Basis Beefiness

the ground beefiness with the excerpt added contained a lowered content of thiobarbituric reactive substances (TBARs) than the command sample (ground beef without antioxidant adding).

From: Polyphenols in Plants (Second Edition) , 2019

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

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

14.5 Product feasibility testing

Ground beef may exist electron axle irradiated in various 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 delivery are determined through the feasibility testing. Feasibility testing allows the manufacturer to design the platonic production configuration, packaging, and main case layout. Each of these identified parameters for each of the ground beef products to be irradiated will permit for the proper penetration and uniform electron distribution and dose delivery.

Acme or thickness of the ground beef in relation to how the electron beam is presented to the surface of the basis beef is the main dimensional requirement that determines a compatible dose commitment. The "height" of the footing beef is the ground beef'southward overall height excluding packaging material and airspace. The acme of the basis beefiness affects the electron distribution. The bulk density, beam penetration, and electron distribution in the ground beef remain constant, whether in the fresh or frozen state. Typically, the overall height is between 3.5 and 3.7 inches, which allows for a uniform electron dose distribution using a dual electron beam irradiation organization. Certain factors will bear on the overall height at which ground beefiness can be properly irradiated. Chubs, or the cylindrical tubes of ground beef, and ground beef patties, which are scored to permit quicker uniform cooking of the patty, are a couple of examples that will affect dose distributions.

When footing beef peak 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 ground beef can receive a uniform dose delivery and be properly irradiated. Eventually, as ground beef thickness increases, it will exceed the allowable thickness limit. When the allowable thickness limit is exceeded, the axle volition not penetrate to the center of the basis beef, resulting in a minimal dose of electrons being distributed to the center of the basis beef (Fig. 14.1).

Effigy 14.1. Dual beam max:min ratio dose uniformity unacceptable: basis beef thickness/peak is too alpine or thick (low or no dose is in the center of the product).

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 center of the ground beef and the max:min ratio increases. The max:min ratio volition identify the minimum thickness at which the ground beef tin receive a compatible dose delivery and be properly irradiated. Somewhen, equally thickness decreases, it will allow additional packages of ground beef to be stacked until the thickness achieves a thickness for uniform dose delivery and a reasonable max:min ratio. When the allowable thickness limit is likewise sparse or minimized, the electrons will abundantly penetrate to the center of the footing beefiness resulting in a higher than desired dose beingness delivered to the middle of the product (Fig. 14.two).

Figure fourteen.two. Dual axle max:min ratio dose uniformity unacceptable: ground beef thickness/ pinnacle is too thin or brusque (high dose is in the center of the product).

Determining if the total overall height of the ground beef must be increased or decreased is dependent on the dose bespeak measurement within the ground beef that receives the least or minimum dose during the irradiation treatment. When the minimum dose bespeak is in the middle of the ground beef and maximum dose point is near to or on the surface of the ground beefiness, the product's height must be decreased. When the minimum dose indicate is about or on the surface of the ground beefiness and the maximum dose point is in the center the product'south tiptop must be increased.

The ideal top 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 absorbed dose practical to the top and lesser surfaces and the midpoint at the center of the ground beefiness are all equal (Fig. 14.3).

Figure fourteen.3. Dual beam max:min ratio dose uniformity acceptable: ground beef thickness/height is ideal (dose is uniformly distributed and will exist properly applied throughout the product).

Ground beef with overall thickness besides thin for uniform dose delivery simply is as well thick when the packages are double stacked for uniform dose delivery, can be irradiated using attenuation. Attenuation is the use of an assimilation fixture placed between the ground beef and linear accelerator applying the electron beam, to blot a specified corporeality of electrons being practical 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 product of the density of the attenuation fixture fabric used, the density of the ground beef, 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 use of attenuation is an culling to achieving compatible dose delivery, its use will reduce the irradiation processing efficiency. eBeam irradiation efficiency is reduced as a result of the electrons beingness 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 pinnacle of the ground beef and packaging configuration to accomplish a uniform dose delivery.

Feasibility testing will likewise aid the manufacturer in the development, technology, and designing of each individual stack of ground beef patties, individual packet of footing beefiness, and master case layout of stacks of beef patties or private packages. Individual package and master case pattern is the second nearly disquisitional step in the technology and feasibility testing process.

