Basis Beef

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

From: Polyphenols in Plants (Second Edition) , 2019

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

H.Due east. Clemmons , ... Due east.J. Brown , in Electron Beam Pasteurization and Complementary Nutrient Processing Technologies, 2015

14.5 Product feasibility testing

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

Height or thickness of the ground beef in relation to how the electron axle is presented to the surface of the basis beef is the primary dimensional requirement that determines a uniform dose commitment. The "height" of the basis beef is the footing beef'due south overall pinnacle excluding packaging material and airspace. The pinnacle of the footing beef affects the electron distribution. The bulk density, beam penetration, and electron distribution in the basis beef remain constant, whether in the fresh or frozen state. Typically, the overall height is between three.5 and iii.7 inches, which allows for a uniform electron dose distribution using a dual electron beam irradiation organization. Certain factors will impact the overall meridian at which ground beef can be properly irradiated. Chubs, or the cylindrical tubes of ground beef, and basis beef patties, which are scored to permit quicker uniform cooking of the patty, are a couple of examples that volition bear on dose distributions.

When footing beef summit increases and the thickness exceeds the limit for uniform deposition of electrons, the max:min ratio increases. The max:min ratio will place the maximum thickness at which the ground beef can receive a compatible dose delivery and be properly irradiated. Eventually, every bit ground beef thickness increases, it will exceed the allowable thickness limit. When the commanded thickness limit is exceeded, the beam will not penetrate to the heart of the ground beef, resulting in a minimal dose of electrons existence distributed to the heart of the ground beef (Fig. fourteen.one).

Figure 14.one. Dual axle max:min ratio dose uniformity unacceptable: basis beef thickness/tiptop is too tall or thick (low or no dose is in the heart of the product).

When ground beefiness thickness is lessened or thinned, the axle penetration and electron distribution volition overlap. The overlap of the electrons results in an increased dose in the center of the ground beefiness and the max:min ratio increases. The max:min ratio will place the minimum thickness at which the footing beef can receive a uniform dose delivery and exist properly irradiated. Eventually, as thickness decreases, it will permit boosted packages of basis beefiness to be stacked until the thickness achieves a thickness for compatible dose commitment and a reasonable max:min ratio. When the allowable thickness limit is likewise thin or minimized, the electrons will abundantly penetrate to the heart of the ground beef resulting in a higher than desired dose being delivered to the eye of the product (Fig. xiv.2).

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

Determining if the total overall height of the basis beef must be increased or decreased is dependent on the dose point measurement inside the footing beef that receives the least or minimum dose during the irradiation handling. When the minimum dose point is in the heart of the basis beef and maximum dose point is well-nigh to or on the surface of the ground beefiness, the product's height must be decreased. When the minimum dose betoken is near or on the surface of the ground beefiness and the maximum dose betoken is in the centre the product's height must be increased.

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

Figure 14.3. Dual axle max:min ratio dose uniformity acceptable: ground beef thickness/meridian is ideal (dose is uniformly distributed and volition be properly applied throughout the product).

Ground beef with overall thickness too thin for compatible dose delivery merely is besides thick when the packages are double stacked for compatible dose delivery, can be irradiated using attenuation. Attenuation is the utilize of an absorption fixture placed between the basis beef and linear accelerator applying the electron beam, to absorb a specified amount of electrons being practical to the product.

The thickness of the attenuation required to adsorb the electrons for uniform dose delivery in ground beef that is packaged too thin is a product of the density of the attenuation fixture textile used, the density of the footing 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 compatible dose delivery and tight max:min ratio.

While the use of attenuation is an alternative to achieving uniform dose delivery, its use will reduce the irradiation processing efficiency. eBeam irradiation efficiency is reduced as 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 superlative of the ground beef and packaging configuration to achieve a compatible dose delivery.

Feasibility testing will also assist the manufacturer in the evolution, engineering, and designing of each individual stack of ground beef patties, individual package of ground beef, and master instance layout of stacks of beef patties or individual packages. Individual bundle and master case design is the second virtually critical step in the engineering and feasibility testing procedure.

