Nonintact Whole Muscle Food Safety: The Problem and Research Needs
نویسنده
چکیده
nonintact beef products include intact meat cuts such as chucks, ribs, tenderloins, striploins, top sirloin butts, and rounds, exposed to or injected with marination, flavoring, or tenderizing solutions, or mechanically tenderized by treatment with solidor hollow-needle injectors or blades, or with cubing, frenching, or pounding devices. in addition, this category includes any comminuted product that has been processed by chopping, grinding, flaking, or mincing, as well as manufacturing beef trimmings destined to be processed into formed and shaped items such as gyros (usda-fsis, 1999). a microbiological safety concern associated with these processes is that they may lead to contamination of interior parts of the products through transfer of cells from the surface to the interior, through cross-contamination, or by mixing of trimming or cuts to form larger items. a major proportion of steaks and roasts derived from muscles of lower tenderness may be subjected to mechanical tenderization or marination or restructuring, or both, into nonintact products of increased tenderness, juiciness, and flavor for use in hotel, restaurant, and institutional settings; the total annual servings are estimated at 36 billion (Bifsco, 2005, 2006).
منابع مشابه
Overview of current meat hygiene and safety risks and summary of recent studies on biofilms, and control of Escherichia coli O157:H7 in nonintact, and Listeria monocytogenes in ready-to-eat, meat products.
As meat consumption is increasing around the world, so do concerns and challenges to meat hygiene and safety. These concerns are mostly of a biological nature and include bacterial pathogens, such as Escherichia coli O157:H7, Salmonella and Campylobacter in raw meat and poultry, and Listeria monocytogenes in ready-to-eat processed products, while viral pathogens are of major concern at foodserv...
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