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1. The effect of lauric arginate on the thermal inactivation of starved Listeria monocytogenes in sous-vide cooked ground beef

Author:
Juneja, Vijay K.; Osoria, Marangeli; Tiwari, Uma; Xu, Xinran; Golden, Chase E.; Mukhopadhyay, Sudarsan; Mishra, Abhinav
Source:
Food research international 2020 v.134 pp. 109280
ISSN:
0963-9969
Subject:
ground beef,   etc   ; Listeria monocytogenes; Weibull statistics; cooking; heat inactivation; microbiological quality; models; pathogens; sous vide; temperature;     Show all 10 Subjects
Abstract:
... The aim of this study was to examine the efficacy of lauric arginate (LAE, 1000 ppm – 3000 ppm) as an assisting tool to reduce starved Listeria monocytogenes population in ground beef following sous-vide processing at different temperatures (55–62.5 °C). Ground beef mixed with LAE was vacuum sealed and a laboratory water bath was used for sous-vide cooking. Loglinear and Weibull models were fit to ...
DOI:
10.1016/j.foodres.2020.109280

2. Heat resistance in Escherichia coli and its implications on ground beef cooking recommendations in Canada

Author:
Yang, Xianqin; Tran, Frances; Klassen, Mark D.
Source:
Journal of food safety 2020 v.40 no.2 pp. e12769
ISSN:
0149-6085
Subject:
ground beef,   etc   ; Escherichia coli O157; cooking; culture media; heat; heat tolerance; pouches; temperature; Canada;     Show all 9 Subjects
Abstract:
... This study assessed the adequacy of the current cooking recommendations in relation to heat resistant Escherichia coli by evaluating eight potentially heat resistant E. coli strains (four generic and four E. coli O157:H7) along with AW1.7. The D₆₀°C‐values for these strains varied from 1.3 to 9.0 min, with J3 and AW1.7 being the least and most heat resistant strains, respectively. The D₆₀°C‐values ...
DOI:
10.1111/jfs.12769

3. Effects of poor sanitation procedures on cross-contamination of animal species in ground meat products

Author:
Chung, Sunjung M.; Hellberg, Rosalee S.
Source:
Food control 2020 v.109 pp. 106927
ISSN:
0956-7135
Subject:
ground beef,   etc   ; cleaning; cross contamination; equipment; grinding; meat animals; pork; quantitative polymerase chain reaction; sanitation;     Show all 9 Subjects
Abstract:
... The presence of <1% of an undeclared species in ground meat is generally thought to be indicative of cross-contamination as opposed to intentional mislabeling; however, this has not been experimentally tested. The objective of this study was to quantify the effects of poor sanitation on the cross-contamination of animal species in ground meat products, with the example of undeclared pork in ground ...
DOI:
10.1016/j.foodcont.2019.106927

4. “A Salisbury steak is not a steak, it's ground beef.” The significance, messages and symbolism of final meals on death row

Author:
van Hagen, Eline
Source:
Appetite 2020 v.144 pp. 104445
ISSN:
0195-6663
Subject:
ground beef,   etc   ; activists; correctional institutions; death; dinner; human rights; steaks; United States;     Show all 8 Subjects
Abstract:
... The last meal on death row is a person's very last opportunity to eat. It marks the upcoming execution of that person. Therefore these meals represent meaning, symbolism and paradoxes, especially since inmates are free to choose what their last supper will consist of. By connecting investigated last meals in the 20th century from different states in the USA with several theoretical ideas, an attem ...
DOI:
10.1016/j.appet.2019.104445

5. Cooked color of precooked ground beef patties manufactured with mature bull trimmings

Author:
Hollenbeck, Jace J.; Apple, Jason K.; Yancey, Janeal W.S.; Johnson, Tim M.; Kerns, Kaleigh N.; Young, Ashley N.
Source:
Meat science 2019 v.148 pp. 41-49
ISSN:
0309-1740
Subject:
ground beef,   etc   ; bulls; color; cooking; microwave ovens; patties; storage temperature;     Show all 7 Subjects
Abstract:
... Lean (80%) ground beef was formulated with 0, 25, 50, 75, or 100% mature bull trimmings, formed into patties, cooked to 71 °C in an air-impingement oven, and stored at −20 °C until reheating to 71 °C either in a microwave oven or on a gas-fired chargrill. Instrumental color of raw patties was not (P ≥ .080) affected by levels of bull trim. After initial cooking, internal cooked redness values were ...
DOI:
10.1016/j.meatsci.2018.09.018

