium is recognized every bit an important enteric pathogen. Contempo surveys have shown that C. jejuni is the leading cause of bacterial diarrhea in the The states, causing more than illness than Shigella spp. and Salmonella spp. combined.

L. monocytogenes has been associated with foods such every bit raw milk, cheeses (particularly soft-ripened varieties), raw vegetables, but likewise 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 contamination during slaughter, presence on make clean and unclean sections in slaughterhouses, and contaminated ground and candy meats: 10–lxxx% of contaminated samples incorporate less than 10–100   CFU   m−1. L. monocytogenes is a ubiquitous bacteria establish in soil, silage, and other environmental sources, and is nowadays in the intestines of i–10% of humans. L. monocytogenes is quite hardy and resists the deleterious effects of freezing, drying, and rut.

Y. enterocolitica has been recovered from a broad variety of animals, foods, and h2o. Pigs seem to be the principal reservoir of bioserotypes pathogenic to humans, simply 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 chop-chop in a refrigerated environs and tin increase its number 10–g-fold in meat and fish samples over 1 week of refrigerated storage.

Among several environments (Table 4), the habitation is where the pathogens are oft identified (13%), with 46% of the outbreaks occurring in people eating at abode largely due to mishandling of food products (Table 4). The consumer must take care when handling nutrient at home, and recommendations have been given by The National Advisory Committee on Microbiological Criteria for Foods to prevent the contamination of food products by foodborne pathogens (Tabular array 5).

Table 4. Results of foodborne illness surveillance

Place of contamination or mishandling Identified outbreaks when people eat food products Factors contributing to outbreaks
Entering the food chain at the farm (l%) 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-intendance facilities (six%) Contamination past personnel or equipment (15%)
  Homes (thirteen%) Canteens (6%) Lack of hygiene in processing, preparing, and handling (10%)
  Catering establishments (seven%) Schools (v%) Cross-contagion (iv%)

Table five. Recommendations of prophylactic food preparation

Wash hands and utensils before treatment food, especially after handling raw foods
Reheat all foods thoroughly (in a higher place an internal temperature of 74   °C)
Keep hot nutrient hot (above 63   °C)
Keep cold foods cold (below 4   °C)
Thoroughly melt meat, poultry, and seafood, and adequately heat frozen or refrigerated foods
Arctic foods rapidly in shallow containers
Keep raw and cooked foods separate, especially when shopping, preparing, cooking, and storing these products
Wrap and cover foods in the refrigerator
Keep the refrigerator temperature between ane and four   °C

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On-line monitoring of meat quality

H.J. Swatland , in Meat Processing, 2002

10.8.two In meat processing

Connective tissue levels in basis beef may exist a problem if besides many meat scraps with a high content of tendon are worked into a product. The result may exist 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 equally Blazon I collagen from tendon and ligaments. This enables fluorescence emission ratios to be used to predict total connective tissue levels.

Nether experimental conditions, collagen fluorescence in comminuted mixtures of chicken skin and muscle may be measured through a quartz-drinking glass rod with a window onto the production (Swatland and Barbut, 1991). Loftier proportions of skin subtract the gel strength of the cooked product (r =– 0.99), causing loftier cooking losses (r = 0.99) and decreased WHC (r =– 0.92). Fluorescence intensity may be strongly correlated with peel content (r > 0.99 from 460 to 510 nm) and, thus, may be strongly correlated with gel strength, cooking losses and fluid-property capacity (Fig. 10.5). Correlations would exist weaker in a applied application, but still acceptable for feed-back control of product limerick.

Fig. x.five. Spectral distribution of the t-statistic for the correlation of fluorescence emission with peel content (line), gel strength (solid squares) and cooking losses (empty squares) in mixtures of chicken chest meat and peel.

Ane of the problems in calibration is pseudofluorescence - reflectance of the upper edge of the excitation band-pass. This occurs because excitation and emission maxima are adequately close, and the filters and dichroic mirrors used to carve up excitation from emission are not perfect. Thus, the standard used to calibrate the apparatus for the measurement of relative fluorescence should have a similar reflectance to meat. Clean aluminium foil with a ho-hum surface is a fairly shut friction match to meat.

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Hazard Assessment of Irradiated Foods

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

Beef

Research was performed to extend footing beefiness retail brandish life using antioxidants, reductants, and/or total aerobic plate count (TSP) treatments combined with e-beam irradiation. Half of the treated samples were irradiated at 2.0 kGy captivated dose under a nitrogen atmosphere, and half remained non-irradiated. Samples were displayed under atmospheric oxygen and evaluated for TPC, thiobarbituric acid reactive substances (TBARS), and instrumental color during 9 days of faux retail display (SRD). Treated irradiated samples were just as red and vivid on SRD Solar day 9 equally the non-irradiated untreated control at Day 0 ( Duong et al., 2008).

Escherichia coli O157:H7 tin contaminate raw ground beefiness and crusade serious homo foodborne illness. Although lag phase duration decreased from 10.5 to 45°C, no lag phase was observed at 6, eight, or ten°C. The specific growth rate increased from 6 to 42°C and so declined up to 45°C. In contrast to these profiles, the maximum population density declined with increasing temperature, from approximately 9.7 to 8.2 log CFU/thou (Tamplin et al., 2005).

