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- Li, KaWang; McKeith, Amanda Gipe; Shen, Cangliang; McKeith, Russell
- Foods 2017 v.7 no.1
- Escherichia coli O157; color; cooking; cooking quality; ground beef; heat; heat inactivation; internal temperature; lipid content; pH; patties; risk assessment; veal; water activity; water content; weight loss
- ... This study compared the quality variation and thermal inactivation of Escherichia coli O157:H7 in non-intact beef and veal. Coarse ground beef and veal patties (2.1 cm thick, 12.4 cm diameter, 180 g) inoculated with E. coli O157:H7, aerobically stored before double pan-broiling for 0–360 s without rest or to 55, 62.5, 71.1, and 76 °C (internal temperature) with 0.5- or 3.5-min rest. Microbial popu ...