6. Fat content and storage conditions are key factors on the partitioning and activity of carvacrol in antimicrobial packaging

Author:
Wang, Li; Heising, Jenneke; Fogliano, Vincenzo; Dekker, Matthijs
Source:
Food packaging and shelf life 2020 v.24 pp. 100500
ISSN:
2214-2894
Subject:
ground beef,   etc   ; absorption; antimicrobial packaging; antimicrobial properties; carvacrol; food matrix; food packaging; headspace analysis; humidity; lipid content; mass transfer; polylactic acid; shelf life; storage temperature; volatile compounds;     Show all 15 Subjects
Abstract:
... The ability of carvacrol loaded polylactic acid (PLA) films to improve ground beef preservation was assessed. The mass transfer processes of carvacrol partitioning in a food packaging system between the PLA film, headspace and food product was studied. Carvacrol release was studied on packed ground beef having a fat content of 5 or 12 % at a temperature between 5 and 30 °C and a humidity between 4 ...
DOI:
10.1016/j.fpsl.2020.100500

7. Impact of sodium lactate, encapsulated or unencapsulated polyphosphates and their combinations on Salmonella Typhimurium, Escherichia coli O157:H7 and Staphylococcus aureus growth in cooked ground beef

Author:
Tenderis, B.; Kılıç, B.; Yalçın, H.; Şimşek, A.
Source:
International journal of food microbiology 2020 v.321 pp. 108560
ISSN:
0168-1605
Subject:
ground beef,   etc   ; Escherichia coli O157; Salmonella Typhimurium; Staphylococcus aureus; anti-infective agents; encapsulation; food pathogens; lactic acid; pH; redox potential; sodium tripolyphosphate; storage temperature; synergism; viability; water activity;     Show all 15 Subjects
Abstract:
... Foodborne illnesses affect the health of consumers worldwide, and thus searching for potential antimicrobial agents against foodborne pathogens is given an increased focus. This research evaluated the influence of sodium lactate (SL), encapsulated (e) and unencapsulated (u) polyphosphates (PP; sodium tripolyphosphate, STP; sodium acid pyrophosphate, SPP), and their combinations on Salmonella Typhi ...
DOI:
10.1016/j.ijfoodmicro.2020.108560

8. Translocation of Orally Inoculated Salmonella Following Mild Immunosuppression in Holstein Calves and the Presence of the Salmonella in Ground Beef Samples

Author:
Wilkerson, Shannon; Broadway, Paul Rand; Carroll, Jeffery A.; Burdick Sanchez, Nicole C.; Tigue, D. Alex; Rehm, John G.; Lawhon, Sara; Callaway, Todd R.; Bratcher, Christy L.
Source:
Foodborne pathogens & disease 2020
ISSN:
1556-7125
Subject:
ground beef,   etc   ; Holstein; Salmonella Typhimurium; acid tolerance; body weight; calves; cecum; dexamethasone; food safety; hematology; ileum; immunosuppression; lymph nodes; neutrophils; oral administration; pathogens; risk; steers; stifle;     Show all 19 Subjects
Abstract:
... The objective of this study was to determine if immunosuppression through daily dexamethasone (DEX) infusion altered Salmonella translocation from the gastrointestinal tract. Weaned Holstein steers (n = 20; body weight [BW] = 102 ± 2.7 kg) received DEX (n = 10; 0.5 mg/kg BW) or saline (control [CON]; n = 10;) for 4 days (from day −1 to 2) before oral inoculation of naldixic acid-resistant Salmonel ...
DOI:
10.1089/fpd.2019.2761

