Internal Meat Temperature Research Articles

The Effect of Smoking Duration Use of Kesambi Leaf Biobriquette-Processed Torrefaction on Cooking Shrinkage and Characteristics Organoleptic Sei's Meat

Study this aim for knowledge of the influence of smoking time, use biobriquettes of leaf kesambi torrefied against shrinking, as well as the characteristics of organoleptic colour and texture of sei meat. The study used a random design complete with durations of 60 minutes, 90 minutes, and 120 minutes. Meat weighs 8 kg, is sliced transversely 2-3 cm thick, and is soaked with 16 grams of salt, 2.4 grams of saltpetre, and 2 cloves of white onion. The meat was then hushed up for 2 hours inside a Sokal (a basket made of palm leaves) and closed thermocouple meat entered into meat For measuring internal temperature. Temperature room smoking is guarded between 100°C and 150°C and controlled by four thermocouple sensors. The internal temperature of meat is monitored between 63°C and 77°C. Analysis results show that old curing is influential in shrinking Cook's meat. shrink cooks highest found in the long smoking treatment of 60 minutes (22.96%), and no different with the long curing treatment of 90 minutes. The curing time also affects the colour and texture parameters. Long smoking treatment of 60 minutes No different real with a long smoking treatment of 90 minutes, however different real with a long smoking treatment of 120 minutes. The highest colour parameter value was obtained in the long smoking treatment of 60 minutes (4.50), while the lowest value was obtained in the long smoking treatment of 120 minutes (3.70). The highest colour score was achieved in the long smoking treatment of 60 minutes (4.57), and the lowest score was obtained in the long smoking treatment of 120 minutes (3.33). Long smoking affects shrinkage as well as characteristic organoleptic colour and texture. The treatment that works best is the long smoking time of 60 minutes, which produces shrinkage of 8.6430% as well as colour and texture.

The Effect of Smoking Durations on pH and Sei Meat Protein

The study aims to know the influence of smoking time using bio briquettes leaf kesambi torrefied on pH and meat protein content sei cow. The study used a design complete with a duration of smoking 60 minutes, 90 minutes, and 120 minutes. piece meat weighing 8 kg sliced transverse 2-3 cm thick and soaked in a mixture of 16 grams of salt, 2.4 grams of saltpetre, and 2 cloves of onion white. The meat was then soaked for 2 hours inside a sokal (a basket made of palm leaves) and closed thermocouple meat entered into in meat for measuring internal temperature. Temperature room smoking guarded between 100°C and 150°C, monitored by 4 thermocouple sensors. The internal temperature of meat was monitored between 63°C and 77°C. Analysis variance shows that old curing is influential on the pH and protein content of meat sei cow. The highest protein value was found in the long smoking treatment of 60 minutes (26.13%), different real with the long smoking treatment of 90 minutes. Duration Smoking also affects pH parameters. The pH value of the 60 minutes smoking treatment (7.10) was different real with longer smoking treatments 90 minutes and 120 minutes. Treatment best is the long smoking time of 60 minutes which produces the highest protein content of 26.13% with a pH of 7.10.

Knowledge, Attitudes and Practices Regarding Taeniasis in Pakistan.

Taeniasis is a neglected zoonotic disease responsible for serious health disorders, such as seizures, and may even cause death. Humans are the definitive host for the three species Taenia solium (pork tapeworm), T. saginata (beef tapeworm), and T. asiatica, harboring the adult tapeworm in the small intestine. In this study, a structured questionnaire was circulated to assess the knowledge, attitudes, and practices (KAPs) regarding taeniasis among the rural and urban communities of Rawalpindi and Islamabad, Pakistan. A total of 770 individuals participated in the study. Of the total respondents, 44.4% had little knowledge about the disease and its impact, while the majority (70%) of respondents showed a willingness to participate in elimination campaigns by providing fecal samples. Most respondents kept raw meat separated from clean utensils (81.6%) and checked the internal temperature of meat when cooking it (75.1%). Regression analysis showed a significant association between age and knowledge, especially in the 20-30 years (p < 0.05; OR 0.574) and 30 to 40 years (p < 0.05; OR 0.553) age groups, and being a resident in Rawalpindi (p < 0.05; OR 0.68) and other cities (p < 0.05; OR 2.43), except Islamabad. Income ranges of 31,000-50,000 PKR (p < 0.05; OR: 0.574), 51,000-70,000 PKR (p < 0.05; OR 0.531), and above 70,000 PKR (p < 0.05; OR 0.42) were significantly related to attitude, compared with individuals with incomes of 10,000-30,000 PKR. Income above 70,000 PKR (p < 0.05; OR 0.87) and living in an urban area (p < 0.05; OR 0.616) compared to a rural area were significant with practices. A positive attitude was observed regarding awareness and prevention of the disease. Awareness campaigns and providing health education could be key approaches to manage this disease in the general population of developing countries.

