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Updated: Jan 28, 2026

Subcellular Fractionation from Fresh and Frozen Gastrointestinal Specimens
Published on: July 15, 2018
Effect of Combinations of Fresh and Frozen Beef on Microbial Flora of Ground Beef Patties
A A Kraft1, K V Reddy1, J G Sebranek1
1Departments of Food Technology, Animal Science and Statistics, Iowa State University, Ames, Iowa 50011.
Abstract:
Beef patties composed of fresh beef, blast frozen beef or combinations of fresh and frozen beef were then frozen by liquid nitrogen (LN2) or liquid carbon dioxide (LCO2) and stored at -20 C for 6 months. Analyses for various bacteria were made at monthly intervals to evaluate effects of originally combining fresh and frozen beef on the subsequent microbial flora. Of the different combinations of fresh and frozen meat, the mixture in a 50:50 ratio produced highest bacterial numbers during frozen storage. Lowest bacterial counts resulted from use of fresh beef with no blast frozen meat but frozen subsequently with LN2 or LCO2.
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