9. Detection of Shiga toxin-producing Escherichia coli (STEC) in beef products using droplet digital PCR

Author:
Capobianco, Joseph A.; Clark, Mike; Cariou, Astrid; Leveau, Adélaïde; Pierre, Sophie; Fratamico, Pina; Strobaugh, Terence P.; Armstrong, Cheryl M.
Source:
International journal of food microbiology 2020 v.319 pp. 108499
ISSN:
0168-1605
Subject:
ground beef,   etc   ; DNA; Shiga toxin-producing Escherichia coli; cost effectiveness; droplets; emulsions; genetic markers; genotype; mixed culture; pathogens; quantitative polymerase chain reaction; screening; virulence;     Show all 13 Subjects
Abstract:
... Many of the current accredited methods for the molecular detection of Shiga toxin-producing Escherichia coli (STEC) in foods rely on a PCR-based screen for the pathotype-specific genetic markers stx and eae. Unfortunately, these methods can inaccurately conclude the presence of E.coli containing both stx and eae because of the inability of the methods to determine if the two genes originated from ...
DOI:
10.1016/j.ijfoodmicro.2019.108499

10. Amino acids effects on heterocyclic amines formation and physicochemical properties in pan‐fried beef patties

Author:
Linghu, Ziyi; Karim, Faris; Taghvaei, Mostafa; Albashabsheh, Zaher; Houser, Terry A.; Smith, J. Scott
Source:
Journal of food science 2020 v.85 no.4 pp. 1361-1370
ISSN:
0022-1147
Subject:
ground beef,   etc   ; aldehydes; color; cooking quality; flavor compounds; heterocyclic amines; leucine; liquid chromatography; lysine; meat quality; mutagens; pH; pan frying; patties; proline; pyrazines; tandem mass spectrometry; tryptophan;     Show all 18 Subjects
Abstract:
... The effects of surface application of amino acids on the formation of heterocyclic amines (HCAs) and meat quality properties were evaluated in pan‐fried beef patties (230 °C/15 min). Tryptophan, lysine, leucine, and proline at three concentrations, 0.05%, 0.20%, and 0.50% (w/w), were tested. The meat crusts were analyzed for HCA content using liquid chromatography‐tandem mass spectrometry. Results ...
DOI:
10.1111/1750-3841.15078

11. Effects of partial and complete replacement of added phosphates with encapsulated phosphates on lipid oxidation inhibition in cooked ground meat during storage

Author:
Kılıç, Birol; Şimşek, Azim; Claus, James R; Karaca, Esra; Bilecen, Damla
Source:
Food science and technology international 2020 v.26 no.3 pp. 213-221
ISSN:
1532-1738
Subject:
ground beef,   etc   ; chickens; cold storage; cooking quality; encapsulation; lipid peroxidation; lipid peroxides; livestock and meat industry; orthophosphates; pH; sodium pyrophosphate; sodium tripolyphosphate; thiobarbituric acid-reactive substances;     Show all 13 Subjects
Abstract:
... The objective of this research was to investigate the influence of various levels (0.0, 0.1, 0.2, 0.3, 0.4, 0.5%) of added encapsulated polyphosphates (sodium tripolyphosphate; sodium pyrophosphate) combined with unencapsulated polyphosphate to total 0.5% on the inhibition of lipid oxidation in cooked ground meat (beef, chicken) during refrigerated storage (0, 1, 7 d). The use of sodium tripolypho ...
DOI:
10.1177/1082013219881519

12. Dielectrophoresis-based microwire biosensor for rapid detection of Escherichia coli K-12 in ground beef

Author:
Choi, Won; Min, Yeo Wool; Lee, Kwang Yeon; Jun, Soojin; Lee, Hyeon Gyu
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 pp. 109230
ISSN:
0023-6438
Subject:
ground beef,   etc   ; Escherichia coli K12; antibodies; bacteria; biosensors; bovine serum albumin; dielectrophoresis; electric field; electrodes; fluorescence; pathogens; phosphates; rapid methods; surface antigens;     Show all 14 Subjects
Abstract:
... By combining a functionalized microwire sensor with a dielectrophoresis (DEP) technique, a rapid and accurate detection method for bacterial pathogens was developed and demonstrated. The gold-tungsten microsensor (sensing diameter, 25 μm) was functionalized with specific Escherichia coli (E. coli) antibodies against surface antigens to capture E. coli bacterial cells from phosphate buffer saline ( ...
DOI:
10.1016/j.lwt.2020.109230

