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Consumer Responses to Proposed Instructions for Cooking Mechanically Tenderized Beef Steaks
2015
Journal of Food Research
Mechanical tenderizing of beef can result in bacteria, which may include enteric pathogens such as Escherichia coli O157:H7, from the surface being carried into previously sterile deep tissues. A telephone survey of 1021 Canadian consumers was conducted during September 2013 to determine current steak cooking practices, and responses to proposed instructions for cooking to ensure microbiological safety intended for labels on packs of mechanically tenderized beef (MTB) steaks. The responses
doi:10.5539/jfr.v5n1p49
fatcat:vrd23q3xbzbmlcatmwsfettf2i