Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Chad G. Bower"'
Publikováno v:
Meat and Muscle Biology, Vol 6, Iss 1 (2022)
The goal of this study was to evaluate the variation in spoilage microbiota associated with sliced, prepackaged deli-style ham from varying processing environments available in the retail market in the United States. Three different brands of preslic
Externí odkaz:
https://doaj.org/article/8671404df1b04f118e1d85b770ea7773
Publikováno v:
Journal of Food Quality, Vol 2018 (2018)
High-pressure processing (HPP) is a nonthermal pasteurization technique to control pathogens, like Escherichia coli. However, color changes in raw beef induced by HPP restrict its use within the beef industry. The objectives of this study were to inv
Externí odkaz:
https://doaj.org/article/e178c8c783734214a0eaefb051513473
Publikováno v:
Meat and Muscle Biology. 6
The goal of this study was to evaluate the variation in spoilage microbiota associated with sliced, prepackaged deli-style ham from varying processing environments available in the retail market in the United States. Three different brands of preslic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::84c0c80e065f6e5a5a37f18e259ba8a8
https://doi.org/10.22175/mmb.15446
https://doi.org/10.22175/mmb.15446
Publikováno v:
LWT. 162:113391
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac08d90b763061f64f9457ee3a307827
https://doi.org/10.1016/j.lwt.2022.113391
https://doi.org/10.1016/j.lwt.2022.113391
Publikováno v:
LWT. 93:32-35
High pressure processing (HPP), a non-thermal pasteurization technique, can reduce deadly pathogens, such as E. coli O157:H7 and other Shiga toxin producing E. coli in raw ground meat, however, its use is limited due to discoloration. As different st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd8f321d91c51aff12807fd15c39ec52
https://doi.org/10.1016/j.lwt.2018.03.008
https://doi.org/10.1016/j.lwt.2018.03.008
Publikováno v:
LWT. 90:583-591
Sectioned and formed turkey breast and roast beef were manufactured with four salt concentrations (1.0%, 1.5%, 2.0%, and 2.5%, meat block basis). After cooking, chilling, and slicing, samples were evaluated throughout 18 weeks of storage for various
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dda95576815aca196745fcc096105466
https://doi.org/10.1016/j.lwt.2017.12.067
https://doi.org/10.1016/j.lwt.2017.12.067
Publikováno v:
LWT. 86:185-192
High Pressure Processing (HPP), a non-thermal microbial inactivation technology, can be potentially used as hurdle during processing while enhancing the taste and nutrition of muscle foods. In this study, the effect of HPP treatment on safety and qua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78909f6118e1030afcf7feddf2d4d348
https://doi.org/10.1016/j.lwt.2017.07.037
https://doi.org/10.1016/j.lwt.2017.07.037
Publikováno v:
Journal of food quality, 2018:4590143
Journal of Food Quality, Vol 2018 (2018)
Journal of Food Quality, Vol 2018 (2018)
High-pressure processing (HPP) is a nonthermal pasteurization technique to control pathogens, like Escherichia coli. However, color changes in raw beef induced by HPP restrict its use within the beef industry. The objectives of this study were to inv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e821fab7b870e28a4339756fcd475487
https://repository.publisso.de/resource/frl:6414864
https://repository.publisso.de/resource/frl:6414864
Publikováno v:
Meat and Muscle Biology. 3:42-42
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8d229635e514dbc1111c80216aac4df
https://doi.org/10.22175/mmb2019.0042
https://doi.org/10.22175/mmb2019.0042
Publikováno v:
Meat science. 133
This study evaluated the effects of sodium chloride reduction and replacement with potassium chloride or modified potassium chloride based salts using a weight or molar equivalent basis on the sensory and physico-chemical properties of pork sausage p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c173944f8d1acdce9c8ad6c75da896b
https://pubmed.ncbi.nlm.nih.gov/28599172
https://pubmed.ncbi.nlm.nih.gov/28599172