Where Is Beef for Hamburgers Produced
Hamburger
Hamburger is afterward defined as consisting of "chopped fresh and/or frozen beef with or without the addition of beef fatty every bit such and/or seasoning, shall non incorporate more thirty% fat, and shall non comprise added water, phosphates, binders, or extenders" (Code of Federal Regulations, 2015b).
From: Food Hygiene and Toxicology in Set up-to-Eat Foods , 2016
Handling of hamburgers and cooking practices
Daniel A. Unruh , ... Sara E. Gragg , in Food Hygiene and Toxicology in Ready-to-Eat Foods, 2016
Introduction
Fletcher Davis is credited with making the first hamburger in the late 19th century, and consumption by the American public has been commonplace e'er since ( Grimes, 1998). In fact, the popularity of the hamburger is staggering: an estimated 50 billion hamburgers are consumed annually in the United States (Rolfes, 2012). This comprises 60% of total beef product in the United States and equates to over 16 billion pounds (Crandall et al., 2013). Quick-service restaurants (more commonly known as fast-food establishments) take played a vital function in the growing popularity of hamburgers, particularly when because convenience and price. Information technology is estimated that fast-food restaurants business relationship for more than than 50% of hamburgers consumed, with another 30% consumed in the dwelling (a number that has been increasing) (Ralston et al., 2002). A smaller pct of hamburgers are consumed at "sit-down" restaurants, cafeterias, residential dining locations, and convenience stores (Ralston et al., 2002; Røssvoll et al., 2014). Additionally, hamburger is a component of many commonly consumed dishes, including tacos, spaghetti, meatballs, breakfast items, indigenous dishes, and more.
The following chapter sheds calorie-free on the processes involved in hamburger production throughout the supply chain, as well as the importance and shared responsibleness, from animal harvest to consumer practices, of prophylactic handling. This includes electric current industry practices used to protect consumers, recommendations for at-home preparation, and potential public health implications of improper handling at any point in the supply chain. Additionally, government regulations to ensure hamburger safety, every bit well equally current research into pathogen reduction in ground beefiness, will exist discussed.
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Proteins in cultured beefiness
M.J. Post , in Proteins in Food Processing (Second Edition), 2018
eleven.3.2 Fat composition
The tasters in London remarked that the hamburger from cultured beef was dry. This was attributed to the lack of fat tissue, as it was exclusively fabricated from musculus fibers. Culturing fat tissue from ADSCs or from myosatellite cells ( Lepper and Fan, 2010) is possible although traditional methods are not applicable to food production as they require a combined activation by dexamethasone (steroid), indomethacin, and a toxic xanthine, 3-isobutyl-1-methylxanthine (IBMX) (Zhao et al., 2015). However, these stimuli converge on a biochemical pathway in the fatty cell that eventually activates the master transcription gene PPAR-γ. Nosotros therefore stimulated ADSCs with the natural ligands of PPAR-γ, being free fatty acids. The prototypic stimulus and positive command is rosiglitazone, a drug used in the treatment of type 2 diabetes. Some of those fatty acids piece of work quite well and we routinely can differentiate ADSCs into fatty cells with balmy and natural stimulation. Making tissue of these fatty cells is both mandatory and less challenging than making muscle fibers. It is mandatory every bit mature fatty cells are difficult to maintain in an adherent state when cultured under a fluid layer: since fats have a lower specific gravity than the watery medium, they float on the surface. In a matrix of biomaterial, the cells stay spring and course fat tissue. Unlike the germination of muscle fibers, where the interaction betwixt differentiating myocytes with their matrix is crucial to form the structure, this interaction does non seem to be necessary to produce proper fat tissue.
Although the fat fraction is of import for the taste and texture of meat, it is also held accountable for the association between meat consumption and cardiovascular disease, considering of the loftier content of saturated fatty acids and low levels of polyunsaturated fatty acids (PUFAs) (Wood et al., 2004). The corporeality of PUFAs in meat from ruminants such equally cows seems to be affected by nutrient intake. In a similar manner, just more controllable, PUFA levels tin exist controlled by the composition of the medium used for fatty tissue culture (Wood et al., 1999). Information technology is notwithstanding as well clear that there is a limit to the corporeality of PUFAs that tin exist reached without affecting the taste of meat. The optimum will therefore demand to be derived from a combination of biochemical and sensory tests. For hamburgers, the split up culture of muscle tissue and fatty tissue, that is later combined when patties are made, makes it very easy to precisely titrate the amount of fat that volition be present. Optimizing the production of fatty tissue for a hamburger application is still in the early evolution and will require additional work.
