Salmonella spp. risk assessment for cooking of blade tenderized prime rib

K-REx Repository

Show simple item record

dc.contributor.author Wendelburg, J.W.
dc.contributor.author Lambert, D.L.
dc.contributor.author Thippareddi, H.
dc.contributor.author Kastner, Curtis L.
dc.contributor.author Phebus, Randall K.
dc.contributor.author Marsden, James L.
dc.date.accessioned 2010-08-06T20:02:03Z
dc.date.available 2010-08-06T20:02:03Z
dc.date.issued 2010-08-06T20:02:03Z
dc.identifier.uri http://hdl.handle.net/2097/4504
dc.description.abstract 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 to 60 min and placed in a holding oven (120°F) for up to 120 min. Reductions of 4.54 and 4.80 log10 CFU/g were attained for roasts removed from the oven at 110 and 120°F, respectively. Even though prime rib preparation utilizes very low cooked product temperatures, the long cooking time and tempering period result in substantial process lethality and a safe final product. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen’s Day, 2002 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 02-318-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 890 en_US
dc.subject Beef en_US
dc.subject Blade tenderization en_US
dc.subject Salmonella en_US
dc.subject Prime rib cookery en_US
dc.title Salmonella spp. risk assessment for cooking of blade tenderized prime rib en_US
dc.type Conference paper en_US
dc.date.published 2002 en_US
dc.citation.epage 53 en_US
dc.citation.spage 52 en_US
dc.description.conference Cattlemen's Day, 2002, Kansas State University, Manhattan, KS, March 1, 2002 en_US
dc.contributor.authoreid ckastner en_US
dc.contributor.authoreid phebus en_US
dc.contributor.authoreid jmarsden en_US

Files in this item


Files Size Format View

This item appears in the following Collection(s)

Show simple item record