What Is in Lower Quality Hambirger Beef
Foods. 2018 January; 7(1): 1.
A Comparison Written report of Quality Attributes of Basis Beef and Veal Patties and Thermal Inactivation of Escherichia coli O157:H7 after Double Pan-Broiling Nether Dynamic Weather
KaWang Li
iSectionalisation of Beast and Nutritional Sciences, West Virginia Academy, Morgantown, WV 26506, Usa; ude.uvw.xim@ilwk
Amanda Gipe McKeith
2Department of Beast Sciences & Agricultural Education, California Land University Fresno, Fresno, CA 93740, United states; ude.etatsonserf.liam@htiekcma
Cangliang Shen
aneDivision of Animate being and Nutritional Sciences, West Virginia University, Morgantown, WV 26506, USA; ude.uvw.xim@ilwk
Russell McKeith
threeDivision of Agriculture, Higher of the Sequoias, Tulare, CA 93274, USA; ude.soc@mllessur
Received 2017 Oct 16; Accepted 2017 Dec 22.
Abstruse
This study compared the quality variation and thermal inactivation of Escherichia coli O157:H7 in non-intact beef and veal. Coarse footing beef and veal patties (ii.1 cm thick, 12.4 cm diameter, 180 g) inoculated with E. coli O157:H7, aerobically stored earlier double pan-broiling for 0–360 southward without residual or to 55, 62.5, 71.1, and 76 °C (internal temperature) with 0.v- or three.5-min balance. Microbial population and qualities including color, cooking losses, pH, water activeness, fatty, and moisture content, were tested. Subsequently cooking the beef and veal patties, the weight losses were 17.83–29%, the pH increased from 5.53–v.60 to 5.74–6.09, the moisture content decreased from lxx.53–76.02% to 62.lx–67.07%, and the fat content increased (p < 0.05) from ii.nineteen–6.46% to ii.92–9.45%. Cooking beef and veal samples with increasing internal temperatures decreased a* and b* values and increased the 50* value. Escherichia coli O157:H7 was more sensitive to oestrus in veal compared to beef with shorter D-value and "shoulder" fourth dimension. Cooking to 71.ane and 76 °C reduced E. coli O157:H7 by >6 log CFU/yard regardless of rest time. Cooking to 55 °C and 62.5 °C with a 3.5-min rest achieved an additional ane–3 log CFU/g reduction compared to the 0.v-min rest. Results should be useful for developing take a chance assessment of non-intact beef and veal products.
Keywords: Escherichia coli O157:H7, quality, beefiness, veal, thermal inactivation
1. Introduction
Escherichia coli O157:H7 tin generate shiga toxins that can cause, with as few every bit 10 cells, astringent hemolytic uremic syndrome in infected humans [1]. E. coli O157:H7 has been considered an adulterant of raw, non-intact beef products since 1999 [two]. The United States Department of Agronomics, Food Safety and Inspection Service (USDA-FSIS) defines non-intact beef products as products that have gone through treatments, such as grinding, restructuring, or mechanical tenderization processes, including cubing, needling, and pounding [3]. These not-intact beef products have been involved in several Due east. coli O157:H7 outbreaks in the Us since 2000 [4]. During non-intact beef production, pathogen cells, such as those of E. coli O157:H7, on the meat surface may be translocated and trapped in sterile internal tissues, thus protected from thermal destruction if the meat is undercooked. A contempo survey showed that 40–58% of Usa consumers ordered beefsteaks at medium rare (60–62.eight °C) to rare (54.4–57.ii °C), which could potentially put consumers at a high take a chance from E. coli O157:H7 contaminated non-intact veal meat if consumers club the same mode as beefsteaks [5].
Thermal processing includes using loftier temperature to inactive spoilage and foodborne pathogens is one of the most effective and widely used technologies for meat products preservation [6]. The effectiveness of cooking in inactivating E. coli O157:H7 contaminated non-intact beefiness has been documented in numerous studies [4,7,8] indicating that the cooking effectiveness on pathogen inactivation increased in the gild of broiling > grilling > frying, the thicker the products the higher reduction achieved, and lower fat content increased thermal inactivation activity.
Veal, which originated from Europe, is the meat from sixteen–18-week-quondam calves. In the past x years, 25% of American households purchased veal products in restaurants or retail stores at least once every three months [nine]. Unlike veal cuts, such as cutlet, loin, rib, breast, and shank, are more popular to eating place consumers due to their unique tenderness and flavor. Moreover, the nutrition of veal products matches the dietary guidelines that are recommended by the American Heart Clan, the American Dietetic Association, and the USDA. The veal market generates approximately $ane.5 billion sales each year in the US [ten]. Although veal products have not been implicated in E. coli outbreaks in the U.s., since 2009 at that place have been multiple recalls of veal products amounting to 14,600 lb (ca. 6649 kg) due to possible E. coli O157:H7 and STEC contamination [11]. According to the USDA-FSIS, in May 2017, a big veal processor recalled over 5000 lb of ground veal, pork, and beef due to possible non O157:H7 shiga toxin producing Due east. coli contamination [12]. According to the USDA-FSIS, there is a greater prevalence of STEC in veal products than in other beef products. For example, in 2013, the USDA-FSIS in their testing of raw ground beef component samples in federal meat-processing factories discovered 0 (0%) of 733 samples to be positive for E. coli O157:H7 and iii (0.24%) of 1232 samples to be positive for STEC in beef; in contrast, in veal, three (three.49%) of 86 samples were positive for East. coli O157:H7 and iv (4.00%) of 100 samples were positive for STEC [thirteen]. The difference in confirmed STEC-positive samples of veal compared to those of beef is striking and raises the question of whether the consumption of veal poses a greater run a risk to public health than that of beef. Currently, only 2 studies take reported the thermal inactivation of Due east. coli O157:H7 strains in non-intact veal products [11,14].
