PubAg

Main content area

You searched for: Subject "ground beef" Remove constraint Subject: "ground beef"
Start Over

Search

930  Search Results

« Previous | 1 - 20 of 930 |
Number of results to display per page

Search Results

1. 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

2. 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

3. Hydrodynamic cavitation for the rapid separation and electrochemical detection of Cryptosporidium parvum and Escherichia coli O157:H7 in ground beef

Author:
Nze, Ugochukwu C.; Beeman, Michael G.; Lambert, Christopher J.; Salih, Ghadhanfer; Gale, Bruce K.; Sant, Himanshu J.
Source:
Biosensors & bioelectronics 2019 v.135 pp. 137-144
ISSN:
0956-5663
Subject:
ground beef,   etc   ; Cryptosporidium parvum; Escherichia coli O157; biosensors; diarrhea; electrochemistry; food matrix; food pathogens; hydrodynamics; immunomagnetic separation; industry; oocysts;     Show all 12 Subjects
Abstract:
... Foodborne illnesses are a major contributor to misery and health challenges in both rich and poor nations. Illnesses from pathogens such as Escherichia coli and Cryptosporidium parvum oocysts account for most of the cases of diarrhea in the world. Many standard methods exist for detecting these pathogens in water. However, these standard methods do not readily translate to the detection of the sam ...
DOI:
10.1016/j.bios.2019.04.002

4. Effect of grape seed extract on heat resistance of Clostridium perfringens vegetative cells in sous vide processed ground beef

Author:
Cosansu, Serap; Juneja, Vijay K.; Osoria, Marangeli; Mukhopadhyay, Sudarsan
Source:
Food research international 2019 v.120 pp. 33-37
ISSN:
0963-9969
Subject:
ground beef,   etc   ; Clostridium perfringens; agar; food service; grape seed extract; heat tolerance; sous vide; temperature; vegetative cells;     Show all 9 Subjects
Abstract:
... The heat resistance (57.5–65 °C) of a three-strain cocktail of Clostridium perfringens vegetative cells in sous vide processed ground beef supplemented with 0–3% grape seed extract (GSE) was quantified. The surviving cell population was enumerated on tryptose–sulfite–cycloserine agar. The decimal reduction (D)-values in beef that included no GSE were 67.11, 17.15, 4.02, and 1.62 min at 57.5, 60, 6 ...
DOI:
10.1016/j.foodres.2019.02.014

5. Isolation and separation of Listeria monocytogenes using bacteriophage P100-modified magnetic particles

Author:
Zhou, Yan; Ramasamy, Ramaraja P.
Source:
Colloids and surfaces 2019 v.175 pp. 421-427
ISSN:
0927-7765
Subject:
ground beef,   etc   ; Listeria monocytogenes; bacteria; bacteriophages; colloids; food matrix; magnetic separation; magnetism; particle size; pathogenicity; whole milk;     Show all 11 Subjects
Abstract:
... A bacteriophage-assisted magnetic separation method was developed for the isolation of Listeria monocytogenes from complex food matrices. The aim of this study is to understand the effect of phage immobilization methods and the magnetic particle sizes on the phage coupling and infectivity retention of the magnetic particles. In this study, bacteriophage P100-modified magnetic particles (PMMPs) wer ...
DOI:
10.1016/j.colsurfb.2018.12.007

6. Assessment of Salmonella Prevalence in Lymph Nodes of U.S. and Mexican Cattle Presented for Slaughter in Texas

Author:
Nickelson, Kathryn J.; Taylor, T. Matthew; Griffin, Davey B.; Savell, Jeffrey W.; Gehring, Kerri B.; Arnold, Ashley N.
Source:
Journal of food protection 2019 v.82 no.2 pp. 310-315
ISSN:
0362-028X
Subject:
ground beef,   etc   ; Salmonella; beef carcasses; cattle; cold season; imports; lymph nodes; salmonellosis; serotypes; slaughter; tissues; warm season; Mexico; Texas;     Show all 14 Subjects
Abstract:
... Foodborne salmonellosis has been traced to undercooked ground beef and other beef products in the past, and peripheral lymph node (LN) presence in the fatty tissues of beef carcasses is one possible source of Salmonella contamination. Researchers have previously reported higher rates of Salmonella prevalence in LNs from cattle raised and harvested in Mexico compared with rates typically observed f ...
DOI:
10.4315/0362-028X.JFP-18-288

