Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Devapriya, Kundu"'
Publikováno v:
Meat Science. 96:413-418
This study determined the extent that irradiation of fresh beef surfaces with an absorbed dose of 1 kGy electron (e-) beam irradiation might reduce the viability of mixtures of O157 and non-O157 verotoxigenic Escherichia coli (VTEC) and Salmonella. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::234b6b1a498dffa42029570e7ef6a304
https://doi.org/10.1016/j.meatsci.2013.07.034
https://doi.org/10.1016/j.meatsci.2013.07.034
Publikováno v:
Journal of Food Protection. 76:1438-1442
Verotoxigenic Escherichia coli (VTEC) and Salmonella are major foodborne pathogens, but very little information is available on the radiation resistance of a sufficiently diverse group of these pathogens. The objective of this study was to evaluate t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c7019c3d082d82d869f7c33e78aa3f2
https://doi.org/10.4315/0362-028x.jfp-12-492
https://doi.org/10.4315/0362-028x.jfp-12-492
Autor:
Richard A. Holley, Devapriya Kundu
Publikováno v:
Journal of Food Science. 78:S920-S925
The objectives of this study were to determine the effects of a low-dose (≤1 kGy), low-penetration electron beam on the sensory qualities of (1) raw muscle pieces of beef and (2) cooked ground beef patties. Outside flat, inside round, brisket and s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b9937140db02ab0f2affb465a61a0c9
https://doi.org/10.1111/1750-3841.12140
https://doi.org/10.1111/1750-3841.12140
Publikováno v:
Food microbiology. 46
Lactic acid pre-treatment was examined to enhance the antimicrobial action of electron (e-) beam irradiation of beef trim. Meat samples were inoculated with Escherichia coli O157:H7, non-O157 VTEC E. coli or Salmonella cocktails and treated with 5% l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a05d96766c54c0ea4b526f6b328fe96
https://pubmed.ncbi.nlm.nih.gov/25475263
https://pubmed.ncbi.nlm.nih.gov/25475263
Autor:
Devapriya, Kundu, Richard, Holley
Publikováno v:
Journal of food science. 78(6)
The objectives of this study were to determine the effects of a low-dose (≤1 kGy), low-penetration electron beam on the sensory qualities of (1) raw muscle pieces of beef and (2) cooked ground beef patties. Outside flat, inside round, brisket and s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::0ceadcde843ce2e1367d26954ec66080
https://pubmed.ncbi.nlm.nih.gov/23647549
https://pubmed.ncbi.nlm.nih.gov/23647549