The purpose of identifying the ideal thickness of each ground beefiness 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 all-time ground beefiness organoleptic values and ground beef performance is typically 1.35–1.45   max:min when footing beefiness is packaged at the ideal elevation or thickness.

While it is of import to maintain a tight max:min ratio for both quality attributes and processing efficiencies, the manufacturer may decide during the feasibility testing phase whether another max:min ratio is suitable for irradiating the basis beef. The max:min ratio is based on the manufacturer'south desired end results for ground beef's safety and acceptability. The manufacturer's criteria for the ground beefiness include the evaluation and results for reduction of foodborne pathogens and adulterants, organoleptic properties and product operation. The footing beef's max:min ratio is driven by the acme or thickness of the ground beef to be irradiated. Identifying the proper height or thickness will yield the tightest or all-time max:min ratio for irradiating the ground beef. The irradiation dose uniformity delivered throughout the footing beefiness is measured and calculated by dosimetry.

Dosimeters are used to mensurate the dose of ionizing radiation to which the footing beef has been exposed. There are 2 types of dosimeters: alanine in the course of pellets or films, and radiochromic dye films. Alanine pellets and alanine films are considered the "Gold Standard" in dosimetry. They are placed at identified measurement points throughout the ground beef. The measurement points place where the ground beefiness 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 ground beef to be irradiated within the client's established minimum to maximum dose range, then product configuration is established. If the calculated ratio does non let the ground beefiness to be irradiated within the customer's established minimum to maximum dose range, additional product engineering is required.

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Fresh and cured meat processing and preservation

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

Ground Beefiness

Footing beefiness is a major market for beef in the United States. More one half of the beef sold in the United states is in the form of basis beef. It has a big market share in fast-food restaurants, traditional restaurants, institutions, and in United states of america homes. The terms ground beefiness and chopped beef are considered to have the same pregnant. Ground beef is prepared by the use of mechanical, loftier-speed grinding and/or chopping of boneless beef cuts and trimmings. The industry of footing beef products is regulated by the Us Department of Agriculture—Nutrient Safety 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 beefiness must be fabricated from fresh and/or frozen beef, with or without seasoning, and without the addition of fat, and is limited to 30% fat. Many basis beefiness products are much leaner (e.g., ninety% lean, 10% fat, and they must be labeled as such). Furthermore, the regulations land that footing beef may not contain added water, extenders, or binders and non exceed 25% cheek meat (the masseter muscles of the head). Basis beefiness made from the round or ground beefiness made from the chuck must be listed on the package label to denote the cut or office used for making that specific product. Hamburger is a popular term used for footing beefiness, and the USDA definition for hamburger is only slightly different from that for ground beef. Based on its legal definition, hamburger tin have added beef fat. Interestingly, hamburger has naught to practice with the pork carcass wholesale cut, ham.

A production labeled "beefiness patties" is different from ground beef in that beef patties can contain binders and extenders and may or may not take added water. The give-and-take patty is commonly used to describe 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 low fat, fat reduced, and/or containing nonmeat ingredients. In add-on to being used in patties, it is also used in the industry of foods such as pizza, spaghetti, tacos, and burritos, and often it is frozen for use in set up to estrus and serve dishes such equally casseroles. A large amount of patty manufacturing takes place by using a continuous system of grinding, blending, forming, freezing, and packaging. Large beefiness-patty processing plants accept equipment capable of producing 10,000 pounds per hour. Fat content is monitored online past rapid analytical methods similar infrared (Fig. 13.1). Firsthand and abiding assay is essential in producing the desired blends of lean and fatty to meet company specifications and making necessary blend adjustments. Special meat grinder plates are available to greatly 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 (−   lxxx°F) has become more common because of its benign effects on decreasing cooking loss and improving the season of the ground beef products. Afterwards rapid freezing, the packaged ground beef production is placed in freezers for storage for subsequent shipment to retail stores, restaurants, and institutions.

Fig. 13.1

Fig. 13.ane. An example of a rapid analytical method to determine the fat, moisture, and protein percentages of ground beef using an infrared unit.

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

Fig. 13.2

Fig. 13.two. Special meat grinder plates used to profoundly reduce or eliminate bone particles in basis beef products.

 Courtesy, Iowa State Academy Meat Science Laboratory.

