Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef

We examined the influence of chitosan on lipid oxidation and color stability of ground beef stored in different modified atmosphere packaging (MAP) systems. Ground beef patties with chitosan (1%) or without chitosan (control) were packaged either in high-oxygen MAP (HIOX; 80% O₂ + 20% CO₂), carbon monoxide MAP (CO; 0.4% CO + 19.6% CO₂ + 80% N₂), vacuum (VP), or aerobic packaging (PVC) and stored at 1 °C. Chitosan increased (P < 0.05) redness of patties stored in PVC and CO, whereas it had no effect (P > 0.05) in HIOX. Chitosan patties demonstrated lower (P < 0.05) lipid oxidation than controls in all packaging. Control patties in PVC and HIOX exhibited greater (P < 0.05) lipid oxidation than those in VP and CO, whereas chitosan patties in different packaging systems were not different (P > 0.05) from each other. Our findings suggested that antioxidant effects of chitosan on ground beef are packaging-specific.     

Color-stabilizing effect of lactate on ground beef is packaging-dependent

Previous research on lactate-induced color stability in ground beef did not address the potential influence of packaging. The objective of the present study was to examine the effects of lactate on the color stability of ground beef patties stored in different modified atmosphere packaging (MAP) systems. Ground beef patties with either 2.5% potassium lactate or no lactate were packaged in vacuum (VP), high-oxygen MAP (HIOX; 80% O₂ + 20% CO₂), carbon monoxide MAP (CO; 0.4% CO + 19.6% CO₂ + 80% N₂), or aerobic packaging (PVC) and stored for 0, 2, or 4 days at 2 °C. Lactate-treated patties were darker (P < 0.05; lower L∗ values) than control patties. Surface redness (a∗ values) was greater (P < 0.05) for lactate patties than the controls when stored in PVC, HIOX, and VP. However, lactate’s effects on a∗ values were not evident when packaged in CO (P > 0.05). The color-stabilizing effect of CO could have masked lactate’s effect on surface redness. While lactate patties in PVC and VP demonstrated lower (P < 0.05) discoloration than controls, no differences (P > 0.05) existed between controls and lactate samples in CO and HIOX. Our results indicated that the effects of lactate on ground beef color are dependent on packaging.     

Effects of packaging systems and fat concentrations on microbiology,sensory and physical properties of ground beef stored at 4 ± 1 °C for 25 days

This study evaluated effects of modified atmosphere (MAP, 0.4% carbon monoxide [CO], 30% carbon dioxide, and 69.6% nitrogen), vacuum (VP) and polyvinyl chloride (PVC) packaging systems and fat levels (10, 20 and 30% fat) on ground beef stored at 4 ± 1 °C for 25 days for microbiology, sensory, pH, thiobarbituric acid reactive substances (TBARS), objective color, headspace and residual CO. As storage time increased, pH decreased (P < 0.05) for MAP and VP and increased (P < 0.05) for PVC. TBARS varied (P < 0.05) among MAP and VP treatments. Except for day 1, CO headspace concentrations were similar among fat concentrations, and residual CO absorption in meat increased (P < 0.05) for all MAP treatments. In all treatments, degree of lightness was similar, redness decreased and brown discoloration increased during storage. As psychrotrophic bacteria counts increased, panelists detected color and off-odor deterioration in all systems. The CO treatment had no effect on maintaining the carboxymyoglobin “cherry red” fresh meat color during meat spoilage.     

Influence of vacuum skin packaging on color stability of beef longissimus lumborum compared with vacuum and high-oxygen modified atmosphere packaging

The objective of this study was to investigate how color stability of beef is affected by vacuum skin packaging (VSP) compared with vacuum packaging (VP) and high-oxygen modified atmosphere packaging (MAP; 80% O₂ and 20% CO₂). Longissimus lumborum muscles were aged in vacuum for 7 days and then cut into 2-cm-thick slices and repacked using VSP, VP and MAP for another 7 days. Color stability was measured during the next 5 days in air and samples for α-tocopherol and NADH analyses were obtained at the beginning and end of aerobic storage. Color stability, α-tocopherol and NADH of steaks were affected by packaging methods and storage time in air (P < 0.05). Higher a* value was obtained in VSP on day 5 compared with VP. Steaks packed in VSP had better color stability than in VP and their color was similar to MAP at the end (day 5) of storage.     

