Cooked Beef Research Articles

Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties

This work evaluates the ability of three different seasonings (obtained from wine pomace) to inhibit lipid oxidation in raw and cooked beef patties. Seasonings were incorporated to beef patties recipe as other solid ingredient at the level of 2 g/100 g. The storage conditions assayed were: refrigeration (4 °C, 15 days) with high-oxygen atmosphere (70% O2, 30% CO2) and freezing (−18 °C, 6 months). Two independent experiments with 3 replicates were carried out. Furthermore, the inhibitory effect on lipid oxidation was compared with the effectiveness of sulfites, an antioxidant widely used in the meat industry. Both types of storage significantly induced increases of thiobarbituric acid reactive substances (TBARS) and volatile organic compounds (VOCs) (hexanal, 1-pentanol, 1-hexanol, 1-octen-3-ol, 2,3-octanedione, and 2-pentylfuran) measured with gas chromatography–mass spectrometry (p-value < 0.05). The three seasonings showed different effectiveness to inhibit lipid oxidation under the three conditions studied, being the seasoning made from seedless wine pomace the most effective. This seasoning significantly inhibited the formation of VOCs, revealing their potential capacity to delay the formation of rancid odors during storage of meat products. Samples with sulfites presented contrary results respect to TBARS levels, which were reduced in refrigerated samples but promoted in the frozen patties.

Inhibition of advanced glycation endproducts in cooked beef patties by cereal bran addition

Advanced glycation endproducts (AGEs) are formed in cooked meat products via Maillard reactions, which are seen as a contributor to chronic diseases such as diabetes and heart diseases. A number of reports have shown that natural antioxidants such as phenolic acids in grains, herbs, and spices can inhibit their formation. The objective of the study was to determine the inhibitory effects of selected wheat (Jagger, JA), triticale (Spring Triticale, ST; Thundercale, TH), and Rye (RY) bran on AGEs levels in cooked beef patties, as measured by Nε-carboxymethyl lysine (CML) contents. The CML was detected in all the cooked samples, whereas the patties to which RY (42.0% inhibition), ST (27.5% inhibition), and TH (21.4% inhibition) brans were added significantly decreased CML formation. RY and ST, were more abundant in total phenolics content (TPC) and exhibit higher properties as free radical scavengers. Using Pearson's correlation and multiple linear regression analysis, the inhibition of CML in patties was correlated to the water-holding activity (WHC) of the samples, and the radical scavenging activity of the brans as measured by the 2,2-diphenylpicrylhydrazyl (DPPH) assay. These results suggest that addition of bran may be a potential method of decreasing the formation of AGE in cooked patties.

Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures

Eating quality of the same meat samples from different animal types cooked at two end-point cooking temperatures (55°C and 74°C) was evaluated by trained panels in France and the United Kingdom. Tenderness and juiciness scores were greater at 55°C than at 74°C, irrespective of the animal type and location of the panel. The UK panel, independently of animal type, gave greater scores for beef flavour (+7 to +24%, P<0.001) but lower scores for abnormal flavour (−10 to −17%, P<0.001) at 74°C. Abnormal flavour score by the French panel was higher at 74°C than at 55°C (+26%, P<0.001). Irrespective of the data set, tenderness was correlated with juiciness and beef flavour. Overall, this study found that cooking beef at a lower temperature increased tenderness and juiciness, irrespective of the location of the panel. In contrast, cooking beef at higher temperatures increased beef flavour and decreased abnormal flavour for the UK panelists but increased abnormal flavour for the French panel.

Carbon monoxide concentration and exposure time effects on the depth of CO penetration and surface color of raw and cooked beef longissimus lumborum steaks

This study investigated the influence of carbon monoxide (CO) exposure time (0, 7, 14, and 21days) and concentration in gas mixture on depth of penetration and the surface color of raw and cooked striploin steaks. Seven packaging treatments were evaluated: vacuum, vacuum after 48h of exposure to 0.1%, 0.3% or 0.5% CO (mixed with 30% CO2 and 69.5–69.9% N2), and modified atmosphere packaging (MAP) containing the same gas mixtures. CO penetration depth increased as exposure times and CO concentration in gas mixtures increased (p<0.05). However, the carboxymyoglobin that formed did not always turn brown during thermal treatment. In cooked samples treated with 0.3% and 0.5% CO-MAP, a red carboxymyoglobin border was visible at the cross section, whereas other CO packaging treatments had its partial or total browning. To create a red color in raw and avoid a red boarder in cooked beef, up to 0.5% CO in vacuum packages and only 0.1% for MAP can be recommended.