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

While information technology is important to maintain a tight max:min ratio for both quality attributes and processing efficiencies, the manufacturer may make up one's mind 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's desired end results for ground beef's safety and acceptability. The manufacturer's criteria for the ground beef include the evaluation and results for reduction of foodborne pathogens and adulterants, organoleptic properties and product performance. The ground beef'due south max:min ratio is driven by the pinnacle or thickness of the ground beef to be irradiated. Identifying the proper acme 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 past dosimetry.

Dosimeters are used to mensurate the dose of ionizing radiations to which the basis beefiness has been exposed. At that place are two types of dosimeters: alanine in the form of pellets or films, and radiochromic dye films. Alanine pellets and alanine films are considered the "Aureate Standard" in dosimetry. They are placed at identified measurement points throughout the ground beef. The measurement points identify 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 ground beefiness to exist irradiated within the client's established minimum to maximum dose range, then product configuration is established. If the calculated ratio does non allow the ground beef 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 Yard. Lonergan , ... Dennis Northward. Marple , in The Scientific discipline of Beast Growth and Meat Engineering science (Second Edition), 2019

Ground Beef

Footing beef is a major marketplace for beef in the Us. More than one half of the beef sold in the United States is in the class of ground beef. It has a large marketplace share in fast-food restaurants, traditional restaurants, institutions, and in United states homes. The terms footing beef and chopped beef are considered to have the same meaning. Basis beefiness is prepared by the utilise of mechanical, high-speed grinding and/or chopping of boneless beefiness cuts and trimmings. The manufacture of ground beef products is regulated past the The states Department of Agriculture—Food 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 beef must be made from fresh and/or frozen beef, with or without seasoning, and without the addition of fatty, and is limited to 30% fatty. Many ground beef products are much leaner (eastward.one thousand., xc% lean, 10% fat, and they must be labeled as such). Furthermore, the regulations state that ground beefiness may not contain added water, extenders, or binders and not exceed 25% cheek meat (the masseter muscles of the head). Ground beefiness made from the circular or basis beef made from the chuck must be listed on the parcel label to announce the cut or part used for making that specific product. Hamburger is a pop term used for ground beefiness, and the USDA definition for hamburger is just slightly dissimilar from that for ground beef. Based on its legal definition, hamburger can have added beef fat. Interestingly, hamburger has nothing to practice with the pork carcass wholesale cut, ham.

A product labeled "beef patties" is dissimilar from ground beef in that beefiness patties can contain binders and extenders and may or may not have added water. The discussion patty is commonly used to describe footing beef products. Low-fatty beef patties are those products combining meat and other nonmeat ingredients for the product of depression-fat meat products. These products must be labeled as low fatty, fatty reduced, and/or containing nonmeat ingredients. In addition to being used in patties, it is as well used in the manufacture of foods such as pizza, spaghetti, tacos, and burritos, and oftentimes information technology is frozen for use in ready to rut and serve dishes such every bit casseroles. A large amount of patty manufacturing takes place past using a continuous system of grinding, blending, forming, freezing, and packaging. Large beef-patty processing plants have equipment capable of producing 10,000 pounds per hour. Fat content is monitored online past rapid analytical methods like infrared (Fig. thirteen.ane). Firsthand and constant analysis is essential in producing the desired blends of lean and fat to meet visitor specifications and making necessary alloy adjustments. Special meat grinder plates are available to greatly reduce or eliminate any os particles that take been function of the beef trimmings (Fig. 13.two). Employ of rapid cryogenic freezing substances such as liquid nitrogen (−   80°F) has get more mutual because of its beneficial effects on decreasing cooking loss and improving the flavour of the ground beef products. Subsequently rapid freezing, the packaged basis beefiness production is placed in freezers for storage for subsequent shipment to retail stores, restaurants, and institutions.

Fig. 13.1

Fig. thirteen.1. An instance of a rapid belittling method to make up one's mind the fat, moisture, and poly peptide percentages of ground beefiness using an infrared unit.

 From: NDC Infrared Applied science Inc., Irwindale, California.

