Microbiological quality of beef patties thawing at different thawing conditions and storage times

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.