The safety of beef and veal products is important to the manufacture and to consumers, merely consumers tend to identify the quality of products based on advent. Cornforth and Jayasingh [15] stated that color is ane of the most of import characteristics regarding consumers' purchasing decisions, fifty-fifty though color is sometimes poorly related to meat quality. Fresh beef or veal meat is often displayed in styrofoam trays and covered with poly-vinyl chloride (PVC) oxygen-permeable films, which allow the rapid development of the desirable bright cherry-ruby-red (beef) or light pinkish color (veal), respectively, due to rapid paint oxygenation. Nonetheless, discoloration ofttimes occurs within 1 week of shelf time. Currently, the number of studies that focus on the quality changes in veal products during processing, storage and cooking in terms of factors such as water activeness, pH, moisture, fatty content and colour change is very limited.
The objective of this study is to investigate the quality variances, including colour variation in non-intact coarse footing beef and veal patties during aerobic storage and cooking and to evaluate the thermal inactivation of E. coli O157:H7 in coarse ground beefiness and veal patties. Nosotros hypothesize that (one) beefiness and veal patties take similar tendencies in quality modify throughout storage and cooking and (2) a higher internal temperature with a longer rest time will increase the inactivation of E. coli O157:H7 in beefiness and veal patties. The novelty of this report are (1) a detailed side-by-side comparison written report of quality attributes and thermal inactivation action of Due east. coli O157:H7 between beefiness and veal and (2) the thermal kinetics study was conducted in a commercial size patties cooked on a griller instead of using small amount of meat heated in water bath.
ii. Materials and Methods
2.i. Preparation of Bacterial Strains and Inoculum
Escherichia coli O157:H7 strains ATCC 43895, ATCC 43888, and ATCC 43889 (kindly provided by Beth Whittam, Michigan State Academy, E Lansing, MI, Us) were cultured and sub-cultured individually in 10 mL of tryptic soy broth (TSB) at 35 °C for 24 h. The 3 cultures were then mixed and centrifuged (Eppendorf model 5810R, Brinkmann Instruments Inc., Westbury, NY, USA) at 4629× grand for 15 min at iv °C. The harvested cells were done twice with ten mL of phosphate-buffered saline (PBS), centrifuged as described above, and re-suspended in 30 mL of fresh PBS. The washed pathogen cells were 10-fold diluted in PBS to obtain an initial inoculum level of 8 log CFU/mL, and then 40 mL of this prepared inoculum was added into two kg of coarse basis beef or veal to accomplish the inoculation level of ~six log CFU/grand.
2.two. Preparation of Non-Intact Ground Veal and Beefiness Patties
Fresh beefiness knuckles and veal round top were purchased from a local meat retailer for each replicate. The meat was manually cut into trimmings and so coarse ground in a meat grinder (Gander Mountain #5 Electric Meat Grinder, Saint Paul, MN, United states) with a kidney plate (0.95 cm diameter). The footing meat was then mixed with 40 mL of the aforementioned Due east. coli O157:H7 inoculum cocktail in a bowl-lift stand mixer (Kitchen Aid Professional person 600, Benton Harbor, MI, USA) at medium speed for two minutes to ensure an even distribution of the inoculum into the sample, which simulates E. coli O157:H7 contamination during the grooming of non-intact beef or veal products. A manual hamburger patty maker (Mainstays 6-ounce-patty maker, Walmart, Bentonville, AR) was then used to make beef or veal patties with 180 one thousand of grounded meat. The beef/veal patties (2.ane cm thick and 12.iv cm diameter) were packaged aerobically in foam trays (twenty × 25 cm, Pactiv, Lake Forest, IL, United states of america) with the absorbent pads, covered using air-permeable plastic picture show (Omni-film, Pliant Corporation, OH, U.s.) and stored at iv.0 °C for four days.
2.3. Cooking Beef or Veal Patty Samples
After four days of storage, the beef or veal patties were removed from their packages, weighed, and double pan-broiled in a Farberware grill (Farberware four-in-ane Grill, Fairfield, CA, USA) with a gear up-upwards temperature of 177 °C (or 350 °F) (one) for 0, thirty, 60, 90, 120, 180, 240, and 360 s with 0-min rest to determine the thermal dynamic parameters (i.e., D-value, "shoulder", α) (2) to an internal geometric target temperature of 55, 62.five, 71.ane, or 76 °C, followed by a 0.v- or 3.five-min rest. The cooked patties were allowed to residue on the tray later cooking without any comprehend. Double broiling, as well known as contact grilling, is when the food (ordinarily meat, especially burger patties, chicken, and steaks) is cooked on both sides simultaneously by applying ii cooking surfaces, from both the bottom and the top, greatly reducing the cooking time. A type-K thermocouple was fastened to the geometric center of the patty to monitor the internal temperature throughout cooking using PicoLog (Pico Engineering Ltd., Cambridge, UK), a real-time data-recording software [4,7,8]. The cooked meat rest on the tray were likewise monitored the internal temperature using the same type-K thermocouple. The meat quality exam including cooking losses, color, pH, h2o activity, wet, and fatty content were conducted in a split study using the uninoculated beef and veal samples with the aforementioned storage and cooking treatments and cooled to room temperature after cooking.