Comparative study of mineral composition of beef steak and pork chops depending on the thermal preparation method

This study focuses on the effects of three different thermal preparation methods (roasting, boiling, and microwave cooking) on the mineral concentrations of beef and pork, as well as on the comparison of mineral levels between these two types of meat. In this study, raw and cooked beef and pork samples were selected and analyzed by ICP-OES in order to determine mineral concentrations. In general, thermal preparation clearly increased mineral concentrations in cooked samples compared to raw meat. The highest mineral concentration was identified in the roasted samples. Trace element concentrations in beef were significantly higher compared to pork. In pork, Na concentration decreased in all samples, suggesting that Na is lost with water. Zn mean content in cooked beef samples registered significant differences compared to pork cooked samples. The percentage of water loss during the microwave thermal preparation for beef samples was higher than the other two treatments.

Quality attributes and thermal inactivation of Shiga toxin-producing Escherichia coli in moisture enhanced, non-intact beef products are affected by pump rate, internal temperature, and resting time after cooking

Escherichia coli O157:H7 (ECOH) and non-O157-Shiga toxin-producing E. coli (STEC) may move from the surface of beef to the internal tissue during non-intact moisture enhancement processes. Little is known about the thermal inactivation of ECOH and non-O157-STEC in moisture-enhanced, non-intact beef. Our study evaluated the pump rate, internal temperature, resting time to inactivate ECOH and non-O157-STEC, and the resulting quality attributes of non-intact beef. Fresh 1 kg coarse-ground beef knuckles, inoculated with ECOH or a six-strain mixture of non-O157-STEC, were mixed with sodium chloride and sodium tripolyphosphate solutions to reach a 10 or 18% pump rate. The semi-frozen beef was cut, vacuum-packaged, frozen, and tempered before double pan-broiling to internal temperatures of 55, 60, 65, or 71.1 °C with 0.5 or 3.5 min rest. We analyzed pathogen survival on tryptic soy agar, MacConkey agar, and sorbitol MacConkey agar plus sodium pyruvate (0.1%). We also monitored color changes in the raw and cooked beef. We analyzed our data (two replicates of three samples each) using the Mixed Model Procedure of SAS including independent variables and interactions. ECOH and non-O157-STEC respond similarly (P = 0.518) to thermal treatments. Cooked internal temperatures of 65 and 71.1 °C achieved higher reductions in the pathogen (4.76–5.21 log CFU/g) compared to temperatures of 55 and 60 °C (2.43–3.53 log CFU/g) regardless of the pump rate and resting time (P = 0.001). A 3.5 min resting time (P = 0.007) or 18% pump rate (P = 0.008) achieved an additional 0.5 log CFU/g reduction among the various internal temperatures. The beef maintained a similar internal color regardless of the pump rate or cooked internal temperatures. These findings will be useful for the U.S. Department of Agriculture, Food Safety and Inspection Service to develop risk assessments for ECOH and non-O157-STEC on non-intact beef.

DETECTION OF PORK CONTAMINATION IN FRESH AND COOKED BEEF USING GENETIC MARKER MITOCHONDRIAL-DNA CYTOCHROME B BY DUPLEX-PCR

By mixing with pork, beef adulteration is frequently found in the traditional market that very disturbing Moeslem community in Indonesia. This study was conducted to detect pork contamination in fresh and cooked beef using genetic marker mitochondrial DNA cytochrome b (mt-DNA Cyt b) by duplex-PCR. A total of twelve samples was used in this study consisting six fresh meat samples and six cooked meat samples, respectively. Those beef and pork were bought from animal slaughterhouse and a supermarket in Surakarta. Cooked samples were prepared by boiling the meats in hot water at 100oC for 30 minutes. We designed pork contamination in beef in the level of 0, 1, 5, 10, 25%, respectively. The DNA genome was extracted and polymerase chain reaction (PCR) was performed using species specific primer to isolate mt-DNA Cyt b gene from the samples. The results showed that the DNA genome was successfully extracted from pork, beef, and contaminated meat samples. In addition, visualization of duplex-PCR on 1.5% agarose gel was able to detect pork contamination in both fresh and cooked beef up to very small proportion (1%). The existence of pork in beef was indicated with the presence of specific 398 bp DNA band. It can be concluded, duplex-PCR of mt-DNA Cyt b gene was very sensitive in detection of pork contamination in fresh and cooked beef.

