Water Content of Cooked Ground Beef
Foods. 2018 January; 7(1): 1.
A Comparison Study of Quality Attributes of Ground Beef and Veal Patties and Thermal Inactivation of Escherichia coli O157:H7 after Double Pan-Broiling Under Dynamic Conditions
KaWang Li
oneDivision of Fauna and Nutritional Sciences, West Virginia Academy, Morgantown, WV 26506, USA; ude.uvw.xim@ilwk
Amanda Gipe McKeith
2Department of Animal Sciences & Agricultural Education, California Land University Fresno, Fresno, CA 93740, U.s.; ude.etatsonserf.liam@htiekcma
Cangliang Shen
1Division of Animal and Nutritional Sciences, Due west Virginia University, Morgantown, WV 26506, USA; ude.uvw.xim@ilwk
Russell McKeith
3Division of Agriculture, College of the Sequoias, Tulare, CA 93274, USA; ude.soc@mllessur
Received 2017 Oct 16; Accustomed 2017 December 22.
Abstract
This study compared the quality variation and thermal inactivation of Escherichia coli O157:H7 in non-intact beef and veal. Coarse footing beefiness and veal patties (2.1 cm thick, 12.4 cm diameter, 180 g) inoculated with E. coli O157:H7, aerobically stored earlier double pan-broiling for 0–360 south without rest or to 55, 62.5, 71.1, and 76 °C (internal temperature) with 0.v- or 3.5-min rest. Microbial population and qualities including colour, cooking losses, pH, water activity, fat, and moisture content, were tested. After cooking the beefiness and veal patties, the weight losses were 17.83–29%, the pH increased from five.53–five.60 to 5.74–six.09, the wet content decreased from 70.53–76.02% to 62.60–67.07%, and the fat content increased (p < 0.05) from 2.19–6.46% to 2.92–9.45%. Cooking beefiness and veal samples with increasing internal temperatures decreased a* and b* values and increased the L* value. Escherichia coli O157:H7 was more sensitive to heat in veal compared to beef with shorter D-value and "shoulder" time. Cooking to 71.1 and 76 °C reduced East. coli O157:H7 by >6 log CFU/k regardless of residuum time. Cooking to 55 °C and 62.5 °C with a 3.5-min rest achieved an additional 1–3 log CFU/m reduction compared to the 0.5-min rest. Results should be useful for developing hazard assessment of not-intact beefiness and veal products.
Keywords: Escherichia coli O157:H7, quality, beef, veal, thermal inactivation
1. Introduction
Escherichia coli O157:H7 tin can generate shiga toxins that can cause, with as few equally 10 cells, severe hemolytic uremic syndrome in infected humans [1]. E. coli O157:H7 has been considered an adulterant of raw, not-intact beef products since 1999 [two]. The Usa Department of Agriculture, Food Condom and Inspection Service (USDA-FSIS) defines non-intact beefiness products as products that take gone through treatments, such every bit grinding, restructuring, or mechanical tenderization processes, including cubing, needling, and pounding [3]. These non-intact beef products have been involved in several E. coli O157:H7 outbreaks in the United States since 2000 [4]. During non-intact beef product, pathogen cells, such as those of Due east. coli O157:H7, on the meat surface may be translocated and trapped in sterile internal tissues, thus protected from thermal destruction if the meat is undercooked. A recent survey showed that 40–58% of US consumers ordered beefsteaks at medium rare (60–62.viii °C) to rare (54.4–57.2 °C), which could potentially put consumers at a high risk from E. coli O157:H7 contaminated non-intact veal meat if consumers order the same manner equally beefsteaks [5].
Thermal processing includes using high temperature to inactive spoilage and foodborne pathogens is one of the nearly effective and widely used technologies for meat products preservation [6]. The effectiveness of cooking in inactivating East. coli O157:H7 contaminated non-intact beef has been documented in numerous studies [four,seven,8] indicating that the cooking effectiveness on pathogen inactivation increased in the order of broiling > grilling > frying, the thicker the products the college reduction accomplished, and lower fat content increased thermal inactivation activity.
Veal, which originated from Europe, is the meat from 16–eighteen-calendar week-old calves. In the by x years, 25% of American households purchased veal products in restaurants or retail stores at least in one case every iii months [9]. Different veal cuts, such as cutlet, loin, rib, chest, and shank, are more popular to restaurant consumers due to their unique tenderness and flavor. Moreover, the nutrition of veal products matches the dietary guidelines that are recommended by the American Heart Association, the American Dietetic Association, and the USDA. The veal market generates approximately $1.five billion sales each year in the US [x]. Although veal products have not been implicated in E. coli outbreaks in the The states, since 2009 there have been multiple recalls of veal products amounting to 14,600 lb (ca. 6649 kg) due to possible Eastward. coli O157:H7 and STEC contamination [11]. Co-ordinate to the USDA-FSIS, in May 2017, a large veal processor recalled over 5000 lb of basis veal, pork, and beef due to possible non O157:H7 shiga toxin producing E. coli contagion [12]. According to the USDA-FSIS, there is a greater prevalence of STEC in veal products than in other beef products. For example, in 2013, the USDA-FSIS in their testing of raw footing beef component samples in federal meat-processing factories discovered 0 (0%) of 733 samples to exist positive for E. coli O157:H7 and three (0.24%) of 1232 samples to exist positive for STEC in beef; in contrast, in veal, iii (3.49%) of 86 samples were positive for E. coli O157:H7 and 4 (4.00%) of 100 samples were positive for STEC [13]. The difference in confirmed STEC-positive samples of veal compared to those of beef is striking and raises the question of whether the consumption of veal poses a greater take a chance to public health than that of beef. Currently, just two studies have reported the thermal inactivation of East. coli O157:H7 strains in not-intact veal products [xi,14].
