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Effect of Thaw Conditions on Ground Beef 1
N G Marriott1, R A Garcia1, J H Pullen1
1Agriculture Department and Biology Department, East Texas State University, Commerce, Texas 75428.
Journal of Food Protection
|March 3, 2019
Summary
Thawing ground beef at 25°C significantly impacts its appearance, taste, and microbial load. Refrigerated thawing (≤24 hours) is recommended to maintain quality and reduce public health risks from coliform growth.
Area of Science:
- Food Science
- Microbiology
- Food Safety
Background:
- Ground beef quality is influenced by post-processing handling.
- Thawing methods can affect microbial growth and sensory attributes.
Purpose of the Study:
- To evaluate the impact of different thawing times and temperatures on ground beef quality.
- To identify optimal thawing conditions for maintaining ground beef safety and acceptability.
Main Methods:
- Ground beef samples were thawed at 5°C and 25°C for various durations (4-72 hours).
- Evaluations included subjective assessment of color/appearance, microbial load, taxonomy, flavor, odor, and overall acceptability.
- Specific bacterial groups were identified, and the absence of Salmonella and pathogenic Staphylococcus was confirmed.
Main Results:
- Thawing time and temperature significantly affected ground beef appearance, taste, and microbial load (P < .05).
- Coliform bacteria increased significantly at 25°C, particularly after 8 hours.
- Microorganisms like micrococci, Pseudomonas, streptococci, staphylococci, Flavobacterium, lactobacilli, and coliforms were identified.
Conclusions:
- Refrigerated thawing (≤24 hours at 5°C) is crucial for preserving ground beef quality and safety.
- Higher thawing temperatures (25°C) promote undesirable microbial growth, posing a public health concern.
- Proper thawing protocols are essential to prevent deterioration of sensory attributes and ensure food safety.
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