• Food Science and Biotechnology
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• v.17 no.6
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• pp.1337-1340
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• 2008

The objective of this study was to evaluate the microbial safety of raw beef used to produce Korean beef jerky, The raw beef samples harbored large populations of microorganisms. In particular, psychrophilic bacteria were found to be most numerous ($9.2{\times}10^3-1.0{\times}10^5\;CFU/g$) in the samples. Mesophilic bacteria and anaerobic bacteria were present in average numbers ($10^3-10^5\;CFU/g$). Spore-forming bacteria and coliforms were not detected below detection limit. Yeast and molds were detected at $2.2{\times}10^1-7.8{\times}10^2\;CFU/g$ in the raw beef. Ten samples of raw beef were analyzed for the presence of pathogenic bacteria. Bacillus cereus was isolated from sample B, G, and H. The B. cereus isolates from raw beef samples were identified with 99.8% agreement according to the API CHB 50 kit.

• Korean journal of food and cookery science
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• v.6 no.1
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• pp.27-31
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• 1990

These experiments were carried out to compared with components of AGM and raw beef. The results obtained were summarized as follows: 1) In proximate compositions of raw beef and AGM, water, protein, and fat were 71.21% and 48.47%, 29.35% and 21.85%, 5.36% and 14.95%, respectively. 2) Total amounts of amino acids of AGM were higher than raw beef, and glutamic acid was the highest in both, but methionine was the lowest in AGM, and cystine, in raw beef. 3) In fatty acids composition, unsaturated fatty acids were 90.4%, and linoleic acid (57.63%), among them, was the highest in AGM. But in raw beef, saturated fatty acids were 35.2%, and oleic acid, among them, was the highest content.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.43-51
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• 2018

This study was conducted to analyze the microbiological contamination status of raw beef distributed in Korea, and evaluate the suitability of current aerobic plate count (APC) guidelines. We analyzed five years (2010-2014) of microbiological monitoring data obtained from the Ministry of Food and Drug Safety and investigated the microbiological status of raw beef collected from meat packing centers and meat shops in the Seoul/Gyeonggi, Gangwon, and Chungcheong regions in August 2015. From 2010-2014, most raw beef (>94%) displayed APC levels of < $1.0{\times}10^6CFU/g$. However, raw beef samples collected from all three regions in August 2015 had comparatively higher APC levels than those reported in previous years. To evaluate the relationship between the APC level and quality, changes in beef loin were evaluated during cold storage for 15 days at $4^{\circ}C$. On day 11, the mean APC level ($4.7{\times}10^6CFU/g$) conformed to current guidelines in Korea ($1.0{\times}10^7CFU/g$) and the pH value was 5.82. However, the sensory evaluation score for color and overall acceptability was under 3.0, meaning that the beef loin was not acceptable for eating. These results suggest that current APC guideline for raw beef should be lowered to $1.0{\times}10^6CFU/g$ to improve both the microbiological safety and palatability of raw beef.

• Korean Journal of Veterinary Service
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• v.35 no.4
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• pp.313-319
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• 2012

Consumer's preference and microbial inspections on fresh raw beef were carried out to understand the actual market status in Gwanju, Korea. Over 15 questions on questionnaire by 1,111 randomly selected respondents between April and May in 2011, results showed 65.5% positive on eating fresh raw beef, 63.8% negative on good hygiene condition of fresh raw beef, and 72.5% positive on the secure of the hygiene-safety for priority program, respectively. For microbial inspections, a total of 302 samples were collected from fresh raw beef purchased from slaughterhouse (n=122), transport (n=69) and consumer (n=81) stage, from lettuce (n=30) at consumer stage. The aerobic plate count (APC), E. coli count and food borne bacteria such as Salmonella spp., Listeria monocytogenes, Staphylococcus(S.) aureus and E. coli O157:H7 were tested in the samples. As results, the level of count on APC of fresh raw beef ranged $6{\times}10^1{\sim}1.8{\times}10^5CFU/g$ from slaughterhouse, $2{\times}10^2{\sim}8.3{\times}10^5CFU/g$ from transport stage and $1{\times}10^2{\sim}4{\times}10^5CFU/g$ from consumer stage. The level of count on E. coli of fresh raw beef ranged $1{\sim}9{\times}10^1CFU/g$ from slaughterhouse, $1{\sim}7{\times}10CFU/g$ from transport stage and $1{\sim}5.5{\times}10CFU/g$ from consumer stage. In total, 26 S. aureus were isolated, 10 (14.5%) from fresh raw beef at transport stage, 12 (14.8%) from fresh raw beef and 4 (13.3%) from lettuce at consumer stage. Enterotoxin of S. aureus was not detected among 26 isolates. All S. aureus isolates were typed using a DiversiLab$^{TM}$ rep-PCR system for genetic similarity test, showing over 95% of genetic relationship amon isolates.

