Zobrazeno 1 - 8
of 8
pro vyhledávání: '"H. Ricardo Rodríguez"'
Autor:
Armando F. Pagliaro, Eduardo D. Sanjurjo, Marcelo O. Masana, H. Ricardo Rodríguez, Norberto Fondevila
Publikováno v:
Journal of food protection. 59(2)
Several thermal processes were tested to inactivate foot-and-mouth disease virus in beef miniburgers using a dry oven to grill and a steam oven to finish the cooking. A satisfactory product free of foot-and-mouth disease virus was obtained by grillin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d26b28041e8d37ecb6f228e7cda2c98
https://pubmed.ncbi.nlm.nih.gov/31159010
https://pubmed.ncbi.nlm.nih.gov/31159010
Publikováno v:
Journal of food protection. 56(6)
A 2-kGy gamma (low-dose) irradiation was applied to fresh top round from beef animals slaughtered and fabricated at commercial facilities. Cuts were packed in polyethylene film and stored at 1°C. Temperature abuse (9°C/24h) was simulated during sto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e1f7a1833d6e60423ed60e4352018fe0
https://pubmed.ncbi.nlm.nih.gov/31084175
https://pubmed.ncbi.nlm.nih.gov/31084175
Autor:
Ángel Adrián Cataldi, Germán Chillemi, Isabel Chinen, H. Ricardo Rodríguez, Marta Rivas, Elizabeth Miliwebsky, Beatriz E. C. Guth, Andrea Gioffré, Marcelo O. Masana, Ariela Baschkier, L. Meichtri
Publikováno v:
International Journal of Food Microbiology. 96:189-198
Between July 1999 and December 2000, the prevalence of Shiga toxin-producing Escherichia coli (STEC) was established in 200 Argentine healthy young beef steers (14–16 months old) grown under local production systems with a feed grain period of 3–
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56f3df69a5b64df09da8da2221767ec3
https://doi.org/10.1016/j.ijfoodmicro.2004.03.018
https://doi.org/10.1016/j.ijfoodmicro.2004.03.018
Publikováno v:
Journal of Rapid Methods and Automation in Microbiology. 8:31-39
Total bacterial counts on chilled beef samples were estimated by the standard plate count method and by an automated turbidimetric system. The latter method is based on product-specific calibration curves constructed by correlating growth curve param
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f2393cbb5e0af9e27d8368a347052539
https://doi.org/10.1111/j.1745-4581.2000.tb00345.x
https://doi.org/10.1111/j.1745-4581.2000.tb00345.x
Publikováno v:
Journal of Food Protection. 60:771-776
The antibotulinal effect of sodium propionate was evaluated by a factorial-design experiment and by an inoculated-pack study on a shelf-stable beef product. Processing of samples involved curing, cooking, vacuum packing, and gamma irradiation. The fa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79a93cb36b4eedfe34131ad9b40d56e9
https://doi.org/10.4315/0362-028x-60.7.771
https://doi.org/10.4315/0362-028x-60.7.771
Autor:
Marcelo O. Masana, Maria M. Gallinger, Norberto Fondevila, Beatriz Gonzalez, H. Ricardo Rodríguez, Jorge A. Lasta
Publikováno v:
Journal of Food Protection. 58:165-169
We determined the virucidal effectiveness against foot-and-mouth disease virus of the low-temperature long-time cooking of virus-contaminated semitendinosus muscle (ST). Of the 11 time and temperature combinations examined, over a range of 63°C to 7
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7fc9b3d6ceb0f71083d67f54c99cce0
https://doi.org/10.4315/0362-028x-58.2.165
https://doi.org/10.4315/0362-028x-58.2.165
Publikováno v:
Meat Science. 39:149-158
Naturally contaminated beef-brisket fat showed a psychrotroph count of 4 × 10(9) CFU/cm(2) after 14 days of aerobic refrigerated storage (5°C ± 1°C). Pseudomonas was the predominating genus. Other micro-organisms, such as Enterobacteriaceae and B
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c90135e4b4a04dca11798d38554b8110
https://doi.org/10.1016/0309-1740(95)80017-4
https://doi.org/10.1016/0309-1740(95)80017-4
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.