Fig. 13.2

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

 Courtesy, Iowa State Academy Meat Science Laboratory.

Precooking patties at the wholesale level is becoming increasingly more popular because of the need for rapid meal preparation and service, specially in the fast-food 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 sale using the same techniques described for beefiness patties.

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HOT BONING AND CHILLING

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

Ground and Restructured Products

Basis beefiness from hot-processed muscles and trimmings offer several advantages. Additionally, the bacteriological quality might even raise the feasibility of boning carcasses before chilling considering ground beefiness from hot-boned carcasses has lower coliform and generic Escherichia coli counts than that from common cold-boned products. Basis 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, beefiness trimmings from electrically stimulated carcasses do non adversely touch on the quality of the last product. A recommended production system is to coarsely grind hot-candy trim immediately post mortem, and so arctic speedily before final grinding. This organisation 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 mail-rigor muscle. To optimize the improved binding power, salt (upwardly to four%) is blended in the coarsely basis production. This makes pre-rigor muscle ideal for restructured production when maximum binding capacity is required for consumer approval.

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Handling of hamburgers and cooking practices

Daniel A. Unruh , ... Sara Due east. Gragg , in Food Hygiene and Toxicology in Gear up-to-Eat Foods, 2016

Storage

Upon purchase, ground beef should be refrigerated or frozen every bit soon as possible. This practice both preserves freshness and, importantly, slows the growth of any bacteria nowadays in the beefiness. Fresh basis beefiness tin can be stored for 1–3 days at a temperature below 40°F (4.4°C), with an optimum temperature of 28°F (−2.2°C). If vacuum packaged, fresh ground beef can exist stored under these conditions for upwards to 14 days, depending on the supplier. Frozen ground beef should exist stored at, or below, 0°F (−17.eight°C) for up to xc days ( Anonymous, 2014). If properly held under these conditions, frozen ground beef is considered safe indefinitely; however, the quality volition dethrone throughout storage (USDA-FSIS, 2013a). Following cooking, ground beef can be refrigerated for 2–iii days below 40°F (4.4°C) and frozen up to xc days at 0°F (−17.8°C) or below (Anonymous, 2014). If the ground beef is to be used soon, information technology 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 exist wrapped in aluminum foil, heavy-duty plastic wrap, freezer newspaper, 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 inside 1–2 days (Anonymous, 2014; USDA-FSIS, 2013a). It is also appropriate to use a microwave oven to defrost frozen ground beef; however, the ground beefiness should exist cooked immediately, equally portions of the product may have begun to cook while defrosting. Submerging frozen basis beefiness in cold h2o can too be a rubber defrosting method, if the meat is placed in a waterproof plastic bag and the h2o is replaced every xxx   min. Ground beef thawed in this manner should be cooked immediately. Ground beefiness defrosted in the microwave oven or submerged in cold water should never be refrozen, unless information technology has been cooked prior to freezing (USDA-FSIS, 2013a).

Following storage and thawing guidelines is of import for ensuring quality equally well as safety of ground beef products. Both spoilage and pathogenic microorganisms may be present in footing beef and tin speedily multiply between twoscore°F and 140°F (4.four°C and sixty°C), which is known as the temperature "danger zone." Growth of spoilage microorganisms can degrade product quality, while pathogenic microbial growth poses a chance of foodborne affliction (USDA-FSIS, 2013a). Before cooking, consumers may notice ground beef packaging containing a blood-similar liquid remaining later on taking the meat out. This liquid is known every bit "purge" and is a consequence of cellular breakage and moisture loss from the ground beef. It is completely normal and often becomes more pronounced every bit 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 , ... Due south.A. CrowJr., in Encyclopedia of Food Microbiology (Second Edition), 2014

Isolation from Meat Products

Poultry, footing beef, footing lamb, sausage and other dry-cured meat products, venereal, mussels, and several types of fish frequently incorporate Y. lipolytica (Table i). Even meat products in cold storage may harbor tiresome-growing cultures of Y. lipolytica.

