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Showing 1 to 20 of 44 for “"Ground Beef"”.
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Rapid bioluminometric enumeration of microorganisms in ground beef
… for estimating total bacterial counts in ground beef. Minimum sensitivity was found to be 10⁶ cfu/g using a double filtration procedure for sample preparation. Although ATP content per cfu decreased approximately 10 fold during storage, correlation of total aerobic plate count (APC) with …
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Methods to detect and quantitate spleen added to ground beef
… detection and quantitation of spleen added to ground beef. Weighed amounts of ground beef and a composite spleen homogenate were combined to yield products with 0, 2.5, 5 and 10 percent spleen. A graded series was prepared at each of three fat levels. A quantitative procedure based on the organ …
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Dielectric parameters of ground beef and their correlation with pertinent variables
Thesis (M.S.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Technology, 1968.
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Use of citrus fiber in ground beef meatballs as a functional ingredient
… was to determine the use of citrus fiber in ground beef meatballs as a functional ingredient. The study was conducted in four phases. In the first phase, presence of flavonoid compounds in a citrus fiber was measured by reverse-phase high-pressure liquid chromatography along with total …
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Effect of transport methods on recovery of bacteria from ground beef samples
… of Clostridium perfringens vegetative cells in ground beef samples as compared to survivals in samples shipped in Trans Temp containers using canisters of a commercia11y formulated eutectic salts mixture as temperature contro1lant. Dry ice kept samples also resulted in greater recoveries of …
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A study of the effect of air velocity and temperature on ground beef
Thesis (M.A.)--Michigan State University of Agriculture and Applied Science. Dept. of Hotel, Restaurant and Institutional Management, 1958
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Effects of packaging and soy protein isolate antioxidant on lipid oxidation of ground beef
Ground beef chunk (15% fat) was packaged (500 g) in vacuum bags, Saran Wrap$\sp{\rm TM}$ overwrapped with aluminum foil or polyvinyl chloride (PVC), exposed to retail display light (4$\sp\circ$C) for 24 h and then held frozen ($-$18$\sp\circ$C) for 52 weeks. Instrumental and visual color of …
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Effects of lipids on the oxidation of pigments in ground beef exposed to radiant energy
Digitized by Kansas Correctional Industries
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Effects of lipids on the oxidation of pigments in ground beef exposed to radiant energy
Digitized by Kansas Correctional Industries
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Modeling for thermal resistance of non-O157 shiga toxin producing Escherichia coli in ground beef
… producing <em>Escherichia coli</em> (STEC) in ground beef was developed. Six strains of non-O157 STEC; <em>E. coli</em> O26:H1, <em>E. coli</em> O45:H2, <em>E. coli</em> O103:H2, <em>E. coli </em>O111:H8, <em>E. coli</em> O121:H9, and <em>E. coli</em> O145: nonmotile, has similar pathogenicity …
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Electrostatic Atomization Of Antimicrobial Treatments On Ground Beef Processing, Instrumental Color, Sensory Color, Taste and Aroma Characteristics
… chemical and sensory characteristics of ground beef patties, when compared to an un-treated control. Antimicrobial treatments included: fumaric acid, malic acid, octanoic acid, decanoic acid, sodium propionate, propionic acid solution, potassium lactate/diacetate blend, sodium benzoate, …
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Computer Modeling and Simulation of Ground Beef and Lettuce Handling for Hamburgers at a Typical Fast-Food Restaurant.
… program Process™ for the safe handling of ground beef patties and lettuce in a typical fast food restaurant.</p><p>A reference facility was visited to obtain a text description of the flow of food. To create the model, a process diagram was made that graphically represented the series of …
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Assessment of microbial quality and safety of ground beef/product sold in differrent retailers around Thohoyandou Area, Vhembe District, Limpopo
… Assessment of microbial quality and safety of ground beef/product obtained from selected retailers around Thohoyandou area; Vhembe district; Limpopo. Background: It has been proven that animal products are easily contaminated with microorganisms, and this supports microbial growth if not …
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Digestible indispensable amino acid scores for meat products
… amino acid scores (DIAAS) for pork and beef products using the pig as a model, and to test the hypothesis that various degrees of meat processing may increase the digestibility of amino acids (AA) and protein quality of meat as shown by an increase in DIAAS. In experiment 1, DIAAS values …
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Evaluating the potential for plant-based meat to capture the U.S. meat market
… potential to expand, and it estimates the U.S. beef market’s response to competition from plant-based meat products. The first part of the analysis provides an overview of the meatless meat industry and outlines factors that influence the new industry’s potential to capture market from the U.S. …
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Studies on the mode of action of diacetyl and carbon dioxide as inhibitors of meat spoilage bacteria
… on the Gram-negative spoilage organisms found in ground beef. The effect of diacety1 on decarboxylase activity of spoilage organisms found in fresh ground beef was determined using an automated system that provides real time information of microbial activity producing a dynamic curve similar to …
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Effect of Evaporative Cooling, Fat Content and Food Type on Pathogen Survival during Microwave Cooking
… fat free, breaded, formed chicken patty; and raw ground beef patties at three differing fat percentages. All foods were tested in triplicate. A Sharp® 1000W Light-Duty Commercial Microwave Oven was used to treat inoculated samples according to their recommended cooking times. Two sets of samples …
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Characteristics of pre-rigor processed beef
… the last 25 years, the total production of beef and beef products in the U.S. has markedly increased. Most of this increase has been in the form of ground beef and ground beef products (Sink, 1980). In 1970, 20 percent of the beef consumption was in the ground form, while in 1979 this …
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Effect of Poor Sanitation Procedures on Cross-Contamination of Animal Species in Ground Meat Products
… the presence of ≥1% of an undeclared species in ground meat generally used as an indicator of intentional mislabeling as opposed to cross-contamination, the actual percent of undeclared species resulting from cross-contamination has not been experimentally determined. The objective of this study …
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