Bioactivity of ellagic acid-, lutein- or sesamol-enriched meat patties assessed using an in vitro digestion and Caco-2 cell model system

Interest exists in the manufacture of functional meat products whereby synthetic antioxidants are replaced with naturally-sourced compounds. Therefore the aim of this study was to determine the bioactivity of pork and beef patties containing ellagic acid (600 μg/g), lutein (200 μg/g) or sesamol (500 μg/g). Cooked pork and beef patties were subjected to an in vitro digestion procedure and the resultant micelles were added to human intestinal Caco-2 cells. Supplementation with micelles from lutein-enriched pork patties protected (P < 0.05) against H₂O₂-induced cell injury whereas the presence of control beef, lutein-enriched beef or ellagic acid-enriched beef, at levels ?20% (v/v), enhanced (P < 0.05) oxidant-induced cytotoxicity. None of the pork patties significantly modulated cellular glutathione content. Micelles from all the enriched pork patties significantly protected against H₂O₂-induced DNA damage. In conclusion, the cytoprotective and genoprotective effects of ellagic acid, lutein, and sesamol, when incorporated into meat systems, depend greatly on the food matrix.     

Effect of lactate-enhancement, modified atmosphere packaging, and muscle source on the internal cooked colour of beef steaks

Earlier studies on lactate-mediated colour stability in beef did not address the possible influence on cooked colour. Our objective was to examine the effect of lactate-enhancement, muscle source, and modified atmosphere packaging (MAP) on the internal cooked colour of beef steaks. Longissimus lumborum (LL) and Psoas major (PM) muscles from 16 (n = 16) beef carcasses (USDA Select) were randomly assigned to 4 enhancement treatments (non-injected control, distilled water-enhanced control, 1.25% and 2.5% lactate), and fabricated into 2.54-cm steaks. Steaks were individually packaged in either vacuum (VP), high-oxygen MAP (HIOX; 80% O₂ + 20% CO₂), or carbon monoxide MAP (CO; 0.4% CO + 19.6% CO₂ + 80% N₂), and stored for 0, 5, or 9 days at 1 °C. At the end of storage, surface and internal colour (visual and instrumental) was measured on raw steaks. Steaks were cooked to an internal temperature of 71 °C, and internal cooked colour (visual and instrumental) was evaluated. Lactate-enhancement at 2.5% level resulted in darker (P < 0.05) cooked interiors than other treatments. Interior cooked redness decreased (P < 0.05) during storage for steaks in VP and HIOX, whereas it was stable for steaks in CO. Our findings indicated that the beef industry could utilise a combination of lactate-enhancement and CO MAP to minimise premature browning in whole-muscle beef steaks.     

Cow biological type affects ground beef colour stability

To determine the effects of cow biological type on colour stability of ground beef, M. semimembranosus from beef-type (BSM) and dairy-type (DSM) cows was obtained 5 d postmortem. Three blends (100% BSM, 50% BSM + 50% DSM, 100% DSM) were adjusted to 90% and 80% lean points using either young beef trim (YBT) or beef cow trim (BCT), then packaged in high oxygen (High-O₂; 80% O₂) modified atmosphere (MAP). The BSM + YBT patties had the brightest colour initially, but discoloured rapidly. Although DSM + BCT patties had the darkest colour initially, they discoloured least during display. Metmyoglobin reducing ability of ground DSM was up to fivefold greater than ground BSM, and TBARS values of BSM was twofold greater than DSM by the end of display (4 d). Though initially darker than beef cow lean, dairy cow lean has a longer display colour life and may be advantageous to retailers using High-O₂ MAP.     

Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties

Our objectives were to determine the effects of lactate and modified atmosphere packaging on raw surface color, lipid oxidation, and internal cooked color of ground beef patties. Eight chubs (85% lean) were divided in half and each half was either assigned to the control (no lactate) or mixed with 2.5% lactate (w/w). Following treatment, patties were prepared and packaged in either vacuum, PVC (atmospheric oxygen level), high-oxygen (80% O₂ + 20% CO₂), or 0.4% CO (30% CO₂ + 69.6% N₂) and stored for 0, 2, or 4 days at 2 °C. After storage, raw surface color and lipid oxidation were measured and patties were cooked to either 66 °C or 71 °C. Lactate improved (p < 0.05) color stability of PVC, high-oxygen, and vacuum packaged raw patties, but had no effect (p > 0.05) on the a∗ values and visual color scores of patties in 0.4% CO. Lactate decreased (p < 0.05) lipid oxidation in all packaging atmospheres. Nevertheless, high-oxygen and PVC-packaged patties had more (p < 0.05) lipid oxidation than patties in CO and vacuum. Lactate had no effect (p > 0.05) on premature browning, whereas patties packaged in high-oxygen demonstrated premature browning. Conversely, cooked patties in 0.4% CO and vacuum were more red (p < 0.05) than both high-oxygen and PVC-packaged patties. Although lactate improved raw color stability, it did not minimize premature browning in cooked ground beef patties.     

Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion

Characteristics of beef patties with low-salt (0.5%) and low-fat (<10%) contents were studied during frozen storage as affected by addition of Wakame seaweed (3%) and partial or total replacement of pork backfat with olive oil-in-water emulsion. Patties with Wakame presented less (P < 0.05) thawing and cooking losses and were softer (P < 0.05) than patties without seaweed. A softening effect (P < 0.05) induced by olive oil emulsion was observed only in seaweed-free patties. Lipid oxidation and microbiological counts in reformulated products were not a limiting factor for frozen stability. Wakame incorporation increased (P < 0.05) mineral contents, but all products presented the same Na/K ratio. Observed changes in microstructure were associated with seaweed addition (formation of alginate chains). All products were judged acceptable by the sensory panel. In the course of frozen storage no important changes were found in the target properties due to the different treatments.     

Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour

This study was conducted to determine if glutinous rice flour (GRF) could be a functional food additive to potentially replace corn starch (CS), soy protein isolate (SPI) and/or sodium tripolyphosphate (STPP) to improve the physicochemical and organoleptic characteristics of seasoned beef patties. GRF had a lower cook loss among the treatment groups due to an increase in fat and moisture retentions (p < 0.05). GRF lowered texture profile values for hardness, gumminess, springiness, and chewiness (p < 0.05) of the patties, which are generally beneficial for this product. The beef patties with GRF were juicier and more tender than the control and other treatments (p < 0.05). Hedonic scores for juiciness, tenderness and overall acceptability were the highest for the beef patties with 1 and 3% GRFs, suggesting that GRF may be an effective functional ingredient to improve the textural quality of seasoned beef patties.     

Use of hyperspectral imaging for evaluation of the shelf-life of fresh white button mushrooms (Agaricus bisporus) stored in different packaging films

The shelf life of mushrooms packaged using different polymer top-films (PVC, PET with different levels of perforations) was investigated using hyperspectral imaging (HSI). Packaged mushrooms were stored at 4 ± 0.2 °C for 14 days and weight loss, Hunter L, a, b values, maturity index and in-pack gas composition (% CO₂ and O₂) were also measured. The results obtained showed that the PET film perforated with small holes (1 mm in diameter) was generally superior in terms of maintaining overall mushroom quality. Regression models were built to correlate HSI data with measured quality parameters. Prediction maps were generated from hyperspectral data to show the model performance at pixel level. Results presented in this work show hyperspectral imaging can be used to evaluate the effect of different packaging systems on mushroom quality and that perforated PET packaging film is a viable alternative to the conventional PVC packaging, facilitating an increase in shelf life from 10 to 14 days.Industrial relevanceThe present study demonstrates HSI can be used for rapid evaluation of mushroom quality facilitating non-destructive evaluation of the effect of packaging systems on mushroom shelf-life. In addition, this work suggests an effective packaging solution to extend shelf life of mushrooms during storage. The proposed solution potentially improves the packaging recyclability as the same polymer material (PET) is used for the tray and top film, compared to conventional mushroom packaging where PVC is used for the top film and polypropylene (PP) for the tray.     

