D'Sa E M, Harrison M A, Williams S E, Broccoli M H
Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, University of Georgia, Athens 30602-7610, USA.
J Food Prot. 2000 Jul;63(7):894-9. doi: 10.4315/0362-028x-63.7.894.
A rapid, high-temperature double-sided grilling-broiling (DGB) system was compared to a single-sided broiling (SSB) system for cooking of foodservice ground beef patties to reduce microbial numbers and maintain textural quality. Patties (110 g) containing either Escherichia coli O157:H7 or Listeria monocytogenes (10(6-7) CFU/g) were cooked to target internal temperatures of 60 or 68 degrees C on each cooking system and immediately removed from the grills without the additional holding time at 60 or 68 degrees C that is recommended for foodservice cooking of ground beef patties. Actual final internal temperature attained, position on the grill, degree of doneness, cooking time, after-cook weight, texture characteristics, and bacterial counts of the patties were monitored. The DGB reduced E. coli O157:H7 and L. monocytogenes populations in ground beef patties by 5.7 log10 and 5.4 log10 CFU/g, respectively, when cooked to a target temperature of 60 degrees C (actual final internal temperature of 71.2 degrees C) and by 6.1 log10 and 5.6 log10 CFU/g, respectively, when cooked to a target temperature of 68 degrees C (actual final internal temperature of 75.8 degree C). The SSB reduced E. coli O157:H7 and L. monocytogenes populations by 1.3 log10 and 1.8 log10 CFU/g, respectively, when cooked to a target temperature of 60 degrees C (actual final internal temperature of 62.7 degrees C) and by 2.9 log10 and 3.6 log10 CFU/g, respectively, when cooked to a target temperature of 68 degrees C (actual final internal temperature of 69.3 degrees C). The DGB system effected a higher, more rapid temperature increase in patties cooked to either target temperature compared to the SSB system. This higher temperature was more effective in destroying pathogens in beef patties. Texture analyses determined that patties cooked on the DGB system had significantly higher values for springiness, adhesiveness, and product height as compared to the SSB system, and patties cooked on either system had significantly higher hardness, gumminess, chewiness, and product height values at the target temperature of 68 degrees C as compared to 60 degrees C.
将一种快速高温双面烤炙（DGB）系统与单面烤炙（SSB）系统进行比较，用于烹饪餐饮服务用碎牛肉饼，以减少微生物数量并保持质地品质。将含有大肠杆菌O157:H7或单核细胞增生李斯特菌（10(6 - 7) CFU/g）的肉饼（110克）在每个烹饪系统上烹饪至目标内部温度60或68摄氏度，然后立即从烤架上取下，无需按照餐饮服务用碎牛肉饼烹饪建议在60或68摄氏度下额外保温。监测肉饼达到的实际最终内部温度、在烤架上的位置、熟度、烹饪时间、烹饪后重量、质地特征和细菌计数。当烹饪至目标温度60摄氏度（实际最终内部温度71.2摄氏度）时，DGB系统分别使碎牛肉饼中的大肠杆菌O157:H7和单核细胞增生李斯特菌数量减少5.7 log10和5.4 log10 CFU/g；当烹饪至目标温度68摄氏度（实际最终内部温度75.8摄氏度）时，分别减少6.1 log10和5.6 log10 CFU/g。当烹饪至目标温度60摄氏度（实际最终内部温度62.7摄氏度）时，SSB系统分别使大肠杆菌O157:H7和单核细胞增生李斯特菌数量减少1.3 log10和1.8 log10 CFU/g；当烹饪至目标温度68摄氏度（实际最终内部温度69.3摄氏度）时，分别减少2.9 log10和3.6 log10 CFU/g。与SSB系统相比，DGB系统在烹饪至任一目标温度时，肉饼中的温度升高更高、更快。这种更高的温度在破坏牛肉饼中的病原体方面更有效。质地分析表明，与SSB系统相比，在DGB系统上烹饪的肉饼在弹性、粘性和产品高度方面的值显著更高；在任一系统上烹饪的肉饼，在目标温度68摄氏度时的硬度、胶粘性、咀嚼性和产品高度值均显著高于60摄氏度时。