The prophylactic of beef and veal products is important to the manufacture and to consumers, only consumers tend to identify the quality of products based on appearance. Cornforth and Jayasingh [15] stated that colour is one of the most important characteristics regarding consumers' purchasing decisions, even though color is sometimes poorly related to meat quality. Fresh beef or veal meat is often displayed in styrofoam trays and covered with poly-vinyl chloride (PVC) oxygen-permeable films, which allow the rapid development of the desirable vivid reddish-reddish (beef) or low-cal pinkish color (veal), respectively, due to rapid pigment oxygenation. However, discoloration often occurs within 1 week of shelf time. Currently, the number of studies that focus on the quality changes in veal products during processing, storage and cooking in terms of factors such as water activity, pH, wet, fat content and color change is very express.
The objective of this study is to investigate the quality variances, including color variation in not-intact coarse ground beef and veal patties during aerobic storage and cooking and to evaluate the thermal inactivation of Eastward. coli O157:H7 in coarse ground beef and veal patties. We hypothesize that (1) beef and veal patties accept like tendencies in quality change throughout storage and cooking and (2) a college internal temperature with a longer residuum fourth dimension will increase the inactivation of East. coli O157:H7 in beefiness and veal patties. The novelty of this study are (i) a detailed side-past-side comparison written report of quality attributes and thermal inactivation activity of E. coli O157:H7 between beef and veal and (2) the thermal kinetics written report was conducted in a commercial size patties cooked on a griller instead of using small amount of meat heated in h2o bathroom.
2. Materials and Methods
ii.i. Grooming of Bacterial Strains and Inoculum
Escherichia coli O157:H7 strains ATCC 43895, ATCC 43888, and ATCC 43889 (kindly provided by Beth Whittam, Michigan State Academy, East Lansing, MI, Us) were cultured and sub-cultured individually in 10 mL of tryptic soy broth (TSB) at 35 °C for 24 h. The 3 cultures were so mixed and centrifuged (Eppendorf model 5810R, Brinkmann Instruments Inc., Westbury, NY, U.s.a.) at 4629× g for 15 min at 4 °C. The harvested cells were washed twice with x mL of phosphate-buffered saline (PBS), centrifuged as described above, and re-suspended in xxx mL of fresh PBS. The washed pathogen cells were x-fold diluted in PBS to obtain an initial inoculum level of viii log CFU/mL, and then twoscore mL of this prepared inoculum was added into 2 kg of fibroid footing beef or veal to reach the inoculation level of ~half dozen log CFU/g.
2.2. Preparation of Non-Intact Footing Veal and Beef Patties
Fresh beef knuckles and veal round top were purchased from a local meat retailer for each replicate. The meat was manually cut into trimmings and then coarse ground in a meat grinder (Gander Mountain #five Electric Meat Grinder, Saint Paul, MN, U.s.) with a kidney plate (0.95 cm bore). The ground meat was then mixed with forty mL of the same E. coli O157:H7 inoculum cocktail in a bowl-lift stand mixer (Kitchen Aid Professional 600, Benton Harbor, MI, U.s.) at medium speed for ii minutes to ensure an even distribution of the inoculum into the sample, which simulates E. coli O157:H7 contamination during the grooming of non-intact beef or veal products. A manual hamburger patty maker (Mainstays six-ounce-patty maker, Walmart, Bentonville, AR) was then used to make beef or veal patties with 180 yard of grounded meat. The beefiness/veal patties (2.1 cm thick and 12.4 cm diameter) were packaged aerobically in foam trays (20 × 25 cm, Pactiv, Lake Forest, IL, USA) with the absorbent pads, covered using air-permeable plastic film (Omni-film, Pliant Corporation, OH, USA) and stored at four.0 °C for 4 days.
2.iii. Cooking Beef or Veal Patty Samples
After 4 days of storage, the beefiness or veal patties were removed from their packages, weighed, and double pan-broiled in a Farberware grill (Farberware 4-in-1 Grill, Fairfield, CA, USA) with a set up-up temperature of 177 °C (or 350 °F) (1) for 0, 30, threescore, ninety, 120, 180, 240, and 360 s with 0-min residual to decide the thermal dynamic parameters (i.e., D-value, "shoulder", α) (2) to an internal geometric target temperature of 55, 62.v, 71.1, or 76 °C, followed by a 0.5- or 3.5-min residuum. The cooked patties were allowed to rest on the tray subsequently cooking without whatsoever embrace. Double broiling, too known as contact grilling, is when the nutrient (unremarkably meat, especially burger patties, chicken, and steaks) is cooked on both sides simultaneously by applying ii cooking surfaces, from both the bottom and the tiptop, greatly reducing the cooking time. A blazon-K thermocouple was attached to the geometric middle of the patty to monitor the internal temperature throughout cooking using PicoLog (Pico Technology Ltd., Cambridge, UK), a real-time data-recording software [4,7,8]. The cooked meat rest on the tray were also monitored the internal temperature using the aforementioned type-K thermocouple. The meat quality examination including cooking losses, color, pH, h2o action, moisture, and fatty content were conducted in a separate report using the uninoculated beef and veal samples with the aforementioned storage and cooking treatments and cooled to room temperature after cooking.
