Progress 09/01/09 to 08/31/14
Outputs
OUTPUTS: Recent research has shown that Salmonella can reach the interior of intact whole-muscle meat and poultry products, and the thermal resistance of bacteria inside whole-muscle products is significantly greater than in equivalent ground product. Consequently, the safety of marinated, whole-muscle, fully-cooked products depends both on the probability of bacteria entering the product interior and the effective lethality of the cooking process. The goals of the project were to: (1) develop a mathematical model for transport of Salmonella into intact whole-muscle meat products during marination, (2) compare the model to experimental data, and (3) quantify thermal inactivation of Salmonella in marinated, whole-muscle products, studying both internalization and product-specific inactivation parameters. The proposed transport model was based on a capillary diffusion formulation, with no physicochemical effects of salts or phosphates. The meat was assumed to be composed of intercellular capillaries of uniform size, computed from image analyses of bright-field micrographs; the size of the intercellular space was a function of moisture content, presuming that adsorbed moisture was transported into the muscle cells, thereby reducing intercellular space. Salmonella transport into the muscle was modeled using a capsule-in-pipe formulation, coupled into the capillary diffusion model, and solved using a finite difference solution. Experimentally, irradiated whole-muscle turkey breasts were vacuum tumbled (20 minutes) in marinade (3.2 percent salt, 0.8 percent phosphate) inoculated with an 8-serovar Salmonella cocktail; thereafter, each sample was dissected to construct pathogen concentration profiles. Finally, previously determined thermal inactivation parameters for Salmonella in whole-muscle turkey breast were applied to core temperature data from pilot-scale oven cooking trials. The numerical solution for the transport model was stable and yielded reasonable mass transport results, predicting that marinade uptake achieved steady-state concentration profiles at approximately 6 minutes. In experimental trials, Salmonella concentrations were highest just below the meat surface, and significant numbers of Salmonella reached the core, with the concentration decreasing with decreasing inoculum level and distance from the product surface. Although the transport model also predicted Salmonella concentrations at higher levels that actual numbers at 4 centimeters below the product surface, the shape of the concentration profile did not match the experimental results. PARTICIPANTS: This project is directed by Dr. Alden Booren, with close collaboration with Drs. Elliot Ryser, and Bradley Marks. In 2010, two graduate students, four post-doctoral researchers, two post-graduate research assistants, and seven undergraduate students (in biosystems engineering, food science, chemical engineering, and animal science) worked on various aspects of this project. Nicole Hall - laboratory manager. Supervised undergraduate students working on the experimental microbiology activities on this project (sample prep, media prep, enumeration, etc.). Michael James - BSL-2 pilot plant manager. Set-up and managed pilot-scale, inoculated challenge studies in the biosafety level-2 pilot processing facility. TARGET AUDIENCES: The target audience of this project is professionals and their companies or nonprofit organizations who are responsible for manufacturing ready-to-eat food products, particularly in the domain of meat and poultry products as well as the regulators responsible for ensuring the microbial safety of those products. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
These results indicate that the hypothesis about the underlying transport mechanism was not supported, and that mechanisms other than passive particle transport likely influence the process. Lastly, although the worst-case Salmonella concentration at the center of a whole-muscle product was significantly less than can occur in ground-and-formed product, the thermal resistance has been shown to be nearly double in the whole-muscle product. Therefore, inactivation model parameters from ground product over-predicted actual lethality by about a factor of two. The impact of these results indicate that Salmonella can enter the interior of intact, marinated, whole-muscle products, and the transport mechanisms are more complex than passive fluid/particle flow. Additionally, thermal process validations for these products should account for both the risk of internal contamination and the effect of product structure on thermal resistance.