Effects of reducing agents on premature browning in ground beef

This study was performed to investigate the effects of food-grade reducing agents on counteracting premature browning (PMB) and to determine the relative heat stability of different redox states of bovine myoglobin (Mb). Sodium erythorbate (SE), erythorbic acid (EA), sodium ascorbate (SA), ascorbic acid (AA) and ascorbyl palmitate (AP) were added to ground beef (15% fat) at a concentration of 2.3 mM; patties were prepared and stored at 4 °C and at −18 °C. Surface redness (a* values), lipid oxidation and total reducing activity (TRA) were measured on raw beef, and a* values recorded from cooked internal surfaces. Bovine Mb was purified from biceps femoris muscle and heat capacity was measured using differential scanning calorimetry. All reducing agents decreased lipid oxidation and increased TRA relative to controls (p < 0.05). In general, SE and SA were more effective at maintaining red color in cooked ground beef patties than other reducing agents (p < 0.05). The temperature at peak heat capacity, T_m, of metmyoglobin appeared lower than that of oxymyoglobin and deoxymyoglobin. Reducing agents can maintain Mb in the reduced state, and their addition to ground beef may be one method of preventing PMB.     

Ascorbate,green tea and grape seed extracts increase the shelf life of low sulphite beef patties

Green tea (GTE) and grape seed (GSE) extracts are proposed as preservatives for increasing the shelf life of low sulphite raw beef patties. The antioxidant and antimicrobial activities of both extracts were compared with ascorbate. Five groups were established for the patties: Control (with no additives), S (100 SO₂), SA (100 SO₂ + 400 sodium ascorbate), ST (100 SO₂ + 300 GTE) and SG (100 SO₂ + 300 GSE) (mg per kg of meat). Patties were stored at 4 °C in aerobic packaging for 0, 3, 6 or 9 days under retail display conditions. Meat spoilage (total viable and coliform counts, pH, lightness, chroma, hue angle, metmyoglobin and TBARS) was determined. The sensory contribution of the extracts to cooked patties was evaluated (colour, odour, flavour and texture). The results pointed to the possibility of using low SO₂-vegetable extract combinations to preserve raw meat products. ST, SG and SA delayed microbial spoilage, redness loss and lipid oxidation, thus increasing the shelf life of the raw sulphite beef patties by 3 days. ST, SG and SA also delayed the onset of rancid flavours in cooked patties. No anomalous sensory traits were caused by either extract. Ascorbate, GTE and GSE improved the preservative effects of SO₂ on beef patties, especially against meat oxidation. This suggested that the quantity of SO₂ added can be reduced to obtain healthier raw meat products.     

Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil,fish oil and natural antioxidants

Fresh pork sausages (pork shoulder, pork back fat, water, rusk and seasoning) were manufactured where 15% of the pork back fat was substituted with linseed oil (LO) or fish oil (FO). Green tea catechins (GTC) and green coffee antioxidant (GCA) were added to both LO (LGTC 200 and LGCA 200) and FO (FGTC 200 and FGCA 200) substituted sausages at a level of 200 mg/kg. Raw and cooked pork sausages were either over-wrapped with oxygen permeable film (aerobic storage) or stored in modified atmosphere packages (MAP) containing 80% O₂:20% CO₂ or 70% N₂:30% CO₂, respectively for 7 days at 4 °C. Effects on fatty acid profiles, lipid oxidation, colour and sensorial properties were investigated. α-Linolenic acid increased from 1.34% (control) to 8.91% (LO) and up to 11.2% (LGTC 200 and LGCA 200). Addition of fish oil increased levels of EPA from 0.05% (control) to 2.83% (FO), 3.02% (FGTC 200) and 2.87% (FGCA 200) and DHA levels increased from 0.04% (control) to a maximum of 1.93% (FGTC 200). Lipid oxidation was low in raw and cooked linseed oil containing sausages. GTC (200 mg/kg) significantly (P < 0.05) reduced lipid oxidation in raw fish oil containing sausages after 7 days of storage. Colour parameters in raw pork sausages were unaffected by the packaging atmosphere. L¹ lightness values were lower (P < 0.05) in LGTC 200 and a¹ redness values lower (P < 0.05) in LGTC 200 and FGTC 200 after 7 days of storage. Sensory scores of cooked pork sausages were unaffected by linseed oil addition. Flavour and overall acceptability scores in cooked fish oil containing sausages were improved by GTC addition. Results obtained demonstrate potential for the production of nutritionally enhanced fresh pork sausages.     