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ENTEROBACTERIACEAE, COLIFORMS AND E. COLI | Classical and Modernistic Methods for Detection and Enumeration
R. Eden , in Encyclopedia of Food Microbiology (Second Edition), 2014
Pathogenic E. coli
In 1993, 700 people were sickened by hamburger patties contaminated with Due east. coli O157:H7 sold at Jack-in-the-Box restaurants. This incident led to 171 hospitalizations and 4 deaths. Escherichia coli O157:H7 is notorious for causing serious and fifty-fifty life-threatening complications, such every bit hemolytic-uremic syndrome (HUS). Severity of the disease varies considerably depending on the E. coli strain and the health of the consumer; it can be fatal, particularly to young children, the elderly, or the immunocompromised.
Afterward the Jack-in-the-Box episode, many more outbreaks resulted from hamburger meat, fresh vegetables, and other food commodities. Eventually other strains of E. coli producing lethal toxins were identified, including O194:H4, O104:H21, O121, O26, 103, O111, and O145. Effigy 1 shows the relationships between the diverse groups of organisms discussed in this commodity.
Figure 1. The relationships between the various indicator groups.
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General and Global Situation
Adriana Basile , Pasquale Ferranti , in Encyclopedia of Food Security and Sustainability, 2019
Perspectives
Further research is needed to better the sensory characteristics. The first hamburger of 2013 had been practically assembled by hand, adding flavor and color flavors to imitate the red colour given by myoglobin to traditional meat, and finally shaped to form the meatball. Those of the future could come from a 3D printer, already prepared to print them in the desired shape.
On the other side, the most recent studies on the consumers' acceptance evidence the persistance of a conditioned benefit perception in the evaluation of dissimilar food production methods (Hartmann and Siegrist, 2017; Siegrist and Sütterlin, 2016; Siegrist et al., 2016), mainly due to distrust about the use of gene engineering compared with conventional food technology. Therefore, new strategies aiming to educate people towards the new production methods accept to be designed for increasing consumer acceptance.
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Food Fraud and Authenticity
Annemieke Thousand. Pustjens , ... Saskia Chiliad. van Ruth , in Innovation and Hereafter Trends in Food Manufacturing and Supply Chain Technologies, 2016
one.2.1.3 Products of Animal Origin: Species Identification
Authenticity investigations revealed that in sure countries for fifteen–39% of the meat products, like hamburgers and sausages, brute species was not declared on the label ( Ballin, 2010). Besides, more expensive, more authentic meat can be (partly) substituted with cheaper, less authentic meat tissues or species. For example, different cuts of beef that were interchanged can be analytically distinguished (Al-Jowder et al., 1999). The horsemeat scandal is a more recent example where beefiness was (partly) substituted with horsemeat for economical gain (Zając et al., 2014).
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Packaging of Foods
A.L. Brody , in Encyclopedia of Food Microbiology (2nd Edition), 2014
Ground Meat
About 40% of fresh beef is offered in ground or minced class to enable the preparation of hamburger sandwiches and related foods. Footing beef was originally a past-product – that is, the trimmings from reducing muscle to edible portion size. The demand for footing beef is now then great that some muscle cuts are ground specifically to meet the demand. Grinding the beef further distributes the surface and below-surface microflora and thus provides a rich substrate for microbial growth even under refrigerated conditions. Relatively little pork is reduced to ground fresh form; however, increasing quantities of poultry meat are beingness comminuted and offered fresh to consumers, both on its ain and every bit a cheaper substitute for ground beef. The major portion of ground beef is ground coarsely at abattoir level and packaged under reduced O 2 levels for distribution at refrigeration temperatures to aid retard microbiological growth. The most common packaging technique is pressure level-stuffing into chubs, which are tubes of flexible gas-impermeable materials closed at each cease by tight-plumbing fixtures metal clips. Pressure level-stuffing the pliable contents forces most of the air out of the ground beefiness, and because there is no head-space within the package, little air is present to back up the growth of aerobic spoilage microorganisms, such as Lactobacillus and Leuconostoc spp. At the retail level, the coarsely basis beef is ground finely to restore the desirable oxymyoglobin cherry color and to provide the consumer with the desired product.
In almost all instances, the retail cuts and portions are placed in expanded polystyrene (EPS) trays, which are overwrapped with plasticized polyvinyl chloride (PVC) flick. The tray materials are resistant to fat and moisture to the extent that many trays are lined internally with absorbent pads to blot the purge from the meat as it ages or deteriorates in the retail packages. Considering of the prognosis, the PVC materials are not sealed just rather are tacked and so that the somewhat-water-vapor-impermeable structure does non permit loss of significant moisture during short refrigerated distribution. Existence a poor gas barrier, PVC moving-picture show permits the admission of air and hence the oxymyoglobin cerise colour is retained for the brusk elapsing of retail distribution.
