Animal Science, Department of
Nebraska Beef Cattle Reports
Date of this Version
2021
Citation
Published in 2021 Nebraska Beef Cattle Report, University of Nebraska Extension Publication MP110
Abstract
New research has suggested the ability of Pseudomonas, a common spoilage microorganism, to grow in cooked beef products stored under vacuum which challenges the traditional understanding of the role of Pseudomonas during cooked beef spoilage. Understanding the mechanisms of survival and growth of Pseudomonas in these products is crucial for improving shelf life. The objective of this experiment was to determine Pseudomonas survival in a thermally processed, emulsified cooked beef model system. After eight weeks of refrigerated storage, Pseudomonas was recovered from cooked emulsified beef, indicating the potential for Pseudomonas to survive thermal processing and cause spoilage in cooked vacuum packaged beef products.
Included in
Large or Food Animal and Equine Medicine Commons, Meat Science Commons, Veterinary Preventive Medicine, Epidemiology, and Public Health Commons
Comments
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