2.4. Color Measurement
The objective color of not-intact beef or veal patties was measured on each mean solar day of storage and later cooking to 55, 62.5, 71.one, or 76 °C (internal and external parts) using a portable spectrophotometer (HunterLab MiniScan EZ, Reston, VA, USA), with full spectral data being obtained equally L* (lightness), a* (redness), and b* (yellowness), along with reflectance data [xvi]. For the external surface colour measurement, an boilerplate value for Fifty*, a*, and b* was adamant from the mean of 3 random readings on the surface from three pieces of each treatment that was used for the colour assay. To measure the internal color of the cooked samples, the beef or veal patties were split transversely across the longitudinal centrality to betrayal the centre portion with iii random readings from three pieces of each treatment.
2.five. Concrete, Chemical and Microbiological Analyses
Cooking losses were determined past measuring the deviation in patty weight before cooking and afterward cooking when the samples had cooled to room temperature. The pH of the meat homogenate was measured after microbial analysis using a digital pH meter (Fisher Scientific, Fair Lawn, NY, USA). The water activity (aw) indicates the availability of h2o for bacterial growth. The water activity of the uncooked and cooked samples was measured using an AquaLab water activity meter (model series 3, Decagon Devices Inc., Pullman, WA, Us). All of the samples were tested for fat and moisture content at the Meat Science Lab of the University of Illinois at Urbana– Champaign. For microbiological analysis, the individual uncooked or cooked beef or veal samples were transferred to a Whirl-Pak filter pocketbook (1627 mL, nineteen × thirty cm, Nasco, Modesto, CA, U.s.a.) with a 1:one ratio of food goop past weight and homogenized (Masticator, IUL Instruments, Barcelona, Espana) for 2 min. Series 10-fold dilutions of each sample in PBS were surface-plated onto tryptic soy agar (Acumedia, Lansing, MI, United states of america) supplemented with 0.ane% sodium pyruvate (Fisher Scientific, Off-white Lawn, NY; TSAP) and MacConkey agar (Acumedia, Lansing, MI, Us) for the enumeration of full bacterial populations and E. coli O157:H7, respectively. Colonies were counted manually after incubation at 35 °C for 48 h. The samples beneath the notice limit of spread-plating were enriched at 35 °C for 48 h and streak-plated onto MacConkey agar to enrich any cells that were not recovered.
2.vi. Data Analysis
The experiment was repeated twice, with three samples in each replicate in quality and microbial thermal inactivation studies. The quality parameters of beef and veal samples, including cooling losses, pH, water activity, fatty and moisture content, were analyzed with a i-way ANOVA of SAS. All of the comparisons were performed with p = 0.05. Microbial populations (log CFU/g) were analyzed using the PROC MIXED procedure of Statistical Analysis System (SAS; version 9.3, SAS Institute Inc., Cary, NC, U.s.a.), with contained variables including beef or veal, cooked internal temperatures, residue time, and interactions between two or three variables. USDA-Integrated-Predictive-Modeling-Plan software [17], provided by Dr. Lihan Huang, was used to estimate parameters of the survival of the pathogen cells in footing beef and veal samples during thermal processing with various heating fourth dimension. The means and standard deviations were calculated, and the hateful differences between treatments were adamant using the Least Significant Divergence (LSD) function for multiple comparisons at a significance level of α = 0.05.
3. Results and Discussion
3.ane. Cooking Bend and Weight Losses
The initial geometric middle temperature of uncooked beefiness and veal patties ranged from 3.six °C to 4.8 °C and from iv.ane °C to 8.9 °C, respectively. The cooking of beef samples by double pan-broiling required 330, 360, 430 and 460 s to reach the internal middle temperatures of 55, 62.5, 71.ane and 76 °C, respectively (Figure 1A). In veal samples, it took 300, 330, 360, and 420 s to achieve internal temperatures of 55, 62.5, 71.i, and 76 °C, respectively (Effigy oneB). The shorter cooking time that was required by the veal samples to reach the same internal temperatures compared to the beef samples is possibly to exist explained past the following 3 reasons. First, the fiber density could be greater in veal than beef since veal is less mature than beef with the relatively lower musculus fiber content. Second, collagen immaturity and less fiber hypertrophy in the veal patties as compared to the more mature collagen and muscle fibers in beef muscle tissue allowing rut to transfer and penetrate the veal patties more than efficiently. Third, the higher moisture content of veal could be a contributing factor to heating rate. Equally expected, during the 3.5-min resting time, in both beef and veal samples, the geometric eye temperatures continued to increase from 61 °C to 65.9 °C, from 68.4 °C to 71.6 °C, and from 72 °C to 78.2 °C when cooking samples to 55, 62.five, and 71.1 °C, respectively (data not shown in tabular form). When cooking beefiness and veal samples to 76 °C, the temperature ranged from 74.6 °C to 78.5 °C and from 72.6 °C to 78 °C, respectively (data non shown in tabular form).
Cooking times and temperature curves for non-intact course basis beef (A) and veal (B) patties that were cooked past double pan-broiling using a Farberware grill.
