Zobrazeno 1 - 10
of 113
pro vyhledávání: '"Carl Vanderzant"'
Publikováno v:
Journal of food protection. 51(12)
Commercial corn tortillas were assayed for pH, moisture, aw, aerobic plate count (APC) and mold and yeast count (MYC). The shelf life of commercial tortillas ranged from 3 to 60 days, depending on the amount and type of preservative added. High initi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfab796c54d9df71346056350f8eef47
https://pubmed.ncbi.nlm.nih.gov/30991564
https://pubmed.ncbi.nlm.nih.gov/30991564
Microflora of Vacuum Packaged Beef Steaks and Roasts Treated with an Edible Acetylated Monoglyceride
Publikováno v:
Journal of food protection. 50(7)
Steaks and roasts were fabricated from strip loins and top rounds that were held vacuum packaged for 10 d at 2°C. Steaks and roasts then were treated with 2-3% DermatexR Food Grade (DFG), an acetylated monoglyceride, vacuum packaged and stored at 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3139a495bfdbcf4bdf8f8e3d549f7b6c
https://pubmed.ncbi.nlm.nih.gov/30965480
https://pubmed.ncbi.nlm.nih.gov/30965480
Publikováno v:
Journal of food protection. 49(11)
Seventy-two beef knuckles were packaged (n = 12) in each of six different bag types with oxygen transmission rates (OTR) of 1, 10, 12, 13, 30 and 400 cc/m2/24 h at 4°C and 100% relative humidity to study brown discoloration of knuckles during refrig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f76d78489ff16fd82102275dfa30ef6
https://pubmed.ncbi.nlm.nih.gov/30965497
https://pubmed.ncbi.nlm.nih.gov/30965497
Publikováno v:
Journal of food protection. 49(8)
Various cooking procedures (roasting, braising, stewing and microwave cooking) applied to turkey thighs, and washing procedures for contaminated utensils (knives and cutting boards) and food handlers' hands were evaluated for their effectiveness in r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3afc5b606f4197a9ce4db2de52e81f59
https://pubmed.ncbi.nlm.nih.gov/30959692
https://pubmed.ncbi.nlm.nih.gov/30959692
Publikováno v:
Journal of food protection. 49(9)
Presence of Campylobacter jejuni was determined at various locations in turkey carcass processing and further processing of turkey products (wieners, ham and boneless breast). Contamination of turkey carcasses with C. jejuni , in most cases, occurred
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ada721574908e294685d0e10e6b68f3
https://pubmed.ncbi.nlm.nih.gov/30959679
https://pubmed.ncbi.nlm.nih.gov/30959679
Autor:
Carl Vanderzant, Davey B. Griffin, Jeffrey W. Savell, M. O. Hanna, J. G. Ehlers, G. C. Smith, D. M. Stiffler, D. D. Johnson
Publikováno v:
Journal of food protection. 48(9)
The effect of various initial chilling treatments on the numbers and types of microorganisms of beef, pork and lamb tongues (n = 60) and livers (n = 60) packaged either in polyethylene (PE) film or in vacuum packages in Texas and transported fresh-ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf21e1d8b551d5111bb8a34f6444fdd6
https://pubmed.ncbi.nlm.nih.gov/30939677
https://pubmed.ncbi.nlm.nih.gov/30939677
Publikováno v:
Journal of food protection. 46(9)
Pseudomonas spp. and Brochothrix thermosphacta were a major or dominant part of the microbial flora of normal and dark, firm and dry (DFD) beef steaks with or without added glucose, citrate or citrate plus lactic acid and displayed for 3 to 6 d in po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad184cb7f3c2d0f18bb67fcc100e8d31
https://pubmed.ncbi.nlm.nih.gov/30921950
https://pubmed.ncbi.nlm.nih.gov/30921950
Publikováno v:
Journal of food protection. 45(1)
Aerobic plate counts (APC) of vacuum-packaged beef livers, beef kidneys and pork livers during refrigerated storage were nearly always, particularly after 14 days at 2 C, much lower than those of comparable samples packaged in polyvinyl chloride (PVC
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d868adf174be0f9802d0f93e94323e81
https://pubmed.ncbi.nlm.nih.gov/30866352
https://pubmed.ncbi.nlm.nih.gov/30866352
Publikováno v:
Journal of food protection. 45(3)
An MPN procedure was used to determine the presence of Campylobacter fetus subsp. jejuni in poultry giblets. This procedure consists of (a) subculturing a sample in Brucella broth supplemented with 0.15% agar, 0.05% sodium pyruvate and the following
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8319bb7706e11213c8592ab23d262ee
https://pubmed.ncbi.nlm.nih.gov/30866276
https://pubmed.ncbi.nlm.nih.gov/30866276
Publikováno v:
Journal of food protection. 45(5)
Sheepshead ( Archosargus probatocephalus ) fillets were stored in air and in modified gas atmospheres consisting of: 100% CO2, 80% CO2:20% O2, 60% CO2:40% O2, 30% C02:60% O2, 20% CO2:80% O2, 40% CO2:60% N2 and 44% CO2:36% O2:20% N2 At regular interva
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef035f0cc7be4fa93882858ce39dc8b0
https://pubmed.ncbi.nlm.nih.gov/30866311
https://pubmed.ncbi.nlm.nih.gov/30866311