two.4. Colour Measurement
The objective color of non-intact beef or veal patties was measured on each twenty-four hour period of storage and after cooking to 55, 62.5, 71.one, or 76 °C (internal and external parts) using a portable spectrophotometer (HunterLab MiniScan EZ, Reston, VA, USA), with total spectral data being obtained equally Fifty* (lightness), a* (redness), and b* (yellowness), along with reflectance data [16]. For the external surface color measurement, an boilerplate value for L*, a*, and b* was adamant from the mean of three random readings on the surface from three pieces of each treatment that was used for the color assay. To measure the internal color of the cooked samples, the beef or veal patties were split transversely across the longitudinal centrality to expose the center portion with 3 random readings from three pieces of each treatment.
ii.5. Physical, Chemical and Microbiological Analyses
Cooking losses were determined past measuring the divergence in patty weight earlier cooking and afterward cooking when the samples had cooled to room temperature. The pH of the meat homogenate was measured after microbial analysis using a digital pH meter (Fisher Scientific, Fair Backyard, NY, Us). The water activeness (aw) indicates the availability of h2o for bacterial growth. The h2o activity of the uncooked and cooked samples was measured using an AquaLab water activity meter (model series iii, Decagon Devices Inc., Pullman, WA, U.s.). All of the samples were tested for fat and moisture content at the Meat Scientific discipline Lab of the University of Illinois at Urbana– Champaign. For microbiological analysis, the individual uncooked or cooked beefiness or veal samples were transferred to a Whirl-Pak filter bag (1627 mL, xix × 30 cm, Nasco, Modesto, CA, USA) with a 1:1 ratio of nutrient broth by weight and homogenized (Masticator, IUL Instruments, Barcelona, Spain) for ii min. Series ten-fold dilutions of each sample in PBS were surface-plated onto tryptic soy agar (Acumedia, Lansing, MI, USA) supplemented with 0.1% sodium pyruvate (Fisher Scientific, Fair Lawn, NY; TSAP) and MacConkey agar (Acumedia, Lansing, MI, USA) for the enumeration of total bacterial populations and E. coli O157:H7, respectively. Colonies were counted manually after incubation at 35 °C for 48 h. The samples below the detect limit of spread-plating were enriched at 35 °C for 48 h and streak-plated onto MacConkey agar to enrich any cells that were not recovered.
2.6. Data Analysis
The experiment was repeated twice, with three samples in each replicate in quality and microbial thermal inactivation studies. The quality parameters of beef and veal samples, including cooling losses, pH, water activity, fatty and moisture content, were analyzed with a one-way ANOVA of SAS. All of the comparisons were performed with p = 0.05. Microbial populations (log CFU/grand) were analyzed using the PROC MIXED procedure of Statistical Assay System (SAS; version ix.3, SAS Institute Inc., Cary, NC, USA), with contained variables including beefiness or veal, cooked internal temperatures, rest fourth dimension, and interactions between ii or three variables. USDA-Integrated-Predictive-Modeling-Programme software [17], provided by Dr. Lihan Huang, was used to estimate parameters of the survival of the pathogen cells in ground beef and veal samples during thermal processing with various heating time. The ways and standard deviations were calculated, and the mean differences between treatments were determined using the Least Pregnant Deviation (LSD) function for multiple comparisons at a significance level of α = 0.05.
iii. Results and Discussion
iii.ane. Cooking Curve and Weight Losses
The initial geometric center temperature of uncooked beef and veal patties ranged from iii.6 °C to 4.8 °C and from four.ane °C to 8.nine °C, respectively. The cooking of beef samples by double pan-broiling required 330, 360, 430 and 460 due south to reach the internal middle temperatures of 55, 62.5, 71.1 and 76 °C, respectively (Figure 1A). In veal samples, information technology took 300, 330, 360, and 420 s to reach internal temperatures of 55, 62.5, 71.1, and 76 °C, respectively (Figure 1B). The shorter cooking time that was required by the veal samples to achieve the same internal temperatures compared to the beefiness samples is mayhap to be explained past the following 3 reasons. Get-go, the fiber density could be greater in veal than beefiness since veal is less mature than beefiness with the relatively lower musculus cobweb content. Second, collagen immaturity and less cobweb hypertrophy in the veal patties as compared to the more mature collagen and muscle fibers in beef musculus tissue assuasive estrus to transfer and penetrate the veal patties more than efficiently. Third, the higher moisture content of veal could exist a contributing factor to heating rate. As expected, during the 3.5-min resting time, in both beef and veal samples, the geometric center temperatures continued to increase from 61 °C to 65.9 °C, from 68.4 °C to 71.6 °C, and from 72 °C to 78.2 °C when cooking samples to 55, 62.5, and 71.1 °C, respectively (data non shown in tabular form). When cooking beef and veal samples to 76 °C, the temperature ranged from 74.six °C to 78.5 °C and from 72.6 °C to 78 °C, respectively (information not shown in tabular course).