3.2. Physical and Chemical Proprieties of Beef and Veal Samples
Cooking caused weight losses ranging from 17.83% to 29% in non-intact beef samples (Tabular array 1) and from 19% to 29% in non-intact veal samples (Tabular array ii). In beef samples, cooking to internal temperatures of 62.5 °C to 76 °C resulted in higher (p < 0.05) cooking losses (24.16–29%) compared to those from cooking to 55 °C (17.83%) (Table 1). In veal samples, double pan-broiling to internal temperatures of 71.1 °C and 76 °C resulted in college (p < 0.05) cooking losses (28.25–29%) (Table 2). Higher cooked internal temperature resulted in college cooking losses due to the prolonged cooking time, causing extra moisture loss via evaporation and the release of excess juice inside the meat samples.
Table 1
Cooking losses, pH, h2o activity, and wet and fat contents of non-intact course footing beef patties earlier and after cooking to various internal end-point temperatures.
| Beef | Before Cooking | Subsequently Heating to (°C) | |||
|---|---|---|---|---|---|
| 55 | 62.5 | 71.1 | 76 | ||
| Cooking losses (%) | - | 17.83 ± 5.56 a | 24.17 ± 2.71 b | 26.67 ± 2.l b | 29.00 ± 1.55 b |
| pH | 5.threescore ± 0.07 a | 5.98 ± 0.eleven b | 6.07 ± 0.16 b | 6.08 ± 0.15 b | half dozen.09 ± 0.15 b |
| H2o activity | 0.992 ± 0.001 a | 0.990 ± 0.003 a | 0.991 ± 0.005 a | 0.990 ± 0.003 a | 0.987 ± 0.003 a |
| Moisture (%) | lxx.53 ± 0.55 a | 66.63 ± 1.85 b | 64.36 ± 1.23 bc | 63.04 ± 1.25 c | 62.60 ± i.eighteen c |
| Fat (%) | six.46 ± 0.77 a | viii.62 ± 0.65 b | 9.34 ± 0.44 b | 9.45 ± 0.55 b | 8.96 ± 0.60 b |
Table two
Cooking losses, pH, water activity, and moisture and fat contents of non-intact grade ground veal patties before and after cooking to diverse internal end-point temperatures.
| Veal | Before Cooking | After Heating to (°C) | |||
|---|---|---|---|---|---|
| 55 | 62.5 | 71.i | 76 | ||
| Cooking losses (%) | - | 19.00 ± 3.56 a | 20.75 ± 5.50 a | 28.25 ± 0.96 b | 29.00 ± 0.82 b |
| pH | 5.53 ± 0.01 a | five.78 ± 0.02 b | v.74 ± 0.08 b | five.73 ± 0.08 b | 5.74 ± 0.08 b |
| Aw | 0.991 ± 0.005 a | 0.989 ± 0.003 a | 0.988 ± 0.002 a | 0.987 ± 0.002 a | 0.988 ± 0.001 a |
| Moisture (%) | 76.02 ± 0.36 a | 71.19 ± 0.51 b | 69.57 ± 2.01 bc | 67.95 ± 0.49 cd | 67.07 ± 0.89 d |
| Fatty (%) | ii.xix ± 0.25 a | 2.79 ± 0.54 a | three.00 ± 0.44 a | 3.02 ± 0.46 a | 2.92 ± 0.17 a |
The pH of uncooked beef and veal patties was 5.60 (Table 1) and five.53 (Tabular array ii), respectively. Double pan-broiling caused a significant increment (p < 0.05) in the pH of beefiness and veal patties, resulting in pH values ranging from 5.98 to 6.09 (Table one) and from 5.73 to 5.78 (Table 2), respectively, in agreement with the previous studies [18,19]. The increase in pH for cooked meat is due to the reduction of free acidic groups as the meat temperature increases during heating [twenty]. However, no significant differences in the pH of cooked samples were observed when beef or veal patties were cooked to diverse internal target temperatures (55 °C to 76 °C). Only a slight pH increment from 5.98 to 6.09 was detected in beef samples after cooking from 55 °C to 76 °C.
While the moisture content describes the ratio of water mass to sample mass, h2o activity is the partial vapor pressure of pure water, which indicates the availability of water for bacterial growth. The water activity of fresh beefiness and veal patties was 0.992 (Table ane) and 0.991 (Table 2), respectively. In both beef and veal samples, the h2o activity did not change significantly subsequently cooking to various internal temperatures. A previous study [21], which reported that cooking non-intact ground beef to internal temperatures of 60 °C and 65 °C resulted in h2o activities of 0.981 to 0.982 compared to the uncooked samples' value of 0.982 to 0.984 had similar results to this written report. The initial moisture of beef and veal samples was 70.53% and 76.02%, respectively. In both beef and veal samples, the moisture content significantly decreased (p < 0.05) as the cooked internal temperature increased from 55 °C to 76 °C (Table i and Tabular array 2). Cooking beef or veal patties to 71.1 °C or 76 °C significantly decreased (p < 0.05) the moisture content to approximately 63% (beef) and 67–68% (veal) compared to the 66% (beef) and 71% (veal) in samples that were cooked to 55 °C (Tabular array ane and Table 2). Previous studies [iv,18] reported that the moisture content of footing beef patties and of wet-enhanced reconstructed beef patties was lower afterward cooking. The decreased moisture content of beef and veal is likely due to a loss of water during cooking/heating [4].