Publications
- No publications reported this period
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Progress 01/01/09 to 12/31/09
Outputs
OUTPUTS: The over-arching objectives of this project are (1) to improve the safety and quality of processed meat, poultry and fish products by evaluating the efficacy of processes and ingredients which impact known safety hazards in muscle foods and (2) to evaluate the impact of heat stress on turkey meat quality and to correlate the quality indices with the genetic properties to commercial turkeys. Microbial contamination during meat processing can introduce bacterial pathogens from the surface into the interior of the meat, where they may survive and/or propagate. These microorganisms also may exhibit enhanced thermal resistance during cooking or thermal processing. However, thermal lethality models utilized by the meat industry do not account for any such adaptive response during slow cooking processes. This suggests that current practices for validating thermal process lethality should be reevaluated for slow cooked commercial products. Irradiated turkey breasts were inoculated with an 8-serovar Salmonella cocktail. The inoculated roasts (n was 35) were then subjected to single- and multi-stage cooking schedules (in triplicate) encompassing a range of dry bulb temperatures and humidities to match current commercial practices (60 to 93.3degC; 0 to 90 per cent relative humidity; total cooking time 86-331 min). Predicted lethality, based on traditional Bigelow type modeling, was computed real-time during cooking, based on data from thermocouples inserted to the product center. Roasts were removed, either at a core temperature of 71.1degC or at a calculated 7.0 log reduction, cored, cooled, and then plated to enumerate surviving salmonellae. On average, the traditional model significantly over-predicted the actual lethality, with errors as high as 5 log after the longest cooking times. Based on these results, there is a need for improved modeling methods to ensure the safety of marginally-processed slow cooked products. Stress-induced, aberrant post-mortem Ca regulation is associated with inferior meat quality, described as pale, soft, exudative (PSE) meat. Two genetic lines of turkeys were utilized: a growth-selected commercial (COMM) line and a random-bred control (RBC2) line. Market-weight birds were subjected to one of 5 heat stress treatments: 0d, 1d, 3d, 5d, or 7d heat stress followed by 7d ambient temperature. Breast muscle samples were harvested and classified as "normal" or "PSE" based on marinade uptake/cook loss. Low uptake and high cook losses were considered "PSE". TaqMan quantitative real-time PCR assays were developed for the four genes. Beta-actin expression was not altered by line, stress, or meat quality status and was used as an endogenous control. The results indicate that heat treatment significantly enhanced expression of alpha-RYR, beta-RYR and CASQ1 in normal muscle samples from both lines. Conversely, mRNA abundance from these genes was significantly reduced in PSE meat samples from both lines. Expression of SERCA1 in both normal and PSE samples from both lines was unchanged but trending down during heat stress. PARTICIPANTS: This project is directed by Dr. Alden Booren, with close collaboration with Drs. Elliot Ryser, Gale Strasburg and Bradley Marks. In 2009, two graduate students, four post-doctoral researchers, two post-graduate research assistants, and eight undergraduate students (in biosystems engineering, food science, chemical engineering, and animal science) worked on various aspects of this project. Nicole Hall - laboratory manager. Supervised undergraduate students working on the experimental microbiology activities on this project (sample prep, media prep, enumeration, etc.). Michael James - BSL-2 pilot plant manager. Set-up and managed pilot-scale, inoculated challenge studies in the biosafety level-2 pilot processing facility. TARGET AUDIENCES: The target audience of this project is professionals and their companies who are responsible for manufacturing ready-to-eat food products, particularly in the domain of meat and poultry products as well as the regulators responsible for ensuring the microbial safety of those products. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
Overall these experiments aided in understanding differences in thermal resistance in whole muscle roasts during cooking. Regardless of the mechanism(s) responsible for the observed changes in thermal resistance, these findings will be useful to meat processors producing ready-to-eat, whole muscle products. We conclude that it is not reasonable to use traditional models which may over predict pathogen growth by as much as as 5 log in HACCP plans. The pilot-scale data also revealed two other significant results. First, variability and uncertainty in Salmonella lethality increases significantly when scaling-up inactivation results from laboratory to pilot-scale, which needs to be considered when computing process lethalities. Secondly, for inoculated whole-muscle roasts cooked to a core temperature of 71.1degC (160degF) during slow cooking processes that mimicked commercial schedules in the pilot-scale oven, salmonellae were very rarely recovered via standard plate counts, indicating that there was no significant under-processing of those products. Slow-cooked roasts cooked to a target computed lethality (e.g., 6.5 log reductions) may have significant risk of not meeting the lethality performance standards. Caution should be exercised for marginally-processed products using slow-cooking techniques as described above. All of the outcomes above are being integrated with other research results from studies which are currently being conducted by others at Michigan State University to improve cooking simulations and optimization efforts for industrial cooking systems. In addition an improved microbial lethality model is being developed which will enable the industry and regulators to more accurately evaluate the efficacy of thermal processes in ensuring microbial safety of ready-to-eat meat and poultry products. With regard to the effects of heat stress on expression of ryanodine receptors, SERCA1, and calsequestrin in turkey breast muscle from two genetic lines, our results suggest that birds within both genetic lines exhibit differential responses to heat stress resulting in altered Ca homeostasis which may, in part, be responsible for observed changes in meat quality. Ultimately, implementation of improved lethality model tools and knowledge of information on heat stress in turkeys will simultaneously improve the assurance of product safety and generate hundreds of millions of dollars in additional product value/revenue, via improved processing yields.
Publications
- Breslin TJ, Marks BP, Booren AM, Ryser ET, Hall N. 2009. Pilot-scale validation of Salmonella thermal inactivation in whole muscle turkey breast. IFT Abstract 027-07. Institute of Food Technologists Annual Meeting. Anaheim, CA. June 2009.
- Breslin TJ, Marks BP, Booren AM, Ryser ET, Hall NO. 2009. Scaling-up Salmonella lethality calculations from laboratory to pilot-scale slow-cooking processes. RMC Abstract. American Meat Science Association. Reciprocal Meat Conference. June 2009.
- Jones SL, Marks BP, Booren AM, Ryser ET, Hall NO. 2009. Effect of sub-lethal heating on Salmonella lethality during slow-cooking of turkey and beef products. IFT Abstract 155-08. Institute of Food Technologists Annual Meeting. Anaheim, CA. June 2009.
- Marks BP, Rochowiak JA, Tuntivanich V, Ryser ET, Booren AM. 2009. Modeling the transport of Salmonella into whole-muscle meat products during marination and the subsequent lethality during thermal processing. ICPMF Poster Abstract. 6th International Conference on Predictive Modeling in Food. Washington, DC. September 2009.
