Effect of Precooking Conditions on Color of Cooked Beef Patties .

In three separate trials, the visually and instrumentally determined color of patties cooked either fresh, frozen, or after thawing was evaluated. In trial 1, the effects of thawing and packaging were evaluated. The internal color of patties cooked to 71°C within 12 h of thawing at 7°C remained red-pink.

Survival of Pathogenic Bacteria on Pork Loins as Influenced by Hot Processing and Packaging.

The impact of hot and cold processing on the survival and/or growth of Salmonella , Listeria monocytogenes , pathogenic Yersinia enterocolitica , Aeromonas hydrophila , and Campylobacter spp. On inoculated pork loins was studied. Loin pieces were inoculated with pathogen-containing feces, then vacuum packaged directly after hot boning (hot packaging), vacuum packaged after chilling for 1 d, or left unpackaged.

Microbiological Condition of Restructured Steaks Prepared From Pre- and Postrigor Beef.

In two experiments the microbiological quality of restructured steaks prepared from hot and cold boned beef was investigated. Half of each electrically stimulated carcass was hot boned (ca. 45 min postmortem), and the other side was deboned after 20-24 h chilling.

Color Stability of Hot and Cold Boned Longissimus and Psoas Major Muscle.

From eight cows, following electrical stimulation, the righthand-side longissimus and psoas major muscles were hot boned within 1 1/2 h post mortem, vacuum packaged and chilled at 1±1°C. The lefthand longissimus and psoas major muscles were cold boned and vacuum packaged after the carcasses had been chilled for 24 h (i.e.

Quality of 'Semi-hot' and Cold Boned, Vacuum-packaged Fresh Pork as Affected By Delayed or Immediate Chilling.

In 3 experiments, 53 Large White/Dutch Landrace pig carcasses with a normal rate of glycolysis, were selected from a commercial slaughterline. All carcasses were subjected to an initial 45 or 80 min period of blastchilling at -25°C. Subsequently of each carcass, one side was stored at 2±2°C to be cold boned and vacuum packaged after 24 h (n=53).