Abstract
The potential translocation of E. coli O157:H7 from the surface to the interior of whole muscle by blade tenderization was evaluated. Beef top sirloin subprimals were inoculated with 10 or 10 cfu/cm and passed once through a Ross blade tenderization unit. Core samples showed a translocation of 3 to 4% of surface inoculum to the geometric center of the subprimal. A second study evaluated thermal destruction of E. coli O157:H7 in blade tenderized (BT) steaks compared to nontenderized (NT) steaks of three thicknesses when ovenbroiled. Subprimal surfaces were inoculated to a level of 10 cfu/cm and blade tenderized. Steaks cut from these subprimals were ovenbroiled to internal temperatures from 120 to 170°F, then analyzed for surviving E. coli O157:H7. At internal steak temperatures of 140°F and higher, all E. coli O157:H7 were killed in both BT and NT steaks of all thicknesses. At 130°F, about 5 log reductions were noted for both BT and NT. With oven broiling to even moderate internal temperatures, BT steaks pose no greater risk of E. coli O157:H7 infection than NT steaks.
Highlights
Blade tenderization of subprimals offers a cost-effective way to achieve uniform and acceptable tenderness in beef cuts
Core samples showed a translocation of 3 to 4% of surface inoculum to the geometric center of the subprimal
Subprimal surfaces were inoculated to a level of 107 cfu/cm2 and blade tenderized
Summary
Blade tenderization of subprimals offers a cost-effective way to achieve uniform and acceptable tenderness in beef cuts. Microbiological quality and associated health risks have not been researched thoroughly. Ground beef generally is cooked medium to well-done, because restaurants and consumers realize that E. coli O157:H7 and other pathogens may be present in the product. Consumers generally perceive that intact muscle steaks, even when blade tenderized, require cooking to lesser doneness. Tenderized steaks could harbor pathogenic bacteria internally, therebyincreasingrisk offoodborne infectionif not thoroughly cooked. Our objectives were to determine the extent to whichblade tenderizationtranslocates microbial contamination from the surface to the interior of subprimals and to determine cooking parameters required to eliminate E. coli O157:H7 from the interior of blade tenderized steaks
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