Precooking patties at the wholesale level is condign increasingly more popular because of the need for rapid meal preparation and service, especially in the fast-food manufacture. Usually, the three stages of precooking doneness are fully cooked, partially cooked, and char-marked. Besides, ground lamb, pork, chicken, and turkey patties are manufactured for retail sale using the same techniques described for beef patties.

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HOT BONING AND CHILLING

A.T. Waylan , C.50. Kastner , in Encyclopedia of Meat Sciences, 2004

Ground and Restructured Products

Basis beef from hot-candy muscles and trimmings offer several advantages. Additionally, the bacteriological quality might even enhance the feasibility of boning carcasses earlier chilling because ground beef from hot-boned carcasses has lower coliform and generic Escherichia coli counts than that from cold-boned products. Ground beefiness from hot-processed carcasses is generally equal to that from conventionally chilled and processed carcasses in terms of palatability and shelf-life characteristics. Furthermore, beef trimmings from electrically stimulated carcasses practise not adversely affect the quality of the final production. A recommended production organisation is to coarsely grind hot-processed trim immediately post mortem, then arctic speedily earlier final grinding. This system offers optimal quality and microbial attributes.

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

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Handling 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, basis beef should exist refrigerated or frozen as soon as possible. This exercise both preserves freshness and, chiefly, slows the growth of whatever bacteria present in the beef. Fresh ground beefiness tin can be stored for 1–3 days at a temperature below 40°F (four.4°C), with an optimum temperature of 28°F (−two.2°C). If vacuum packaged, fresh basis beef can be stored nether these conditions for up to 14 days, depending on the supplier. Frozen ground beef should exist stored at, or below, 0°F (−17.eight°C) for up to 90 days ( Anonymous, 2014). If properly held nether these weather, frozen ground beef is considered safe indefinitely; however, the quality will degrade throughout storage (USDA-FSIS, 2013a). Post-obit cooking, ground beef can be refrigerated for 2–3 days below 40°F (4.4°C) and frozen up to ninety days at 0°F (−17.eight°C) or beneath (Anonymous, 2014). If the ground beef is to exist used presently, it is appropriate to refrigerate or freeze it in the original packaging. If the product volition 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 footing beef can be thawed safely in the refrigerator and should be cooked or refrozen within one–2 days (Anonymous, 2014; USDA-FSIS, 2013a). It is also appropriate to apply a microwave oven to defrost frozen ground beef; still, the ground beef should be cooked immediately, as portions of the product may have begun to cook while defrosting. Submerging frozen basis beef in cold water tin also be a rubber 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 way should exist cooked immediately. Basis beef defrosted in the microwave oven or submerged in cold water should never be refrozen, unless it has been cooked prior to freezing (USDA-FSIS, 2013a).

Post-obit storage and thawing guidelines is important for ensuring quality too as rubber of ground beef products. Both spoilage and pathogenic microorganisms may exist nowadays in basis beef and can rapidly multiply betwixt forty°F and 140°F (4.four°C and 60°C), which is known as the temperature "danger zone." Growth of spoilage microorganisms tin can degrade product quality, while pathogenic microbial growth poses a take chances of foodborne disease (USDA-FSIS, 2013a). Before cooking, consumers may notice basis beef packaging containing a blood-like liquid remaining later on taking the meat out. This liquid is known as "purge" and is a effect of cellular breakage and moisture loss from the ground beef. It is completely normal and oftentimes becomes more than pronounced as temperature increases or the longer the production 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 Nutrient Microbiology (Second Edition), 2014

Isolation from Meat Products

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

Tabular array 1. Foods that frequently contain Y. lipolytica

Beef (ground)
Butter
Cheese
Chicken
Crab
Cream
Fermented milk products (amasi, kumis, etc.)
Ham
Kefir (or kefyr)
Lamb (ground)
Margarine
Milk (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 v °C. Comparable numbers tin 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 exist obtained from raw ham, high numbers found in cured ham often are associated with spoilage. Yarrowia lipolytica tolerates the sulfur dioxide that often is added to unfermented sausages and as well is found 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 complimentary fatty 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 but not all countries, the polyene antibiotic 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 Science (Third Edition), 1990

1.

Fix ground beef patties from ground beefiness of varying fat contents. Cook i-half of the patties and freeze. Freeze the other half raw. Store for at least 1 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 summate cooking losses as shown in Table 3. Compare season and texture of the ii products. Compare cooking losses. Compare results with those of Drupe et al., (1981).

