ARS | Publication request: A simplified method for numerical simulation of gas grilling of non-intact beef steaks to elimate Escherichia coli O157:H7

Submitted to: Journal of Food Engineering
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: July 1, 2012
Publication Date: August 1, 2012
Citation: Huang, L. 2012. A simplified method for numerical simulation of gas grilling of non-intact beef steaks to elimate Escherichia coli O157:H7. Journal of Food Engineering. 113:380-388.

Interpretive Summary: Mechanically tenderized beef steaks are value-added products made from sub-primal beef cuts. Similar to ground beef, mechanically tenderized beef steaks can be contaminated with Escherichia coli O157:H7 and other Shiga toxin-producing E. coli. It is necessary to thoroughly cook the steaks to prevent foodborne infections by these pathogens. This study was conducted to develop a numerical analysis model to evaluate and simulate the heating conditions used for steak grilling. The results from this work show that the numerical analysis method can accurately predict the temperature history at the geometric center of the steaks, which can be used to estimate the extent of bacterial survival during cooking. Therefore, the simulation method developed in this study can be used by the food service industry to develop more adequate grilling methods and conditions to cook non-intact mechanically tenderized beef steaks.

Technical Abstract: The objective of this work was to develop a numerical simulation method to study gas grilling of non-intact beef steaks (NIBS) and evaluate the effectiveness of grilling on inactivation of Escherichia coli O157:H7. A numerical analysis program was developed to determine the effective heat transfer parameters during grilling. After validation of the effective heat transfer parameters, a finite element method was used to simulate the temperature at various locations of NIBS of 2.54 cm in thickness. The computer simulation results showed that E. coli O157:H7 may survive the heating processes if commercially suggested grilling conditions for intact beef steaks were used. Effective inactivation of E. coli O157:H7 in NIBS can be achieved if NIBS are flipped every 4 min and cooked for 16 min during cooking. The result of this study may help the food service industry to develop more adequate grilling methods and conditions to cook NIBS.