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Thermal Inactivation of Salmonella in Whole Muscle and Ground Turkey Breast

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The effect of the physical structure of turkey meat (ground and whole muscle) on the thermal resistance of Salmonella was evaluated. Irradiated whole and ground turkey breasts were exposed to a marinade containing eight serovars of Salmonella at ∼108 CFU/ml for 20 min. Inoculated samples then were subjected to isothermal heating at 55, 60, or 62.5°C, for varying times. Salmonella counts before and after the thermal lag time (time to reach the target temperature) were not significantly different (α = 0.05). The first-order inactivation rate constants in whole muscle were ∼50% lower than those in ground muscle of the same composition, at each temperature, indicating that the Salmonella inactivation rate was greater (P < 0.05) in ground samples than in whole-muscle samples. These results suggest that internalization of Salmonella in whole-muscle product leads to enhanced thermal resistance.

Document Type: Research Article

Affiliations: 1: Deptartment of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA 2: Department of Food Science, Cornell University, Ithaca, New York 14853, USA 3: Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, USA

Publication date: December 1, 2008

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