Cooking times and temperature curves for not-intact course ground beef (A) and veal (B) patties that were cooked by double pan-broiling using a Farberware grill.
iii.two. Concrete and Chemical Proprieties of Beef and Veal Samples
Cooking acquired weight losses ranging from 17.83% to 29% in non-intact beef samples (Table 1) and from 19% to 29% in non-intact veal samples (Table 2). In beefiness samples, cooking to internal temperatures of 62.5 °C to 76 °C resulted in higher (p < 0.05) cooking losses (24.16–29%) compared to those from cooking to 55 °C (17.83%) (Table 1). In veal samples, double pan-broiling to internal temperatures of 71.one °C and 76 °C resulted in college (p < 0.05) cooking losses (28.25–29%) (Table ii). Higher cooked internal temperature resulted in higher cooking losses due to the prolonged cooking time, causing extra moisture loss via evaporation and the release of backlog juice within the meat samples.
Table 1
Cooking losses, pH, water activity, and wet and fat contents of non-intact class ground beefiness patties before and after cooking to various internal end-point temperatures.
| Beef | Earlier Cooking | After Heating to (°C) | |||
|---|---|---|---|---|---|
| 55 | 62.5 | 71.ane | 76 | ||
| Cooking losses (%) | - | 17.83 ± 5.56 a | 24.17 ± 2.71 b | 26.67 ± 2.l b | 29.00 ± 1.55 b |
| pH | 5.lx ± 0.07 a | five.98 ± 0.eleven b | 6.07 ± 0.sixteen b | 6.08 ± 0.15 b | 6.09 ± 0.15 b |
| H2o action | 0.992 ± 0.001 a | 0.990 ± 0.003 a | 0.991 ± 0.005 a | 0.990 ± 0.003 a | 0.987 ± 0.003 a |
| Wet (%) | seventy.53 ± 0.55 a | 66.63 ± 1.85 b | 64.36 ± i.23 bc | 63.04 ± 1.25 c | 62.threescore ± 1.18 c |
| Fat (%) | vi.46 ± 0.77 a | 8.62 ± 0.65 b | ix.34 ± 0.44 b | 9.45 ± 0.55 b | 8.96 ± 0.60 b |
Tabular array 2
Cooking losses, pH, water activity, and moisture and fatty contents of non-intact course ground veal patties before and subsequently cooking to various internal end-point temperatures.
| Veal | Before Cooking | Later Heating to (°C) | |||
|---|---|---|---|---|---|
| 55 | 62.5 | 71.ane | 76 | ||
| Cooking losses (%) | - | 19.00 ± iii.56 a | twenty.75 ± 5.50 a | 28.25 ± 0.96 b | 29.00 ± 0.82 b |
| pH | 5.53 ± 0.01 a | 5.78 ± 0.02 b | 5.74 ± 0.08 b | 5.73 ± 0.08 b | v.74 ± 0.08 b |
| Aw | 0.991 ± 0.005 a | 0.989 ± 0.003 a | 0.988 ± 0.002 a | 0.987 ± 0.002 a | 0.988 ± 0.001 a |
| Moisture (%) | 76.02 ± 0.36 a | 71.nineteen ± 0.51 b | 69.57 ± two.01 bc | 67.95 ± 0.49 cd | 67.07 ± 0.89 d |
| Fat (%) | ii.19 ± 0.25 a | two.79 ± 0.54 a | 3.00 ± 0.44 a | 3.02 ± 0.46 a | 2.92 ± 0.17 a |
The pH of uncooked beef and veal patties was 5.lx (Table one) and 5.53 (Tabular array 2), respectively. Double pan-broiling caused a significant increase (p < 0.05) in the pH of beef and veal patties, resulting in pH values ranging from 5.98 to half-dozen.09 (Table 1) and from 5.73 to 5.78 (Table 2), respectively, in agreement with the previous studies [eighteen,19]. The increase in pH for cooked meat is due to the reduction of free acidic groups every bit the meat temperature increases during heating [20]. However, no significant differences in the pH of cooked samples were observed when beefiness or veal patties were cooked to various internal target temperatures (55 °C to 76 °C). Only a slight pH increase from 5.98 to 6.09 was detected in beef samples after cooking from 55 °C to 76 °C.
While the wet content describes the ratio of water mass to sample mass, water activity is the partial vapor pressure of pure h2o, which indicates the availability of water for bacterial growth. The water activity of fresh beef and veal patties was 0.992 (Table ane) and 0.991 (Tabular array 2), respectively. In both beef and veal samples, the water activity did not alter significantly later on cooking to various internal temperatures. A previous report [21], which reported that cooking not-intact basis beef to internal temperatures of 60 °C and 65 °C resulted in water activities of 0.981 to 0.982 compared to the uncooked samples' value of 0.982 to 0.984 had similar results to this report. The initial moisture of beef and veal samples was seventy.53% and 76.02%, respectively. In both beefiness and veal samples, the moisture content significantly decreased (p < 0.05) as the cooked internal temperature increased from 55 °C to 76 °C (Table 1 and Table ii). Cooking beef or veal patties to 71.i °C or 76 °C significantly decreased (p < 0.05) the wet content to approximately 63% (beefiness) and 67–68% (veal) compared to the 66% (beef) and 71% (veal) in samples that were cooked to 55 °C (Table 1 and Tabular array two). Previous studies [4,18] reported that the wet content of ground beef patties and of moisture-enhanced reconstructed beefiness patties was lower after cooking. The decreased moisture content of beef and veal is probable due to a loss of water during cooking/heating [4].