Tabular array i. Foods that frequently incorporate Y. lipolytica

Beef (footing)
Butter
Cheese
Craven
Crab
Cream
Fermented milk products (amasi, kumis, etc.)
Ham
Kefir (or kefyr)
Lamb (basis)
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 five °C. Comparable numbers can be found 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, loftier numbers found in cured ham often are associated with spoilage. Yarrowia lipolytica tolerates the sulfur dioxide that often is added to unfermented sausages and likewise 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 gratuitous fatty acids and other volatile compounds that add together flavor to the product. It also 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 exist 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.

Prepare footing beef patties from footing beef of varying fatty contents. Cook half of the patties and freeze. Freeze the other one-half raw. Shop for at to the lowest degree one wk. Cook 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 Table III. Compare season and texture of the ii products. Compare cooking losses. Compare results with those of Berry et al., (1981).

ii.

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

3.

To evaluate the uniformity of heating in a microwave oven, place equal weights (110 g should be acceptable) of basis beef from the same lot into nine custard cups. Place the nine cups in iii rows and columns in the oven, leaving infinite between. Heat on loftier ability for 5 min. Remove from the oven and invert dish to remove meat. Cut through the center and compare for differences in degree of doneness.

4.

Report the outcome of meat tenderizer on the tenderness of broiled round steak. Utilise next cuts of meat. Sprinkle a weighed amount of tenderizer on each side of ane steak (two.0 yard/side of a 450-g steak). Fork in 50 strokes per side. Weigh the steak. Treat a 2nd steak in a like mode, except omit the tenderizer. Bake each steak for 12 min/side or until desired degree of doneness is reached. Later on the steaks cook, cool for 10 min. Weigh each one. Summate cooking losses. If possible do 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 record the number of chews that are required earlier the meat is ready to consume. Inquire them to describe the texture of each sample.

5.

Compare the quality and cooking losses of meat loaves baked to lx, 71, 77, and lxxx°C. Evaluate the flavour, 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, divide a well-mixed sample of ground beefiness into three equal portions. To one portion, add no table salt; to the second, add 5.5 k of salt/450 yard of meat; and to the third add xv g of salt/450 g of meat. Cook every bit meat patties or loaves. Bake loaves at 163°C to the end-point temperature 77°C. Weigh the patties or loaves before and after cooking. Summate cooking losses.

vii.

Compare oven roasting of beef semitendinosus with heating in a microwave oven. 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 come across if the roast has reached the desired degree of doneness. Compare cooking losses and sensory properties. If equipment is bachelor, 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 sporadic cases

Undercooked or raw ground beefiness has been implicated in nearly all documented outbreaks of E. coli O157:H7 and in other sporadic cases. Due east. coli is a normal inhabitant of the intestine of all animals, including humans. Currently, in that location are iv 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 East. coli that produces big quantities of one or two toxins that cause astringent impairment to the lining of the intestine. These toxins are closely related to the toxin produced by Shigella dysenteriae.

C. jejuni frequently contaminates raw craven. Surveys testify that xx–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 besides a source of infections. The bacteria are often carried by healthy cattle and past flies on farms. However, properly cooking chicken or pasteurizing milk kills the bacteria. Campylobacters can be isolated from freshly slaughtered red-meat carcasses, simply in smaller numbers than on poultry. This bacterium is recognized as an important enteric pathogen. Recent surveys take shown that C. jejuni is the leading cause of bacterial diarrhea in the Usa, causing more affliction than Shigella spp. and Salmonella spp. combined.

L. monocytogenes has been associated with foods such every bit raw milk, cheeses (specially soft-ripened varieties), raw vegetables, but also fermented raw-meat sausages, raw and cooked poultry, all types of raw meats, and raw and smoked fish. Its power to grow at temperatures as low as 3   °C permits multiplication in refrigerated foods. The contamination of meat and meat products tin be due to fecal contamination during slaughter, presence on make clean and unclean sections in slaughterhouses, and contaminated basis and processed meats: 10–80% of contaminated samples contain less than 10–100   CFU   g−ane. 50. monocytogenes is a ubiquitous leaner found in soil, silage, and other environmental sources, and is present in the intestines of 1–10% of humans. L. 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 main reservoir of bioserotypes pathogenic to humans, but the exact cause of the food contagion is unknown.