• Journal of Food Hygiene and Safety
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• v.35 no.2
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• pp.170-176
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• 2020

We investigated the pH, volatile basic nitrogen (VBN), microbial changes and dominant microbes in raw beef, wet-aging beef, and dry-aging beef after the meat had been stored in a refrigerator. The count of mesophilic bacteria was 3.3-3.9 log CFU/g in raw beef and dry-aging beef, and 5.4 log CFU/g in wet-aging meat. After 18 days of refrigeration, the mesophilic bacterial count in raw and aging beef increased to 6.1-6.4 log CFU/g. In wet-aging beef, the number of lactic acid bacteria increased from 4.5 log CFU/g to 6.0 log CFU/g at refrigeration temperature. However, lactic acid bacteria were not detected in dry aging beef. Major foodborne pathogens such as Salmonella spp, Listeria monocytogenes, and Escherichia coli (EHEC) were not detected. Based on the legal standard for mesophilic bacteria count, the estimated shelf-life of aged beef was less than 12 days and the average VBN was 15 mg%. The dominant microorganisms varied between the different types of meat. In raw meat, Staphylococcus saprophyticus was the dominant microorganism, and as the VBN increased, Carnobacterium divergens dominated. In wet-aging beef, Carnobacterium divergens dominated during the initial days of refrigeration after which the number of Lactobacillus sakei increased. Dermacoccus nishinomiyaensis was initially the dominant microbe in dry-aging beef, after which Pseudomonas fragi dominated. In addition to the role of specific bacteria in the early stage of decay, it is thought that microorganisms can be utilized for safe distribution and storage of matured meats by conducting research on changes in rot, fragrance analysis, and changes of ingredients in matured meats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.488-493
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• 2001

The know the possibility in development of the low-fat beef patty models using crucian carp9 extraction residues (CCER, freeze dried powder : 5%, 10%, 15%), those protein nutritional quality, texture, color and sensory properties were investigated. About 13∼23% (on dry basis) of lipid in control was reduced in cooked beef patties with the higher addition ratios of CCER. In vitro protein digestibility was not changed in raw patties before cooking but 2∼4% higher digestibility was revealed in cooked patties. Computed protein efficiency ratio (C-PER) and discriminant computed protein efficiency ratio (DC-PER) of beef patties containing CCER were almost same as control. Lightness and red color value of both (raw and cooked) beef patties were decreased with the higher CCER addition ratios but brown color value of cooked samples were similar to control. Stronger hardness was noted in all beef patties containing CCER significantly (p<0.05). Consumer's acceptability were generally decreased by addition of CCER, but 10% level could be recommendable in beef patty processing.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.5
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• pp.403-410
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• 2000

In order to investigate the possibility of lwo fat meat products, beef patties were prepared with gums such as carrageenan, methyl cellulose, and xanthangum. The quality characteristics of beef patties were examined. Moisture contents of raw and cooked patties of control were lower than those of patties containing gums, and fat content was higher than those of containing gums. There was no significant difference in the protein contents of patties. In case of L-value(lightness) of raw patty, the control was higher than those patties containing gums. a-(redness) and b-value(yellowness) among patties were not significantly different. Cooking yield, fat retention, and water holding capacity of beef patties containing gums were higher than control beef patty, but salt soluble protein and gel strength were not significantly different. Significant difference did not exist among beef patties in hardness, but the chewiness and gumminess of patties containing gums were higher than control. In case of sensory evaluation, there was no significant difference among patties in aroma and palatability. Texture of control was higher than patties containing gums, and juiciness of control was higher than patties containing carrageenan.