The fat content of fresh beef and veal patties was six.46% and 2.19% (Table 1 and Table 2), respectively. Cooked beef samples had a significantly (p < 0.05) increased fat content of 8.62% to 9.45%, irrespective of the cooked internal temperatures (Table 1). Previous studies [4,19,21] reported that cooking low-fat ground beef or non-intact beef increased the fatty content due to the moisture loss. A slightly (p = 0.074, >0.05) increased fat content ranging from ii.79% to 3.02% was institute in cooked veal samples compared to that in the uncooked samples.
three.iii. Color Variation during Storage and Cooking
The color index a*, b*, and L* values of freshly prepared beef patties were 34.75, 25.89, and 44.94, respectively (Table 3). Compared to beefiness samples, lower (p < 0.05) a* and b* values of 26.98 and 22.63 and a higher L* value of 59.83 were detected in fresh veal patties (Table 3). The less-red and lighter colour is expected in veal samples because veal is the meat of bovine animals aged 8 months or less, containing less myoglobin compared to the beefiness. During the aerobic storage, in general, the a*, b*, and 50* values decreased (p < 0.05) from 34.75 to fifteen.27, from 25.86 to 13.93, and from 46.32 to 39.85 in beef patties and decreased (p < 0.05) from 26.98 to 12.77, from 22.63 to 16.53, and from 59.82 to 57.87 in veal samples by the end of storage. These results agree with those of a previous report [20], which establish that the a*, b*, and L* values decreased in beef samples as the brandish fourth dimension increased from 0 to iii days. Madhavi and Carpenter [22] also reported that discoloration occurs within seven days of wrapping beef in oxygen-permeable film. During PVC film storage, oxymyoglobin reacted with oxygen to course metmyoglobin, causing the less-red color of the beef and veal samples.
Table 3
Colour values (L*, a*, and b*) of the external parts of course ground beef and veal patties stored aerobically at 4.0 °C for four days in cream trays that were covered with air-permeable plastic film.
| Beef | Veal | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Mean solar day 0 | Solar day 1 | Day two | Day 3 | 24-hour interval 4 | Day 0 | Twenty-four hours one | Day ii | Day 3 | Day 4 | |
| L* | 46.32 ± 2.11 a | 42.06 ± two.75 b | xl.20 ± 2.37 c | 43.70 ± 2.71 b | 39.85 ± 2.05 c | 59.96 ± ane.64 a | 59.sixteen ± i.55 a | 58.xv ± 2.44 a | 58.26 ± 1.65 a | 57.87 ± 1.64 b |
| a* | 34.90 ± 2.27 a | 22.92 ± ii.61 b | 19.71 ± 2.26 c | 15.40 ± 1.61 d | 15.27 ± 1.02 d | 26.xc ± 0.94 a | 22.41 ± 1.38 b | 16.97 ± 1.49 c | 14.39 ± 1.04 c | 12.77 ± 0.threescore d |
| b* | 25.86 ± 2.07 a | 17.91 ± one.62 b | 17.14 ± 1.48 b | 14.40 ± 1.60 c | 13.93 ± 1.49 c | 22.61 ± 0.95 a | twenty.07 ± 0.96 b | 17.99 ± 0.95 c | 17.30 ± 0.96 c | 16.53 ± 0.83 c |
After cooking to 55–76 °C, the external color values of a* and b* ranged from 11.86 to 13.46 and from xvi.96 to 18.45 in beef samples (Table 4(A)) and from 10.03 to xi.15 and from eighteen.71 to 21.53 in veal samples (Table iv(A)). In both beef and veal samples, increasing the cooked internal temperature from 55 to 76 °C did not significantly change the values of a* and b*. During double pan-broiling, the external surfaces of the beef and veal samples were in shut contacted with the rut surface of the grill, which cause the oxymyoglobin to rapidly become metmyoglobin, producing a brownish color regardless of the cooked internal temperature. However, it is interesting to note that the L* value of the external surface was different betwixt beef and veal samples. Cooking beefiness samples from 62.v to 76 °C decreased (p < 0.05) the 50* value from 46.67 to 47.08 compared to the value that was obtained at 55 °C (50.32). In veal samples, the L* value decreased (p < 0.05) from 68.93 to 66.45 when the cooked temperature increased from 55 to 71.1 °C, while the L* value returned to 68.45 afterward cooking to 76 °C. At that place results advise that the doneness of cooked beef and veal patties cannot be determined by external color change.
Tabular array iv
Color values (L*, a*, and b*) of the external (A) and internal (B) parts of course ground beef and veal patties double pan-broiling to internal cease-point temperatures of 55, 62.5, 71.i, and 76 °C.