Meat quality traits and Blunt Meullenet-Owens Razor Shear characteristics of broiler breast fillets affected by woody breast condition and post-cooking meat temperature

This study aimed to investigate meat quality attributes, cooking performance, and water properties of woody breast (WB). A total of 48 broiler breast fillets (7 wk, 3 h debone) of 24 normal (NORM) and 24 severe WB (SEV) were collected. Raw meat characteristics (L*, a*, b*, pH, compression force and energy and) along with the blunt blade of the Meullenet-Owens razor shear (BMORS) properties were determined. Cooking time and internal meat temperature were recorded for each fillet every 5 min on each fillet during cooking. Water/moisture properties and shear values of BMORS were determined at different meat temperatures (HOT [68°C], AMBIENT [22°C] and COLD [4°C]) after cooking. SEV fillets showed higher L*, a*, b*, pH, CF, CE, BMORS force, BMORS energy, and peak counts of BMORS values compared to NORM fillets in raw state (P < 0.05). Cooking time was shorter in SEV fillets than NORM fillets (P < 0.0001). Cook loss, total water loss, and moisture loss (HOT, AMBIENT) were greater in SEV fillets than NORM fillets (P < 0.01). PC-BMORS were greater in SEV fillets than NORM fillets (P < 0.05), and all BMORS shear values increased as post-cooking meat temperature decreased (P < 0.05). Positive correlations were observed between WB scores and raw meat characteristics and shear values. There were also significant relationships (P < 0.001) between WB scores and cooking performance measures except moisture loss for COLD treatment. BMORS force and energy were moderately correlated to total water loss, cook loss, and moisture loss (HOT) regardless of meat temperature (P < 0.05); however, PC-BMORS was only correlated to total water loss at COLD and moisture loss (HOT) at all meat temperatures (P < 0.05). These data corroborate the association of WB condition with impaired quality/texture characteristics in raw and cooked fillets; WB also had a significant impact on cooking time, cooking at a faster rate, along with water/moisture loss during and after thermal processing. Results demonstrate that the post-cooking meat temperature plays an important role in shear test values.

Inactivation of Hepatitis A Virus and Human Norovirus in Clams Subjected to Heat Treatment.

Bivalve mollusk contamination by enteric viruses, especially human noroviruses (HuNoV) and hepatitis A virus (HAV), is a problem with health and economic implications. The aim of the study was the evaluation of the effect of heat treatment in clams (Tawera gayi) experimentally contaminated with HuNoV using a PMA-viability RTqPCR assay to minimize measurement of non-infectious viruses, and used HAV as a model to estimate infectivity loss. Spiked clams were immersed in water at 90°C to ensure that internal meat temperature was maintained above 90°C for at least 5 min. The treatment resulted in >3.89 ± 0.24 log10 TCID50/g reduction of infectious HAV, confirming inactivation. For HuNoV, RTqPCR assays showed log10 reductions of 2.96 ± 0.79 and 2.56 ± 0.56, for GI and GII, respectively, and the use of PMA resulted in an additional log10 reduction for GII, providing a better correlation with risk reduction. In the absence of a cell culture system which could be used to determine HuNoV infectivity reduction, a performance criteria based on PMA-RTqPCR log reduction could be used to evaluate food product safety. According to data from this study, heat treatments of clams which cause reductions >3.5 log10 for GII as measured by PMA-RTqPCR assay may be regarded as an acceptable inactivation treatment, and could be set as a performance criterion to test the effectiveness of other time-temperature inactivation processes.

