Open Access. Powered by Scholars. Published by Universities.®
Kansas State University Libraries
Kansas Agricultural Experiment Station Research Reports
2000; Kansas Agricultural Experiment Station contribution; no. 00-287-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 850; Beef; Blade tenderization; Beef steaks; Risk assessment; E. coli O157:H7
Articles 1 - 1 of 1
Full-Text Articles in Life Sciences
Escherichia Coli O157:H7 Risk Assessment For Blade-Tenderized Beef Steaks (2000), H. Thippareddi, S. Sporing, Randall K. Phebus, James L. Marsden, Curtis L. Kastner
Escherichia Coli O157:H7 Risk Assessment For Blade-Tenderized Beef Steaks (2000), H. Thippareddi, S. Sporing, Randall K. Phebus, James L. Marsden, Curtis L. Kastner
Kansas Agricultural Experiment Station Research Reports
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 106 or 103 cfu/cm2 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 107 cfu/cm2 and blade tenderized. Steaks cut …