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2002; Kansas Agricultural Experiment Station contribution; no. 02-318-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 890; Beef; Blade tenderization; Salmonella; Prime rib cookery
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Full-Text Articles in Other Animal Sciences
Salmonella Spp. Risk Assessment For Cooking Of Blade Tenderized Prime Rib, J.W. Wendelburg, D.L. Lambert, H. Thippareddi, Curtis L. Kastner, Randall K. Phebus, James L. Marsden
Salmonella Spp. Risk Assessment For Cooking Of Blade Tenderized Prime Rib, J.W. Wendelburg, D.L. Lambert, H. Thippareddi, Curtis L. Kastner, Randall K. Phebus, James L. Marsden
Kansas Agricultural Experiment Station Research Reports
Prime rib is generally prepared by cooking to low temperatures for long times to attain the desired tenderness and juiciness. Destruction of Salmonella spp. in blade tenderized prime rib was examined by following cooking procedures commonly used by chefs. Beef ribs (boneless) were inoculated with Salmonella spp. to attain initial surface levels of about 5.75 log10 CFU/cm2. The ribs were blade tenderized (one pass) using a Ross blade tenderizer. Each was split into two equal sections. One half was cooked to a target internal temperature of 110 and the other half to 120°F, then tempered at room temperature for up …