7. 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

8. Survival of acid-adapted and non-adapted Shiga toxin-producing Escherichia coli using an in vitro model

Author:
Rivera-Reyes, Minerva; Campbell, Jonathan A.; Cutter, Catherine N.
Source:
Food control 2019 v.104 pp. 28-33
ISSN:
0956-7135
Subject:
ground beef,   etc   ; Escherichia coli O157; Escherichia coli O26; acid tolerance; anti-infective agents; cross immunity; laboratory experimentation; models; pH; paper; pathogens; refrigeration; serotypes; slurries; water activity;     Show all 15 Subjects
Abstract:
... Shiga toxin-producing Escherichia coli (STEC) are known to adapt and survive acidic conditions. Acid-adaptation also may result in cross-protection against other stressors present in foods, such as reduced water activity (aw), refrigeration conditions, or the presence of antimicrobials. Three independent experiments were conducted with non-adapted (control) and acid-adapted E. coli O157:H7 and non ...
DOI:
10.1016/j.foodcont.2019.04.009

9. Development and application of Peptide Nucleic Acid Fluorescence in situ Hybridization for the specific detection of Listeria monocytogenes

Author:
Rocha, Rui; Sousa, José M.; Cerqueira, Laura; Vieira, Maria J.; Almeida, Carina; Azevedo, Nuno F.
Source:
Food microbiology 2019 v.80 pp. 1-8
ISSN:
0740-0020
Subject:
ground beef,   etc   ; Listeria monocytogenes; culture media; fluorescence in situ hybridization; food matrix; food pathogens; ground pork; inoculum; lettuce; milk; mortality; nucleic acids; shrimp;     Show all 13 Subjects
Abstract:
... Listeria monocytogenes is one of the most important foodborne pathogens due to the high hospitalization and mortality rates associated to an outbreak. Several new molecular methods that accelerate the identification of L. monocytogenes have been developed, however conventional culture-based methods still remain the gold standard. In this work we developed a novel Peptide Nucleic Acid Fluorescence ...
DOI:
10.1016/j.fm.2018.12.009

10. Assessment of Knowledge and Behavior Change of a High School Positive Deviance Food Safety Curriculum

Author:
Feng, Yaohua; Bruhn, Christine M.; Elder, Gary; Boyden, Dawn
Source:
Journal of food science education 2019 v.18 no.2 pp. 45-51
ISSN:
1541-4329
Subject:
ground beef,   etc   ; behavior change; color; compliance; cooking; curriculum; food handling; food safety; food service; hamburgers; high school students; high schools; teachers; thermometers;     Show all 14 Subjects
Abstract:
... High school students are a critical audience for food safety. Students may enter the foodservice industry or become primary meal preparers for their families. The positive deviance food safety curriculum was developed based on the messages from the Fight BAC! Campaign. The curriculum is designed for high school students to overcome barriers to safe food handling practices. This study evaluated the ...
DOI:
10.1111/1541-4329.12157

11. Inactivation of Escherichia coli O157 and Salmonella Enteritidis in raw beef liver by gamma irradiation

Author:
Kawasaki, Susumu; Saito, Mie; Mochida, Mari; Noviyanti, Fia; Seito, Hajime; Todoriki, Setsuko
Source:
Food microbiology 2019 v.78 pp. 110-113
ISSN:
0740-0020
Subject:
ground beef,   etc   ; Escherichia coli O157; Salmonella Enteritidis; antioxidants; bacterial contamination; confidence interval; death; food matrix; gamma radiation; irradiation; liver; pathogens; raw meat; refrigeration; temperature; vacuum packaging;     Show all 16 Subjects
Abstract:
... Irradiation of ground beef and beef liver inoculated with Escherichia coli O157 466 and DT66 and Salmonella Enteritidis 3313 were performed with gamma rays from cobalt-60 at refrigerated and frozen temperatures under air- and vacuum-packaged conditions. Results showed that D10 values for all pathogens in frozen beef liver were higher than those in frozen ground beef samples, with significant diffe ...
DOI:
10.1016/j.fm.2018.10.011

12. Detection of Shiga toxin-producing Escherichia coli, stx1, stx2 and Salmonella by two high resolution melt curve multiplex real-time PCR

