Microbiological Evaluation of Ground Beef Containing Mechanically Deboned Beef

Ground beef chub packs containing 0, 5, 10, 15, 20, 25 or 30% mechanically deboned beef (MDB) were examined for aerobic plate counts (5°C and 35°C), coliforms, Escherichia coli, Staphylococcus aureus, Clostridium perfringens and salmonellae after storage at two temperatures for various times. Chub packs were stored at –1.1°C for 0, 6, 12, 18 and 24 days and at –23.3°C for 2, 4 and 6 months. Isolation of Salmonella enteritidis serotype rubislaw from the pure MDB used in product formulation and from two (1%) of the chub packs containing MDB indicated that a large number of commercial samples of MDB from various sources should be evaluated. However, the aerobic plate counts, coliform, E. coli, S. aureus and C. perfringens counts in the seven formulations indicated that the addition of MDB to ground beef at levels up to 30% would not affect microbiological safety or shelf‐life if the product were formulated and stored according to the procedures outlined in this study.