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  • 1
    Electronic Resource
    Electronic Resource
    Coagulation Test for Cooked Meat Temperature: Effect of Variations in Filtration (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The “Coagulation Test” was studied relative to the effect of variations in filtration treatments on the coagulation temperature and other properties of filtrates obtained from isotonic saline extracts of rare roast beef and cured pork shoulder picnics. As membrane filter pore size decreased and thickness of Celite pad increased, filtration time increased, coagulation temperature increased slightly, biuret protein values and spectrophotometric absorbance values decreased, changes occurred in the number and molecular weight of protein bands, but pH of filtrates was not markedly affected. Results indicated that filtration treatment had no marked effect on the coagulation temperature of filtrates which may be a reflection of the empirical and subjective nature of the “Coagulation Test.”
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13227.x
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  • 2
    Electronic Resource
    Electronic Resource
    Efficacy of Hydrogen Peroxide as a Bactericide in Poultry Chiller Water (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Hydrogen peroxide (H2O2) as a bactericide in poultry chiller water reduced aerobic organisms by 95–99.5% with 6,600 ppm or higher H2O2, and E. coli by 97–99.9% with 5,300 ppm or higher. Even higher concentrations were required for similar bacterial reductions on carcasses; aerobic organisms on carcasses were reduced by 94% with 11,000 ppm and E. coli were reduced by 80% with 12,000 ppm. However, the reaction of H2O2 with catalase from the blood resulted in a bleached and bloated carcass which would be commercially undesirable for fresh or frozen retail sales, but may not be objectionable when used for deboned meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14804.x
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  • 3
    Electronic Resource
    Electronic Resource
    CONTROL OF Salmonella AND EXTENTION OF SHELF-LIFE OF BROILER CARCASSES WITH A GLUTARALDEHYDE PRODUCT (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Broiler chicken carcasses were inoculated with Salmonella typhimurium (180–360,000 cells per carcass), then, in a simulated commercial chilling process, were prechilled at 18°C in water containing glutaraldehyde. On broilers that had been prechilled for 30 min in 0.5% glutaraldehyde (pH 8.6), then chilled in slush ice for 20 min, salmonellae were eliminated when the inoculum level per carcass was 250 cells, but not when the level was 360,000 cells. Transfer of salmonellae from inoculated to uninoculated carcasses (cross contamination) was prevented by glutaraldehyde at 0.01% or more in the prechill water, when the inoculum level was 200–300 cells per carcass. It was not prevented when the level was 360.000 cells per carcass. A lo-min urechill in 0.5% alutaraldehvde (pH 8.6) extended- carcass shelf-life at 2°C about 6 days beyond that of controls.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb14495.x
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  • 4
    Electronic Resource
    Electronic Resource
    Enterobacteriaceae AT VARIOUS STAGES OF POULTRY CHILLING (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb03731.x
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  • 5
    Electronic Resource
    Electronic Resource
    "Coagulation Test" for Cooked Meat Temperature: Effect of Sample Preparation Methods (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The “Coagulation Test,” to determine the temperature to which meat had been cooked, was studied relative to the effect of variations in sample preparation methods on the coagulation temperature, biuret protein content and spectrophotometric absorbance value of 0.9% saline OI water filtrates obtained from extracts of samples of rare, medium and well done portions of roast beef. Sample preparation methods were: (1) 5-mm cubes, (2) ground once, (3) ground three times, or (4) homogenized at 12,000 rpm for 30 sec. Sample preparation method had no significant effect on the coagulation temperature, biuret protein content or absorbance values of filtrates from extracts of rare, medium and well done portions of roast beef. No significant differences were found between 0.9% saline and distilled water filtrates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13040.x
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  • 6
    Electronic Resource
    Electronic Resource
    INNOVATIONS IN SAMPLING AND CULTURING METHODS FOR BACTERIOLOGICAL EXAMINATION OF BROILER CARCASSES (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Broiler carcasses were sampled by excision of the neck skin with the aid of a special clamp, and by swabbing of the breast skin. Samples from both methods were compared for bacteriological evaluation of carcasses by standard plate counts and by two commercial miniature systems (Millipore and Easicult-TTC). In experiment 1, the excised neck skin method showed higher counts than the breast swab method on carcasses stored at 1.5°C for 7–18 days, but not on day of processing; counts did not differ significantly as a function of culturing and counting system (only standard plating and Millipore were compared) on carcasses stored 7–18 days, but were higher by standard plating than by Millipore on day of processing. In experiment 2, counts did not differ significantly as a function of the two sampling methods or three culturing methods, or between counts on 0 and 7 days of storage of carcasses at 1.5°C. The neck skin excise method combined with a miniaturized culturing system was the fastest means to measure the general bacteriological condition of fresh or stored broiler carcasses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb15293.x
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  • 7
    Electronic Resource
    Electronic Resource
    EVALUATION OF SUCCINIC ACID AND HEAT TO IMPROVE THE MICROBIOLOGICAL QUALITY OF POULTRY MEAT (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb07292.x
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