Chitosan inhibits premature browning in ground beef

Our objective was to evaluate the effect of chitosan on premature browning in refrigerated ground beef patties stored in different packaging systems. Ground beef patties (15% fat) with chitosan (1% w/w) or without chitosan (control) were individually packaged either in vacuum (VP), aerobic packaging (AP), carbon monoxide modified atmosphere packaging (LO-OX; 0.4% CO+19.6% CO(2)+80% N(2)), or high-oxygen modified atmosphere packaging (HI-OX; 80% O(2)+20% CO(2)), and stored for 0, 1, or 3 days at 1°C. At the conclusion of storage, raw surface redness was evaluated, patties were cooked to internal end-point temperatures of either 66°C or 71°C, and internal cooked color was measured. The incorporation of chitosan increased (P<0.05) the interior redness of patties stored in AP, VP, and LO-OX, but not in HI-OX. The results of the present study suggest that the incorporation of 1% chitosan minimizes premature browning in ground beef patties stored under AP, VP, and LO-OX.     

Chitosan effects on quality properties of Greek style fresh pork sausages

The effect of chitosan (0.5% and 1%) added individually or in combination with nitrites (150 ppm) on microbiological (Total Viable Counts, Lactic acid bacteria, Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae, yeasts and moulds), physicochemical-chemical (pH, chemical composition, lipid oxidation) and sensory properties of fresh pork sausages stored at 4 °C for 28 days was investigated. Chitosan addition resulted in significant (p < 0.05) inhibition of microbial growth, while nitrites did not seem to protect sausages from microbial spoilage. A gradual reduction of nitrites was observed till the end of storage, when nitrites were almost depleted in all nitrite containing samples. The rate of lipid oxidation in fresh pork sausages was significantly decreased (p < 0.05) by addition of increasing levels of chitosan, while samples containing both chitosan and nitrites showed the lowest malondialdehyde (MDA) values, indicating a synergistic antioxidative effect. Consequently, the samples containing the combination of nitrites and chitosan at any level deteriorated less rapidly and were judged as more acceptable than all the other samples.     

The impact of packaging system and temperature abuse on the shelf life characteristics of ground beef

New ground beef packaging systems have warranted investigation of their spoilage and quality characteristics. Furthermore, analysis of ground beef spoilage in modified atmosphere packaging (MAP) and stored at abusive temperature is lacking. This research aimed to determine the effect of packaging systems and temperature abuse on the sensory and shelf-life characteristics of ground beef. Ground beef patties were packaged using polyvinyl chloride overwrap (OW), HI-OX MAP (80% O₂, 20% CO₂), LO-OX MAP (30% CO₂, 70% N₂), CO-MAP (0.4% CO, 30% CO₂, 69.6% N₂), or vacuum (VAC) prior to color, odor, biochemical, and microbial analyses over display. CO-MAP exhibited more desirable color and consumer acceptability throughout display. Lean discoloration and odor scores were lower for anaerobic packaging than aerobic packaging. Microbial results mirrored sensory preferences for anaerobic packaging. These results indicate anaerobic packaging extends shelf-life properties and desirable sensory attributes throughout display and temperature abuse.     

Reprint of "Microencapsulation of essential oil of pimento [Pimenta dioica (L) Merr.] by chitosan/k-carrageenan complex coacervation method"

The encapsulation of the Pimenta dioica (P. dioica) essential oil in chitosan and chitosan/k-carrageenan microspheres was investigated. The P. dioica essential oil was extracted from P. dioica (L) Merr. berries by means of supercritical CO₂. 23 components, among which eugenol (68.06%), methyl eugenol (9.37%), were identified through GC analysis. The study of the antioxidant activity revealed that the IC50 (DPPH) value for the P. dioica essential oil is significantly lower (p ≤ 0.05) than the value of the butylated hydroxytoluene (BHT) and of the ascorbic acid (AAc). The microspheres containing P. dioica essential oil were prepared through the extrusion of the oil-in-water (O/W) emulsions using as wall material the chitosan and the chitosan/k-carrageenan in different mass ratios. Chitosan microspheres present a high swelling degree than the chitosan/k-carrageenan microspheres (p < 0.05). The release kinetics of the P. dioica essential oil presented a case II transport mechanism (zero order release kinetics) for chitosan/k-carrageenan microspheres (1:1 mass ratio) and a non-Fickian release mechanism for chitosan/k-carrageenan microspheres (1:0, 3:1 and 2:1). The morphology of the microspheres, the efficiency of the encapsulation and the antimicrobial activity of the P. dioica essential oil crude and microencapsulated essential oil were studied. Microencapsulated P. dioica essential oil exhibited antimicrobial activity against Candida utilis, Bacillus cereus and Bacillus subtilis.Industrial relevanceNowadays, more and more consumers prefer foods able to equally satisfy the nutritional requirements, the pleasure to eat and the health security. Therefore, it is noticeable the tendency of using natural additives and ingredients for food preparation. This paper presents mechanisms for loading and releasing P. dioica essential oil involved in the preparation of chitosan and chitosan/k-carrageenan microspheres. Our study suggests that P. dioica essential oil encapsulated in chitosan and chitosan/k-carrageenan microspheres can be used in the meat industry to increase the functionality of meat products.     

