Fabricated Beef Product: Effect of Handling Conditions on Microbiological, Chemical, and Sensory Properties |
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Authors: | R.A. CARTER R. F. PLIMPTON H.W. OCKERMAN V.R. CAHILL N.A. PARRETT |
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Affiliation: | Author Carter is affiliated with Ohio Packing Co., 1340 Emig Road, Columbus, OH 43223. The other authors are affiliated with the Animal Science Dept, The Ohio State Univ., 2029 Fyffe Road, Columbus, OH 43210-1095. Author Plimpton is deceased. |
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Abstract: | Total microbial count was not adversely affected by lowering the holding temperature of fabricated beef roast from 60°C to 54°C or by 12 hr holding time. If a reduction in holding temperature is anticipated, then initial roast contamination and sanitation of the food facility are of critical importance. A stabilizing period of 20 min at room temperature (~23°C) did not decrease yield, but caused a slight lowering of sensory scores. Tenderness was more acceptable in product held at 54°C compared to 60°C. In general, all sensory evaluation ratings were slightly lower with increased holding time. |
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Keywords: | beef fabricated cooking sensory stabilizing microbial count |
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