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Application of Chitosan in Fresh and Minimally Processed Fruits and Vegetables
Susana Patricia Miranda-Castro , in Chitosan in the Preservation of Agricultural Commodities, 2016
Tomato plant
In item, the consumption of tomatoes (Lycopersicon esculentum Factory) in raw class in salads, hamburgers, and fresh juices has increased. They are a good source of ascorbic acid, carotenoids, and folate.
Liu et al. [157] investigated the result of 2% chitosan (90% DD and viscosity of 15 cp) on the control of gray and blue rots in tomatoes stored at different temperatures. Results indicated that chitosan provided an constructive command of both diseases of tomato fruit stored at 25 and 2°C. Chitosan strongly inhibited spore germination, germ tube elongation, and mycelial growth of both fungi, Studies demonstrated that chitosan damaged the plasma membranes of conidia. Chitosan also induced a significant increase in the activities of PPO and PO, and enhanced the content of phenolic compounds.
Badawy et al. [158] evaluated the effectiveness of chitosan with different molecular weights (0.v × tenfour, 3.7 × xfour, five.seven × 104, and 2.nine × 105 g/mol) to control gray mold in vitro and in vivo in tomato plant fruit stored at different temperatures. For the mycelial radial growth assay, chitosan solutions were added into PDA medium at concentrations ranging from 250 mg/L to five,000 mg/Fifty. Co-ordinate to the in vitro results, 500, 1,000, 2,000, and iv,000 mg/L concentrations were chosen every bit the optimal ones to carry out the in vivo experiment against B. cinerea. Enzymatic and total soluble phenolics content assays were besides carried out. In these experiments, chitosan treatments significantly reduced fungal decay. At concentrations of ii,000 mg/L and 4,000 mg/L, chitosan showed consummate control of the fungus in wound-inoculated fruit. Results also revealed that high chitosan concentrations were correlated with depression illness incidence. Chitosan handling also decreased the activity of PPO and enhanced total protein and phenolic compounds in wounded lycopersicon esculentum fruit.
Previous studies carried out by Wang et al. [159] showed that fructose polymer burdock fructooligosaccharide (BFO) isolated from roots of Arcitum lappa was able to increase the quantity of volatile organic compounds of L. esculentum cv. Shengfen, and the resistance to B. cinerea. It was reported that this chemical compound also induced accumulation of salicylic acid (SA) and increased the activities of some defense-related enzymes. In this research, the effects of BFO on the control of postharvest diseases in tomato fruit and the underlying mechanisms were too investigated with the application of chitosan oligosaccharide (CO) (degree of polymerization 2–20, average weight ≤ 3,000 Da, with 90–100% deacetylation). Results indicated that both BFO and CO effectively inhibited natural postharvest diseases and reduced disease incidence of B. cinerea. BFO increased the mRNA level of genes encoding pathogenesis-related proteins (PRs), such as PR-1a, PR-2a (extracellular β-i,3-glucanase), PR-2b (intracellular β-1,3-glucanase), PR-3a (extracellular chitinase), and PR-3b (intracellular chitinase) and induced RNA accumulation of the PAL factor in this fruit.
In another study Ramos-García et al. [160] evaluated the effectiveness of the combined treatments of chitosan with two essential oils, beeswax and oleic acid in decision-making R. stolonifer and E. coli DH5α in vitro, and on tomatoes at small scale and at semi-commercial levels. Overall, coating applications were ameliorate against E. coli DH5α than R. stolonifer. Experiments demonstrated that the best coating was that made of chitosan (1%) + beeswax (0.1%) + lime essential oil (0.1%), with no growth of R. stolonifer and E. coli DH5α as a result.
The effects of chitosan (deacetylated ±95%) with methyl jasmonate (MeJA) against A. alternata in vitro and in vivo were studied by Chen et al. [161]. The results of that experiment showed that the combination of chitosan and methyl jasmonate resulted in a significant enhanced control of A. alternata in vitro and on tomato. In the inoculated tomato, 0.1% chitosan and 500 mL/L MeJa enhanced the activities of PAL, PPO, and POD, which are considered to play of import roles in constitute disease resistance. MeJA at all tested concentrations solitary, or in combination with chitosan, was able to suppress the growth and germination of A. alternata in vitro.
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Optimisation of End-Product Quality for the Consumer
Diane Miskelly , in Cereal Grains (Second Edition), 2017
24.3.1.ii The Sponge-and-Dough Method
The sponge-and-dough process is used in the U.s.a. and Asia, and is often used elsewhere for hamburger buns in multi-national fast-nutrient franchises. In this 2-step procedure, a portion of the flour is mixed with a portion of the h2o plus the yeast; the resulting soft dough is allowed to ferment for about 2 h. The balance of the ingredients are then added, the dough is remixed and allowed a secondary fermentation. The remainder of the process is carried out as in the direct-dough method. Total process time is 6–8 h. Information technology is mutual to add loftier levels of fat and saccharide, so that the resulting bread has a fine, even texture and sweet taste. Due to the long fermentation time and the fat and sugar additions, a high-poly peptide loftier-strength flour is usually specified.
