46G-2 |
Effects of chilling rate on outgrowth of Clostridium perfringens spores in vacuum packaged cooked beef and pork |
R. J. Danler, E. A. E. BOYLE, C. L. Kastner, H. Thippareddi, D. Y. C. Fung, and R. K. Phebus. Dept. of Animal Sciences & Industry, Kansas State Univ., Weber Hall, Manhattan, KS 66506 USDA FSIS stabilization guidelines require that the chilling process should allow no more than 1 log total growth of Clostridium perfringens in finished product. To insure that chilling guidelines are met, product should be chilled from 54.4°C to 26.6°C in 90 min and from 26.6°C to 4.4°C in 5 h or less. Processors can use customized stabilization processes as long as no more than 1 log growth of C. perfringens in finished chilled product can be documented. The objective of this study was to look at a customized chilling process of 54.4°C to 26.6°C in 120 min and from 26.6°C to 4.4°C in 5 h or less for non-seasoned cooked beef and pork to determine if this process conformed to USDA stabilization guidelines. Cooked, chilled beef and cooked, chilled pork were each inoculated with 3 strains of C. perfringens; NCTC 8238 (Hobbs serotype 2), NCTC 8239 (Hobbs serotype 3), and NCTC 10240. Inoculated products were heated to 75°C, held for 10 min to heat activate the spores, then chilled from 54.4°C to 26.6°C in 120 min and 26.6°C to 4.4°C in 5 h. Differences in C. perfringens initial log counts and log counts after chilling, proximate analysis and cooked meat pH were determined. This chilling method resulted in an average 0.52 and 0.68 log increase of C. perfringens in cooked beef and cooked pork, respectively. C. perfringens log growth for beef was less than that for pork (p<0.05). Cooked beef with an average pH of 5.9 was more acidic(p<0.05)than cooked pork that had an average pH of 6.3. These log increases were within the maximum of 1 log increase permitted by USDA, thus meeting the USDA compliance guidelines for cooling heat-treated meat and poultry products.
Session 46G, Muscle Foods I
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