- Buckham Sporer, K.R., Chaing, W., Booren A.M., Linz, J.E., Strasburg, G. M. 2009. Association between heat stress, expression of genes important in calcium regulation in skeletal muscle, and the incidence of PSE-like meat in turkeys. Presented at the Institute of Food Technologists Annual Meeting. Anaheim, CA. June 2009.
- Marks BP, Tenorio-Bernal MI, Breslin TJ, Ryser ET, Booren AM. 2009. Validating a Salmonella thermal lethality model that accounts for prior sublethal injury during commercial meat and poultry cooking processes. ASABE Paper 096722. American Society of Agricultural and Biological Engineers Annual Meeting. Reno, NV. June 2009.
- Mogollon MA, Marks BP, Booren AM, Orta-Ramirez A & Ryser ET. 2009. Effect of beef product physical structure on Salmonella thermal inactivation. Journal of Food Science: 74 (7) M347-M351.
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Progress 01/01/08 to 12/31/08
Outputs
OUTPUTS: The specific objectives of this project are (1) to improve the safety of processed meat, poultry and fish products by evaluating the efficacy of processes and ingredients which impact known safety hazards in muscle foods and (2) to enhance and maintain quality and stability of processed muscle foods. Microbial contamination during meat processing can introduce bacterial pathogens from the surface into the interior of the meat, where they may survive and/or propagate. These microorganisms also may exhibit enhanced thermal resistance during cooking or thermal processing. Ultimately, knowledge about factors affecting thermal resistance should be incorporated into mathematical models, which are important tools for validating commercial cooking processes. The accuracy of such models depends heavily on the underlying knowledge about the relationship between product and process variables and inactivation of the target pathogen. To date, little is known regarding the effects of meat product structure on thermal resistance of Salmonella. Therefore, studies were conducted to determine the effects of turkey physical structure (whole vs. ground muscle) on the thermal resistance of Salmonella. Irradiated whole and ground turkey breasts were exposed to a marinade containing 8 serovars of Salmonella at for 20 min. Inoculated samples then were subjected to isothermal heating at 55, 60, or 62.5 C, for varying times. After heating, samples were aseptically removed from the cooked breasts, placed in sterile bags and Salmonella survivors were enumerated. Salmonella survivor curves were generated for whole muscle and ground turkey by plotting the logarithm of the survival ratio vs. holding time at each temperature. PARTICIPANTS: This project is directed by Dr. Alden Booren, with close collaboration with Drs. Elliot Ryser, Gale Strasburg and Bradley Marks. In 2008, two graduate students, three post-doctoral researchers, two post-graduate research assistants, and nine undergraduate students (in biosystems engineering, food science, chemical engineering, and animal science) worked on various aspects of this project. TARGET AUDIENCES: The target audience of this project is professionals and their companies who are responsible for manufacturing ready-to-eat food products, particularly in the domain of meat and poultry products as well as the regulators responsible for ensuring the microbial safety of those products. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Overall these experiments aided in understanding differences in thermal resistance, between whole muscle and ground products during cooking. Regardless of the mechanism(s) responsible for the observed changes in thermal resistance, these findings will be useful to meat processors producing ready-to-eat, whole muscle products. Thermal inactivation increased with heating temperature and time. At all temperatures, both ground and whole muscle samples exhibited log-linear declines in the number of surviving Salmonellae as heating time increased, with no significant deviation from linearity in any of the survivor curves. The resulting kinetic inactivation kinetic rate constants (k values) increased as the heating temperature increased. At all temperatures, the k values for Salmonella in whole muscle were about 50 percent lower than those for ground muscle. However, both sample types were equivalent in terms of raw composition, numbers of Salmonellae before and after thermal lag time, and the subsequent thermal process. Therefore, sample structure (whole vs. ground) was the only factor that could account for the observed differences in Salmonella heat resistance. Understanding differences in thermal activation responses, between whole muscle and ground products, is necessary in order to design adequate thermal processes. These results suggest that process validations should account for product structure when computing thermal lethality. All of the outcomes above are being integrated with other research results from studies which are currently being conducted by others at Michigan State University to improve cooking simulations and optimization efforts for industrial cooking systems. In addition an improved microbial lethality model is being developed which will enable the industry and regulators to more accurately evaluate the efficacy of thermal processes in ensuring microbial safety of ready-to-eat meat and poultry products. Ultimately, implementation of these tools will simultaneously improve the assurance of product safety and generate hundreds of millions of dollars in additional product value/revenue, via improved processing yields.
Publications
- Buckham Sporer, K.R., Chaiang, W., Booren A.M., Linz, J.E., Strasburg, G. M. 2008. Heat stress is associated with differential thyroid hormone responses and meat quality traits in turkeys from two genetic lines. Presented at the Institute of Food Technologists Annual Meeting. New Orleans, LA.
- Hall NO, Marks BP, Campos DT, Booren AM. 2008. Effects of marination treatments on uptake rate and cooking yield of whole-muscle beef, pork, and turkey. IFT Abstract 134-13. Presented at the Institute of Food Technologists Annual Meeting. New Orleans, LA.