Effect of display case cooling technologies on shelf-life of beef and chicken

Shelf-life is defined as the time a food product retains its desired sensory, chemical, and physical characteristics while also remaining safe for consumption. Bacteria associated with meat spoilage produce off-odors and flavors, tissue discoloration, gas, and slime. The objectives of this study were, 1) to determine the effect of refrigerated-display-case type on the shelf-life and microbial load of the natural flora found on beef steak and chicken breasts and, 2) to evaluate the effect of gravity coil conductive cooling vs. complete conductive cooling on the growth of Escherichia coli K12 artificially inoculated onto beef steak under abusive conditions. In Study 1, beef steak and chicken breasts were placed for 8 or 5 days, respectively, in a conduction cooling gravity assist service case, gravity coil service case with partial conduction coil base deck, gravity coil service case with serpentine assist, or blower coil service case with an additional fogging system. Mesophilic bacteria, Pseudomonas spp. and psychrotrophic bacterial counts on meat surfaces, and meat color, internal meat temperature, case temperature and case relative humidity were determined daily. In Study 2, two of the four types of display case ̶ the complete conductive cooling and gravity-coil conduction cooling systems ̶ were chosen to evaluate microbial growth on beef steak due to novel conductive cooling technologies. Temperature and weight loss, aerobic plate counts and viable E. coli colony-forming-units on the beef steaks were determined daily. In study 1, the warmest display ambient air temperature was found in the gravity coil service case with partial conduction coil base deck (PCC). The coldest tissue temperatures were observed for steaks and chicken breasts placed in the conduction cooling gravity assist service display case. The lowest RH also tended to occur in the PCC case. Overall, the type of retail display case had no effect on the growth of mesophilic and psychrotrophic bacteria or Pseudomonas on both steaks and chicken breasts. In study 2, the initial numbers of viable E. coli K12 on inoculated steaks were low and remained low through 7 days storage, regardless of display case. The novel conduction cooling gravity assist service display case used in this study has the greatest potential for extending shelf-life due to lower overall tissue temperatures and reduced water loss from meat products held in this case during high traffic and abusive retail conditions.

USING ULTRASONIC METHODS TO DETERMINE COOKING DEGREE OF DONENESS IN BEEFSTEAKS

ABSTRACT Imaging and piezoelectric ultrasound were used independently in two separate experiments to determine cooking degree of doneness (DOD) in beefsteaks. Six 2.54‐cm steaks were cut from central portions of frozen United States Department of Agriculture Select strip loins (n =18), and were assigned DOD corresponding with very rare, rare, medium rare, medium, well and very well, respectively. Steaks were scanned both before and after cooking. Cooking loss and Warner‐Bratzler shear force (WBSF) were determined. As DOD increased, WBSF and cooking loss increased (P &lt; 0.05). Image intensities were analyzed and comparisons were made between steaks cooked to similar DOD (P &gt; 0.05). Results indicated an observable, although not significant, trend from very rare to medium rare for imaging ultrasound. A linear trend from medium to very well, although not significant, was observed using direct piezoelectric methods. Results of the image intensity analysis were ultimately deemed inconclusive.PRACTICAL APLICATIONSUltrasonic methods are rapid, noninvasive means of measuring changes in material density and water content. Because meat changes in density and water content during cooking, these methods may be appropriate for measuring internal meat temperature without causing a physical change to the meat. The ability to determine the internal cooking temperature of meat has implications for customer satisfaction as well as food safety.

