Abstract:
This study was conducted to determine the microbial quality of beef patties after subjected at
three different thawing conditions which were chiller, room temperature and microwave.
Frozen beef patties was taken as a control. After thawing, each patty from different thawing
conditions were cooked. The microbial quality was checked immediately after cooking and
for perios of 5 hours. There was no significant difference (p > 0.05) of aerobic plate count and
coliform count for samples thawed at three different conditions. However, there is significant
difference (p < 0.05) of frozen beef patties. Cooked beef patties also showed a safe level of
microbiological content for consumption after stored at ambient temperature up to 5 hours.
Coliforms were sensitive to heat because no coliforms were detected in cooked beef patties. S.
aureus
were not present before and after cooked beef patties.
