Reduction of Bacteria by Surface Flaming On Beef Trim for Ground Beef Patties
University of Kentucky
Drs. William Benjy Mikel and Melissa Newman
To study the effect of surface flame on beef patties made from beef trim.
A study was conducted to test beef trim produced from frozen vacuum packaged semi-tendinous muscles ("cull" cows). Beef trim was tempered at 0º C for 48 hours with half of the muscles trimmed with visible fat, while others were allowed to retain all external fat. The beef trim was sliced into 1.27 cm 2 wide strips, and tempered at 4.4º C for an additional 12 hours. The beef trim was then exposed to 10 seconds of surface flaming. After flame treatment, beef trim was ground, formed into patties, and placed in cooler storage for periods of less than one day; 1, 2, 4, or 8 days, and then the samples were tested for bacterial growth. Low fat content patties showed less microbial growth after 10 seconds of flame intervention, whereas high fat content patties had more bacterial growth.
Small and very small plants can reduce bacterial growth in beef patties produced from beef trim by using inexpensive and easy to use equipment for this flaming method.
The full report on this research can be found on the Fiscal Year 2003 table under the column Food Safety Technologies - Additional Information.