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Escherichia coli O157:H7 Risk Assessment for the Production and Cooking of Blade Tenderized Steaks: Determination of Lethality Requirements for Blade Tenderized Steaks

Investigators
Kastner, Curtis; Marsden, James; Phebus, Randall; Thippareddi, Harshavardham
Institutions
Kansas State University
Objective

Many of today’s beef steak items have gone through a blade tenderizing process, which uses multiple needles to physically disrupt the muscle system and create a more uniformly tender product. However, this results in a non-intact muscle system that could potentially transfer surface microbial contamination to the interior of the product. The objectives of this study were to determine the effectiveness of cooking procedures for destroying E. coli O157:H7 in both tenderized and non-tenderized muscle and to establish safe heating protocols for these types of products.

Funding Source
Nat'l. Cattlemen's Beef Assoc.
Project source
View this project
Categories
Bacterial Pathogens
Food Preparation and Handling
Escherichia coli
Risk Assessment, Management, and Communication
Commodities
Meat, Poultry, Game