Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431 Ås, Norway.
Meat Sci. 2014 Feb;96(2 Pt A):695-703. doi: 10.1016/j.meatsci.2013.09.009. Epub 2013 Sep 17.
The aim of this study was to relate consumer preferences and preparation of hamburgers to color change, internal temperature and reduction of shigatoxigenic Escherichia coli (STEC) serogroups O157 and the "Big Six" (O26, O45, O103, O111, O121, O145) under two ground beef packaging scenarios: 75% O2 MAP and vacuum. 75% O2 MAP hamburgers cooked to 60 °C core temperature appeared done and showed less internal red color (lower a*) than corresponding vacuum hamburgers. Similar STEC reduction (<4 log10) was found for both hamburgers at core temperatures ≤ 66 °C. In a representative survey (N=1046) most consumers reported to judge hamburger doneness by the color and many preferred undercooked hamburgers. Premature browning of 75% O2 MAP hamburgers represents a risk of foodborne illness, when considering consumers' food handling practices. The risk is even greater if such ground beef is prepared by consumers who prefer undercooked hamburgers and judge doneness by color.
本研究旨在探讨消费者对汉堡包的偏好与准备方式与颜色变化、内部温度以及食源性致病菌（STEC）血清型 O157 和“六大”（O26、O45、O103、O111、O121、O145）的减少之间的关系，在两种碎牛肉包装情况下进行：75%氧气 MAP 和真空包装。75%氧气 MAP 汉堡包在 60°C 的核心温度下煮熟，看起来已经熟透，并且内部红色（较低的 a*）比相应的真空包装汉堡包少。在核心温度≤66°C 时，两种汉堡包的 STEC 减少量相似（＜4 log10）。在一项代表性调查（N=1046）中，大多数消费者表示通过颜色来判断汉堡包的熟度，许多人更喜欢未煮熟的汉堡包。考虑到消费者的食品处理习惯，75%氧气 MAP 汉堡包过早褐变代表食源性疾病的风险。如果消费者更喜欢未煮熟的汉堡包，并通过颜色来判断熟度，那么这种碎牛肉的风险甚至更大。