Aeromonas spp. are ubiquitous and are also associated with foods of animate being origin (raw meats, poultry, and milk). A. hydrophila grows rapidly in a refrigerated environment and can increase its number ten–1000-fold in meat and fish samples over ane week of refrigerated storage.

Amongst several environments (Table 4), the home is where the pathogens are oftentimes 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 accept intendance when treatment food at home, and recommendations have been given past The National Advisory Committee on Microbiological Criteria for Foods to preclude the contamination of food products by foodborne pathogens (Table 5).

Table 4. Results of foodborne disease surveillance

Identify of contamination or mishandling Identified outbreaks when people eat food products Factors contributing to outbreaks
Inbound the food concatenation at the farm (l%) Homes (46%) Temperature abuse, inadequate cooling, and improper cooking (44%)
Restaurants/hotels (15%)
Mishandling Catered events (eight%) Contaminated or toxic raw products (xvi%)
  Restaurants (22%) Medical-care facilities (6%) Contagion past personnel or equipment (fifteen%)
  Homes (thirteen%) Canteens (half-dozen%) Lack of hygiene in processing, preparing, and handling (10%)
  Catering establishments (seven%) Schools (5%) Cross-contamination (4%)

Table 5. Recommendations of safe food preparation

Wash hands and utensils before handling food, especially after treatment raw foods
Reheat all foods thoroughly (in a higher place an internal temperature of 74   °C)
Go on hot food hot (above 63   °C)
Keep cold foods common cold (below 4   °C)
Thoroughly cook meat, poultry, and seafood, and adequately heat frozen or refrigerated foods
Chill foods quickly in shallow containers
Keep raw and cooked foods separate, peculiarly when shopping, preparing, cooking, and storing these products
Wrap and cover foods in the fridge
Keep the fridge temperature between 1 and 4   °C

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On-line monitoring of meat quality

H.J. Swatland , in Meat Processing, 2002

ten.eight.2 In meat processing

Connective tissue levels in basis beef may exist a problem if also many meat scraps with a loftier content of tendon are worked into a product. The issue may be a gritty texture for hamburger, or excessive gelatin formation in a cooked product. Elastin derived from elastic ligaments has well-nigh 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 skin and muscle may exist measured through a quartz-glass rod with a window onto the product (Swatland and Barbut, 1991). High proportions of peel decrease the gel strength of the cooked production (r =– 0.99), causing high cooking losses (r = 0.99) and decreased WHC (r =– 0.92). Fluorescence intensity may be strongly correlated with pare content (r > 0.99 from 460 to 510 nm) and, thus, may be strongly correlated with gel strength, cooking losses and fluid-belongings capacity (Fig. 10.5). Correlations would be weaker in a practical awarding, but yet acceptable for feed-back control of product limerick.

Fig. 10.5. 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 breast meat and skin.

1 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 divide 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 dull surface is a adequately shut match to meat.

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Risk Assessment of Irradiated Foods

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

Beef

Research was performed to extend ground beef retail brandish life using antioxidants, reductants, and/or full aerobic plate count (TSP) treatments combined with e-beam irradiation. Half of the treated samples were irradiated at 2.0 kGy absorbed dose under a nitrogen temper, and half remained not-irradiated. Samples were displayed nether atmospheric oxygen and evaluated for TPC, thiobarbituric acrid reactive substances (TBARS), and instrumental color during 9 days of simulated retail brandish (SRD). Treated irradiated samples were just as reddish and brilliant on SRD Day 9 every bit the non-irradiated untreated control at Day 0 ( Duong et al., 2008).

Escherichia coli O157:H7 can contaminate raw ground beefiness and cause serious human foodborne illness. Although lag phase duration decreased from 10.five to 45°C, no lag phase was observed at 6, 8, or 10°C. The specific growth charge per unit increased from half-dozen to 42°C and then 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/m (Tamplin et al., 2005).

