Fabricated Beef Product: Effect of Handling Conditions on Microbiological, Chemical, and Sensory Properties

Total microbial count was not adversely affected by lowering the holding temperature of fabricated beef roast from 60 o C to 54 o C or by 12 hr holding time. If a reduction in holding temperature is anticipated, then initial roast contamination and sanitation of the food facility are of critical importance. A stabilizing period of 20 min at room temperature (∼23 o C) did not decrease yield, but caused a slight lowering of sensory scores. Tenderness was more acceptable in product held at 54 o C compared to 60 o C. In general, all sensory evaluation ratings were slightly lower with increased holding time