The influence of beef quality characteristics on the internalization and thermal susceptibility of shiga toxin-producing Escherichia coli (STEC) in blade-tenderized beef steaks
dc.contributor.committeeChair | Brooks, J. Chance | |
dc.contributor.committeeMember | Brashears, Mindy M. | |
dc.contributor.committeeMember | Echeverry, Alejandro | |
dc.creator | Corliss, Blaine | |
dc.date.accessioned | 2015-01-21T15:12:54Z | |
dc.date.available | 2015-01-21T15:12:54Z | |
dc.date.issued | 2014-12 | |
dc.description.abstract | The risk of Shiga toxin-producing Escherichia coli (STEC) survival in blade-tenderized beef is a concern for beef processors. This study evaluated the internalization and post-cooking survival of individual STEC serogroups (O157:H7, O26, O45, O103, O111, O121, and O145) in blade-tenderized beef steaks with different quality traits. Strip loins representing four combinations of USDA Quality Grade (Choice or Select) and pH category (High pH or Normal pH ) were inoculated (log CFU/cm2 attachment) with individual STEC serogroups before storage (14 d), blade tenderization, and cooking (50, 60, 71, or 85°C). Serogroup populations on raw steak surfaces and internal cores were determined. Rapid-based methods were used to detect the internal presence of STEC in cooked steaks. Internalization and post-cooking survival varied among STECs. All serogroups, except O45 and O121, were detected in the internal cores of steaks cooked to 50°C, while O103, O111, and O145 STEC were detected in steaks cooked to 50, 60, and 71°C. | |
dc.format.mimetype | application/pdf | |
dc.identifier.uri | http://hdl.handle.net/2346/60669 | |
dc.rights.availability | Unrestricted. | |
dc.subject | Beef | |
dc.subject | Blade tenderized | |
dc.subject | Cooking | |
dc.subject | Internalization | |
dc.subject | Non-intact | |
dc.subject | Shiga toxin-producing Escherichia coli (STEC) | |
dc.title | The influence of beef quality characteristics on the internalization and thermal susceptibility of shiga toxin-producing Escherichia coli (STEC) in blade-tenderized beef steaks | |
dc.type | Thesis | |
dc.type.material | text | |
thesis.degree.department | Animal and Food Science | |
thesis.degree.discipline | Animal Science | |
thesis.degree.grantor | Texas Tech University | |
thesis.degree.level | Masters | |
thesis.degree.name | Master of Science |
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