August 14, 2009
CHICAGOSalmonella is more resistant to heat treatment of whole cuts of beef than in ground beef products, according to a study published in the Journal of Food Science.
Michigan State University researchers evaluated the relationship between heat resistance of Salmonella and degree of grinding (whole muscle, coarsely ground, finely ground, and beef puree). All products came from the same original lot of beef and received the same thermal treatment. They suspected the water status in meat may impact the effectiveness of Salmonella inactivation and bacteria may be suspended in the liquid component of the food.
Salmonella exhibited greater heat resistance in whole muscle beef. The physical structure of beef products influenced Salmonella heat resistance. No significant difference in thermal resistance was detected between coarsely ground, finely ground and pureed samples.
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