Formation of Malondialdehyde, 4-Hydroxynonenal, and 4-Hydroxyhexenal during in Vitro Digestion of Cooked Beef, Pork, Chicken, and Salmon.

Red meat high in heme iron may promote the formation of potentially genotoxic aldehydes during lipid peroxidation in the gastrointestinal tract. In this study, the formation of malondialdehyde (MDA) equivalents measured by the thiobarbituric acid reactive substances (TBARS) method was determined during in vitro digestion of cooked red meat (beef and pork), as well as white meat (chicken) and fish (salmon), whereas analysis of 4-hydroxyhexenal (HHE) and 4-hydroxynonenal (HNE) was performed during in vitro digestion of cooked beef and salmon. Comparing products with similar fat contents indicated that the amount of unsaturated fat and not total iron content was the dominating factor influencing the formation of aldehydes. It was also shown that increasing fat content in beef products caused increasing concentrations of MDA equivalents. The highest levels, however, were found in minced beef with added fish oil high in unsaturated fat. This study indicates that when ingested alone, red meat products low in unsaturated fat and low in total fat content contribute to relatively low levels of potentially genotoxic aldehydes in the gastrointestinal tract.

How do Alternative Pressures Affect the Accuracy of the Pressed Juice Percentage (PJP) at Predicting Consumer Juiciness Rating?

Texture is the most important sensory trait when evaluating meat products (Gomes et al., 2014). In beef products, tenderness and juiciness interact to form overall texture and mouthfeel. As a result, beef juiciness is one of the most important factors in creating a satisfactory beef eating experience. A recent study by Woolley (2014) developed an instrumental technique for measuring beef juiciness and predicting consumer beef juiciness satisfaction. The method utilizes a texture analyzer to compress cooked beef samples for a period of 8 seconds at 17.6 lb of force and quantifies the percentage of moisture lost as Pressed Juice Percentage (PJP), a predictor of beef juiciness. Results from the initial study found PJP accounts for 20% of the variation in consumer juiciness scores; however, an evaluation of additional pressures is needed to determine if the PJP method can account for an even greater percentage of variation. Thus, the objective of this study was to evaluate the PJP method utilizing three different pressures and determine the relationship of these values to consumer sensory scores for juiciness.

Effect and mechanism of pyridoxamine on the lipid peroxidation and stability of polyunsaturated fatty acids in beef patties.

Little is known about how vitamins can affect the peroxidation and stability of polyunsaturated fatty acids in cooked foods. Thus the effects of 15 vitamins on toxic malondialdehyde (MDA) formation in cooked beef patties were examined with the application of solid phase extraction and thiobarbituric acid (TBA) analysis by HPLC-DAD. The polyunsaturated fatty acid profiles in cooked beef patties treated with some vitamins were further compared with that of control sample (no vitamin addition) by GC-MS analysis. Pyridoxamine, pyridoxine, retinoic acid, α-tocopherol and L-ascorbic acid exhibited significant effects lowering the amount of MDA. It was further discovered that retinoic acid, α-tocopherol and l-ascorbic acid could help preserve polyunsaturated fatty acids, while pyridoxamine addition actually showed no effect upon the retention of most of the tested polyunsaturated fatty acids, even lowering the content of arachidonic acid. Further LC-MS analysis demonstrated that pyridoxamine could directly react with MDA via an addition reaction. The reaction involves a nucleophilic attack of pyridoxamine's free amine group on one of the aldehyde functional groups of MDA to form a new adduct, and may accelerate lipid peroxidation with the loss of more polyunsaturated fatty acids. Some vitamins may directly participate in lipid peroxidation and affect food quality. © 2015 Society of Chemical Industry.