Influence of storage period and packaging method on sliced dry cured beef “Cecina de Leon”: Effects on microbiological,physicochemical and sensory quality

Quality aspects of sliced dry-cured beef “Cecina de León” preserved in vacuum and gas mixtures (20%/80% CO₂/N₂ and 80%/20% CO₂/N₂) were studied. The evolution of microbiological, physicochemical and sensory parameters were analysed during storage (210 days) at 6 °C. Although microbial counts at 60 days of the gas-packaged samples were lower than the vacuum-packed ones, they were never higher than the spoilage limit (7 log ufc/g). A slight increase (p < 0.05) in pH was observed throughout storage of “Cecina de León” packaged under vacuum and in gas mixtures. However, a decrease (p < 0.05) in a_w was observed during storage of “Cecina de León” packaged under vacuum but a_w did not vary (p > 0.05) during storage in the gas-packaged samples. No changes were observed (p > 0.05) in lightness (L¹), redness (a¹) and yellowness (b¹) in vacuum and gas packaged samples during storage. However, sensorially evaluated colour showed lower values in gas packaged samples during 30 days storage. This difference was decisive in establishing the shelf-life of “Cecina de León” slices preserved in gas mixtures (20%/80% CO₂/N₂ and 80%/20% CO₂/N₂). Therefore, from a microbiological point of view, gas mixtures are more effective in extending the shelf-life of “Cecina de León” slices. It is concluded that vacuum packaging allows longer storage than gas-packaging as it maintains a good visual appearance of “Cecina de León”, the main parameter in consumers’ perception of meat quality.     

Thermal inactivation of Bacillus anthracis Sterne in irradiated ground beef heated in a water bath or cooked on commercial grills

The thermal stability of heat-shocked and non-heat-shocked spores of the virulence-attenuated Sterne strain of Bacillus anthracis was evaluated at select temperatures in irradiated, raw ground beef (25% fat) heated in a water bath or cooked using two different commercial grills. For the former, 3-g portions of inoculated ground beef were packaged in bags that were completely immersed in a temperature-controlled circulating water bath held at 65 °C (149 °F), 70 °C (158 °F), 75°(167 °F), and 80 °C (176 °F) for a predetermined length of time. For the latter, formed ground beef patties (95-g each) were inoculated with spore stock A or B of the Sterne strain and then cooked on a commercial open-flame gas grill or on a commercial clamshell electric grill to achieve target internal temperatures of either 71.1 °C (160 °F), 82.2 °C (180 °F), or 93.3 °C (200 °F). Cooking ground beef patties on commercial grills, resulted in reductions of ca. 0.8 to 3.5 log₁₀ CFU/g for spore stocks A and B of B. anthracis Sterne after heating to 71.1 °C (160 °F), 82.2 °C (180 °F), or 93.3 °C (200 °F) on either the open-flame gas grill which required ca. 9.6 min to reach the target internal temperatures or on the clamshell electric grill which required ca. 4.0 min to reach the target internal temperatures. In comparison, our data using a water bath system and heating at 65° to 80 °C predict nearly 4 log reductions in spore levels for short times, ~½ min, depending possibly on the temperature. Thus, our data suggest that models based on heating ground beef in a water bath is not a good predictor of reductions of levels of spores of B. anthracis Sterne strain that would be obtained when cooking ground beef patties on commercial grills under conditions that may be typically used by consumers and/or retail establishments. Nevertheless, our data validated that cooking ground beef patties on a commercial grill at a temperature considered to be “well-done” and a temperature (71.1 °C;160 °F) recommended by the USDA/FSIS, is effective at killing spores of B. anthracis Sterne.Industrial relevanceHeating ground beef in a water bath or cooking ground beef patties on commercial grills under conditions simulating those that are used by consumers and/or that occur in retail food service establishments is effective at killing spores of B. anthracis Sterne.