Výsledky vyhledávání - "D. E. Galloway"

Microbiological Quality of Vacuum Packaged Poultry With or Without Chlorine Treatment

Autor: K. V. Reddy, Allen A. Kraft, D. E. Galloway, K. D. Lind, R. J. Hasiak

Publikováno v: Journal of Food Science. 47:380-385

Dry packed broilers were cut up or kept as whole carcasses and vacuum packaged in a high barrier or low barrier film or stretch wrapped in a tray package. In an additional study, chicken was treated with 20 ppm chlorine in a chilled water dip; contro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b0d2c217dd3c4f7d48f74bdcacaa8385
https://doi.org/10.1111/j.1365-2621.1982.tb10085.x

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Centralized Packaging of Beef Loin Steaks with Different Oxygen-Barrier Films: Physical and Sensory Characteristics

Autor: Carl Vanderzant, R. N. Terrell, D. E. Galloway, K. D. Lind, Davey B. Griffin, Jeffrey W. Savell, G. C. Smith

Publikováno v: Journal of Food Science. 47:1059-1069

Vacuum packaged beef strip loins (n = 72) were stored (2 ° 1°C) for either 0, 12 or 24 days before fabrication; steaks were packaged and displayed (2°C or 7°C) up to 6 days in oxygen-permeable film or up to 30 days in vacuum packages (medium or h

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::169a47e2a295521090a1ffa3c2776092
https://doi.org/10.1111/j.1365-2621.1982.tb07621.x

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Centralized Packaging of Beef Loin Steaks with Different Oxygen-Barrier Films: Microbiological Characteristics

Autor: K. D. Lind, Davey B. Griffin, M. O. Hanna, Jeffrey W. Savell, D. E. Galloway, J. G. Ehlers, G. C. Smith, Carl Vanderzant, R. N. Terrell

Publikováno v: Journal of Food Science. 47:1070-1079

Vacuum packaged beef strip loins (n = 72) were stored (2° 1°C) for either 0,12 or 24 days before fabrication; steaks were packaged and displayed (2°C or 7°C) up to 6 days in oxygen-permeable film or up to 30 days in vacuum packages (medium or hig

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9083601d37f5a9c39bcf1820c73cbdc7
https://doi.org/10.1111/j.1365-2621.1982.tb07622.x

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EFFECTS OF ENVIRONMENT ON PHYSIOLOGICAL AND BIOCHEMICAL PROPERTIES OF PIGS WITH FAST AND SLOW GLYCOLYZING MUSCLE

Autor: E. J. Briskey, D. G. Topel, R. G. Cassens, J. A. Will, W. E. Weirich, D. E. Galloway

Publikováno v: Canadian Journal of Animal Science. 53:659-663

Ten Chester White (slow glycolyzing muscle) and 10 Poland China (fast glycolyzing muscle) market weight pigs were consecutively exposed for 2 days to each of four environments (25 C, 6 C, 6–43 C fluctuating six times daily, and 37 C) in the Univers

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::88c91d3eaa16dea0ed096d0318891eff
https://doi.org/10.4141/cjas73-103

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Physical and Sensory Characteristics of Vacuum Packaged Beef Round Steaks as Influenced by Postmortem Age and Storage Temperature

Autor: D. E. Galloway, Davey B. Griffin, Jeffrey W. Savell, G. C. Smith, K. D. Lind

Publikováno v: Journal of Food Science. 47:1746-1748

Two steaks were removed from the semitendinosus, semimembranosus and biceps femoris muscles at 3, 6 or 9 days postmortem and vacuum packaged. Steaks were stored for 48 hr at 2°C or 7°C before retail display. Steaks cut at 3 days had less (P < 0.05)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3e32b24d2ad959939ee318953d244ab4
https://doi.org/10.1111/j.1365-2621.1982.tb05030.x

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