Effects of pasteurization and refrigerated storage on the quality of precooked beef

The objectives of the research were to develop a process for precooking and pasteurization of vacuum packaged beef loin steaks and to examine its effectiveness for elimination of Clostridium perfringens and Listeria monocytogenes. Three common precooking methods were examined and no differences were observed between oven, waterbath and smokehouse cooling procedures (P $>$ 0.05) for thiamin retention and meat composition. A pasteurization process was established for steaks obtained from waterbath precooked roasts. Steaks were pasteurized using three different waterbath temperatures. Texture profiles of precooked steaks were similar to nonpasteurized steaks. Steaks processed in 85$\sp\circ$C water had a heating profile most conducive to microbial destruction.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Human and Community Development

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2011

Author dc:creator

• Cooksey, D. Kay

Contributors dc:contributor

• Klein, Barbara P.

• Agriculture, Food Science and Technology

Statement dc:rights

• Copyright 1992 Cooksey, D. Kay

Language dc:language

eng

Identifier

AAI9236435
(UMI)AAI9236435

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/20678