Fabricated beef product: effect of handling conditions on microbiological, chemical, and sensory properties

Total microbial count was not adversely affected by lowering the holding temperature of fabricated beef roast from 60 degrees C to 54 degrees 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 degrees C) did not decrease yield, but caused a slight lowering of sensory scores. Tenderness was more acceptable in product held at 54 degrees C compared to 60 degrees C. In general, all sensory evaluation ratings were slightly lower with increased holding time