Sensory and microbiological qualities of beef loaf in four commissary food service treatments.

Beef loaf prepared according to four treatment options occurring in commissary food service was evaluated for microbiological and sensory quality. General acceptability was scored significantly (p of less than 0.01) higher for beef loaf portions held hot for 1 hour than for those held 2 hours, or those chilled 24 hours and heated in a convection oven. No significant (p of less than 0.01) differences for any quality characteristic scored were found between a loaf held hot for 1 hour and that chilled for 24 hours, heated, and then held hot for 1 hour. Appearance of beef loaves held hot for 1 hour was significantly (p of less than 0.05) better than that of loaves heated in the convection oven but was not significantly better than that of loaves given any of the other treatments. Microbiological analyses revealed the presence of relatively small numbers of microorganisms and no significant differences among treatments. The lowest total plate count was found in loaves baked, chilled for 24 hours, heated in a gas deck oven, and then held in insulated plastic trays for 1 hour. The highest counts were for loaves which were baked, placed immediately in insulated plastic trays, and held for 1 hour. Increases in total microbial counts and clostridial counts were observed as meat was held chilled for 24 hours. But no increases were observed when meat was held for 2 hours in insulated plastic trays. Although these microbiological findings were not significant, data may have important implications for an actual operation, where conditions are not so carefully controlled.