2.

As indicated by Parizek et al., (1981), the demand for ground beef suggests the need for a less expensive alternative. Thus information technology seems appropriate to mix pork with beef in ground meat patties. Mix ground pork and beef in varying proportions, cook, and evaluate cooking losses and sensory backdrop. Other tests that could be washed if equipment is bachelor would exist shear tests and chemical analysis for fat content of raw and cooked patties to make up one's mind 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 ix custard cups. Identify the nine cups in three rows and columns in the oven, leaving space between. Heat on high power for five min. Remove from the oven and invert dish to remove meat. Cutting through the center and compare for differences in degree of doneness.

4.

Report the outcome of meat tenderizer on the tenderness of baked round steak. Use side by side cuts of meat. Sprinkle a weighed amount of tenderizer on each side of one steak (2.0 g/side of a 450-chiliad steak). Fork in 50 strokes per side. Weigh the steak. Care for a second steak in a similar fashion, except omit the tenderizer. Broil each steak for 12 min/side or until desired degree of doneness is reached. Subsequently the steaks cook, cool for 10 min. Weigh each one. Summate cooking losses. If possible practise shear values. For sensory evaluation, cut samples of equal size from the same position in both steaks for each of the judges. Ask the judges to tape the number of chews that are required before the meat is set up to consume. Ask them to describe the texture of each sample.

5.

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

vi.

To study the effects of salt on the retention of water in meat during heating, split up a well-mixed sample of ground beefiness into three equal portions. To one portion, add no common salt; to the second, add v.5 one thousand of salt/450 g of meat; and to the third add 15 g of salt/450 grand of meat. Cook equally meat patties or loaves. Broil loaves at 163°C to the stop-point temperature 77°C. Weigh the patties or loaves before and afterward cooking. Calculate cooking losses.

seven.

Compare oven roasting of beef semitendinosus with heating in a microwave oven. One-one-half of a muscle may exist used for each cooking method. Unless a special thermometer is available for use in the microwave oven, the roast must exist removed from the oven periodically and a thermometer or thermocouple inserted to come across if the roast has reached the desired degree of doneness. Compare cooking losses and sensory properties. If equipment is available, decide Warner–Bratzler shear values.

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MEAT | Eating Quality

I. Lebert , ... R. Talon , in Encyclopedia of Food Sciences and Diet (Second Edition), 2003

Other pathogenic bacteria causing sporadic cases

Undercooked or raw ground beefiness has been implicated in well-nigh all documented outbreaks of E. coli O157:H7 and in other sporadic cases. East. 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 Due east. coli serotype O157:H7, is a rare variety of E. coli that produces large quantities of 1 or 2 toxins that crusade 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 healthy chickens have these bacteria in their intestinal tracts. Raw milk is also a source of infections. The bacteria are frequently carried past good for you cattle and by flies on farms. However, properly cooking craven 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 as an important enteric pathogen. Recent surveys have shown that C. jejuni is the leading cause of bacterial diarrhea in the USA, causing more disease than Shigella spp. and Salmonella spp. combined.

L. monocytogenes has been associated with foods such equally raw milk, cheeses (particularly soft-ripened varieties), raw vegetables, just also 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 depression every bit 3   °C permits multiplication in refrigerated foods. The contagion of meat and meat products can be due to fecal contagion during slaughter, presence on clean and unclean sections in slaughterhouses, and contaminated ground and processed meats: 10–80% of contaminated samples contain less than 10–100   CFU   g−1. L. monocytogenes is a ubiquitous bacteria establish in soil, silage, and other ecology sources, and is present in the intestines of 1–x% of humans. 50. monocytogenes is quite hardy and resists the deleterious effects of freezing, drying, and heat.

Y. enterocolitica has been recovered from a broad variety of animals, foods, and water. Pigs seem to be the principal reservoir of bioserotypes pathogenic to humans, but the exact crusade of the food contagion is unknown.

Aeromonas spp. are ubiquitous and are too associated with foods of animate being origin (raw meats, poultry, and milk). A. hydrophila grows rapidly in a refrigerated environment and can increment its number 10–thousand-fold in meat and fish samples over 1 week of refrigerated storage.