Author:
Singh, Prashant; Liu, Yuejiao; Bosilevac, Joseph M.; Mustapha, Azlin
Source:
Food control 2019 v.96 pp. 251-259
ISSN:
0956-7135
Subject:
ground beef,   etc   ; Escherichia coli O157; Escherichia coli O26; Salmonella; adulterants; fluorescent labeling; foodborne illness; genes; instrumentation; melting; oligonucleotide probes; pathogens; quantitative polymerase chain reaction; serotypes; vancomycin; virulence;     Show all 16 Subjects
Abstract:
... In the United States, Shiga toxin-producing Escherichia coli (STEC) O157 and six non-O157 serogroups O26, O45, O103, O111, O121 and O145 are considered adulterants in non-intact beef. Further, Salmonella is responsible for one of the highest numbers of foodborne infections worldwide. Multiple foods, especially meats, are routinely tested for these pathogens using methods like PCR. However, with su ...
DOI:
10.1016/j.foodcont.2018.09.024

13. Genomically Informed Strain-Specific Recovery of Shiga Toxin–Producing Escherichia coli during Foodborne Illness Outbreak Investigations

Author:
Blais, Burton W.; Tapp, Kyle; Dixon, Martine; Carrillo, Catherine D.
Source:
Journal of food protection 2019 v.82 no.1 pp. 39-44
ISSN:
0362-028X
Subject:
ground beef,   etc   ; Shiga toxin-producing Escherichia coli; antibiotic resistance; antibiotics; foodborne illness; high-throughput nucleotide sequencing; markets; microorganisms; models; outbreak investigation; pathogens; serotypes; source attribution;     Show all 13 Subjects
Abstract:
... Next-generation sequencing plays an important role in the characterization of clinical bacterial isolates for source attribution purposes during investigations of foodborne illness outbreaks. Once an illness cluster and a suspect food vehicle have been identified, food testing is initiated for confirmation and to determine the scope of a contamination event so that the implicated lots may be remov ...
DOI:
10.4315/0362-028X.JFP-18-340

14. Collective exodigestion favours blow fly colonization and development on fresh carcasses

Author:
Scanvion, Quentin; Hédouin, Valéry; Charabidzé, Damien
Source:
Animal behaviour 2018 v.141 pp. 221-232
ISSN:
0003-3472
Subject:
ground beef,   etc   ; Allee effect; Lucilia sericata; breeding; imagos; insect larvae; insects; microorganisms; mortality; muscles; niches; prediction;     Show all 12 Subjects
Abstract:
... Necrophagous flies breeding on carcasses face high selection pressures and therefore provide interesting opportunities to study social adaptations. We postulated that gregariousness in necrophagous blow fly larvae is an adaptive response to the environmental constraints of fresh carcasses. Cooperation is indeed believed to be key to the global success of social species. To test this idea, the deve ...
DOI:
10.1016/j.anbehav.2018.05.012

15. Effect of ultraviolet light, organic acids, and bacteriophage on Salmonella populations in ground beef

Author:
Yeh, Y.; de Moura, F.H.; Van Den Broek, K.; de Mello, A.S.
Source:
Meat science 2018 v.139 pp. 44-48
ISSN:
0309-1740
Subject:
ground beef,   etc   ; Salmonella; bacteriophages; beef industry; grinding; organic acids and salts; ultraviolet radiation;     Show all 7 Subjects
Abstract:
... This study investigated individual and combined effects of organic acids, bacteriophages, and ultraviolet light interventions on Salmonella populations in ground beef. Beef trim was inoculated with four Salmonella strains to result in a contamination level of 3.5 log CFU/g after grinding. Lactic (LA) and peroxyacetic (PAA) acids, bacteriophages (S16 and FO1a) (BA), and ultraviolet light (UV) were ...
DOI:
10.1016/j.meatsci.2018.01.007

16. Comparison of Salmonella Prevalence Rates in Bovine Lymph Nodes across Feeding Stages

Author:
Belk, A. D.; Arnold, A. N.; Sawyer, J. E.; Griffin, D. B.; Taylor, T. M.; Savell, J. W.; Gehring, K. B.
Source:
Journal of food protection 2018 v.81 no.4 pp. 549-553
ISSN:
0362-028X
Subject:
ground beef,   etc   ; Salmonella; beef carcasses; beef cattle; feedlots; lymph nodes; steers; tissues; weanlings; Texas;     Show all 10 Subjects
Abstract:
... Peripheral lymph nodes (LNs) located in the fatty tissues of beef carcasses have been shown to harbor Salmonella and, thus, potentially contaminate ground beef. Salmonella prevalence within LNs is known to differ among feedlots. Two South Texas feeding operations (identified as locations A and B) known to harbor salmonellae in the feedlot environment, while historically producing cattle with oppos ...
DOI:
10.4315/0362-028X.JFP-17-254

