Food Science Commons^™

Feeding The Future Meat Doesn’T Come Cheap, Lukas C. Southard

Capstones

Cultured – or as it is referred to by companies innovating the technology clean – meat is expected to be the next innovation to change the way the world gets its animal protein. Meat from animal cells grown in a lab seems like science fiction but it is around the corner from hitting your supermarket shelves. The technology has been developed but how these companies intend on scaling up their production to meet retail demands remains a mystery. So far companies have relied on seed and early stage investment from venture capital companies and private sources to fund research. Predictions …

Effects Of 50:50 Proportion Bull:Cow Blend Levels And Incorporation Of Finely Textured Beef On The Color Of Precooked Ground Beef Patties, Colton Allen Althaber

Graduate Theses and Dissertations

Variation in internal cooked color of ground beef is an economic concern for the ground beef market. Persistent pink color in hamburger patties can lead consumers to the perception of an undercooked product. Therefore, the objective of this study was to characterize the effects of bull:cow blend proportions, with or without finely textured beef (FTB), and cookery method on internal color of precooked ground beef patties. Batches (9.1 kg) of 85% lean ground beef were manufactured with 0, 33, 67, or 100% 50:50 bull:cow blend (remainder of lean was 100, 67, 33, or 0% Select-grade knuckles, respectively) mixed with 2 …

Effects Of Poor Sanitation Procedures On Cross-Contamination Of Animal Species In Ground Meat Products, Sunjung Chung, Rosalee S. Hellberg

Food Science Faculty Articles and Research

The presence of <1% of an undeclared species in ground meat is generally thought to be indicative of cross-contamination as opposed to intentional mislabeling; however, this has not been experimentally tested. The objective of this study was to quantify the effects of poor sanitation on the cross-contamination of animal species in ground meat products, with the example of undeclared pork in ground beef. Cross-contamination was quantified using real-time polymerase chain reaction (PCR). Three different sanitation treatments were tested with a commercial grinder (“no cleaning”, “partial cleaning”, or “complete cleaning”) in between grinding of pork and beef samples (13.6 kg each). A 100-g sample was collected for each 0.91 kg (2 lb) of beef processed with the grinder and each sanitation treatment was tested twice. For the “no cleaning” treatment, the first 100-g sample of ground beef run through the grinder contained 24.42 ± 10.41% pork, while subsequent samples (n = 14) contained <0.2% pork. With “partial cleaning,” the first sample of ground beef contained 4.60 ± 0.3% pork and subsequent samples contained <0.2% pork. Pork was not detected in ground beef following “complete cleaning.” These results indicate that incomplete cleaning of grinding equipment leads to species cross-contamination at levels of <1% in most cases. Proper sanitation procedures must be followed when grinding multiple species in order to prevent cross-contamination and product mislabeling.

Sustainability Assessment Of U.S. Beef Processing And Its Antimicrobial Systems, Shaobin Li

Department of Civil and Environmental Engineering: Dissertations, Theses, and Student Research

With the increasing meat demand and awareness of sustainability, concerns have been raised regarding the sustainability of beef production and processing. However, scarce data and inadequate sustainability assessment frameworks for the U.S. beef processing industry limit the ability to develop new technologies and policies comprehensively without shifting sustainability burdens. To fill those gaps, various assessments of the U.S. beef processing industry were conducted from multiple perspectives regarding the environmental, economic, microbial effectiveness of its antimicrobial systems, and human health impacts from foodborne illness, occupational hazards, and environmental pollution.

First, process-level water and energy usage at a typical large-size beef processing …