The inactivation kinetics in the death of Listeria innocua NTC 11288 (more radioresistant than five different strains of L. monocytogenes) and Salmonella enterica serovar Enteritidis and South. enterica serovar Typhimurium by e-beam irradiation has been studied in two types of vacuum-packed RTE dry out fermented sausages ("salchichon" and "chorizo") in order to optimize the sanitation treatment of these products. Therefore, this handling produces prophylactic, dry fermented sausages with similar sensory properties to the non-irradiated product (Cabeza et al., 2009).

Moist beefiness biltong (mean moisture content, 46.vii%; a west, 0.919) was vacuum packaged and irradiated to target doses of 0, 2, 4, half dozen, and 8 kGy. TBARS measurements and sensory divergence 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 up to eight kGy without adversely affecting the sensory acceptability, depression-dose irradiation (64 kGy) is most feasible to optimize the sensory quality (Nortjé et al., 2005).

E-beam and X-ray irradiation (2 kGy) inactivated E. coli O157:H7 below the limit of detection, whereas hydrostatic pressure level treatment (300 mPa for 5 min at 4°C) did not inactivate this pathogen. Solid-phase microextraction was used to excerpt volatile compounds from treated ground beef patties. Irradiation and hydrostatic pressure level altered the volatile composition of the footing beef patties with respect to radiolytic products. However, results were inconclusive regarding whether these differences were smashing enough to use this method to differentiate betwixt 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, xv, and 30 days). No significant differences were observed in the amounts of total lipids, full phospholipids, and acrid number within the vacuum-packed samples of salami treated with 4 and 9 kGy during storage. The changes in TBARS depended mainly on the irradiation dose practical and did non exceed i.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 science, nothing can requite more happiness than making discoveries, but their cups of joy are total only when the results of their studies find practical applications." Pasteur did non live long enough to realize the magnitude of the impact resulting from his efforts. Neither did Marie Curie, whose landmark research on radiant energy and radiations earned her a Nobel Prize in 1904 and set the stage for the utilize of irradiation of food and medical products.

The first successful marketing of irradiated ground beef took place in Minnesota in May 2000 when several retailers began to offer frozen ground beefiness that had been irradiated. Minnesota-based Schwan's, Inc., a nationwide foodservice provider through home delivery started marketing irradiated footing beef in 2000. Omaha Steaks of Nebraska has successfully marketed irradiated basis beefiness through mail service order since 2000. Today, all noncooked ground beef offered by Schwan'due south and Omaha Steaks is irradiated.

Rochester, New York, based Wegmans, with over 90 supermarkets in New York, New Bailiwick of jersey, Pennsylvania, and Virginia, is a strong believer in the irradiation process and is i of the virtually visible marketers of irradiated footing beef. Although Wegmans takes every mensurate to ensure that all its ground beef products are safe, the retailer views irradiation as a value-adding procedure that offers the consumer an additional layer of nutrient safety protection.

Defining moments in food condom

The successful commercial introduction of irradiated ground beef in the United States went largely unnoticed. According to nutrient condom expert Morton Satin, when irradiated ground beef was introduced, consumers gained a reasonable expectation of buying products that offered much greater food safety and lower take chances ( Eustice and Bruhn, 2006). Equally a event, untreated footing beef acquired the character legally defining a product having a built-in defect.

Extensive prove from several countries shows that labeled irradiated foods (fresh and processed meats, fresh produce) have now been successfully sold over a long flow by food retailers. At that place is no tape of whatsoever irradiated nutrient having been withdrawn from a market place simply because it has been irradiated. Although at that place are some consumers who choose not to purchase irradiated food, a sufficient market has existed for retailers to have continuously stocked irradiated products for years, even more than a decade.

Studies testify that it 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% assurance of the safety of a food production. 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 have successfully reduced, merely not eliminated, the number of harmful bacteria in ground beefiness. Food irradiation does not eliminate the need for established, safety food handling, and cooking practices, just when used in combination with other technologies including an effective HACCP program, irradiation becomes a highly constructive and viable sanitary and phytosanitary treatment for food and agricultural products. Irradiation is 1 of the most effective interventions available because information technology significantly reduces the dangers of primary and cross-contamination without compromising nutritional or sensory attributes.

Despite the progress fabricated in the introduction of irradiated foods into the marketplace, many consumers and even highly placed policy-makers around the world are nonetheless unaware of the effectiveness, safety, and functional benefits that irradiation can bring to foods. Education and skilled marketing efforts are needed to remedy this lack of awareness.

Morton Satin says, "Pathogens practice not follow political imperatives or moral philosophies, they merely want to remain biologically active. Strategies to command them, which are based on political ideals or myth-information, volition not be constructive. If we desire to get rid of pathogens, we have to destroy them earlier they damage us. Food irradiation is ane of the safest and most effective ways to practice this. An international coordinated endeavour to develop constructive knowledge transfer mechanisms to provide accurate information on food irradiation to policymakers, industry, consumers and trade groups are vital to run into today's food safety needs" (Satin, 2003). The Global Consensus certificate produced by the Global Harmonization Initiative (GHI) may help to convince authorities that there is no reason to doubt data provided by stakeholders that irradiated food is prophylactic (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 increase to the "pillars" of public wellness: pasteurization, immunization, and chlorination. Some of these same experts predict that food irradiation will become the fourth pillar of public wellness. Time will tell whether this prediction is right and the tendency toward widespread acceptance is positive.

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