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...
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| Veröffentlicht in: | Journal of food science 1992-07, Vol.57 (4), p.841-844 |
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| container_title | Journal of food science |
| container_volume | 57 |
| creator | Carter, R.A. (Ohio Packing Co., Columbus, OH) Plimpton, R.F. Jr Ockerman, H.W Cahill, V.R Parrett, N.A |
| description | 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 |
| doi_str_mv | 10.1111/j.1365-2621.1992.tb14306.x |
| format | Article |
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(Ohio Packing Co., Columbus, OH) ; Plimpton, R.F. Jr ; Ockerman, H.W ; Cahill, V.R ; Parrett, N.A</creator><creatorcontrib>Carter, R.A. (Ohio Packing Co., Columbus, OH) ; Plimpton, R.F. Jr ; Ockerman, H.W ; Cahill, V.R ; Parrett, N.A</creatorcontrib><description>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</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1992.tb14306.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>BACTERIA ; beef ; Biological and medical sciences ; CARNE DE RES ; COMPOSICION QUIMICA ; COMPOSITION CHIMIQUE ; CONTEO DE CELULAS ; cooking ; fabricated ; Food industries ; Fundamental and applied biological sciences. Psychology ; MANIPULACION ; MANUTENTION ; Meat ; Meat and meat product industries ; microbial count ; NUMERATION CELLULAIRE ; PRODUCTOS LACTEOS ; PRODUIT LAITIER ; PROPIEDADES ORGANOLEPTICAS ; PROPRIETE ORGANOLEPTIQUE ; sensory ; stabilizing ; Temperature ; VIANDE BOVINE</subject><ispartof>Journal of food science, 1992-07, Vol.57 (4), p.841-844</ispartof><rights>1993 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Jul 1992</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4631-273828a3fa3ac8c2da8a4e17e721c2f466b6239bb6b8c8239e175149a931b3bf3</citedby><cites>FETCH-LOGICAL-c4631-273828a3fa3ac8c2da8a4e17e721c2f466b6239bb6b8c8239e175149a931b3bf3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1992.tb14306.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1992.tb14306.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=4430656$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Carter, R.A. (Ohio Packing Co., Columbus, OH)</creatorcontrib><creatorcontrib>Plimpton, R.F. Jr</creatorcontrib><creatorcontrib>Ockerman, H.W</creatorcontrib><creatorcontrib>Cahill, V.R</creatorcontrib><creatorcontrib>Parrett, N.A</creatorcontrib><title>Fabricated beef product: effect of handling conditions on microbiological, chemical, and sensory properties</title><title>Journal of food science</title><description>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</description><subject>BACTERIA</subject><subject>beef</subject><subject>Biological and medical sciences</subject><subject>CARNE DE RES</subject><subject>COMPOSICION QUIMICA</subject><subject>COMPOSITION CHIMIQUE</subject><subject>CONTEO DE CELULAS</subject><subject>cooking</subject><subject>fabricated</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>MANIPULACION</subject><subject>MANUTENTION</subject><subject>Meat</subject><subject>Meat and meat product industries</subject><subject>microbial count</subject><subject>NUMERATION CELLULAIRE</subject><subject>PRODUCTOS LACTEOS</subject><subject>PRODUIT LAITIER</subject><subject>PROPIEDADES ORGANOLEPTICAS</subject><subject>PROPRIETE ORGANOLEPTIQUE</subject><subject>sensory</subject><subject>stabilizing</subject><subject>Temperature</subject><subject>VIANDE