• Food Science of Animal Resources
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• v.38 no.6
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• pp.1189-1195
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• 2018

This study developed an antimicrobial hydrogel to control Listeria monocytogenes in Yukhoe (Korean beef tartare). Four hydrogels (hydrogel 1: 5% alginate+1% chitosan+0.2% $CaCl_2$, hydrogel 2: 1% ${\kappa}$-carrageenan+1% chitosan, hydrogel 3: 2% ${\kappa}$-carrageenan+1% $CaCl_2$, and hydrogel 4: 2% ${\kappa}$-carrageenan+3% $CaCl_2$) were prepared. The hydrogels then absorbed 0.1% grapefruit seed extract (GSE) and 0.1% citrus extract (CE) for 30, 60, 120, and 240 min to be antimicrobial hydrogels. To select the most effective antimicrobial hydrogel, their swelling ratio (SR) and antilisterial activities were determined. The selected hydrogel ($2{\times}2cm$) was then placed on surface of beef (round; $3{\times}3cm$), where L. monocytogenes (ca. $10^6CFU/g$) were inoculated, and the cell counts were enumerated on PALCAM agar. Among the hydrogels, the SR of hydrogel 1 increased with absorbing time, but other hydrogels showed no significant changes. Antimicrobial hydrogel 1 showed higher (p<0.05) antilisterial activity than other antimicrobial hydrogels, especially for the one absorbed the antimicrobial for 120 min. Thus, the antimicrobial hydrogel 1 absorbed antimicrobials for 120 min was applied on raw beef at $4^{\circ}C$, and reduced (p<0.05) more than 90% of L. monocytogenes on raw beef. These results indicate that antimicrobial hydrogel 1 formulated with 0.1% GSE or 0.1% CE is appropriate to improve the safety of Yukhoe by reducing psychrotrophic L. monocytogenes cell counts on raw beef.

• Food Science of Animal Resources
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• v.35 no.4
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• pp.441-448
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• 2015

Blanching beef for use in home meal replacements (HMR) is an important process that determines the final quality of the beef after the cooking process. Thermal pretreatment also minimizes the change in quality during the main cooking process or storage. In this study, beef samples were washed and sliced, then treated by immersion in boiling water (1-10 min), steaming (1-10 min), or pan-frying in oil (30-240 s). The color after each thermal treatment showed higher L* and b* values and lower a* values compared with the raw beef, except for the pan-frying thermal treatment. The total color difference (∆E) and pH value were significantly increased by panfrying (p<0.05). There was no significant difference in the shear force of the beef samples, except for the sample pan-fried for 210 s. The nutritional content of beef was measured as the moisture, protein, fat, and ash contents, which were 69.96, 16.64, 3.49, and 1.13%, respectively, in raw beef. After thermal treatment, the crude protein and fat contents were increased, whereas the moisture and ash contents decreased. The mineral content, including Na, Mg, Fe, and Ca was highest after pan-frying. The heat treatment decreased microorganisms in all the samples. The total bacteria count in raw beef was 4.5-4.7 Log CFU/g, whereas the bacteria count decreased to 2.2-2.8 Log CFU/g after blanching. Thermophilic bacteria, coliform, mold, and yeast not detected in any thermally treated sample.

• Journal of the FoodService Safety
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• v.3 no.2
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• pp.49-58
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• 2022

The objectives of this study were to investigate the behavior characteristics of pathogenic E. coli, Salmonella Typhimurium, Campylobacter jejuni, and Listeria monocytogenes in various kinds of meat (beef, chicken, and pork) and to compare their risk using FDA-iRISK. The growth of S. Typhimurium in chicken and pathogenic E. coli in pork and beef was well supported and posed a high risk. A similar trend was observed in the risk comparison results using the iRISK. When comparing total disability adjusted life years (DALY) per year based on the kinds of meat, chicken was the highest (88.2), followed by pork (58.5) and beef for "yukhoe" (18.8). When comparing scenarios grouped by bacteria, The highest total DALYs per year was observed with pathogenic E. coli (121), followed by S. Typhimurium (44.8) and L. monocytogenes (1.67E-³). These results indicate that the risk of combining meat and foodborne pathogens varies under the same distribution environment. Thus, strict management and supervision are required to store and deliver raw meat to prevent cross-contamination among the raw meats at the processing plant and retail market.