The fatty content of fresh beef and veal patties was half dozen.46% and ii.19% (Table i and Table 2), respectively. Cooked beef samples had a significantly (p < 0.05) increased fat content of 8.62% to 9.45%, irrespective of the cooked internal temperatures (Table 1). Previous studies [4,19,21] reported that cooking low-fat ground beef or non-intact beefiness increased the fat content due to the wet loss. A slightly (p = 0.074, >0.05) increased fatty content ranging from 2.79% to 3.02% was found in cooked veal samples compared to that in the uncooked samples.
3.3. Color Variation during Storage and Cooking
The colour index a*, b*, and L* values of freshly prepared beef patties were 34.75, 25.89, and 44.94, respectively (Table 3). Compared to beef samples, lower (p < 0.05) a* and b* values of 26.98 and 22.63 and a college L* value of 59.83 were detected in fresh veal patties (Table 3). The less-reddish and lighter color is expected in veal samples because veal is the meat of bovine animals aged eight months or less, containing less myoglobin compared to the beef. During the aerobic storage, in general, the a*, b*, and L* values decreased (p < 0.05) from 34.75 to 15.27, from 25.86 to 13.93, and from 46.32 to 39.85 in beef patties and decreased (p < 0.05) from 26.98 to 12.77, from 22.63 to 16.53, and from 59.82 to 57.87 in veal samples by the end of storage. These results concord with those of a previous report [xx], which found that the a*, b*, and L* values decreased in beef samples as the brandish time increased from 0 to three days. Madhavi and Carpenter [22] also reported that discoloration occurs within seven days of wrapping beef in oxygen-permeable motion picture. During PVC motion-picture show storage, oxymyoglobin reacted with oxygen to grade metmyoglobin, causing the less-red color of the beef and veal samples.
Table iii
Color values (50*, a*, and b*) of the external parts of course ground beef and veal patties stored aerobically at 4.0 °C for four days in foam trays that were covered with air-permeable plastic film.
| Beef | Veal | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Day 0 | Day 1 | 24-hour interval 2 | Solar day three | Day 4 | Twenty-four hour period 0 | Twenty-four hour period 1 | Day 2 | Day 3 | 24-hour interval four | |
| L* | 46.32 ± 2.11 a | 42.06 ± ii.75 b | xl.xx ± 2.37 c | 43.70 ± 2.71 b | 39.85 ± 2.05 c | 59.96 ± 1.64 a | 59.sixteen ± 1.55 a | 58.15 ± 2.44 a | 58.26 ± 1.65 a | 57.87 ± 1.64 b |
| a* | 34.90 ± ii.27 a | 22.92 ± 2.61 b | 19.71 ± 2.26 c | xv.twoscore ± 1.61 d | 15.27 ± 1.02 d | 26.90 ± 0.94 a | 22.41 ± 1.38 b | xvi.97 ± 1.49 c | xiv.39 ± ane.04 c | 12.77 ± 0.threescore d |
| b* | 25.86 ± 2.07 a | 17.91 ± 1.62 b | 17.14 ± 1.48 b | fourteen.forty ± 1.60 c | 13.93 ± ane.49 c | 22.61 ± 0.95 a | twenty.07 ± 0.96 b | 17.99 ± 0.95 c | 17.30 ± 0.96 c | 16.53 ± 0.83 c |
Afterward cooking to 55–76 °C, the external color values of a* and b* ranged from eleven.86 to 13.46 and from 16.96 to 18.45 in beef samples (Tabular array 4(A)) and from 10.03 to 11.15 and from 18.71 to 21.53 in veal samples (Table four(A)). In both beefiness and veal samples, increasing the cooked internal temperature from 55 to 76 °C did not significantly change the values of a* and b*. During double pan-broiling, the external surfaces of the beef and veal samples were in shut contacted with the heat surface of the grill, which cause the oxymyoglobin to apace become metmyoglobin, producing a brownish colour regardless of the cooked internal temperature. Nonetheless, it is interesting to note that the L* value of the external surface was different between beefiness and veal samples. Cooking beef samples from 62.five to 76 °C decreased (p < 0.05) the L* value from 46.67 to 47.08 compared to the value that was obtained at 55 °C (l.32). In veal samples, the Fifty* value decreased (p < 0.05) from 68.93 to 66.45 when the cooked temperature increased from 55 to 71.1 °C, while the Fifty* value returned to 68.45 after cooking to 76 °C. There results suggest that the doneness of cooked beefiness and veal patties cannot exist determined by external color change.
Table 4
Color values (L*, a*, and b*) of the external (A) and internal (B) parts of course ground beef and veal patties double pan-broiling to internal end-point temperatures of 55, 62.5, 71.one, and 76 °C.