- Booren, A.M. 2008. Food production and processing management: hazard analysis critical control point production and processing for animal foods. In S.P. Singh, J. Funk, S.C. Tripathi, and N. Joshi (Ed.) Food Safety, Quality Assurance and Global Trade: Concerns and Strategies, pp.297-305. International Book Distributing Co. (Publishing Division). Lucknow, India.
- Chaing, W. Booren A. M. Strasburg, G. M. 2008. The Effect of Heat Stress on Thyroid Hormone Response and Meat Quality in Turkeys of Two Genetic Lines. Meat Sci. 80:615-622.
- Tuntivanich V, Orta-Ramirez A, Marks BP, Ryser ET, Booren AM. 2008. Thermal inactivation of Salmonella in whole muscle and ground turkey breast. Journal of Food Protection. 71(12):2548-2551.
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Progress 01/01/07 to 12/31/07
Outputs
OUTPUTS: Recently there has been a renewed interest in edible films as a packaging material, with a number of materials emerging as potential candidates. Edible films based on proteins possess good mechanical and oxygen barrier properties, but are poor moisture barriers. The main function of edible films is to act as a barrier to mass transfer into and out of the food. By limiting the migration of moisture, oxygen, aroma, oil, and perhaps microorganisms, both the shelf life and quality of the food will be improved. Preliminary work indicated that whey protein isolate films (WPI) with the addition of lipids and candelilla wax improved film properties. The focus of these studies was that heat curing and enzymatic cross-linking with transglutaminase could be used to modify whey proteins by enhancing disulfide bonds and inducing the formation of Lys-Gln cross-links. By enhancing these structures, whey protein-based edible films can be produced with improved mechanical, barrier, thermal,
and optical properties. Edible whey protein films were produced using WPI, glycerol and candelilla wax. Films were also produced with the addition of microbial transglutaminase (TG) to the film forming solution after heating. SDS-PAGE was used to confirm heat curing and TG treatment resulted in the formation of covalent cross-links, between whey protein fractions. The water vapor permeability (WVP) of WPI and WPI/TG films heat cured for 0 and 24h was determined at 37.8C and 85 percent RH as well as the oxygen permeability (O2P) at 23C and 0 percent RH. Moisture sorption isotherms (MSI) of films were determined at 23C and 5C using the Guggenheim-Anderson-de Boer equation (GAB). The ultraviolet and visible light transmission and the color characteristics of WPI and WPI/TG films heat cured for 0 and 24h were assessed. The effects of heat curing and TG treatments on the thermal properties (melting onset temperature, peak melting temperature and enthalpy of fusion) of whey protein isolate
films with and without TG, and heat cured at 90C for 0, 12 and 24h was assessed.
PARTICIPANTS: Amin, S. - graduate student
Impacts
Heat curing increased mechanical properties and decreased the free sulfhydryl content of WPI and WPI/TG films. The disulfide bond content of WPI films heat cured for 12h was higher than for films heat cured at 0 and 24h. The disulfide content of WPI/TG films heat cured for 12 and 24h was higher than for films at 0 and 48h. Heat cured WPI films had lower lysine content compared to uncured films. WPI/TG films heat cured for 24h had lower lysine content compared to films heat cured at 0 and 12h. Heat curing WPI/TG films reduced the WVP and O2P compared to uncured WPI, WPI/TG and cured WPI films. The addition of TG reduced the O2P compared to films without TG with the WPI/TG films having the greatest reduction in O2P. The moisture sorption isotherm of WPI and WPI/TG films heat cured for 0 and 24h at 90C were found to closely follow the GAB model at 5 and 23C. The films MSI, at 5C were higher than the MSI of films at 23C. Heat curing increased the yellowness of films. All
films had low transmission of ultraviolet light. The peak melting temperatures for films increased with heat curing and time. The results of these studies suggest that edible films with improved properties can be produced from WPI using TG. These results may ultimately provide important information for product and process safety when edible films made from WPI are utilized in food products.
Publications
- Warsow, C.R., Orta-Ramirez, A., Marks, B.P., Ryser, E.T. and Booren, A.M. 2008. Single Directional Migration of Salmonella into Marinated Whole Muscle Turkey Breast. J. Food Protec. 71 (1) 153-156.
- Tuntivanich, V., Orta-Ramirez, A., Booren, A., Marks, B. 2006. The migration pattern of Salmonella spp. Into whole-muscle turkey breast during marination. Abstracts of the Institute of Food Technologists Annual Meeting.
- Welsh, B., Hendrix, K., Smith, D., Booren, A. 2006 Functional and sensory properties of preheated whey protein isolate in sectioned and formed whole muscle turkey breast roasts. Abstracts of the Institute of Food Technologists Annual Meeting.
- Tuntivanich, V., Orta-Ramirez, A., and Booren, A.M. 2006 Salmonella Migration into Marinated Turkey Brease after Contamination During Three Steps of the Marination Process. Abstracts of the 52nd International Congress of Meat Science and Technology.
- Velasquez, A., Orta-Ramirez, A., Booren, A.M., Marks, B.P. and Ryser, E.T. 2006. Migration of Salmonella spp. Into Whole-Muscle Loin Pork Roasts During Marination. Abstracts of the International Association for Food Protection Annual Meeting.