Influence of heat treatment on lipid oxidation and glutathione peroxidase activity in chicken and duck meat

To study the role of glutathione peroxidase for lipid oxidation in meat, chicken and duck muscle were heated to an internal temperature of 60, 70 or 80 °C and the meats were then stored at 8 °C for up to 6 days. Thiobarbituric-acid-reactive substances (TBARS) and glutathione peroxidase (GSHPx) activity were measured on days 0, 1, 3 and 6. In heated muscle samples, TBARS increased during 6 days of storage. GSHPx activity was diminished with increasing temperature and was much more affected by the internal temperature than by the length of the subsequent cold storage, whereas the formation of TBARS was affected by both the final temperature and storage time. Meat samples, which had been heated to 80 °C, were also used to investigate the effect of added GSHPx on lipid oxidation. GSHPx (2 or 4 U) was added per 1 g meat after cooking, and the concentration of TBARS and GSHPx activity were measured on day 0 and 6. Chicken muscle samples with added GSHPx had a lower TBARS concentration on day 6 (2 U/g meat: 58% and 4 U/g meat: 54%) compared to the control without added GSHPx. In contrast, GSHPx addition had no effect on lipid oxidation in heated duck muscle. The study shows that there was a reciprocal relationship between TBARS formation and GSHPx activity and that addition of GSHPx could decrease lipid oxidation. Industrial relevance This study is of relevance because it deals with the important issue of effectiveness of added antioxidants on possibly diminishing lipid oxidation in chicken or duck meat. Of main relevance seems to be the fact that heat treatment and internal temperature of meat had a more pronounced effect on lipid oxidation inhibiting enzymes than the length of subsequent cold storage.

The influence of post-mortem ageing and roasting on the microstructure, texture and collagen solubility of bovine semitendinosus muscle

Bovine semitendinosus (ST) muscles aged for 5 and 12 days at 4 °C were roasted at 170 °C to internal temperatures of 50, 60, 70, 80 and 90 °C. Microstructural changes in meat were evaluated using a scanning electron microscope (SEM). Texture profile analysis (TPA) and measurements of the shear force values of samples were conducted using a texture analyser. The cooking losses and quantity of total and soluble collagen were also estimated. The structure of intramuscular connective tissue and myofibrillar structure of meat after 5 days of ageing was very regular. In 12-day-aged samples fibrous and myofibrillar structures were less distinct, damages of endomysium tubes appeared and fibres of perimysium were swelled. Ageing of ST muscle for 12 days caused a two-fold increase in the quantity of soluble collagen and a two-fold decrease in the value of TPA parameters—hardness and chewiness, as compared to 5-day-aged samples. The decrease in fibre diameter and sarcomere length during roasting started at 60 °C in 5-day-aged meat and at 50 °C in 12-day-aged samples. The shear force values measured after roasting were lower for 12-day-aged meat than for 5-day-aged samples. The quantity of soluble collagen in roasted meat increased at an internal temperature of 80 °C. At a higher temperature of meat this variable depended on the degree of meat ageing. The cooking losses during roasting of meat were about 3% lower for 12-day-aged than for 5-day-aged samples. In the examined range of internal temperature of meat the cooking losses and the sarcomere length were negatively correlated.

Methods for Detecting Processing Temperatures of Previously Cooked Meat and Poultry Products - A Review

Title 9 of the Code of Federal Regulations establishes prescribed thermal treatment for a variety of meat and poultry products. These requirements are to ensure the destruction of harmful microorganisms and viruses that cause diseases in humans and livestock. The information presented in this review provides information relative to the current procedures used by the Food Safety and Inspection Service (FSIS) for monitoring the adequacy of heat treatment of meat and poultry products; and the research activities that have been and are currently being conducted to develop new and/or improved methods for determining the maximum internal temperature of meat and poultry products. Currently, FSIS is using a protein “Coagulation Test” for monitoring the maximum internal temperature (MIT) of both beef and pork products heat processed to temperatures lower than 65°C; a residual “Acid Phosphatase Activity Method” for determining the MIT of canned hams, canned picnics and canned luncheon meat, and a third method, known as the “Bovine Catalase Test”, for the determination of catalase which gives a pass/fail indication at a cooking temperature of 62.8°C for rare roast beef and cooked beef. Since 1957, several attempts have been made to develop new and/or improved methods. These include an evaluation of the enzyme systems and various physical techniques. The lack of new and/or improved methods is not due to the lack of research efforts in this area, as evidenced by this review. The challenge is the development of a method which can accurately determine within ± 1.0°C the endpoint temperature in the temperature range (67.8 – 70.0°C) that is of most interest to FSIS.