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

Table iv. Results of foodborne illness surveillance

Place of contagion or mishandling Identified outbreaks when people eat food products Factors contributing to outbreaks
Inbound the food chain at the subcontract (l%) Homes (46%) Temperature abuse, inadequate cooling, and improper cooking (44%)
Restaurants/hotels (15%)
Mishandling Catered events (eight%) Contaminated or toxic raw products (sixteen%)
  Restaurants (22%) Medical-care facilities (half-dozen%) Contagion by personnel or equipment (15%)
  Homes (13%) Canteens (6%) Lack of hygiene in processing, preparing, and handling (10%)
  Catering establishments (vii%) Schools (five%) Cantankerous-contagion (4%)

Table 5. Recommendations of safe food preparation

Launder hands and utensils before handling food, especially later on handling raw foods
Reheat all foods thoroughly (above an internal temperature of 74   °C)
Keep hot food hot (above 63   °C)
Keep cold foods cold (below 4   °C)
Thoroughly cook meat, poultry, and seafood, and fairly heat frozen or refrigerated foods
Chill foods apace in shallow containers
Continue raw and cooked foods separate, especially when shopping, preparing, cooking, and storing these products
Wrap and encompass foods in the refrigerator
Keep the refrigerator temperature between 1 and 4   °C

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On-line monitoring of meat quality

H.J. Swatland , in Meat Processing, 2002

ten.8.2 In meat processing

Connective tissue levels in ground beef may be a trouble if too many meat scraps with a high content of tendon are worked into a product. The outcome may be a gritty texture for hamburger, or excessive gelatin germination in a cooked product. Elastin derived from elastic ligaments has virtually the aforementioned fluorescence emission spectrum as Blazon 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 skin and muscle may be measured through a quartz-glass rod with a window onto the product (Swatland and Barbut, 1991). High proportions of skin decrease the gel strength 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 peel content (r > 0.99 from 460 to 510 nm) and, thus, may be strongly correlated with gel force, cooking losses and fluid-holding capacity (Fig. 10.5). Correlations would be weaker in a practical awarding, just nevertheless adequate for feed-back control of production composition.

Fig. x.5. 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 craven breast meat and pare.

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 accept a like reflectance to meat. Clean aluminium foil with a dull surface is a adequately close lucifer to meat.

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Risk Assessment of Irradiated Foods

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

Beefiness

Research was performed to extend footing beefiness retail display life using antioxidants, reductants, and/or total aerobic plate count (TSP) treatments combined with due east-beam irradiation. Half of the treated samples were irradiated at 2.0 kGy absorbed dose under a nitrogen atmosphere, and one-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 bright on SRD Day ix as the not-irradiated untreated control at Day 0 ( Duong et al., 2008).

Escherichia coli O157:H7 tin can contaminate raw ground beefiness and crusade serious human being foodborne illness. Although lag stage duration decreased from 10.v to 45°C, no lag phase was observed at vi, 8, or 10°C. The specific growth rate increased from half dozen to 42°C and so declined up to 45°C. In dissimilarity to these profiles, the maximum population density declined with increasing temperature, from approximately 9.vii to 8.2 log CFU/1000 (Tamplin et al., 2005).

The inactivation kinetics in the death of Listeria innocua NTC 11288 (more radioresistant than 5 different strains of L. monocytogenes) and Salmonella enterica serovar Enteritidis and S. enterica serovar Typhimurium by e-beam irradiation has been studied in two types of vacuum-packed RTE dry fermented sausages ("salchichon" and "chorizo") in order to optimize the sanitation treatment of these products. Therefore, this handling produces safety, dry fermented sausages with similar sensory properties to the non-irradiated production (Cabeza et al., 2009).

Moist beef biltong (mean moisture content, 46.vii%; a w, 0.919) was vacuum packaged and irradiated to target doses of 0, 2, four, 6, and 8 kGy. TBARS measurements and sensory difference and hedonic tests were performed to determine the effect of γ-irradiation on the sensory quality of the biltong. Although lean moist beef biltong can thus be irradiated to doses up to 8 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 10-ray irradiation (ii kGy) inactivated E. coli O157:H7 below the limit of detection, whereas hydrostatic pressure handling (300 mPa for v min at four°C) did not inactivate this pathogen. Solid-phase microextraction was used to extract volatile compounds from treated ground beef patties. Irradiation and hydrostatic pressure contradistinct the volatile composition of the ground beef patties with respect to radiolytic products. Nonetheless, results were inconclusive regarding whether these differences were bully enough to use this method to differentiate between irradiated and non-irradiated samples in a commercial setting (Schilling et al., 2009).