| L* | a* | b* | ||||
|---|---|---|---|---|---|---|
| Cooked Internal Temperature (°C) | Beef | Veal | Beef | Veal | Beef | Veal |
| (A) External parts | ||||||
| 55 | 50.32 ± 3.18 aA | 68.98 ± 2.thirteen aB | 13.46 ± 1.66 aA | 10.76 ± 1.59 abB | eighteen.45 ± 2.21 aA | 19.58 ± 2.69 aA |
| 62.v | 46.87 ± 1.79 bA | 68.40 ± one.08 aB | 12.50 ± 0.97 aA | 11.15 ± 0.99 aB | 17.33 ± one.03 aA | 21.53 ± 2.78 bB |
| 71.ane | 47.08 ± i.57 bA | 66.45 ± 1.85 bB | 12.63 ± 1.28 aA | x.58 ± 0.64 abB | 17.45 ± ane.04 aA | xix.59 ± one.84 aB |
| 76 | 46.67 ± 1.59 bA | 68.45 ± ane.55 aB | eleven.86 ± 0.75 aA | 10.03 ± 0.53 bB | 16.96 ± 1.04 aA | 18.71 ± ii.09 aB |
| (B) Internal parts | ||||||
| 55 | 50.25 ± 7.fifteen aA | 70.99 ± 3.00 aB | 28.06 ± 4.59 aA | 17.nineteen ± 2.43 aB | 24.42 ± 2.77 aA | 18.84 ± 1.27 aB |
| 62.5 | 54.20 ± 1.85 bA | 70.09 ± 3.32 aB | 21.76 ± 5.76 bA | 16.25 ± 3.60 aB | 21.31 ± 2.66 bA | xviii.49 ± 1.79 aB |
| 71.one | 53.79 ± 2.35 bA | 72.97 ± two.64 aB | nineteen.34 ± 6.72 cA | 12.xx ± ane.15 bB | 20.45 ± 2.97 cA | 16.26 ± 0.59 bB |
| 76 | 53.66 ± one.74 bA | 72.35 ± 2.01 aB | 13.95 ± 2.63 dA | 11.21 ± 0.97 bB | 17.94 ± 1.49 dA | 15.57 ± 0.32 bB |
In general, the a* and b* values of the internal color of cooked beefiness samples decreased (less blood-red and xanthous) (Table 4(B)) and the L* value increased every bit the internal end-point temperature increased (Tabular array 4(B)). For the a* and b* values, lower values of 13.95 (a*, less red) and 17.93 (b*, less yellowish) were detected in the beef samples that were cooked to 76 °C compared to the 28.05 (a*) and 24.41 (b*) of the samples that were cooked to 55 °C (Table 4(B)). Nevertheless, the beef samples that were cooked to 62.5 °C or 71.ane °C had similar a* values of 19.34 to 21.75, and cooking to 55 °C or 62.5 °C resulted in similar b* values of 23.51 to 24.41 (Tabular array 4(B)). For the L* value, cooking beef samples to 62.v, 71.1 and 76 °C resulted in a higher (p < 0.05) value of 53.66 to 54.19 compared to the value of 50.24 in samples that were cooked to 55 °C (Table four(B)). Hague and others [23] reported that increasing the end-betoken cooking temperature from 55 °C to 77 °C decreased the a* and b* values of ground beefiness patties from 14.half dozen to 11.0 and from 18.4 to fifteen.ix, respectively, and increased the L* value from 50.nine to 52.2. The variances in the internal cooked colour were attributed to the denaturation of myoglobin in ground beef patties as the internal terminate-point temperature increased from 55 °C to 76 °C [24].
Limited studies reported an internal color variation in basis veal when cooked to different end-point temperatures. In this study, a similar color variation tendency was detected in veal samples compared to that in beef samples. In cooked veal patties, cooking to an end-bespeak temperature of 71.1 °C or 76 °C resulted in a lower (p < 0.05) a* value of 11.21 to 12.ii and a lower b* value of 15.56 to 16.25 than those of the samples that were cooked to 55 °C or 62.5 °C, with an a* value of 16.25 to 17.19 and a b* value of 18.49 to 18.84 (Table four(B)). However, there was no difference (p > 0.05) in L* values, ranging from 70.09 to 72.96, among the veal samples that were cooked from 55 °C to 76 °C (Table iv(B)). Cooked color is of import to as consumers use information technology in determining degree of doneness when consuming basis beef and veal. Using color exclusively could atomic number 82 to the consumption of undercooked ground beef and veal, therefore, increasing the risk of foodborne affliction from pathogenic bacteria.
iii.four. Survival Curves of Eastward. coli O157:H7 in Course Basis Beefiness and Veal Patties
Data points shown in the Figure 2 illustrate the survival curves of Due east. coli O157:H7 in non-intact course basis beefiness and veal patties after cooking at 177 °C (or 350 °F) with diverse heating times. As expected, the pathogen population in beefiness and veal samples decreased with the increasing of heating fourth dimension. After cooking at 177 °C for 360 s, a reduction of 5.67 and 6.42 log CFU/g was observed in basis beef and veal samples, respectively (Figure 2). For both beef and veal samples, information technology was noticed that the pathogen population did not decrease significantly at the early stage (less than 120–180 s) of cooking, but when the heating time exceeded 180 south the rate of reduction started to accelerate (Figure 2). These results tin can be explained by the "shoulder effect" [6], which suggested that the thermal inactivation afflicted past the dimension of the beefiness and veal patties causing the geometric center temperature did not increase immediately and the pathogen located at the geometric center were not killed at the early on stage.
Survival curves of Escherichia coli O157:H7 in non-intact course ground beefiness and veal patties that were cooked by double pan-broiling using a Farberware grill set at 177 °C (or 350 °F).
