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Comparison of Spoilage Rates in Ground Turkey and Ground Beef
N J Stern1, C E Lyon1, M T Musgrove1
1Agricultural Research Center, Richard B. Russell Agricultural Research Center, U.S. Department of Agriculture, P.O. Box 5677, Athens, Georgia 30613.
Journal of Food Protection
|May 11, 2019
Summary
Ground turkey and ground beef spoil at similar rates. Microbial analysis showed no significant differences in spoilage, regardless of the flora introduced or the meat
Area of Science:
- Food Science
- Microbiology
- Meat Science
Background:
- Ground meat spoilage is influenced by microbial load and intrinsic factors.
- Understanding the comparative spoilage rates of different meat types is crucial for food safety and shelf-life extension.
Purpose of the Study:
- To compare the spoilage rates of ground turkey and ground beef under controlled conditions.
- To investigate the impact of microbial inoculation (turkey and beef flora) on the spoilage kinetics of ground meat.
Main Methods:
- Ground turkey and beef with similar proximate compositions were prepared under hygienic conditions.
- Products were subjected to various inoculation treatments (control, low/high turkey flora, low/high beef flora).
- Samples were stored at 5°C for 10 days, with bacterial counts assessed at multiple time points.
Main Results:
- Initial mesotrophic counts were low (10^2-3 CFU/g) for both ground products.
- Bacterial counts at the end of storage ranged from 10^3.5 to 10^9.2 CFU/g.
- No significant difference in spoilage rates was observed between ground turkey and ground beef.
Conclusions:
- The spoilage rate of ground turkey is comparable to that of ground beef.
- Meat type does not significantly influence spoilage kinetics when microbial load and storage conditions are controlled.
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