Growth of Bacteria in Soy-Extended Ground Beef Stored at Three Temperatures

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Abstract
The objective of this study was to determine the influence of five separate levels of textured soy protein (TSP) on growth of psychrotrophs, mesophiles, coliforms, Staphylococcus aureus, and fecal streptococci in soy-extended ground beef stored at −16°, 0° and 6°C. Highly significant increases in psychrotroph and mesophile counts accompanied increased levels of soy at 0° and 6°C, but not at −16°C. Soy-extended beef samples containing 20 and 40% TSP spoiled one day faster at 6°C and four days sooner at 0°C than non-extended ground beef. No significant differences in coliform, fecal streptococci or S. aureus counts could be attributed to increasing levels of TSP in extended ground beef at −16°, 0° or 6°C. Protein content did not vary significantly with TSP concentration; however, fat decreased as soy level increased. Moisture and carbohydrate-ash content increased significantly as soy level increased, as did pH which reached a maximum of 6.5.

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