13. A 3D-CFD-heat-transfer-based model for the microbial inactivation of pasteurized food products

Author:
Albuquerque, Clarissa Detomi de; Curet, Sébastien; Boillereaux, Lionel
Source:
Innovative food science & emerging technologies 2019 v.54 pp. 172-181
ISSN:
1466-8564
Subject:
ground beef,   etc   ; Escherichia coli K12; finite element analysis; food safety; heat transfer; models; pasteurization;     Show all 7 Subjects
Abstract:
... This study coupled a 3D-CFD and heat transfer finite elements model with the microbial inactivation approach proposed by Geeraerd, Herremans, and Van Impe (2000). The CFD-heat transfer model was developed using thermophysical properties for both heating fluid (water) and the processed sample (ground beef). The kinetic microbial parameters were estimated using experimental data from the inactivatio ...
DOI:
10.1016/j.ifset.2019.04.007

14. Oxidative stability in raw, cooked, and frozen ground beef using Epazote (Chenopodium ambrosioides L.)

Author:
Villalobos-Delgado, L.H.; González-Mondragón, E.G.; Ramírez-Andrade, J.; Salazar-Govea, A.Y.; Santiago-Castro, J.T.
Source:
Meat science 2020 v.168 pp. 108187
ISSN:
0309-1740
Subject:
ground beef,   etc   ; Dysphania ambrosioides; antioxidants; chemical composition; color; flavor; frozen storage; lipid peroxidation; liquid chromatography; organic acids and salts; oxidative stability; pH; patties; storage temperature; storage time; thiobarbituric acid-reactive substances;     Show all 16 Subjects
Abstract:
... This study investigated the potential of aqueous epazote (AE) and ethanolic extract of epazote (ETHE) as inhibitors of lipid oxidation in raw and cooked ground beef stored at 4 °C for 9 days as well as frozen beef patties stored at −18 °C for 90 days. Organic acids were identified in AE and ETHE using ultra-high-performance liquid chromatography-quadrupole time-of-flight (UHPLC-qTOF). Chemical com ...
DOI:
10.1016/j.meatsci.2020.108187

15. Characterization of Escherichia coli possessing the locus of heat resistance isolated from human cases of acute gastroenteritis

Author:
Ma, Angela; Glassman, Heather; Chui, Linda
Source:
Food microbiology 2020 v.88 pp. 103400
ISSN:
0740-0020
Subject:
ground beef,   etc   ; Escherichia coli; enteropathogens; food safety; gastroenteritis; gene expression; heat tolerance; humans; loci; open reading frames; patients; patties; peptides; polyacrylamide gel electrophoresis; proteinases; quantitative polymerase chain reaction; sodium chloride; temperature; thermosensitivity;     Show all 19 Subjects
Abstract:
... The purpose of this study was to identify Escherichia coli isolates obtained from patients experiencing acute gastroenteritis that possess the locus of heat resistance (LHR) and characterize their heat resistance upon exposure to temperatures of 60 °C and 71 °C. From a collection of 613 clinical E. coli strains, 3 heat resistant E. coli isolates were identified. Two of the 3 isolates were stx₁ pos ...
DOI:
10.1016/j.fm.2019.103400

16. The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage

Author:
Prommachart, Ronnachai; Belem, Thiago Sakomoto; Uriyapongson, Suthipong; Rayas-Duarte, Patricia; Uriyapongson, Juntanee; Ramanathan, Ranjith
Source:
Meat science 2020 v.164 pp. 108091
ISSN:
0309-1740
Subject:
ground beef,   etc   ; anthocyanins; antioxidant activity; antioxidants; beef quality; black rice; cold storage; color; discoloration; fluorescent lighting; lipid peroxidation; microbial growth; pH; patties; phenolic acids; plate count; poly(vinyl chloride); storage time;     Show all 18 Subjects
Abstract:
... Black rice is rich in phenolic acids and anthocyanin; however, limited studies have determined its effect on ground beef quality. The objective was to determine the effects of 0, 0.4, 0.8, and 1.2% black rice water extract (BRWE) on ground beef patties quality when packaged in polyvinyl chloride (PVC). pH, surface color, lipid oxidation, total plate count, and antioxidant capacity were determined ...
DOI:
10.1016/j.meatsci.2020.108091