The result of γ-irradiation (four 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 total lipids, total phospholipids, and acid number within the vacuum-packed samples of salami treated with 4 and nine kGy during storage. The changes in TBARS depended mainly on the irradiation dose applied and did not exceed 1.37 mg/kg in all groups (Bakalivanova et al., 2009).

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Novel processing technologies

Ronald F. Eustice , in Genetically Modified and Irradiated Food, 2020

Conclusions

Louis Pasteur said, "To those who devote their lives to science, nada can requite more happiness than making discoveries, but their cups of joy are full only when the results of their studies find practical applications." Pasteur did non live long plenty to realize the magnitude of the impact resulting from his efforts. Neither did Marie Curie, whose landmark research on radiant free energy and radiation earned her a Nobel Prize in 1904 and gear up the stage for the apply of irradiation of nutrient 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 beef that had been irradiated. Minnesota-based Schwan's, Inc., a nationwide foodservice provider through home delivery started marketing irradiated footing beefiness in 2000. Omaha Steaks of Nebraska has successfully marketed irradiated ground beefiness through mail order since 2000. Today, all noncooked ground beefiness offered by Schwan'southward and Omaha Steaks is irradiated.

Rochester, New York, based Wegmans, with over xc supermarkets in New York, New Bailiwick of jersey, Pennsylvania, and Virginia, is a strong laic in the irradiation process and is 1 of the most visible marketers of irradiated ground beef. Although Wegmans takes every measure to ensure that all its ground beefiness products are prophylactic, the retailer views irradiation every bit a value-calculation procedure that offers the consumer an additional layer of food safety protection.

Defining moments in food safety

The successful commercial introduction of irradiated basis beef in the United States went largely unnoticed. According to food 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 run a risk ( Eustice and Bruhn, 2006). As a outcome, untreated basis beefiness acquired the character legally defining a product having a congenital-in defect.

Extensive prove from several countries shows that labeled irradiated foods (fresh and candy meats, fresh produce) have now been successfully sold over a long menses by food retailers. There is no record of any irradiated food having been withdrawn from a market place simply because it has been irradiated. Although there are some consumers who choose not to buy irradiated nutrient, a sufficient marketplace has existed for retailers to take continuously stocked irradiated products for years, fifty-fifty more than than a decade.

Studies show 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 engineering. Retailers play an essential role in communicating the benefits of new products to consumers, and it is probable that positive messages on irradiated food from retailers and nutrient producers will generate the most favorable response from consumers.

No one single intervention tin can provide 100% assurance of the safety of a nutrient product. That is why meat and poultry processing plants use 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 beef. Nutrient irradiation does not eliminate the demand for established, safe nutrient handling, and cooking practices, only when used in combination with other technologies including an effective HACCP program, irradiation becomes a highly effective and viable germ-free and phytosanitary treatment for food and agricultural products. Irradiation is one of the most constructive interventions available because it significantly reduces the dangers of chief and cross-contamination without compromising nutritional or sensory attributes.

Despite the progress made in the introduction of irradiated foods into the market place, many consumers and even highly placed policy-makers around the earth are still unaware of the effectiveness, safety, and functional benefits that irradiation can bring to foods. Educational activity 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 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 desire to get rid of pathogens, we take to destroy them before they impairment u.s.. Food irradiation is i of the safest and nigh constructive ways to do this. An international coordinated try to develop effective knowledge transfer mechanisms to provide authentic information on nutrient irradiation to policymakers, industry, consumers and trade groups are vital to run across today's nutrient safety needs" (Satin, 2003). The Global Consensus document produced by the Global Harmonization Initiative (GHI) may help to convince authorities that at that place is no reason to doubt data provided by stakeholders that irradiated food 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 health experts attribute this dramatic increase to the "pillars" of public wellness: pasteurization, immunization, and chlorination. Some of these same experts predict that nutrient irradiation will get the fourth pillar of public health. Fourth dimension will tell whether this prediction is correct and the trend toward widespread credence is positive.

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