- Mogollon, M.A., Marks, B.P., Orta-Ramirez, A., Booren A.M., and Ryser, E.T. 2006. Effect of Beef Physical Structure on Salmonella Thermal Inactivation. Abstracts of the International Association for Food Protection Annual Meeting.
- Velasquez, A., Tuntivanich, V., Orta-Ramirez, A., Booren, A.M., Marks, B.P., and Ryser, E.T. 2005. Enhanced thermal resistance of Salmonella in marinated whole muscle vs. ground pork. Abstracts of the Institute of Food Technologists Annual Meeting.
- Tuntivanich, V., Orta-Ramirez, A., Booren, A.M., Ryser, E.T., and Marks, B.P. 2005. Thermal resistance of Salmonella and microstructure observation in marinated turkey muscle. Abstracts of the Institute of Food Technologists Annual Meeting.
- Tuntivanich, V., Booren, A.M., Orta-Ramirez, A., Ryser, E.T., Marks, B.P., Doumit, M.E., and Pastor, A. 2005. Observation of marinated whole muscle turkey breast and Salmonella attachment using transmission electron microscopy. Abstracts of the 51st International Congress of Meat Science and Technology.
- Orta-Ramirez, A., Marks, B.P., Owens, S.A., Whalon, J.A., and Booren, A.M. 2005. Development of a Method to Monitor Real-Time Thermal Inactivation of Pathogens in Meat and Poultry Products. Abstracts of the 51st International Congress of Meat Science and Technology.
- Quinlan, C., Booren, A.M., and Osburn, W. 2005. Development of an Injectable Modified Marbling Solution for Whole Muscle Beef Cuts. Abstracts of the 51st International Congress of Meat Science and Technology.
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Progress 01/01/06 to 12/31/06
Outputs
Consumer trends show an increasing demand for ready-to-eat (RTE) products, which include marinated whole-muscle products. It is often assumed that the interior of intact, undamaged whole-muscle is sterile. We have previously evaluated the potential for Salmonella migration into intact, whole-muscle turkey breasts during marination. Salmonella counts increased with application of vacuum to the process and decreased with depth below the inoculated surface. Tumbling is a process that increases uptake of marinade ingredients and promotes tenderization, and vacuum is often applied to improve marinade penetration into the product. If a product surface and/or marinade were contaminated with a pathogenic microorganism, tumbling, vacuum and/or marinade composition could increase the potential for bacterial migration into the whole-muscle raw product. Our objective was to study Salmonella migration into marinated turkey breast meat after contamination during three steps of the
marination process. This study focused on three different treatments: "pre-", "during", and "post-marination", depending on the time period at which the contamination occurred. For "pre-marination", 20 mL of Salmonella (8 strains)-inoculated marinade (108 CFU/mL) was added drop wise onto a sterile tray. An irradiated (Salmonella-free) whole-muscle turkey breast was tossed over on the contaminated tray, then placed into a sterile bag before subjecting to 20 min vacuum tumbling marination. Turkey breast muscle for "post-marination" treatment was tumbled with sterile marinade for 20 min before turning over on the contaminated tray. For the "during marination" sample, whole-muscle turkey breast was tumbled with Salmonella-inoculated marinade. After marination, three 1 cm-thick slices (cranial, middle, and caudal) were removed from the turkey breast longitudinal to the muscle fiber. The middle slice was taken from the thickest part of the breast muscle. Cranial and caudal slices were
sectioned at 5 and 10 cm, respectively, measuring from both ends. Within these three slices, 1 cm3 cubes were excised along the axis of the muscle fiber and enumerated for surviving Salmonella. All of the dissection was done using a self-cauterizing electrosurgical unit. The results suggested that penetration of Salmonella into whole-muscle turkey breasts does not follow a random pattern. Salmonella counts decreased as the depth below the inoculated surface from four directions (right, left, top, and bottom) increased. The highest counts were observed in the pieces next to the inoculated surface. The center segment from the middle slice for all treatments showed the lowest Salmonella migration among all segments. Salmonella plate counts at the center from the middle slice for the "during marination" treatment was 3.43 Log CFU/mL, which is higher (P<0.05) than those of "pre-" and "post-marination" treatments. This means Salmonella penetrated more when turkey was tumbled with a
contaminated marinade solution. There was a slight difference in Salmonella distribution for the cranial and caudal slices, as compared to the middle slice. This may be due to the actual structure of turkey breast muscle.
Impacts
These results suggest that Salmonella can enter and survive in value-added or marinated uncooked turkey products. Our results provide important information for product and process safety, which is necessary to develop a quantitative model for pathogen migration into whole-muscle poultry products during the marination process. In addition, our research provides preliminary information and feasibility in developing 3-D profiles of bacterial penetration into whole-muscle products during marination process.
