MICROBIOLOGICAL EVALUATION OF PRECOOKED BEEF PATTIES CONTAINING SOY PROTEIN Academic Article

abstract

• Beef patties of seven formulations, six containing soy protein concentrate and/or textured vegetable protein, were frozen either raw or immediately after they were precooked to an internal temperature of 6065C. Addition of soy protein had no effect of any practical significance on the microflora of the raw or precooked patties. Precooked patties of all formulations contained significantly (P < 0.05) lower aerobic plate counts (20 C) and MPN's of coliforms, fecal coliforms, Escherichia coli and Staphylococcus aureus than the raw patties. E. coli and S. aureus could not be detected in 90% of the precooked patties. Clostridium perfringens was not detected in any of the precooked patties and was found in very low numbers in only 7% of the raw patties. Salmonellae were not detected in either the raw or precooked patties. Copyright 1979, Wiley Blackwell. All rights reserved

authors

• Cross, H Russell

published proceedings

• Journal of Food Science

author list (cited authors)

• EMSWILER, B. S., PIERSON, C. J., KOTULA, A. W., & CROSS, H. R.

citation count

• 8

complete list of authors

• EMSWILER, BS||PIERSON, CJ||KOTULA, AW||CROSS, HR

publication date

• January 1979

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Emerging Infectious Diseases
• Infectious Diseases

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1979.tb10030.x

start page

• 154

end page

• 157

volume

• 44

issue

• 1

URL

• http://dx.doi.org/10.1111/j.1365-2621.1979.tb10030.x