17. Producing high-oleic acid beef and the impact of ground beef consumption on risk factors for cardiovascular disease: A review

Author:
Smith, Stephen B.; Lunt, David K.; Smith, Dana R.; Walzem, Rosemary L.
Source:
Meat science 2020 v.163 pp. 108076
ISSN:
0309-1740
Subject:
ground beef,   etc   ; USDA; beef consumption; cardiovascular diseases; cattle; finishing; genetics; high carbohydrate diet; high density lipoprotein cholesterol; humans; meat grades; normal values; oils; oleic acid; omega-3 fatty acids; risk factors; trans fatty acids;     Show all 17 Subjects
Abstract:
... This review summarizes the effects of high-oleic acid oil and high-oleic acid ground beef interventions on risk factors for cardiovascular disease (CVD) in human trials, and also summarizes studies designed to increase the amount of oleic acid (18:1n-9) in beef. In three human trials, high-oleic acid oils and high-oleic acid ground beef increased plasma high-density lipoprotein cholesterol over ba ...
DOI:
10.1016/j.meatsci.2020.108076

18. Phage Biocontrol Improves Food Safety by Significantly Reducing the Level and Prevalence of Escherichia coli O157:H7 in Various Foods

Author:
Vikram, Amit; Tokman, Jeffrey I.; Woolston, Joelle; Sulakvelidze, Alexander
Source:
Journal of food protection 2020 v.83 no.4 pp. 668-676
ISSN:
0362-028X
Subject:
ground beef,   etc   ; Escherichia coli O157; bacteriophages; beneficial microorganisms; biological control; breast meat; cantaloupes; cheeses; chicken meat; chickens; cooked foods; disinfection; food industry; food pathogens; food processing plants; food safety; irradiation; pasteurization; risk; risk reduction; romaine lettuce; salmon; sensory properties;     Show all 23 Subjects
Abstract:
... Management of Shiga toxin–producing Escherichia coli (STEC), including E. coliO157:H7, in food products is a major challenge for the food industry. Several interventions, such as irradiation, chemical disinfection, and pasteurization, have had variable success controlling STEC contamination. However, these interventions also indiscriminately kill beneficial bacteria in foods, may impact organolept ...
DOI:
10.4315/0362-028X.JFP-19-433

19. Smartphone-based lateral flow imaging system for detection of food-borne bacteria E.coli O157:H7

Author:
Jung, Youngkee; Heo, Yoojung; Lee, Jae Joong; Deering, Amanda; Bae, Euiwon
Source:
Journal of microbiological methods 2020 v.168 pp. 105800
ISSN:
0167-7012
Subject:
ground beef,   etc   ; Escherichia coli O157; bacteria; cameras; color; detection limit; food matrix; food pathogens; food safety; image analysis; immunoassays; laboratory equipment; lighting; mobile telephones; regression analysis; spinach; three-dimensional printing; uncertainty;     Show all 18 Subjects
Abstract:
... We report an application for the smartphone as an accurate and unbiased reading platform of a lateral flow immunoassays for food safety application. In particular, this report focuses on detection of food-borne bacteria in samples extracted from food matrices such as ground beef and spinach. The lateral flow assay is a widely accepted methodology owing to its on-site results, low-cost analysis, an ...
DOI:
10.1016/j.mimet.2019.105800

20. Contributions of burner, pan, meat and salt to PM emission during grilling

Author:
Amouei Torkmahalleh, Mehdi; Ospanova, Saltanat; Baibatyrova, Aknur; Nurbay, Shynggys; Zhanakhmet, Gulaina; Shah, Dhawal
Source:
Environmental research 2018 v.164 pp. 11-17
ISSN:
0013-9351
Subject:
ground beef,   etc   ; grilling; heat; particulate emissions; zero emissions; Kazakhstan;     Show all 6 Subjects
Abstract:
... Grilling ground beef meat was conducted in two locations at Nazarbayev University, Kazakhstan. The experiments were designed such that only particles from beef meat were isolated. A similar experimental protocol was applied at both locations. The average particle number and mass emission rates for grilling pure meat itself (excluding particles from pan and burner) were found to be 9.4 × 1012(SD =  ...
DOI:
10.1016/j.envres.2018.01.044