Temperature management to minimize ground beef aerobic and lactic acid bacteria growth

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dc.contributor.author Mancini, R.A.
dc.contributor.author Hunt, Melvin C.
dc.contributor.author Kropf, Donald H.
dc.contributor.author Hachmeister, K.A.
dc.date.accessioned 2010-08-06T20:35:31Z
dc.date.available 2010-08-06T20:35:31Z
dc.date.issued 2010-08-06T20:35:31Z
dc.identifier.uri http://hdl.handle.net/2097/4531
dc.description.abstract Increasing storage and display temperature and time of ground beef significantly increased microbial counts but lean level had no effect. Prolonged storage at abusive temperatures (48°F) caused up to 90% unacceptable chubs and aerobic bacteria counts as high as 7.7 log10 CFU/g, which would render chubs unsatisfactory for further processing, packaging and sale. Thus, ground beef chubs should be stored at 32°F. and as briefly as possible to minimize pre- and post-display microbial counts. Maintaining both optimal storage and display temperatures is critical because combining abusive storage and display conditions resulted in the greatest microbial growth. Shelf life and wholesomeness benefits from maintaining cold (32°F) storage and display temperatures are clearly demonstrated. 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 Ground beef microbiology en_US
dc.subject Cold chain management en_US
dc.title Temperature management to minimize ground beef aerobic and lactic acid bacteria growth en_US
dc.type Conference paper en_US
dc.date.published 2002 en_US
dc.citation.epage 67 en_US
dc.citation.spage 65 en_US
dc.description.conference Cattlemen's Day, 2002, Kansas State University, Manhattan, KS, March 1, 2002 en_US


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