MICROBIOLOGICAL EVALUATION OF PRECOOKED BEEF PATTIES CONTAINING SOY PROTEIN

被引：11

作者：

EMSWILER, BS ^{[1
]}

PIERSON, CJ ^{[1
]}

KOTULA, AW ^{[1
]}

CROSS, HR ^{[1
]}

机构：

[1] USDA, SCI & EDUC ADM, MEAT SCI RES LAB, BELTSVILLE, MD 20705 USA

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb10030.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Beef patties of 7 formulations, 6 containing soy protein concentrate and/or textured vegetable protein, were frozen raw or immediately after they were precooked to an internal temperature of 60-65.degree. C. Addition of soy protein had no effect of any practical significance on the microflora of the raw or precooked patties. Precooked patties of all formulations contained significantly (P < 0.05) lower aerobic plate counts (20.degree. C) and MPN''s [most probable numbers] of coliforms, fecal coliforms, Escherichia coli and Staphylococcus aureus than the raw patties. E. coli and S. aureus could not be detected in 90% of the precooked patties. Clostridium perfringens was not detected in any of the precooked patties and was found in very low numbers in only 7% of the raw patties. Salmonellae were not detected in the raw or precooked patties.

引用

页码：154 / 157

页数：4

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