172 Chapter 8
Author Product Bacteria Cooking Process Effect
Murphy et al
2004aBeef/Turkey
linkSalmonella 55 ° C 41.02 min D - value
57 ° C 15.15 min D - value
60 ° C 5.6 min D - value
62.5 ° C 2.07 min D - value
65 ° C 0.76 min D - value
67.5 ° C 0.28 min D - value
70 ° C 0.10 min D - value
Guo et al 2006 Ground beef Escherichia coli
O157:H7Radio Frequency
Cook 72 ° C IT7 log reduction
Water bath 72 ° C IT 7 log reduction
Patel et al 2005 Blade tenderized
steaksEscherichia coli
O157:H754.4 ° C 2.71 log reduction
62.8 ° C 3.59 log reduction
71.1 ° C 5.21 log reduction
Mukherjee
et al., 2008Restructured
roast beefEscherichia coli
O157:H760 ° C 1.9 log reduction
65 ° C 2.5 log reduction
Singh et al.,
2006Ground beef Escherichia coli
O157:H762 ° C 1.97 min d - value
65 ° C 1.58 min D - value
Salmonella 62 ° C 1.93 min d - value
65 ° C 1.15 min D - value
Stopforth et al.,
2008Ground beef
pattiesSalmonella 48.9 ° C 0.9 log reduction
54.4 ° C 1.1 log reduction
60 ° C 1.7 log reduction
65.6 3.8 log reduction
71.1 ° C 6.3 log reduction
Sallami et al.,
2006Bologna batter Listeria
monocytogenes50 25.21 min D - value
55 ° C 17.3 min D - value
60 ° C 5.57 min D - value
65 ° C 0.93 min D - value
70 ° C 0.08 min D - value
Salmonella 50 10.11 min D - value
55 ° C 3.49 min D - value
60 ° C 1.47 min D - value
65 ° C 0.28 min D - value
70 ° C 0.04 min D - valuea D - value is the time required to reduce a given bacterial population by 90%
Table 8.1. Effect of cooking on selected pathogenic bacteria (cont.)
ture to the contraction and likely hardening
of fi lamentous materials present within the
meat. These results showed that two reac-
tions with opposite effects were taking place,
one producing tenderization and the other
increasing hardness of the samples.
Many researchers have observed an
increased shear force with increasing internal
temperature, followed by a decrease in shear
force after internal temperature reach 70 °
(Ritchey and Hostetler 1965 ; Bouton et al.
1976, 1982 ; Leander et al. 1980 ). However,
other researchers have reported a decrease in
shear force values at temperatures between
50 ° C and 60 ° C (Davey and Neiderer 1977 ;
Hearne et al. 1978 ). The different observa-
tions could be associated with temperatures
being evaluated. Bouton et al. (1976) reported