| L* | a* | b* | ||||
|---|---|---|---|---|---|---|
| Cooked Internal Temperature (°C) | Beef | Veal | Beef | Veal | Beef | Veal |
| (A) External parts | ||||||
| 55 | 50.32 ± three.18 aA | 68.98 ± 2.thirteen aB | 13.46 ± one.66 aA | 10.76 ± 1.59 abB | eighteen.45 ± two.21 aA | 19.58 ± ii.69 aA |
| 62.5 | 46.87 ± 1.79 bA | 68.40 ± 1.08 aB | 12.50 ± 0.97 aA | xi.15 ± 0.99 aB | 17.33 ± one.03 aA | 21.53 ± 2.78 bB |
| 71.1 | 47.08 ± ane.57 bA | 66.45 ± 1.85 bB | 12.63 ± one.28 aA | 10.58 ± 0.64 abB | 17.45 ± 1.04 aA | xix.59 ± 1.84 aB |
| 76 | 46.67 ± 1.59 bA | 68.45 ± 1.55 aB | 11.86 ± 0.75 aA | 10.03 ± 0.53 bB | 16.96 ± 1.04 aA | xviii.71 ± 2.09 aB |
| (B) Internal parts | ||||||
| 55 | fifty.25 ± 7.15 aA | 70.99 ± 3.00 aB | 28.06 ± 4.59 aA | 17.19 ± two.43 aB | 24.42 ± ii.77 aA | 18.84 ± i.27 aB |
| 62.5 | 54.twenty ± i.85 bA | 70.09 ± 3.32 aB | 21.76 ± 5.76 bA | 16.25 ± iii.60 aB | 21.31 ± ii.66 bA | 18.49 ± ane.79 aB |
| 71.1 | 53.79 ± 2.35 bA | 72.97 ± 2.64 aB | 19.34 ± 6.72 cA | 12.20 ± 1.15 bB | xx.45 ± 2.97 cA | xvi.26 ± 0.59 bB |
| 76 | 53.66 ± i.74 bA | 72.35 ± 2.01 aB | 13.95 ± 2.63 dA | xi.21 ± 0.97 bB | 17.94 ± i.49 dA | 15.57 ± 0.32 bB |
In general, the a* and b* values of the internal color of cooked beef samples decreased (less red and yellow) (Table 4(B)) and the L* value increased equally the internal end-betoken temperature increased (Tabular array four(B)). For the a* and b* values, lower values of 13.95 (a*, less red) and 17.93 (b*, less yellow) were detected in the beef samples that were cooked to 76 °C compared to the 28.05 (a*) and 24.41 (b*) of the samples that were cooked to 55 °C (Tabular array four(B)). However, the beef samples that were cooked to 62.five °C or 71.1 °C had similar a* values of nineteen.34 to 21.75, and cooking to 55 °C or 62.5 °C resulted in like b* values of 23.51 to 24.41 (Tabular array four(B)). For the L* value, cooking beef samples to 62.5, 71.1 and 76 °C resulted in a higher (p < 0.05) value of 53.66 to 54.xix compared to the value of 50.24 in samples that were cooked to 55 °C (Table four(B)). Hague and others [23] reported that increasing the stop-betoken cooking temperature from 55 °C to 77 °C decreased the a* and b* values of ground beef patties from fourteen.half dozen to 11.0 and from 18.iv to 15.9, respectively, and increased the 50* value from l.9 to 52.two. The variances in the internal cooked colour were attributed to the denaturation of myoglobin in ground beef patties every bit the internal cease-point temperature increased from 55 °C to 76 °C [24].
Limited studies reported an internal color variation in ground veal when cooked to different cease-bespeak temperatures. In this report, a like colour variation tendency was detected in veal samples compared to that in beef samples. In cooked veal patties, cooking to an end-signal temperature of 71.1 °C or 76 °C resulted in a lower (p < 0.05) a* value of 11.21 to 12.2 and a lower b* value of xv.56 to 16.25 than those of the samples that were cooked to 55 °C or 62.five °C, with an a* value of 16.25 to 17.19 and a b* value of eighteen.49 to 18.84 (Table 4(B)). However, in that location was no difference (p > 0.05) in 50* values, ranging from lxx.09 to 72.96, among the veal samples that were cooked from 55 °C to 76 °C (Table 4(B)). Cooked color is of import to as consumers apply it in determining degree of doneness when consuming basis beef and veal. Using color exclusively could lead to the consumption of undercooked ground beef and veal, therefore, increasing the risk of foodborne illness from pathogenic bacteria.
three.iv. Survival Curves of Due east. coli O157:H7 in Course Ground Beefiness and Veal Patties
Data points shown in the Figure two illustrate the survival curves of E. coli O157:H7 in non-intact form footing beef and veal patties later on cooking at 177 °C (or 350 °F) with various heating times. As expected, the pathogen population in beef and veal samples decreased with the increasing of heating time. After cooking at 177 °C for 360 south, a reduction of 5.67 and 6.42 log CFU/g was observed in basis beef and veal samples, respectively (Effigy 2). For both beef and veal samples, it was noticed that the pathogen population did not decrease significantly at the early on phase (less than 120–180 s) of cooking, but when the heating time exceeded 180 s the rate of reduction started to advance (Figure two). These results can be explained by the "shoulder effect" [half dozen], which suggested that the thermal inactivation affected by the dimension of the beef and veal patties causing the geometric center temperature did not increase immediately and the pathogen located at the geometric center were not killed at the early stage.
Survival curves of Escherichia coli O157:H7 in non-intact form ground beef and veal patties that were cooked by double pan-broiling using a Farberware grill prepare at 177 °C (or 350 °F).
In this study, three survival models in the USDA-IPMP software were used to evaluate the fitness of the model to predict the thermal inactivation kinetics of E. coli O157:H7 cells in beef and veal samples (i.e., depression value of RMSE and AIC). As shown in Table 5, the Mafart-Weibull and Buchanan Two-Stage Linear models are equally fit for describing the thermal kinetics data of beef and veal samples based on their lower RMSE (0.212 to 0.223 for beef and 0.436 to 0.516 for veal) and lower AIC scores (−67.706 to −65.257 for beef and −24.960 to −33.039 for veal) compared to the Linear model. The like α value of beef (3.45) and veal (2.77) samples obtained from the Mafart-Weibull model indicated that the pathogen survival curves of beef and veal are in the aforementioned shape and exist an obvious "shoulder" effect [6,25] (Effigy 2).