BOVINE</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1992</creationdate><recordtype>article</recordtype><recordid>eNqVkcFu1DAQhi1EJZaFF-BkVYgTCRnbcZJeENqyhaotiFL1aNmOvfU2G2_trNh9exxl1QM3fPGM_M0_4_kROoUih3Q-rXOgvMwIJ5BD05B8UMBowfP9CzSDqiwyWjN4iWZFQUgGwKpX6HWM62LMKZ-hx6VUwWk5mBYrYyzeBt_u9HCGjbVGD9hb_CD7tnP9Cmvft25wvo_Y93jjdPDK-c6vkkD3EesHs5miVICj6aMPh1Fwa8LgTHyDTqzsonl7vOfobvn19-JbdvXj4vviy1WmGaeQkYrWpJbUSip1rUkra8kMVKYioIllnCtOaKMUV7WuU5TeSmCNbCgoqiydow-Tbmr9tDNxEBsXtek62Ru_iwI45Q2DMoGn_4Brvwt9mk1Aw1jR8LSkOTqboPTbGIOxYhvcRoaDgEKMJoi1GE0QowliNEEcTRD7VPz-2EHGtBkbZK9dfFZgI1byhH2esD-uM4f_aCAul-e3yeGkkE0KLg5m_6wgw6PgFa1KcX9zIdj1_c3PxTURvxL_buKt9EKuQhrq7rahafdVRf8Ca3mzkw</recordid><startdate>199207</startdate><enddate>199207</enddate><creator>Carter, R.A. (Ohio Packing Co., Columbus, OH)</creator><creator>Plimpton, R.F. Jr</creator><creator>Ockerman, H.W</creator><creator>Cahill, V.R</creator><creator>Parrett, N.A</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199207</creationdate><title>Fabricated beef product: effect of handling conditions on microbiological, chemical, and sensory properties</title><author>Carter, R.A. (Ohio Packing Co., Columbus, OH) ; Plimpton, R.F. Jr ; Ockerman, H.W ; Cahill, V.R ; Parrett, N.A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4631-273828a3fa3ac8c2da8a4e17e721c2f466b6239bb6b8c8239e175149a931b3bf3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1992</creationdate><topic>BACTERIA</topic><topic>beef</topic><topic>Biological and medical sciences</topic><topic>CARNE DE RES</topic><topic>COMPOSICION QUIMICA</topic><topic>COMPOSITION CHIMIQUE</topic><topic>CONTEO DE CELULAS</topic><topic>cooking</topic><topic>fabricated</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>MANIPULACION</topic><topic>MANUTENTION</topic><topic>Meat</topic><topic>Meat and meat product industries</topic><topic>microbial count</topic><topic>NUMERATION CELLULAIRE</topic><topic>PRODUCTOS LACTEOS</topic><topic>PRODUIT LAITIER</topic><topic>PROPIEDADES ORGANOLEPTICAS</topic><topic>PROPRIETE ORGANOLEPTIQUE</topic><topic>sensory</topic><topic>stabilizing</topic><topic>Temperature</topic><topic>VIANDE BOVINE</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Carter, R.A. (Ohio Packing Co., Columbus, OH)</creatorcontrib><creatorcontrib>Plimpton, R.F. 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(Ohio Packing Co., Columbus, OH)</au><au>Plimpton, R.F. Jr</au><au>Ockerman, H.W</au><au>Cahill, V.R</au><au>Parrett, N.A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Fabricated beef product: effect of handling conditions on microbiological, chemical, and sensory properties</atitle><jtitle>Journal of food science</jtitle><date>1992-07</date><risdate>1992</risdate><volume>57</volume><issue>4</issue><spage>841</spage><epage>844</epage><pages>841-844</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>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</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1992.tb14306.x</doi><tpages>4</tpages></addata></record> |
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| ispartof | Journal of food science, 1992-07, Vol.57 (4), p.841-844 |
| issn | 0022-1147 1750-3841 |
| language | eng |
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| source | Access via Wiley Online Library |
| subjects | BACTERIA beef Biological and medical sciences CARNE DE RES COMPOSICION QUIMICA COMPOSITION CHIMIQUE CONTEO DE CELULAS cooking fabricated Food industries Fundamental and applied biological sciences. Psychology MANIPULACION MANUTENTION Meat Meat and meat product industries microbial count NUMERATION CELLULAIRE PRODUCTOS LACTEOS PRODUIT LAITIER PROPIEDADES ORGANOLEPTICAS PROPRIETE ORGANOLEPTIQUE sensory stabilizing Temperature VIANDE BOVINE |
| title | Fabricated beef product: effect of handling conditions on microbiological, chemical, and sensory properties |
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