1 Running Head - Meat microbiology, Ground beef, Fat, Flame. 2. 3 Beef Trim and Surface Flaming. 4. ABSTRACT. 5. Frozen, vacuum packaged ...
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RUNNING HEAD-
SURFACE FLAMING REDUCES BACTERIA IN BEEF TRIM
Bacterial Populations Response to Surface Flaming In Beef Trim Destined for Retail Markets
Thomas R. Vosen1, William B. Mikel3*, Susan Dale1, Donald E. Conner2, William R. Jones1, and
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Melissa Newman
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Department of Animal and Dairy Sciences, Auburn University, Auburn University, AL 36849
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Department of Poultry University, AL 36849
Science,
Auburn
University,
Auburn
3
Department of Animal Sciences, University of Kentucky, Lexington, KY 40546 *
Address all inquiries to author Mikel at Room 205, Animal Science Building, University of Kentucky, Lexington, KY 40546. (859) 257-7550. Fax (859) 257-5318
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Running Head - Meat microbiology, Ground beef, Fat, Flame
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Beef Trim and Surface Flaming
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ABSTRACT
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Frozen, vacuum packaged semitendinosus muscles, from "cull"
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cows were used as beef trim. Meat was tempered at 0oC for 48 h with
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half of the muscles trimmed of all visible fat while the remainder
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were allowed to retain all external fat.
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1.27 cm2 wide strips, with the length of the strips determined by of
the
muscle
and
then
tempered
at
4.4oC
for
an
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the
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additional 12 h.
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and high fat control in which flame was not applied and low and
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high fat treatments in which 10 seconds of surface flaming was
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utilized.
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patties, and placed in cooler storage for 0, 1, 2, 4, or 8 days.
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Treatment HF0 patties (high fat, no flame) had higher (P0.05), but lower values (P0.05), but higher (P0.05).
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higher (P