Tabular array five
Comparison of square root of hateful of sum of squared errors (RMSE) and Akaike information benchmark (AIC) value for the proposed survival models on the inactivation of East. coli O157:H7 in ground beef and veal patties later double pan-broiling at 177 °C (350 °F) for 0 to 360 due south.
| Products | Index | Linear | Mafart-Weibull | Buchanan Two-Stage Linear |
|---|---|---|---|---|
| Beef | RMSE | 0.936 | 0.223 | 0.212 |
| AIC | 1.752 | −65.257 | −67.706 | |
| Veal | RMSE | 0.850 | 0.436 | 0.516 |
| AIC | −2.908 | −33.039 | −24.960 |
Previous studies [26,27] has reported the D-value of E. coli O157:H7 in basis beef, turkey, lamb, and pork meat, with cooked temperatures from 55 °C to 65 °C in water bath settings, and no studies have reported thermal dynamic parameters of veal products yet. Results of this study showed that the D-value of Due east. coli O157:H7 in footing veal samples cooked at 177 °C on a commercial double pan-broiling griller were 63.27, 189.five, and 29.41 s calculated from Linear, Mafart-Weibull, and Buchanan Two-Stage Linear models, respectively, which were significantly lower than those from the beef samples (Table 6). According to the Buchanan Two-Phase Linear model, the shoulder time of veal is significantly lower than that of the beef samples (167.33 vs 198.19 s, Table 6). These results indicated that East. coli O157:H7 cells in veal samples were more sensitive to oestrus compared to the beef samples.
Tabular array 6
Parameters (hateful ± standard mistake) of survival models estimated for the inactivation of E. coli O157:H7 in ground beef and veal patties later on double pan-broiling at 177 °C (350 °F) for 0 to 360 s.
| Model Proper noun | Model Parameters | Beefiness | Veal |
|---|---|---|---|
| Linear | D | 70.67 ± 8.l a | 63.27 ± 6.19 b |
| Mafart-Weibull | D | 218.3 ± vii.65 a | 189.five ± 14.41 b |
| α | iii.45 ± 0.23 a | 2.77 ± 0.32 a | |
| Buchanan Two-Phase Linear | Shoulder | 198.19 ± 5.22 a | 167.33 ± 10.33 b |
| D | 33.91 ± ii.64 a | 29.41 ± 1.25 b |
3.5. Cooking Inactivation of Due east. coli O157:H7 Populations with Various Target Temperature and Balance Time
Earlier cooking, the initial E. coli O157:H7 population in uncooked coarse ground beef and veal samples was ranged from 6.4 to 6.half dozen log CFU/chiliad (Table 7). In general, the full bacterial population counts on TSAP were similar to those that were observed on MacConkey agar in the majority of treatments, indicating that the major colonies that were found on TSAP were East. coli O157:H7. Withal, the recovery of bacterial populations on MacConkey agar was lower than that on TSAP when the veal samples were cooked to 55 °C with a 3.5-min rest and cooked to 62.5 °C with 0.5 min rest. This can exist explained past the heat-injured E. coli O157:H7 cells non existence recovered on MacConkey agar as a selective medium.
Tabular array seven
Full bacterial and Escherichia coli O157:H7 populations (log CFU/g; ±standard departure) that were recovered from tryptic soy agar plus 0.1% sodium pyruvate (TSAP) and MacConkey agar, respectively, in beef and veal samples before and after double pan-broiling to 55, 62.v, 71.ane, and 76 °C with a 0.5- or 3.five-min residual.
| Temperature (°C) | Residual Time (min) | TSAP | MacConkey Agar | ||
|---|---|---|---|---|---|
| Beef | Veal | Beef | Veal | ||
| After inoculation | - | 6.44 ± 0.05 aA | half dozen.60 ± 0.01 aA | 6.40 ± 0.07 aA | 6.forty ± 0.09 aA |
| Before cooking | - | half-dozen.37 ± 0.65 aA | six.58 ± 0.06 aA | 6.47 ± 0.33 aA | vi.35 ± 0.xvi aA |
| 55 | 0.5 | 4.86 ± 0.08 bA | 4.32 ± 0.24 bA | 4.52 ± 0.29 bA | 3.38 ± one.10 bB |
| 3.5 | iii.32 ± 0.81 cA | 1.58 ± 1.28 cB | 3.38 ± 1.ten cA | 0.70 ± 0.59 cB | |
| 62.v | 0.v | 1.87 ± 0.sixty dA | one.46 ± 0.54 cA | 1.68 ± 0.37 dA | <0.three dB |
| three.five | 0.94 ± 0.58 eA | <0.three dB | 0.seventy ± 0.59 eA | <0.3 dB | |
| 71.one | 0.5 | <0.3 fA | <0.3 dA | <0.3 fA | <0.3 dA |
| 3.5 | <0.3 fA | <0.3 dA | <0.iii fA | <0.iii dA | |
| 76 | 0.5 | <0.iii fA | <0.3 dA | <0.iii fA | <0.3 dA |
| 3.5 | <0.three fA | <0.3 dA | <0.3 fA | <0.three dA | |
Very limited studies have reported the thermal inactivation of E. coli O157:H7 in non-intact veal products. Luchansky and others [11] recently found that cooking breaded or un-breaded veal cutlets for 1.5 min per side on an electronic skillet at 191.5 °C accomplished an internal temperature of 71.i °C and a >v.0 log reduction. In a contempo study of the same research grouping, the authors reported that cooking breaded veal cordon bleu at 191.five °C in pre-heated extra virgin olive oil for ≤6 min or for 7 to 10 min per side achieved one.5 or 3.5 log CFU/thousand and ≥6.two log CFU/g, respectively [xiv]. In this study, nosotros compared the thermal-sensitive E. coli O157:H7 in non-intact class basis beef and veal patties. The results of this study indicate that in both beefiness and veal samples, the higher the cooked internal temperature, the longer the remainder fourth dimension, the greater reductions of Due east. coli O157:H7 was reached, and E. coli O157:H7 cells were more (p < 0.05) sensitive to rut in veal samples than in beefiness samples.
