Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523-1171, USA.
Meat Sci. 2013 Oct;95(2):317-22. doi: 10.1016/j.meatsci.2013.04.056. Epub 2013 Apr 28.
This study evaluated chemical tenderizers and cooking methods to inactivate Escherichia coli O157:H7 in ground beef patties (model system for non-intact beef). Ground beef was inoculated with E. coli O157:H7 and mixed with (i) nothing (control), (ii) calcium chloride (CC) and flavoring agents (FA), (iii) CC, FA, and acetic acid (AA), (iv) sodium chloride (SC), sodium tripolyphosphate (ST), and potassium lactate (PL), and (v) the combination of SC, ST, PL, and AA. Patties were stored in aerobic or vacuum bags at -20, 4, and 12°C. Samples were grilled, broiled, or pan-fried to 60 or 65°C. Total bacterial and E. coli O157:H7 populations remained unchanged during storage. Broiling was more effective in reducing E. coli O157:H7 than grilling and pan-frying, and acidified tenderizers reduced E. coli O157:H7 more than non-acidified tenderizers in broiling. Higher reductions were observed at 65°C than 60°C in broiled and grilled samples. These results indicate that acidified tenderizers and broiling may be useful in non-intact beef safety.
本研究评估了化学嫩化剂和烹饪方法对碎牛肉饼（非完整牛肉的模型系统）中大肠杆菌 O157:H7 的灭活效果。将大肠杆菌 O157:H7 接种到碎牛肉中，并与（i）无任何添加物（对照）、（ii）氯化钙（CC）和调味剂（FA）、（iii）CC、FA 和乙酸（AA）、（iv）氯化钠（SC）、三聚磷酸钠（ST）和乳酸钾（PL）、（v）SC、ST、PL 和 AA 的组合进行混合。肉饼在有氧或真空袋中于-20、4 和 12°C 下储存。将样品烤制、烤炙或煎至 60 或 65°C。在储存过程中，总细菌和大肠杆菌 O157:H7 数量保持不变。与煎炒相比，烤炙对大肠杆菌 O157:H7 的减少效果更显著，酸化嫩化剂比非酸化嫩化剂更有效。在烤炙和煎炒样品中，65°C 比 60°C 时的减少效果更高。这些结果表明，酸化嫩化剂和烤炙可能对非完整牛肉的安全性有用。
