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Evaluating a Ground-Beef Patty Cooking Process Using the General Method of Process Calculation.

I J Pflug1

  • 1Department of Food Science and Nutrition, University of Minnesota, 585 Shepherd Labs, 100 Union Street SE, Minneapolis, Minnesota 55455, USA.

Journal of Food Protection
|June 19, 2019
PubMed
Summary
This summary is machine-generated.

This study introduces the General Method for process evaluation to compare ground beef patty frying methods. The F160.0°F value assesses microbial control effectiveness in food processing.

Keywords:
2-valuesRelative kill timefryingground-beef pattymicrobial control

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Area of Science:

  • Food Science and Technology
  • Microbiology
  • Process Engineering

Background:

  • Effective microbial control is crucial in food processing to ensure safety and product quality.
  • Evaluating the efficacy of different processing methods, such as frying, requires robust analytical tools.
  • Pathogenic microorganisms pose a significant risk in undercooked or improperly processed foods like ground beef.

Purpose of the Study:

  • To apply the General Method of process evaluation for calculating F160.0°F values.
  • To compare the microbial control adequacy of two distinct ground-beef patty frying processes.
  • To detail the essential elements of process design and evaluation for microbial control.

Main Methods:

  • Utilized the General Method of process evaluation to determine F160.0°F values.
  • Constructed a relative kill time graph as part of the process calculation.
  • Calculated relative kill times, lethal rates, and F_T values, including selecting an appropriate z-value.

Main Results:

  • Calculated specific F160.0°F values for two ground-beef patty frying tests.
  • Demonstrated the utility of F160.0°F values in comparing the microbial inactivation efficacy of the frying processes.
  • Provided practical examples of process design and evaluation steps.

Conclusions:

  • The General Method provides a quantitative approach to assess and compare microbial control in food processing.
  • The F160.0°F value serves as a key metric for evaluating the adequacy of thermal processes like frying.
  • This methodology aids in optimizing food safety protocols for products such as ground beef patties.