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Kansas Agricultural Experiment Station Research Reports
2001; Kansas Agricultural Experiment Station contribution; no. 01-318-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 873; Beef; E. coli O157:H7; Restructured beef steaks; Cooking
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Escherichia Coli O157:H7 Risk Assessment For Production And Cooking Of Restructured Beef Steaks, M.T. Ortega-Valenzuela, H. Thippareddi, Randall K. Phebus, James L. Marsden, Curtis L. Kastner
Escherichia Coli O157:H7 Risk Assessment For Production And Cooking Of Restructured Beef Steaks, M.T. Ortega-Valenzuela, H. Thippareddi, Randall K. Phebus, James L. Marsden, Curtis L. Kastner
Kansas Agricultural Experiment Station Research Reports
Distribution of Escherichia coli O157:H7 in restructured beef from artificially inoculated meat pieces and destruction of E. coli O157:H7 in restructured beef steaks prepared from artificially inoculated meat was evaluated following broiling and grilling. In Study I, longissimus dorsi trimmings were inoculated with fluorescently marked E. coli O157:H7 cells to microscopically identify bacterial distribution throughout restructured steak cross-sections. E. coli O157:H7 fluorescent density was observed along the glue lines where meat pieces were enzymatically attached. Study II quantified the level of E. coli O157:H7 throughout the entire thickness of restructured beef. Cross-sectional slices of core samples from the steaks showed …