C.M. Garcia Zepeda

Sensory evaluation of beef-flavor-intensity, tenderness, and juiciness among major muscles

Twelve muscles from eight USDA Select/Choice grade steers were evaluated for beef-flavor intensity, tenderness, and juiciness. The biceps femoris, psoas major, gluteus medius, semimembranosus, and triceps brachii were similar in beef-flavor-intensity (P > 0·05) and were ranked as the most intensely flavored of all muscles. The rectus femoris, longissimus lumborum, serratus ventralis, infraspinatus, semitendinosus, pectoralis profundus, and supraspinatus generally were less intense in beef-flavor than the other muscles and were ranked from highest to lowest intensity in that order. The psoas major was the most tender (P > 0·05) followed by the infraspinatus, longissimus lumborum, and rectus femoris, which were similar (P > 0·05). Generally, muscles from the chuck and loin were juicier than those from the round.

Standardized Microbiological Sampling and Testing Procedures for the Beef Industry

Standardized microbiological sampling and testing procedures were developed that can be used throughout the beef slaughter and processing industry to facilitate the collection and any desired compilation of comparative data. Twenty samples each from carcasses (brisket, flank, and rump areas combined); subprimal cuts (clods); lean trim; and cutting and/or conveyor surfaces were collected in three slaughter and processing operations, with the first operation being a preliminary trial and resulting in no reported data. Microbiological analyses for Clostridium perfringens , Escherichia coli O157:H7, Listeria monocytogenes , Salmonella spp., Staphylococcus aureus , Campylobacter jejuni/coli , total coliforms, E. coli Biotype I, and aerobic mesophilic bacteria (aerobic plate count, APC) were performed on all samples by an outside laboratory. The procedures developed were effective in allowing samples to be collected, shipped, and analyzed in the same manner for all operations. From a logistical standpoint, approximately 20 samples each of carcasses, clods, lean trim, and surfaces could be taken within 4 to 6 h by five people. Forty samples each of carcass, clod, lean trim, and conveyor surfaces from two plants tested negative for E. coli O157:H7, Salmonella spp., and Listeria spp., with the exception of L. monocytogenes being isolated from one carcass and one clod sample. APCs and total coliform counts were between 103 to 105 and 102 to 103 CFU/cm2 or CFU/g, respectively, for the 40 samples each of carcasses, clods, and lean trim. APCs for surface swab counts ranged from ≤ 10 to 103 CFU/cm2.

Extrusion and Low-Dose Irradiation Effects on Destruction of Clostridium sporogenes Spores in a Beef-Based Product

The effects of extrusion cooking alone or in combination with electron beam radiation (3.5 kGy) on vacuum-packaged beef-based snack sticks containing beef cardiac muscle were investigated. During formulation, Clostridium sporogenes PA 3679 spores were added to achieve a concentration of 4 log CFU/g. Twin-screw extrusion cooking at 72°C reduced aerobic plate counts (APCs) by 3.63 log cycles and C. sporogenes viable cell counts by 2.02 log cycles for the inoculated product. After irradiation (3.5 kGy), APCs were decreased to 1 log CFU/g when compared to 0 kGy counterparts receiving 0 kGy. Spores were not detected in irradiated inoculated samples, which contained C. sporogenes PA 3679 at levels of 3.17 to 3.50 log CFU/g after extrusion cooking.

Process intervention to assure sanitation of beef carcasses and cuts

The meat industry and Food Safety and Inspection Service (FSIS) strive to minimize carcass contamination during slaughter and subsequent processing. Because microbial contamination during slaughter cannot be avoided completely, decontamination methods must be addressed. This overview emphasizes process intervention studies conducted at Kansas State University to determin e th most effective intervention points and technologies to control microbiological hazards in meat and meat products.

Decontamination of beef carcasses and subprimal cuts

Lactic acid sprays effectively reduce the microbial load on both carcasses and subprimal cuts. Lactic acid decontamination of subprimals appears to carry through to retail cuts during display. Because of recontamination during fabrication, treating subprimals may be more effective than treating carcasses. This information will allow us to identify the most critical control points at which to employ decontamination practices designed to reduce the incidence of pathogenic bacteria and extend shelf life.

Utilization of surimi-like products from pork with sex-odor in restructured, precooked pork roasts.

This report is brought to you for free and open access by New Prairie Press. It has been accepted for inclusion in Kansas Agricultural Experiment Station Research Reports by an authorized administrator of New Prairie Press. Copyright 1990 Kansas State University Agricultural Experiment Station and Cooperative Extension Service.