Publications
- No publications reported this period
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Progress 01/01/05 to 12/31/05
Outputs
Investigating non-meat ingredients that can mimic the properties of intramuscular fat and processing technologies that can incorporate this mixture into beef would be advantageous to the meat industry. Low quality beef cuts with <3 percent of intramuscular fat are perceived to be lower in tenderness, juiciness and flavor and are likely candidates for a modified marbling solution. The objectives of this research were to determine the effects of developing and injecting a modified marbling solution containing sodium alginate, iota carrageenan, whey protein isolate and modified food starch on the quality attributes of USDA Select ribeye rolls. In study one, twenty-five ingredient combinations (ranging from 0.25 to 0.50 percent addition) of the four ingredients were formulated into 500 g solutions using a 24 central composite design. Solution pH and viscosity and gel (24 h, 4 degC storage) objective color, water holding capacity and firmness were analyzed to determine the
optimal solution. The processing system parameters were also determined on a multi-needle injector in order to incorporate the solution into whole muscle beef cuts. In study two, the properties of the modified marbling solution were verified in the meat by comparing the chemical and sensory attributes to controls (USDA Select, Low and Average Choice). The solution was injected into USDA Select ribeye rolls (5-7 percent pick-up) and vacuum packaged. Ribeye rolls were designated to 0, 14, 28, or 42 days of storage (1degC) and steaks (2.54 cm) were fabricated on each storage day. Warner Bratzler shear force, trained sensory evaluation and a 7-day retail shelf life study (analysis of TBARS values, color and percent purge) were conducted on the fabricated steaks. The results from the first study indicated the recommended levels of non-meat ingredients for the solution were 0.4375 percent sodium alginate and iota carrageenan and 0.375 percent whey protein isolate and modified food starch.
Further investigation suggested that beef tallow and beef flavoring needed to be added to the modified marbling mixture. In study two, the injected ribeyes were higher (P<0.05) compared to the USDA Select control in beef fat flavor, however a slight off-flavor was found (P<0.05) in the injected ribeyes, which corresponds to the higher TBARS values (P<0.05). There were no differences between the injected and control ribeyes for shear force, sensory tenderness, juiciness or steak purge. The results indicate that more research is needed and the fat in the mixture could be optimized.
Impacts
The results indicate that even though the sensory tenderness, Warner Bratzler shear force and sensory juiciness of whole muscle beef cuts injected with the modified marbling solution developed from non-meat ingredients (sodium alginate, iota carrageenan, whey protein isolate, and modified food starch) were not significantly improved from the controls, there is potential and the technology exists for application of this solution to sub-primals grading less than USDA Choice. A different combination of non-meat ingredients and lipids may improve these attributes and if applied to carcasses grading USCA Select or lower to improve them to a USDA Choice quality could add a value adjustment of 7 dollars per 100 lb.
Publications
- No publications reported this period
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Progress 01/01/04 to 12/31/04
Outputs
The internal muscle environment may enhance thermal resistance of bacterial pathogens. Since application of a marinade assists pathogen migration into the muscle, the validity of current thermal inactivation models in meat whole- vs. ground muscle products needs to be verified to ensure product safety. Our objective was to compare thermal resistance of Salmonella in whole-muscle vs. ground pork after marination. Irradiated intact (whole-muscle) and ground pork loin (5.5-7.5 g) was exposed to a Salmonella-inoculated (108CFU/mL) marinade for 20 min. All samples were aseptically placed in sterile brass tubes (12.7 mm diam.), sealed, and heated isothermally at 55 and 60oC for predetermined intervals of time. Surviving salmonellae were enumerated by plating serial dilutions on Petrifilm (TM) aerobic count plates. The thermal lag time and initial bacterial counts were similar for both whole-muscle and ground samples (P>0.05); therefore, all samples had equivalent
composition, inoculum, and thermal history. Assuming first-order inactivation kinetics, the reaction rates (k values) were 0.14/min and 0.23/min at 55 degC, and 1.25/min and 2.54/min at 60 degC in the whole-muscle and ground samples, respectively. Thus, the rate of Salmonella inactivation was greater (P<0.05) in the ground samples than in the whole muscle samples.
Impacts
This study demonstrates that the physical state of the meat product affects microbial thermal kinetics. Thus, thermal process validations for meat and poultry products should account for the physical arrangement of the muscle components within a particular product to ensure its safety. This is particularly important when an industrial personnel are considering using a modeling program to validate the safety of a thermal process for a meat product processed under USDA inspection in their facility.
Publications
- Vorst, K.L., Clarke, R.H., Allison, C.P. and Booren, A.M. 2004. Radio frequency transponder effects on bloom of beef muscle. Meat Sci. 67:179
- Harris, K.L., Marks, B.P. Ten Eyck T.A. Booren, A.M. and Ryser E.T. 2004. Line-level training needs related to commercial production of fully-cooked meat and poultry products. Fd. Prot. Trends 24:946.
- Roberson, K.D., Rahn, A.P., Balander, R.J., Orth, M.W., Smith, D.M., Booren, B.L., Booren, A.M., Osburn, W.N. and Fulton R.M. 2003. Evaluation of the growth potential, carcass components and meat quality characteristics of three commercial strains of tom turkeys. J. Appl. Poult Res. 12:229
- Allison, C.P., Bates, R.O., Booren, A.M., Johnson, R.C. and Doumit, M.E. 2003. Pork quality variation is not explained by glycolytic enzyme capacity. Meat Sci. 63:17.