Heat Penetration and Bacterial Destruction in Refrigerated-Stuffed Poultry and Pork Products

Stuffed chicken, pork chops and turkey patties were purchased from a supermarket, and held 1 to 4 days at 3°C., baked, and evaluated for coliform and total counts. Stuffed chickens were also frozen at −18°C. and cooked from frozen state or thawed by different methods and then cooked. Temperatures in stuffing lagged behind temperatures in all three meats from 10 min. in turkey patties to 40 min. in chicken. After cooking to an internal meat temperature of 85°C, all samples contained low bacterial counts and no coliforms survived the cooking.

Survival studies with spores of Clostridium botulinum type E in pasteurized meat of the blue crab Callinectes sapidus.

Clostridium botulinum type E studies reported in this paper include the incidence of the organism in selected Chesapeake Bay areas, growth and toxin production in crabmeat homogenates, and the effect of pasteurization upon varying levels of spores in crabmeat. Type E spores were detected in 21 of 24 bottom mud samples taken at locations from which blue crabs were being harvested. Sterilized crabmeat homogenates inoculated with as little as five spores per 10 g became toxic after 8 days at 50 F, 2 days at 75 F, and 1 day at 85 F. Growth at 50 F and above was accompanied by gas production and a slightly sour odor. Growth and toxin production at 40 F required 55 days or longer and inocula of 10(3) spores or higher per 10 g of homogenate. At 40 F gas production was usually not apparent and no off odors could be detected. A recommended minimum pasteurization of 1 min at 185 F internal meat temperature reduced type E spore levels in inoculated packs of crabmeat from 10(8) spores per 100 g to 6 or less spores per 100 g, and the pasteurized meat remained nontoxic during 6 months of storage at 40 F.

Survival Studies with Spores of Clostridium botulinum Type E in Pasteurized Meat of the Blue Crab Callinectes sapidus1

Clostridium botulinum type E studies reported in this paper include the incidence of the organism in selected Chesapeake Bay areas, growth and toxin production in crabmeat homogenates, and the effect of pasteurization upon varying levels of spores in crabmeat. Type E spores were detected in 21 of 24 bottom mud samples taken at locations from which blue crabs were being harvested. Sterilized crabmeat homogenates inoculated with as little as five spores per 10 g became toxic after 8 days at 50 F, 2 days at 75 F, and 1 day at 85 F. Growth at 50 F and above was accompanied by gas production and a slightly sour odor. Growth and toxin production at 40 F required 55 days or longer and inocula of 10(3) spores or higher per 10 g of homogenate. At 40 F gas production was usually not apparent and no off odors could be detected. A recommended minimum pasteurization of 1 min at 185 F internal meat temperature reduced type E spore levels in inoculated packs of crabmeat from 10(8) spores per 100 g to 6 or less spores per 100 g, and the pasteurized meat remained nontoxic during 6 months of storage at 40 F.

Fluid Content and Tenderness of Three Muscles of Beef Cooked to Three Internal Temperatures

SUMMARYThe semimembranosus, semitendinosus, and the longissimus dorsi muscles were excised from a Good‐grade, and the longissimus dorsi from a Choicegrade, beef carcass, both of known history. Each muscle provided four roasts and samples adjacent to each roast for determination of total moisture in the raw meat and for tube‐cooking. The meat was oven‐cooked and tube‐cooked to internal temperatures of 140, 158, and 176°F (rare, medium, and well‐done).When the data were analyzed statistically, no difference in the distribution of fluid in longissimus dorsi was shown between Choice grade and Good grade, nor was there a demonstrable difference between left and right sides in the muscles tested.Total moisture content averaged 69.7, 64.7, and 60.3%, respectively, for 140, 158, and 176°F internal meat temperature, and mean press fluid as determined by the one‐minute method, was respectively 54.0, 45.2, and 36.4%.Bound water (not released by pressing but removed by vacuum oven drying) varied little when. related to dry matter in the meat at each stage of cooking: 21–22 g for each 30 g of dry matter at 140, 158, and 176°F. Total fluid content (press fluid plus hound water) was respectively 76.0, 70.5, and 64.1%.