Three dimensional chemometric analyses of hyperspectral images for beef tenderness forecasting

A prototype on-line hyperspectral imaging system (λ = 400–1000 nm) was developed and used to acquire images of exposed ribeye muscle on hanging beef carcasses (n = 274) at 2-day postmortem in a commercial beef packing plant. After image acquisition, a strip steak was cut from each carcass and vacuum packaged. After aging for 14 days, the steaks were cooked and Warner-Bratzler shear force values were collected as a measure of tenderness. Four different principal component analysis-based dimensionality reduction methods were implemented to reduce information redundancy in beef hyperspectral images. Textural features extracted from the 2-day hyperspectral images were modeled using Fisher's linear discriminant (FLD), support vector machines (SVM), and decision tree (DT) models to predict 14-day aged, cooked beef tenderness. Based on a true validation procedure using 101 samples, the FLD model yielded a tender certification accuracy of 86.7%. In addition, wavelengths corresponding to myoglobin and its derivatives (541, 577, and 635 nm), beef aging (541, 577, 635, 756, and 980 nm), protein (910 nm), fat (928 nm), and water (739, 756, and 988 nm) were identified.

Mathematical modeling and growth kinetics of Clostridium sporogenes in cooked beef

Clostridium sporogenes PA 3679 is a common surrogate for proteolytic Clostridium botulinum for thermal process development and validation. However, little information is available concerning the growth kinetics of C. sporogenes in food. Therefore, the objective of this study was to investigate the growth kinetics of C. sporogenes in cooked beef under different temperature conditions.Ground beef samples, inoculated with C. sporogenes spores, were incubated at temperatures between 8 and 47 °C to examine the growth of this microorganism. Two primary models (Huang and Baranyi models) were used to analyze the growth data. The Ratkowsky square-root model was used as the secondary model to evaluate the effect of temperature on bacterial growth rate and lag time. The USDA IPMP 2013, a free data analysis tool for predictive microbiology, was used in data analysis.No growth of C. sporogenes was observed at temperatures below 15 °C for up to 25 days. At temperatures between 20 and 47 °C, C. sporogenes grew in cooked beef. The growth curves could be analyzed by both Huang and Baranyi models. The root mean squared error (RMSE) was 0.375 for the Huang model, and 0.441 for the Baranyi model with a global h0 of 10.46. The nominal minimum growth temperature (T0) estimated from the Huang model was 15.5 °C, which was 12.7 °C for the Baranyi model. The maximum growth temperature was 48.0 and 48.3 °C for the Baranyi and Huang models, respectively. The lag times and specific growth rates of C. sporogenes observed in this study were reasonably close to the data reported in the literature for C. botulinum under comparable conditions, suggesting that C. sporogenes may be used as a potential surrogate for evaluating the growth of C. botulinum in cooked meats during cooling. However, a direct comparison of growth kinetics between the two microorganisms is needed to confirm the suitability of C. sporogenes as a surrogate of C. botulinum.

Heat and mass transfer in roast beef cooking : temperature and weight loss prediction

The development of food processes, ingredients and formulations is a daily topic for the food industries. Model-based product, process and equipment design are getting increasing industrial attention, due to the high potential in matter of time and money saving. Bringing these advantages to the consumers’ table by the application of this approach is one of the ultimate challenges of food and bioprocess engineering. This work aims to consider roast beef cooking as a practical, widespread, case study. A computational model, which correlates temperature, time and weight loss for a standard piece of meat cooked in oven, is developed and validated with experiments. The thermal properties are derived with a general approach, applicable to other food. The heat and mass transport equations are based both on conservation laws and on the cooking conditions.

Caffeine Cytochrome P450 1A2 Metabolic Phenotype Does Not Predict the Metabolism of Heterocyclic Aromatic Amines in Humans.