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Progress 01/01/03 to 12/31/03
Outputs
Irradiated beef (whole muscle and ground) was exposed to a Salmonella-inoculated marinade and heated in brass tubes using a water bath set at constant temperatures of 55, 60 and 62.5 degrees C. The bacterial load and thermal lag time were similar for both whole and ground muscle (P>0.05); therefore, all samples had equivalent inoculation levels and thermal histories. Assuming first-order kinetics, k values (R2>0.87) in whole muscle were lower than those in ground product (P=0.0001). A Weibull model was fitted to the inactivation data, and secondary models were constructed to describe the temperature effect. Experimental and predicted values showed good agreement using non-linear kinetics (R2>0.87), while first-order kinetics showed a poor correlation in whole muscle (R2=0.58). In this study, whole muscle and ground samples were equivalent in composition, bacterial load, and thermal history; hence, differences in Salmonella thermal resistance were due to differences in
the physical state of meat components in the sample. Ground meat was more homogeneous, with the protein, moisture, and fat more evenly distributed. Given these findings, a need exists to further elucidate the mechanisms by which muscle structure/arrangement protects pathogens against thermal inactivation during cooking. A substantial body of literature has documented the effect of product composition on thermal inactivation of microorganisms. This work illustrates that the physical arrangement of the components within a product, in addition to the composition, affects the thermal resistance of microorganisms.
Impacts
Salmonella was significantly more heat resistant when present in whole muscle, as opposed to ground beef products. Therefore, thermal process validations for meat products also need to consider the physical state (whole muscle vs. ground) of the particular product being manufactured in commercial meat cooking systems. Additionally, validation procedures of thermal processes for whole muscle products will also be adequate for similar ground meat.
Publications
- No publications reported this period
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Progress 01/01/02 to 12/31/02
Outputs
A study was designed to determine if radio frequency transponders affect the bloom of tray-packed beef muscle. A radio frequency identification (RFID) passive transponder (13.56 MHz passive transponder with a polyethylene terephthalate substrate and aluminum antenna provided by Texas Instruments, Plano, TX) was applied to the overwrap film of 1180 beef strip loin steaks. Overwrapped tray packs were vacuum packaged and stored for two days at 4 C. Samples were removed from the vacuum package and color CIE L*, a*, b* values were measured through the overwrap until CIE a* values stabilized (40 min). The overwrap was then removed and CIE L*, a*, b* color measurements were taken directly below the RFID and an adjacent control area for 40 min. All CIE L*, a*, and b* values were statistically different (P less than 0.05) directly below the RFID when compared to the adjacent control area. The greatest differences (P less than 0.0001) were reflected by the initial values and
may be of consumer concern. After achieving full bloom (40 min post-overwrap removal), the difference between the areas were negligible.
Impacts
The impact of radio frequency identification (RFID) on perishable meat product color has not been studied to date. Color can be the greatest determinant of consumer acceptance of fresh beef. Most consumers will use the meat product upon direct removal from its package (time 0) when the greatest difference between labeled and control areas can be observed. Following exposure to air for 40 min, these locations became more uniform (P<0.05) and are less noticeable. Thus, based on these data it does not appear that RFID transponders influence meat color more than traditional labeling systems.
Publications
- No publications reported this period
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Progress 01/01/01 to 12/31/01
Outputs
A study was undertaken to determine if differences exist between CIE L*, a* and b* values determined by Minolta, Hunter and ColorTec instruments when used to quantify color differences between fresh meat samples. Color was measured on turkey muscles (n=80), pig muscles (n=120) and tiles manufactured by the Hunter Corporation (Restin, VA). Correlations (r) between L* values measured on muscle samples for Hunter versus Minolta, Minolta versus ColorTec, and Hunter versus ColorTec were .90, .82 and .77, respectively and were different from zero (P < .0001). However, the r of Hunter with Minolta was higher than the r of ColorTec with the other two machines (P < .01). Conversely, when L* values were measured on color tiles, the r for all machine combinations was .99. These same trends were observed for a* and b* values measured on the same muscles and tiles. We conclude that CIE L*, a* and b* values measured on color tiles are equivalent between these three instruments
should be used to collect data for a meat quality evaluation or experiment. Additional studies are planned to determine the effect of package labels/tags on bloom and muscle color.
Impacts
These studies provide information valuable for researchers studying food color differences using Minolta, Hunter and ColorTec portable instruments. Color information will be accurate if difference testing is utilized when one instrument is used for the study.
Publications
- Wang, H., Nair, M.G., Strasburg, G.M., Booren, A.M., Gray, J.I. and DeWitt, D.L. 2000. Cyclooxygenase active bioflavonoids from BalatonTM tart cherry and their structure activity relationship. Phytomedicine 7(1):15.
- Hsu, Y.C., Sair, A.I., Booren, A.M. and Smith, D.M. 2000. Triose phosphate isomerase as an endogenous time-temperature integrator to verify adequacy of roast beef processing. J. Food Sci. 65:236.
- Balogh, Z., Gray, J.I., Gomaa, E.A. and Booren, A.M. 2000. Formulation and inhibition of heterocyclic aromatic amines in fried ground beef patties. Food and Chem. Toxicol. 38:395.
