دورية أكاديمية
The influence of beef quality characteristics on the internalization and thermal susceptibility of Shiga toxin-producing Escherichia coli (STEC) in blade-tenderized beef steaks.
| العنوان: | The influence of beef quality characteristics on the internalization and thermal susceptibility of Shiga toxin-producing Escherichia coli (STEC) in blade-tenderized beef steaks. |
|---|---|
| المؤلفون: | Corliss B; Texas Tech University, Department of Animal and Food Sciences, Box 42141, Lubbock, TX 79409, USA., Brooks JC; Texas Tech University, Department of Animal and Food Sciences, Box 42141, Lubbock, TX 79409, USA., Martin JN; Texas Tech University, Department of Animal and Food Sciences, Box 42141, Lubbock, TX 79409, USA., Echeverry A; Texas Tech University, Department of Animal and Food Sciences, Box 42141, Lubbock, TX 79409, USA., Parks AR; Texas Tech University, Department of Animal and Food Sciences, Box 42141, Lubbock, TX 79409, USA., Pokharel S; Texas Tech University, Department of Animal and Food Sciences, Box 42141, Lubbock, TX 79409, USA., Brashears MM; Texas Tech University, Department of Animal and Food Sciences, Box 42141, Lubbock, TX 79409, USA. Electronic address: mindy.brashears@ttu.edu. |
| المصدر: | Meat science [Meat Sci] 2015 Dec; Vol. 110, pp. 85-92. Date of Electronic Publication: 2015 Jul 02. |
| نوع المنشور: | Journal Article; Research Support, Non-U.S. Gov't |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138 (Electronic) Linking ISSN: 03091740 NLM ISO Abbreviation: Meat Sci Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: <200?>- : Oxford : Elsevier Original Publication: Barking, Essex, Eng., Applied Science Publishers |
| مواضيع طبية MeSH: | Cooking* , Food Microbiology* , Hot Temperature* , Serogroup*, Red Meat/*microbiology , Shiga-Toxigenic Escherichia coli/*growth & development, Animals ; Cattle ; Humans ; Hydrogen-Ion Concentration ; Red Meat/classification |
| مستخلص: | The risk of Shiga toxin-producing Escherichia coli (STEC) survival in blade-tenderized beef is a concern for beef processors. This study evaluated the internalization and post-cooking survival of individual STEC serogroups (O157:H7, O26, O45, O103, O111, O121, and O145) in blade-tenderized beef steaks with different quality traits. Strip loins representing four combinations of USDA Quality Grade (Choice or Select) and pH category (High pH or Normal pH) were inoculated (10(6)logCFU/cm(2) attachment) with individual STEC serogroups before storage (14 days), blade tenderization, and cooking (50, 60, 71, or 85°C). Serogroup populations on raw steak surfaces and internal cores were determined. Rapid-based methods were used to detect the internal presence of STEC in cooked steaks. Internalization and post-cooking survival varied among STECs. All serogroups, except O45 and O121, were detected in the internal cores of steaks cooked to 50°C, while O103, O111, and O145 STEC were detected in steaks cooked to 50, 60, and 71°C. (Copyright © 2015. Published by Elsevier Ltd.) |
| فهرسة مساهمة: | Keywords: Beef; Blade tenderized; Cooking; Internalization; Non-intact; STEC |
| تواريخ الأحداث: | Date Created: 20150720 Date Completed: 20160718 Latest Revision: 20151012 |
| رمز التحديث: | 20231215 |
| DOI: | 10.1016/j.meatsci.2015.06.014 |
| PMID: | 26188361 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-4138 |
|---|---|
| DOI: | 10.1016/j.meatsci.2015.06.014 |