As expected, double pan-broiling beef and veal samples to 71.1 °C (well done doneness) and 76 °C (beyond well-done doneness) decreased the overall pathogen populations to below the detection limit (>six log CFU/g reduction), regardless of the rest fourth dimension (Table 7), in agreement with the written report [28], who reported that cooking refrigerated footing beef patties to internal temperature of 71.1 °C and 76.vi °C reduced E. coli O157:H7 to five.ane–7.0 log CFU/thou. To reduce the possibility of food-borne outbreaks due to E. coli O157:H7 contamination, the USDA-FSIS recommends cooking non-intact veal products to an internal temperature of 62.5 °C (145 °F) with at to the lowest degree a 3-minute rest fourth dimension [29]. To the best of our knowledge, no research publication has reported the affect of rest time on the thermal inactivation activity of E. coli O157:H7 on non-intact beef and veal products. By double pan-broiling to 55 °C and 62.v °C with a 0.5-min rest, ane.95 to 4.79 log CFU/1000 and 1.97 to >six.0 log CFU/g reductions of E. coli O157:H7 were accomplished in beefiness and veal samples, respectively (Tabular array seven). For beef samples, an boosted (p < 0.05) 0.98 to 1.14 log CFU/chiliad reduction was reached when the rest fourth dimension extended from 0.v min to 3.five min after cooking from 55 °C to 62.5 °C (Table 7). This enhancement of thermal inactivation with a longer rest time was mainly due to the extended heating of beefiness and veal, causing the internal temperature to go on to increase, even after the patties were removed from the grill. Similar to beef samples, when course footing veal patties were cooked to 55 °C with a iii.v-min residue, an additional (p < 0.05) reduction of 2.68 log CFU/g was accomplished compared to the 0.5-min rest (Table 7). It is interesting to annotation that the amount of surviving Eastward. coli O157:H7 was beneath the detect limit (>half dozen.0 log CFU/1000 reduction) when veal samples were cooked to 62.5 °C with a 0.v- or 3.5-min rest (Table 7), significantly (p < 0.05) lower than the same amount in beef samples on MacConkey agar. This issue might be explained by the higher moisture content (slightly less fatty) in combination with less mature and less thick collagen in veal muscle tissue, allowing for more efficient heat transfer. The compaction density of the physiologically less mature veal tissue versus beef tissue in the patty could likewise be a gene affecting heat transfer, which produces a greater steaming result inside the veal patties, resulting greater pathogen reduction. Over all, the present study demonstrates that cooking fibroid ground beef and veal patties to an internal end-point temperature of ≥62.five °C with at least a 3-min balance achieves a >5.0 log reduction of E. coli O157:H7 cells.
4. Conclusions
In decision, Eastward. coli O157:H7 is more vulnerable in veal compared to the beef during thermal processing. A higher internal temperature and longer rest fourth dimension crusade an increased inactivation of Due east. coli O157:H7, and veal and beef patties nowadays similar tendencies in terms of quality alter throughout storage and cooking, supporting our hypothesis. The results of this written report cover various aspects of beefiness and veal quality changes during storage and cooking that will exist beneficial for intact and non-intact beefiness and veal preparation at multiple points, including retail, foodservices, and at home. It was also verified that cooking coarse basis beef or veal to an internal end-point temperature of 62.5 °C with a 3.5-min rest will not generate a great food safety chance. This information will be useful for the USDA-FSIS in developing take a chance assessments of E. coli O157:H7 in non-intact and intact beef and veal products.
Acknowledgments
This work was supported by the Western Kentucky University Honors College Research Scholarship Plan and Due west Virginia University New Faculty Beginning-up Funding.
Writer Contributions
KaWang Li designed and conducted this study, including the quality and microbial pathogen studies, interpreted the results, and drafted the manuscript. Amanda Gipe McKeith designed and conducted the quality command studies, participated in the microbial pathogen studies, interpreted the results, and drafted and revised manuscript. Cangliang Shen generated the idea for this written report, designed and conducted the microbial pathogen studies, coordinated the collaboration between different institutions, interpreted the results, and revised and finalized the manuscript. Russell McKeith conducted parts of the quality control studies, in detail the color measurement, and assisted in measuring the fat and moisture contents.
Conflicts of Interest
The authors declare no conflict of interest.
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Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5789264/
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