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Progress 01/01/00 to 12/31/00
Outputs
Studies have continued which emphasize using cherry juice and cherry juice fractions in value-added cooked beef systems. Two concentrations (18 and 155 ppm) of anthocyanins isolated from Montmorency tart cherries were tested for antioxidant efficacy in cooked lean ground beef patties (90% lean). Comparative treatments also included ground beef patties containing 11.5% whole pitted cherries and ground beef patties containing 18 ppm alpha-tocopherol and 18 ppm propy1 gallate. Lipid oxidation was measured using the two-thiobarbituric acid method on days 0, 2, and 4. Significant differences were found in the whole cherry, propyl gallate and the high level of anthocyanins on day 0; but after 2 and 4 days of holding at refrigerator temperatures only the whole cherry and propyl gallate treatment showed protective antioxidant effects. This study suggests that there are other antioxidant compounds in addition to anthocyanins in tart cherries that act synergistically.
Additional compounds include ascorbic acid, quercetin, caffeic acid and naringenin. Further studies examining the effects of tart cherries in value-added processed beef products are being planned for 2001. In addition a study has been initiated to identify the most effective and economical strategies to provide consistently tender lean beef products to the consumer. Beef packers and processors use a variety of techniques in attempts to insure consistently tender beef products to the consumer. These approaches include electrical stimulation, selection of specific quality grades, cooler aging, marination, enzyme tenderization and mechanical (blade or needle) tenderization. These studies will use multiple strategies to produce consistently tender, competitively priced beef loin steak, USDA Select, and low choice subprimal cuts will be used in the study. Treatments will include plant tenderizers used in marinade, blade tenderization, calcium activated tenderization, singly and in
combination with up to 21 days of cooler aging. It is anticipated that these studies will identify procedures that optimize tenderness and minimize expenses associated with processing and cooler aging. The anticipated results will provide consumers with consistently lean and palatable beef steaks. It will also provide cattle producers with a market for lean palatable beef that is competitively priced. These studies will be ongoing in 2001 and will be done in cooperation with commercial industry in Michigan. Patent No. 6150408. Date: November 21, 2000.
Impacts
These studies provide evidence that compounds from cherries enhance shelf-stability, prevent lipid oxidation and subsequent warmed-over flavor development in cooked lean beef products.
Publications
- No publications reported this period
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Progress 01/01/99 to 12/31/99
Outputs
Studies are ongoing examining the effects of cherry juice and juice fractions from cherries in value-added formed and cooked beef systems. These studies will be ongoing in 2000. Two patents have been issued for cherry composition inhibiting lipid oxidation. The effects of natural antioxidants in reducing lipid and cholesterol oxidation in irradiated chicken breast meat were studied during refrigerated storage. The objectives of the two studies were: 1) to compare the use of a standard packaging material to a material enhanced with vitamin E, 2) to determine the effectiveness of dietary supplementation of alpha-tocopheryl-acetate on controlling oxidation, 3) to determine the effectiveness of the surface application of oleoresin rosemary on controlling oxidation, and 4) to determine if irradiation contributed to the level of oxidation in chicken breast muscle. The effects of the vitamin E in the packaging material used in this study (a specialized HDPE-vitamin E
material) did not result in significant (P greater than 0.05) differences, when compared to the control samples. Thiobarbituric acid reactive substances (TBARS)values, as well as cholesterol oxide products (COPs), values were similar for all raw chicken breast muscle samples. In comparing the samples packaged in the specialized antioxidant material, to those in the control material, TBARS and COPs values did not change. Determining if irradiation, at a level of 3.0 kGy, caused detectable levels of oxidation, was assessed by comparing irradiated and non-irradiated samples. The TBARS and COPs values for irradiated samples were not significantly different from the unirradiated samples. It was concluded that HDPE-vitamin E impregnated films were not effective in controlling oxidation under these study conditions and that irradiation at 3.0 kGy would not cause significant oxidation in raw chicken breasts. Dietary supplementation of alpha-tocopheryl acetate (200 IU/kg feed) significantly (P
less than 0.01) affected thiobarbituric acid reactive substances (TBARS) values and cholesterol oxide products (COPs) during refrigerated storage. It was determined that 7beta-hydroxycholesterol, 20alpha-hydroxycholesterol and 25-hydroxycholesterol were found in samples from broilers not fed the vitamin E supplemented diet. However, they were not detectable in cooked broiler breasts from broilers fed the vitamin E supplemented diet. The effects of the surface application of oleoresin rosemary were also examined (applied by dipping, at a target level of 400 parts per million based upon 70% activity, after breasts were removed from carcass). No significant (P greater than 0.05) differences in the TBARS values and COPs of these samples were observed. Irradiation at a dose of 3.0 kGy prior to cooking resulted in no significant (P greater than 0.05) differences in either TBARS values or COPs. It was concluded that vitamin E supplementation was very effective in controlling lipid and
cholesterol oxidation in cooked broiler breast meat. Patent No: 5,985,636. Date: November 16, 1999 Patent No: 5,993,881. Date: November 30, 1999
Impacts
These studies provide evidence that if vitamin E supplementation is adopted by animal agriculture, shelf stability of muscle foods will be enhanced and lipid oxidation will not be a detectable problem when meat irradiation is adopted.
Publications
- No publications reported this period
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