In this study, three survival models in the USDA-IPMP software were used to evaluate the fitness of the model to predict the thermal inactivation kinetics of E. coli O157:H7 cells in beefiness and veal samples (i.e., depression value of RMSE and AIC). As shown in Table v, the Mafart-Weibull and Buchanan Two-Phase Linear models are equally fit for describing the thermal kinetics data of beef and veal samples based on their lower RMSE (0.212 to 0.223 for beef and 0.436 to 0.516 for veal) and lower AIC scores (−67.706 to −65.257 for beefiness and −24.960 to −33.039 for veal) compared to the Linear model. The like α value of beef (3.45) and veal (2.77) samples obtained from the Mafart-Weibull model indicated that the pathogen survival curves of beef and veal are in the same shape and exist an obvious "shoulder" result [6,25] (Figure 2).
Table 5
Comparing of square root of mean of sum of squared errors (RMSE) and Akaike data benchmark (AIC) value for the proposed survival models on the inactivation of East. coli O157:H7 in ground beef and veal patties after double pan-broiling at 177 °C (350 °F) for 0 to 360 s.
| Products | Index | Linear | Mafart-Weibull | Buchanan Two-Stage Linear |
|---|---|---|---|---|
| Beefiness | RMSE | 0.936 | 0.223 | 0.212 |
| AIC | 1.752 | −65.257 | −67.706 | |
| Veal | RMSE | 0.850 | 0.436 | 0.516 |
| AIC | −ii.908 | −33.039 | −24.960 |
Previous studies [26,27] has reported the D-value of E. coli O157:H7 in ground beefiness, turkey, lamb, and pork meat, with cooked temperatures from 55 °C to 65 °C in h2o bath settings, and no studies take reported thermal dynamic parameters of veal products yet. Results of this report showed that the D-value of E. coli O157:H7 in ground veal samples cooked at 177 °C on a commercial double pan-broiling griller were 63.27, 189.5, and 29.41 s calculated from Linear, Mafart-Weibull, and Buchanan 2-Phase Linear models, respectively, which were significantly lower than those from the beef samples (Tabular array 6). According to the Buchanan 2-Stage Linear model, the shoulder fourth dimension of veal is significantly lower than that of the beefiness samples (167.33 vs 198.19 s, Tabular array 6). These results indicated that E. coli O157:H7 cells in veal samples were more than sensitive to heat compared to the beef samples.
Table 6
Parameters (mean ± standard error) of survival models estimated for the inactivation of East. coli O157:H7 in ground beef and veal patties after double pan-broiling at 177 °C (350 °F) for 0 to 360 south.
| Model Proper name | Model Parameters | Beef | Veal |
|---|---|---|---|
| Linear | D | 70.67 ± 8.50 a | 63.27 ± half dozen.19 b |
| Mafart-Weibull | D | 218.iii ± seven.65 a | 189.v ± xiv.41 b |
| α | iii.45 ± 0.23 a | 2.77 ± 0.32 a | |
| Buchanan Ii-Stage Linear | Shoulder | 198.xix ± 5.22 a | 167.33 ± ten.33 b |
| D | 33.91 ± ii.64 a | 29.41 ± 1.25 b |
3.5. Cooking Inactivation of East. coli O157:H7 Populations with Various Target Temperature and Rest Time
Before cooking, the initial East. coli O157:H7 population in uncooked coarse ground beef and veal samples was ranged from 6.4 to vi.6 log CFU/g (Table 7). In general, the total bacterial population counts on TSAP were similar to those that were observed on MacConkey agar in the majority of treatments, indicating that the major colonies that were constitute on TSAP were E. coli O157:H7. Even so, the recovery of bacterial populations on MacConkey agar was lower than that on TSAP when the veal samples were cooked to 55 °C with a 3.5-min rest and cooked to 62.5 °C with 0.5 min residual. This tin can exist explained by the rut-injured E. coli O157:H7 cells not being recovered on MacConkey agar as a selective medium.
Table 7
Total bacterial and Escherichia coli O157:H7 populations (log CFU/g; ±standard deviation) that were recovered from tryptic soy agar plus 0.i% sodium pyruvate (TSAP) and MacConkey agar, respectively, in beef and veal samples earlier and after double pan-broiling to 55, 62.5, 71.1, and 76 °C with a 0.five- or iii.5-min rest.
| Temperature (°C) | Residuum Fourth dimension (min) | TSAP | MacConkey Agar | ||
|---|---|---|---|---|---|
| Beef | Veal | Beef | Veal | ||
| After inoculation | - | half-dozen.44 ± 0.05 aA | 6.threescore ± 0.01 aA | six.twoscore ± 0.07 aA | 6.40 ± 0.09 aA |
| Before cooking | - | 6.37 ± 0.65 aA | 6.58 ± 0.06 aA | 6.47 ± 0.33 aA | half-dozen.35 ± 0.16 aA |
| 55 | 0.5 | iv.86 ± 0.08 bA | 4.32 ± 0.24 bA | 4.52 ± 0.29 bA | 3.38 ± one.10 bB |
| iii.5 | 3.32 ± 0.81 cA | 1.58 ± 1.28 cB | iii.38 ± 1.10 cA | 0.70 ± 0.59 cB | |
| 62.5 | 0.5 | ane.87 ± 0.60 dA | ane.46 ± 0.54 cA | 1.68 ± 0.37 dA | <0.three dB |
| 3.5 | 0.94 ± 0.58 eA | <0.3 dB | 0.seventy ± 0.59 eA | <0.3 dB | |
| 71.ane | 0.five | <0.3 fA | <0.three dA | <0.3 fA | <0.3 dA |
| 3.5 | <0.3 fA | <0.3 dA | <0.iii fA | <0.three dA | |
| 76 | 0.v | <0.three fA | <0.iii dA | <0.3 fA | <0.3 dA |
| three.5 | <0.3 fA | <0.three dA | <0.3 fA | <0.3 dA | |
Very limited studies take reported the thermal inactivation of East. coli O157:H7 in non-intact veal products. Luchansky and others [eleven] recently found that cooking breaded or un-breaded veal cutlets for 1.v min per side on an electronic skillet at 191.5 °C achieved an internal temperature of 71.1 °C and a >v.0 log reduction. In a recent written report of the same research group, the authors reported that cooking breaded veal cordon bleu at 191.5 °C in pre-heated extra virgin olive oil for ≤half-dozen min or for seven to ten min per side achieved i.5 or iii.five log CFU/k and ≥six.2 log CFU/g, respectively [14]. In this study, nosotros compared the thermal-sensitive E. coli O157:H7 in non-intact course ground beef and veal patties. The results of this study indicate that in both beefiness and veal samples, the college the cooked internal temperature, the longer the rest time, the greater reductions of East. coli O157:H7 was reached, and E. coli O157:H7 cells were more (p < 0.05) sensitive to oestrus in veal samples than in beef samples.
