When used individually, trimming, vacuum spot cleaning, and ...... laboratory model of a vessel (Atlas/Parker, Des Plaines, IL) described in Appendix A. ..... The Baker Company, Sanford, ME) to allow proper bacterial attachment to the surface.
CONTROL OF ESCHERICHIA COLI O157:H7, GENERIC ESCHERICHIA COLI, AND SALMONELLA SPP. ON BEEF TRIMMINGS PRIOR TO GRINDING USING A CONTROLLED PHASE CARBON DIOXIDE (CPCO2) SYSTEM
By CARLOS ARTURO TANÚS MEUREHG B.S. (Hons.), Instituto Tecnológico de Estudios Superiores de Monterrey, 1984 M.S., Instituto Tecnológico de Estudios Superiores de Monterrey, 2001 AN ABSTRACT OF A DISSERTATION Submitted in partial fulfillment of the requirements for the degree DOCTOR OF PHILOSOPHY Food Science Graduate Program College of Agriculture KANSAS STATE UNIVERSITY Manhattan, Kansas 2006
ABSTRACT This dissertation was designed to evaluate antimicrobial, quality, and shelf life effects of controlled phase carbon dioxide (CPCO2) on beef trimmings destined for ground beef. Critical parameters included pressure, temperature, exposure times, modified atmosphere conditions, and days of simulated retail display. 1500 psi CPCO2 for 15 min achieved 0.83, 0.96, 1.00, and 1.06 log reductions for Total Plate Count (TPC), Generic E. coli (GEC), E. coli O157:H7 (O157), and Salmonella spp. (SS), respectively. Bacterial reductions in ground beef and beef trimmings were similar (P≥0.05). CIE L*, a*, and b* values in raw patties showed no differences (P≥0.05) immediately after
application on beef trimmings. Nevertheless, significant