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

Moist beef biltong (mean moisture content, 46.7%; a westward, 0.919) was vacuum packaged and irradiated to target doses of 0, 2, iv, vi, 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 beefiness biltong tin thus exist irradiated to doses upwards to eight kGy without adversely affecting the sensory acceptability, depression-dose irradiation (64 kGy) is virtually feasible to optimize the sensory quality (Nortjé et al., 2005).

E-beam and X-ray irradiation (2 kGy) inactivated Due east. coli O157:H7 below the limit of detection, whereas hydrostatic force per unit area treatment (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 level altered the volatile composition of the basis beef patties with respect to radiolytic products. However, results were inconclusive regarding whether these differences were great enough to utilize this method to differentiate between irradiated and non-irradiated samples in a commercial setting (Schilling et al., 2009).

The outcome of γ-irradiation (4 and ix kGy) and packaging on the lipolytic and oxidative processes in lipid fraction of Bulgarian fermented salami during storage at 5°C was evaluated (one, 15, and 30 days). No meaning 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 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 scientific discipline, nothing can give more happiness than making discoveries, merely their cups of joy are total just when the results of their studies find practical applications." Pasteur did not live long plenty to realize the magnitude of the touch 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 prepare the stage for the use of irradiation of nutrient and medical products.

The first successful marketing of irradiated basis beefiness took place in Minnesota in May 2000 when several retailers began to offering frozen ground beef that had been irradiated. Minnesota-based Schwan's, Inc., a nationwide foodservice provider through domicile delivery started marketing irradiated basis beef in 2000. Omaha Steaks of Nebraska has successfully marketed irradiated ground beef through mail guild since 2000. Today, all noncooked ground beefiness 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 beef. Although Wegmans takes every measure to ensure that all its ground beef products are safe, the retailer views irradiation every bit a value-adding process 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 risk ( Eustice and Bruhn, 2006). As a consequence, untreated ground beef acquired the character legally defining a production having a built-in defect.

All-encompassing evidence from several countries shows that labeled irradiated foods (fresh and candy meats, fresh produce) have now been successfully sold over a long flow by food retailers. There is no tape of any irradiated food having been withdrawn from a market only because it has been irradiated. Although there are some consumers who choose not to purchase irradiated food, a sufficient market has existed for retailers to accept continuously stocked irradiated products for years, fifty-fifty more than 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 it is likely that positive messages on irradiated food from retailers and food producers will generate the most favorable response from consumers.

No 1 single intervention can provide 100% balls of the condom of a food product. That is why meat and poultry processing plants employ a multiple barrier (hurdle) approach utilizing several types of interventions such equally thermal processes combined with chemic and antimicrobial treatment to achieve pathogen reduction. These technologies have successfully reduced, but non eliminated, the number of harmful bacteria in ground beef. Nutrient irradiation does not eliminate the need for established, prophylactic food treatment, and cooking practices, but when used in combination with other technologies including an constructive HACCP program, irradiation becomes a highly effective and feasible sanitary and phytosanitary handling for nutrient and agricultural products. Irradiation is one of the almost constructive interventions available because it significantly reduces the dangers of master and cross-contamination without compromising nutritional or sensory attributes.

Despite the progress made in the introduction of irradiated foods into the market, many consumers and even highly placed policy-makers around the world are still 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 practise non follow political imperatives or moral philosophies, they simply desire to remain biologically active. Strategies to control them, which are based on political ideals or myth-data, volition not be effective. If nosotros want to get rid of pathogens, we have to destroy them earlier they harm usa. Food irradiation is 1 of the safest and most effective means to do this. An international coordinated effort to develop effective knowledge transfer mechanisms to provide accurate information on food irradiation to policymakers, industry, consumers and merchandise groups are vital to meet today'southward nutrient safety needs" (Satin, 2003). The Global Consensus document produced past the Global Harmonization Initiative (GHI) may help to convince authorities that in that location is no reason to doubt information 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 health experts aspect this dramatic increase to the "pillars" of public health: pasteurization, immunization, and chlorination. Some of these aforementioned experts predict that food irradiation will become the 4th colonnade of public health. Time volition tell whether this prediction is correct and the trend toward widespread acceptance is positive.

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