As expected, double pan-broiling beef and veal samples to 71.one °C (well done doneness) and 76 °C (beyond well-washed doneness) decreased the overall pathogen populations to beneath the detection limit (>vi log CFU/g reduction), regardless of the residual time (Tabular array 7), in agreement with the study [28], who reported that cooking refrigerated ground beef patties to internal temperature of 71.one °C and 76.six °C reduced Due east. coli O157:H7 to 5.1–seven.0 log CFU/g. To reduce the possibility of food-borne outbreaks due to Eastward. coli O157:H7 contagion, the USDA-FSIS recommends cooking non-intact veal products to an internal temperature of 62.5 °C (145 °F) with at least a three-infinitesimal rest fourth dimension [29]. To the best of our knowledge, no research publication has reported the impact of rest time on the thermal inactivation activity of E. coli O157:H7 on non-intact beef and veal products. By double pan-broiling to 55 °C and 62.5 °C with a 0.v-min rest, i.95 to 4.79 log CFU/1000 and i.97 to >6.0 log CFU/thou reductions of E. coli O157:H7 were achieved in beefiness and veal samples, respectively (Table 7). For beef samples, an additional (p < 0.05) 0.98 to one.14 log CFU/thousand reduction was reached when the rest time extended from 0.five min to 3.5 min after cooking from 55 °C to 62.five °C (Table 7). This enhancement of thermal inactivation with a longer rest time was mainly due to the extended heating of beef and veal, causing the internal temperature to proceed to increase, even later on the patties were removed from the grill. Similar to beef samples, when course basis veal patties were cooked to 55 °C with a 3.5-min rest, an additional (p < 0.05) reduction of ii.68 log CFU/g was achieved compared to the 0.v-min rest (Table 7). It is interesting to notation that the corporeality of surviving East. coli O157:H7 was below the discover limit (>vi.0 log CFU/one thousand reduction) when veal samples were cooked to 62.5 °C with a 0.5- or iii.5-min rest (Table seven), significantly (p < 0.05) lower than the same amount in beef samples on MacConkey agar. This result might be explained past the higher moisture content (slightly less fat) in combination with less mature and less thick collagen in veal muscle tissue, allowing for more efficient heat transfer. The compaction density of the physiologically less mature veal tissue versus beefiness tissue in the patty could also be a gene affecting estrus transfer, which produces a greater steaming effect inside the veal patties, resulting greater pathogen reduction. Over all, the present study demonstrates that cooking coarse basis beef and veal patties to an internal end-point temperature of ≥62.5 °C with at least a 3-min balance achieves a >five.0 log reduction of Due east. coli O157:H7 cells.
4. Conclusions
In conclusion, E. coli O157:H7 is more vulnerable in veal compared to the beef during thermal processing. A higher internal temperature and longer rest time cause an increased inactivation of Due east. coli O157:H7, and veal and beefiness patties nowadays similar tendencies in terms of quality change throughout storage and cooking, supporting our hypothesis. The results of this study cover various aspects of beef and veal quality changes during storage and cooking that will be beneficial for intact and non-intact beef and veal preparation at multiple points, including retail, foodservices, and at dwelling. It was also verified that cooking coarse footing beefiness or veal to an internal end-signal temperature of 62.5 °C with a three.5-min residual will non generate a nifty nutrient safety risk. This information will be useful for the USDA-FSIS in developing risk assessments of E. coli O157:H7 in non-intact and intact beefiness and veal products.
Acknowledgments
This piece of work was supported by the Western Kentucky University Honors College Enquiry Scholarship Program and Westward Virginia Academy New Faculty Start-up Funding.
Author Contributions
KaWang Li designed and conducted this report, including the quality and microbial pathogen studies, interpreted the results, and drafted the manuscript. Amanda Gipe McKeith designed and conducted the quality control studies, participated in the microbial pathogen studies, interpreted the results, and drafted and revised manuscript. Cangliang Shen generated the thought for this written report, designed and conducted the microbial pathogen studies, coordinated the collaboration between different institutions, interpreted the results, and revised and finalized the manuscript. Russell McKeith conducted parts of the quality control studies, in item the color measurement, and assisted in measuring the fat and wet contents.
Conflicts of Interest
The authors declare no disharmonize of involvement.
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