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Sampling of ruby-red meat
C.O. Gill , in Microbiological Assay of Ruby-red Meat, Poultry and Eggs, 2007
6.5 Sampling sites
Although information technology may be possible sometimes to take the whole of a production item as a sample, for example an entire hamburger patty, the sampling method and/or the size of the particular often precludes sampling of the whole product. Then, appropriate sampling sites must be decided. An particular can exist sampled at ane or several sites, which may be chosen as beingness representative of all sites on or in the detail, every bit probable to be more heavily contaminated than most other sites or taken at random. With smaller items, such as primal or consumer cuts, sampling normally would be at one site regarded every bit representative although, if fatty cover is extensive, such products might exist sampled at both a fat and a lean surface in each case.
Large items, for which in that location are no sites where heavy contagion is considered particularly likely, may be sampled at representative sites or at random. For example, a majority container of manufacturing beef may be sampled past cutting cores through the meat at the centre and two or more corners of the bulked meat; or it may be sampled by cutting portions from pieces of meat selected at random from product in the container (Siragusa, 1998). In contrast, it has become the usual practice to sample carcasses at sites that are known to be often heavily contaminated, such as the hock, rump, brisket and neck (Roberts et al., 1980); and cartons of hot-boned meat are often sampled at their geometric centres, since the near all-encompassing bacterial growth, and thus the highest numbers, could be expected at that slowest cooling site (AQIS, 2001).
The rationale for sampling merely selected sites that are expected to be relatively heavily contaminated is that, if such sites are microbiologically acceptable, and then the residue of the product will be likewise. However, for items like beefiness carcasses, the part of the carcass that is examined is only a modest fraction of the total surface area (Jericho et al., 1997). The microbiological status of the rest of the carcass may and then be far improve, or only marginally so, than the status of the selected sites. Thus, assessments of the microbiological condition of the production based on the same data may differ considerably, depending on the relationship that is assumed to exist betwixt the microbiological status of the selected sites and the condition of the rest of the carcass.
For estimating the hateful numbers of bacteria in or on a product, random sampling of sites and product units is necessary past, for case, reference to a filigree (Fig. 6.3). Otherwise, the redistribution of bacteria from the more than heavily contaminated to less contaminated sites may requite the illusion of numbers beingness reduced, if simply initially heavily-contaminated sites are sampled (Bell, 1997). Withal, a site or sites may be selected for sampling when an performance that affects merely role of an detail, such as a carcass, is being investigated. Then, it is causeless that the selected site is representative of all the sites in the affected surface area (Gill et al., 1998b). Differences in the log hateful numbers at the site earlier and afterward the operation therefore point the microbiological effects of the functioning on the site; but they do non indicate the microbiological effects of the operation on the item as a whole, unless the total expanse or mass of the item is taken into account.
Fig. half-dozen.3. Reference grid for the random selection of sites to be sampled on beef carcass sides.
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Sensory Perceptions and New Consumer Attitudes to Meat
D. Frank , ... J. Hughes , in New Aspects of Meat Quality, 2017
9 Comminuted chicken nuggets, beef burgers and sausages—is this the inevitable future of meat consumption?
In the Usa, and in other comparable Western nations, the most familiar course of meat for many consumers is in ground or comminuted grade; hamburgers, tacos, sausages, and nuggets. It is estimated that more 60% of beef consumed in the United states of america is in footing class ( Close, 2014; Rutherford, 2014). Hamburger consumption increases unabated in the United states and elsewhere (Anon, 1997; NPDGroup, 2015). In many ways these forms of meat have lost the unique muscle structure and texture that just primal meat cuts can evangelize. Autonomously from non having much resemblance to the whole animal muscle, these products often also incorporate considerable amounts of additional ingredients, which may include institute poly peptide, nonmeat animal tissue, binders, fat, and carbohydrates (Mercola, 2011; deShazo et al., 2013). At what point do they become something other than meat? The deliberate commutation of meat by constitute protein, fiber, and other benign ingredients has been described every bit a legitimate manner to extend meat without compromising acceptability (Smil, 2013; Miller et al., 2014; Angiolillo et al., 2015). Apart from convenience factors, the popularity of comminuted products implies that consumers may non desire to be reminded that they are eating the mankind of a slaughtered animal. In the long run, this may actually further promote meat and meat industry phobia. Eventually, information technology may become cheaper to circumvent the animal "protein manufactory" entirely and create highly acceptable laboratory produced meat or constitute based versions of nuggets and burgers (Chapter sixteen).
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