Beef patties composed of fresh beef, blast frozen beef or combinations of fresh and frozen beef were then frozen by liquid nitrogen (LN2) or liquid carbon dioxide (LCO2) and stored at −20 C for 6 months. Analyses for various bacteria were made at monthly intervals to evaluate effects of originally combining fresh and frozen beef on the subsequent microbial flora. Of the different combinations of fresh and frozen meat, the mixture in a 50:50 ratio produced highest bacterial numbers during frozen storage. Lowest bacterial counts resulted from use of fresh beef with no blast frozen meat but frozen subsequently with LN2 or LCO2.

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Author notes

1Department of Food Technology.

2Department of Animal Science.

3Department of Statistics.