2-Amino-1-methylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) are carcinogenic heterocyclic aromatic amines (HAAs) formed in well-done cooked meats. Chemicals that induce cytochrome P450 (P450) 1A2, a major enzyme involved in the bioactivation of HAAs, also form in cooked meat. Therefore, well-done cooked meat may pose an increase in cancer risk because it contains both inducers of P450 1A2 and procarcinogenic HAAs. We examined the influence of components in meat to modulate P450 1A2 activity and the metabolism of PhIP and MeIQx in volunteers during a 4 week feeding study of well-done cooked beef. The mean P450 1A2 activity, assessed by caffeine metabolic phenotyping, ranged from 6.3 to 7.1 before the feeding study commenced and from 9.6 to 10.4 during the meat feeding period: the difference in means was significant (P < 0.001). Unaltered PhIP, MeIQx, and their P450 1A2 metabolites, N(2)-(β-1-glucosiduronyl)-2-(hydroxyamino)-1-methyl-6-phenylimidazo[4,5-b]pyridine (HON-PhIP-N(2)-Gl); N3-(β-1-glucosiduronyl)-2-(hydroxyamino)-1-methyl-6-phenylimidazo[4,5-b]pyridine (HON-PhIP-N3-Gl); 2-amino-3-methylimidazo-[4,5-f]quinoxaline-8-carboxylic acid (IQx-8-COOH); and 2-amino-8-(hydroxymethyl)-3-methylimidazo[4,5-f]quinoxaline (8-CH2OH-IQx) were measured in urine during days 2, 14, and 28 of the meat diet. Significant correlations were observed on these days between the levels of the unaltered HAAs and their oxidized metabolites, when expressed as percent of dose ingested or as metabolic ratios. However, there was no statistically significant correlation between the caffeine P450 1A2 phenotype and any urinary HAA biomarker. Although the P450 1A2 activity varied by greater than 20-fold among the subjects, there was a large intraindividual variation of the P450 1A2 phenotype and inconsistent responses to inducers of P450 1A2. The coefficient of variation of the P450 1A2 phenotype within-individual ranged between 1 to 112% (median = 40%) during the entire course of the study. The caffeine metabolic phenotype for P450 1A2 was a poor predictor of oxidative urinary metabolites of PhIP and MeIQx and may not be a reliable measure to assess the role of HAAs in cancer risk.

Influence of Perilla frutescens var. acuta Water Extract on the Shelf Life and Physicochemical Qualities of Cooked Beef Patties.

This study investigated the effects of Perilla frutescens var. acuta water extract (WEP) on the shelf life and physicochemical qualities of cooked beef patties. The WEP contained phenolic compounds (80.65 mg gallic acid equivalents/g) and had half-maximal effective concentrations of 0.437 and 4.509 mg/mL for scavenging of DPPH and ABTS+ radicals, respectively. Treatment with 0.6% WEP inhibited the growth of Escherichia coli O157:H7 (p<0.05). Based on the result of the antioxidative potential and antimicrobial potential of WEP, beef patties were prepared with three treatment groups: (1) beef patties without added antioxidant (control); (2) beef patties with 0.02% ʟ-ascorbic acid (BAA); and (3) beef patties with 0.6% WEP (BWEP). The pH and cooking loss of BWEP were lower and higher than those in the control, respectively (p<0.05). When cooked beef patties were stored for 21 d at 4℃, the total number of aerobic bacteria in BWEP was lower than those in the control on all days except day 14 (p<0.05). The TBARS values in BWEP were lower than those of controls on days 7, 14, and 21 (p<0.05). Compared to control and BAA, BWEP had lower L* and b* values and higher a* values throughout the storage period (p<0.05). Except on day 0, acceptability was higher in BWEP than in control and BAA (p<0.05). According to results, WEP can be used as a natural ingredient that improves the shelf life and sensorial qualities of meat products.

Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties

Long-time low-temperature sous-vide cooking of meat enables the chef to precisely and robustly reach a desired gastronomic outcome. In long-time low-temperature sous-vide cooking, time and temperature can be used as independent parameters to control the outcome. From a scientific point of view, this raises the question how different sensory properties of meat respond to time and temperature and the nature of the underlying processes. Sensory properties of beef cooked at different combinations of low temperatures and long times were found to show three different time-temperature behaviours. By means of GEneralised Multiplicative ANalysis of VAriance (GEMANOVA), the behaviour of 18 descriptors could be reduced to three common time-temperature behaviours. This resulted in three groups of sensory descriptors: group A where temperature and time dependency strongly affect descriptors in the same direction, group B where temperature strongly and time less strongly affect descriptors in opposite directions, and group C where temperature and only to a small degree time affect descriptors in the same direction. The underlying physical and chemical properties in these groups may be classified as depending on their response to time and temperature. Group A, consisting of mainly aroma and flavour descriptors but also juiciness, showed mainly kinetic nature; group B, consisting of texture descriptors (exemplified by tenderness), showed mostly kinetic nature as well; whereas group C, best exemplified by pink colour, showed little dependency on time and thus mostly reflected the effect of temperature. The results indicate that three different underlying main phenomena are responsible for the changes in the sensory properties during long-time low-temperature cooking of beef.

Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview

Beef flavor is considered as the most important factor of eating quality and overall acceptability of consumers. Previous studies on beef flavor have demonstrated the role of numerous volatile compounds in meat aroma. However, the contribution of water-soluble compounds such as peptides, amino acids, reducing sugars, nucleotides, acids, and vitamins to the cooked beef taste is not fully known. The present review has mainly focused on the factors associated with flavor of beef and contribution of aforementioned constituents to the flavor. A number of studies have documented that intrinsic and extrinsic factors such as diet/feeding regimes, breed and sex of animal, aging condition, and pH of meat significantly influence the meat flavor. These aforementioned factors differently affect the concentration and level of taste-active compounds and taste contents. Also, it has been established that the amount and proportion of these compounds were affected by the genetic differences among individual meat cuts and the outcome of glycolysis, proteolysis, and lipolysis processes. Conclusively, this review provides insight into the previous significant literature reports on flavor and identifies important factors that are associated with flavor precursors of proteolysis and glycolysis with the viewpoint of palatability of beef meat.

The effect of different cooking processes on stable C, N, and H isotopic compositions of beef

The variability in the stable C, N, and H isotopic composition caused by different beef processing operations (boiling, frying, and roasting) was studied. The aim was to evaluate the stability of stable isotopic fingerprint information during the beef cooking process. The δ13C, δ15N, and δ2H values for raw, boiled, fried and roasted beef were measured, and the differences in the stable isotopic composition between raw and processed beef products were assessed. The results indicated that the δ13C and δ15N values in raw beef were not significantly different compared with processed beef, but the δ2H values were significantly higher in processed beef than in raw beef. In general, boiling, frying, and roasting had no significant effect on δ13C and δ15N values, but the δ2H value of processed beef increased.

Role of Melissa officinalis in cholesterol oxidation: Antioxidant effect in model systems and application in beef patties

Cholesterol oxidation products (COPs) constitute a known health risk factor. The antioxidant effect of a lyophilized aqueous Melissa officinalis extract against cholesterol degradation and COPs formation during a heating treatment was evaluated in a model system (180°C, 0–180min) at a ratio of 2mg extract/100mg cholesterol. Furthermore, the plant extract was subsequently added to beef patties alone or incorporated within an oil-in-water olive oil emulsion to assess its effectiveness during cooking. Melisa extract protected cholesterol from thermal degradation in the model system, yielding higher remaining cholesterol and lower COPs values throughout the whole heating process. Maximum total COPs were achieved after 30 and 120min of heating for control and melisa-containing samples, respectively. In cooked beef patties, even though the olive oil emulsion was used as flavor-masking approach, melisa extract off-flavor limited the maximum dose which could be added. At these doses (65μg/g and 150μg/g without and with the emulsion, respectively), no additional protective effect of melisa over the use of the emulsion was found. Addition of natural extracts into functional foods should definitively take into account sensory aspects.

Dynamic determination of kinetic parameters, computer simulation, and probabilistic analysis of growth of Clostridium perfringens in cooked beef during cooling

The objective of this research was to develop a new one-step methodology that uses a dynamic approach to directly construct a tertiary model for prediction of the growth of Clostridium perfringens in cooked beef. This methodology was based on simultaneous numerical analysis and optimization of both primary and secondary models using multiple dynamic growth curves obtained under different conditions. Once the models were constructed, the bootstrap method was used to calculate the 95% confidence intervals of kinetic parameters, and a Monte Carlo simulation method was developed to validate the models using the growth curves not previously used in model development. The results showed that the kinetic parameters obtained from this study accurately matched the common characteristics of C. perfringens, with the optimum temperature being 45.3°C. The results also showed that the predicted growth curves matched accurately with experimental observations used in validation. The mean of residuals of the predictions is −0.02logCFU/g, with a standard deviation of only 0.23logCFU/g. For relative growths <1logCFU/g, the residuals of predictions are <0.4logCFU/g. Overall, 74% of the residuals of predictions are <0.2logCFU/g, 7.7% are >0.4logCFU/g, while only 1.5% are >0.8logCFU/g. In addition, the dynamic model also accurately predicted four isothermal growth curves arbitrarily chosen from the literature. Finally, the Monte Carlo simulation was used to provide the probability of >1 and 2logCFU/g relative growths at the end of cooling. The results of this study will provide a new and accurate tool to the food industry and regulatory agencies to assess the safety of cooked beef in the event of cooling deviation.