17. Inhibitory effects of Sichuan pepper (Zanthoxylum bungeanum) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties

Author:
Zeng, Maomao; Wang, Junhui; Zhang, Mengru; Chen, Jing; He, Zhiyong; Qin, Fang; Xu, Zhimin; Cao, Dongsheng; Chen, Jie
Source:
Food chemistry 2018 v.239 pp. 111-118
ISSN:
0308-8146
Subject:
ground beef,   etc   ; Zanthoxylum bungeanum; chronic diseases; heterocyclic amines; patties; pepper; pyridines; risk reduction; China;     Show all 9 Subjects
Abstract:
... This study evaluated the inhibitory effects of Sichuan pepper (Zanthoxylum bungeanum) and sanshoamide extract on the formation of heterocyclic amines (HAs) in grilled beef patties. The following major HAs were detected and quantified: imidazopyridine (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, PhIP), imidazoquinoxalines (2-amino-3-methyl-3H-imidazo[4,5-f]quinoxaline, IQx; 2-amino-3,8-dimethy ...
DOI:
10.1016/j.foodchem.2017.06.097

18. Detection of viable but non-culturable Escherichia coli O157:H7 by PCR in combination with propidium monoazide

Author:
Zhong, Junliang; Zhao, Xihong
Source:
3 Biotech 2018 v.8 no.1 pp. 28
ISSN:
2190-572X
Subject:
ground beef,   etc   ; DNA; Escherichia coli O157; cell viability; polymerase chain reaction; propidium; temperature;     Show all 7 Subjects
Abstract:
... The aim of this study was to evaluate the applicability of the conventional PCR detection method combined with propidium monoazide (PMA) treatment for the detection of viable but non-culturable (VBNC) state Escherichia coli O157:H7 in ground beef meatballs. Under low temperature, E. coli O157:H7 cells were induced into the VBNC state in ground beef meatballs at − 20 °C after 152 days. The optimal ...
DOI:
10.1007/s13205-017-1052-7

19. Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties

Author:
Amiri, Elham; Aminzare, Majid; Azar, Hassan Hassanzad; Mehrasbi, Mohammad Reza
Source:
Meat science 2019 v.153 pp. 66-74
ISSN:
0309-1740
Subject:
ground beef,   etc   ; Zataria multiflora; antioxidant activity; antioxidants; corn starch; essential oils; food packaging; industry; lipids; nanoemulsions; oxidative stability; pH; patties; peroxide value; sensory evaluation; sensory properties; storage time; tensile strength; thiobarbituric acid-reactive substances;     Show all 19 Subjects
Abstract:
... The aim of this study was to compare the effects of corn starch films containing Zataria multiflora essential oil (ZEO) and cinnamaldehyde (CIN) in conventional, nanoemulsion (NZEO) and fortified nanoemulsion (NZEOC) forms, on pH value, oxidative stability and sensory properties of ground beef patties during 20 days of storage at 4 ± 1 °C. Results of mechanical evaluation indicated that all treate ...
DOI:
10.1016/j.meatsci.2019.03.004

20. Impact of electron-beam irradiation on the quality characteristics of raw ground beef

Author:
Feng, Xi; Jo, Cheorun; Nam, Ki Chang; Ahn, Dong U.
Source:
Innovative food science & emerging technologies 2019 v.54 pp. 87-92
ISSN:
1466-8564
Subject:
ground beef,   etc   ; amino acids; biomarkers; color; cured meats; dimethyl disulfide; drip loss; electronic tongue; food safety; irradiation; lipid peroxidation; oxidation; physicochemical properties; saltiness; spermidine; synergism; taste; umami; vacuum packaging;     Show all 19 Subjects
Abstract:
... The aim of this study was to evaluate the effects of different irradiation doses (0–4.5 kGy) on the quality of raw ground beef. The results showed a significant increase in lipid oxidation and protein oxidation after irradiation, and color fading was observed only at 4.5 kGy irradiation. The increasing spermidine did not trigger any food safety panic button in irradiated raw ground beef, but this ...
DOI:
10.1016/j.ifset.2019.03.010