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Effect of hot-water pasteurization time on color and processing characteristics of beef trimmings
Meat Science 99 (2015) 150
Contents lists available at ScienceDirect
Meat Science journal homepage: www.elsevier.com/locate/meatsci
Effect of hot-water pasteurization time on color and processing characteristics of beef trimmings Z. Pietrasik a,⁎, N.J. Gaudette a, M. Klassen b a b
Food and Bio Processing Division, Alberta Agriculture and Rural Development, Leduc, AB T9E 7C5, Canada Canadian Cattlemen's Association, Calgary, AB, T2E 7H7, Canada
Abstracts published in Meat Science from the 2014 CMSA / CMC Abstracts are published in cooperation with the Canadian Meat Science Association / Canadian Meat council and have been subject to the Societies own review process and have not been peer reviewed by the Editorship of the journal The objective of this study was to evaluate the effect of time of hot water pasteurization of beef trimmings on the processing characteristics and shelf-life stability of ground beef. Fresh beef trimmings at two target fat levels (15% [85:15] and 35% [65:35]) were subjected to three pasteurization treatments comprising of application of 85 °C water for periods of 20, 40 or 60 s. Non-pasteurized trim served as a control. Each lot was weighed before and after pasteurization to determine weight gain/loss due to the treatments. Ground beef samples were tested for aerobic plate count (APC), lactic acid bacteria (LAB), Enterobacteriaceae and total coliforms. Color (CIE L*a*b*) of ground beef was measured daily over 3 days of storage time under aerobic conditions. The functional properties that can affect the processing characteristics of trimmings, including water binding ability and gelation ability (thermal stability, expressible moisture, textural properties), were also evaluated. There was no significant (p N 0.05) change in the weight of the 85:15 trim after any pasteurizing treatments, while for the 65:35
⁎ Corresponding author at: Food and Bio Processing Division, Alberta Agriculture and Rural Development, 6309-45 Street, Leduc, AB T9E 7C5 Canada. Tel.: +780 980 4862; fax: +780 986 5138. E-mail address: [email protected] (Z. Pietrasik).
http://dx.doi.org/10.1016/j.meatsci.2014.07.009 0309-1740/© 2014 Elsevier Ltd. All rights reserved.
trim, 60 s pasteurization time resulted in a significant loss of trim weight. Total APCs for control were in the range of 2 log CFU/g and were not statistically different from counts for trimmings treated for 20 s, but were up to 1 log unit higher than the equivalent values for the trimmings treated for 40 or 60 s. No effect of hot water treatments on color of ground beef from 85:15 trim was observed, while control from the 65:35 trim was redder compared to that treated for 60 s. For both trim fat levels, cooked ground beef from trim pasteurized for 60 s exhibited lower bind strength as compared to control and trim pasteurized for 20 s. These samples were also less springy and chewy compared to ground beef made from the trim pasteurized for 20 s, indicating weaker structural integrity of cooked ground beef. Results show that 40 s treatment demonstrated a significant decrease in microbial counts while maintaining desirable processing characteristics. As further evidence, experiments evaluating consumer acceptability are required.
Contents lists available at ScienceDirect
Meat Science journal homepage: www.elsevier.com/locate/meatsci
Effect of hot-water pasteurization time on color and processing characteristics of beef trimmings Z. Pietrasik a,⁎, N.J. Gaudette a, M. Klassen b a b
Food and Bio Processing Division, Alberta Agriculture and Rural Development, Leduc, AB T9E 7C5, Canada Canadian Cattlemen's Association, Calgary, AB, T2E 7H7, Canada
Abstracts published in Meat Science from the 2014 CMSA / CMC Abstracts are published in cooperation with the Canadian Meat Science Association / Canadian Meat council and have been subject to the Societies own review process and have not been peer reviewed by the Editorship of the journal The objective of this study was to evaluate the effect of time of hot water pasteurization of beef trimmings on the processing characteristics and shelf-life stability of ground beef. Fresh beef trimmings at two target fat levels (15% [85:15] and 35% [65:35]) were subjected to three pasteurization treatments comprising of application of 85 °C water for periods of 20, 40 or 60 s. Non-pasteurized trim served as a control. Each lot was weighed before and after pasteurization to determine weight gain/loss due to the treatments. Ground beef samples were tested for aerobic plate count (APC), lactic acid bacteria (LAB), Enterobacteriaceae and total coliforms. Color (CIE L*a*b*) of ground beef was measured daily over 3 days of storage time under aerobic conditions. The functional properties that can affect the processing characteristics of trimmings, including water binding ability and gelation ability (thermal stability, expressible moisture, textural properties), were also evaluated. There was no significant (p N 0.05) change in the weight of the 85:15 trim after any pasteurizing treatments, while for the 65:35
⁎ Corresponding author at: Food and Bio Processing Division, Alberta Agriculture and Rural Development, 6309-45 Street, Leduc, AB T9E 7C5 Canada. Tel.: +780 980 4862; fax: +780 986 5138. E-mail address: [email protected] (Z. Pietrasik).
http://dx.doi.org/10.1016/j.meatsci.2014.07.009 0309-1740/© 2014 Elsevier Ltd. All rights reserved.
trim, 60 s pasteurization time resulted in a significant loss of trim weight. Total APCs for control were in the range of 2 log CFU/g and were not statistically different from counts for trimmings treated for 20 s, but were up to 1 log unit higher than the equivalent values for the trimmings treated for 40 or 60 s. No effect of hot water treatments on color of ground beef from 85:15 trim was observed, while control from the 65:35 trim was redder compared to that treated for 60 s. For both trim fat levels, cooked ground beef from trim pasteurized for 60 s exhibited lower bind strength as compared to control and trim pasteurized for 20 s. These samples were also less springy and chewy compared to ground beef made from the trim pasteurized for 20 s, indicating weaker structural integrity of cooked ground beef. Results show that 40 s treatment demonstrated a significant decrease in microbial counts while maintaining desirable processing characteristics. As further evidence, experiments evaluating consumer acceptability are required.