Výsledky vyhledávání

Fate of Sfaphylococcus aureus in Reduced Sodium Fermented Sausage

Autor: D. K. Hotchkiss, Homer W. Walker, Dennis G. Olson, J.A. Marcy, Allen A. Kraft

Publikováno v: Journal of Food Science. 50:316-320

Sausage was prepared using three levels of sodium chloride. These sausages were made with a commerical starter culture, and with an inoculum of Staphylococcus aureus, strain Z-88. The sausages containing lower amounts of salt showed faster fermentati

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e64e48bd4394873dfb0b67285094aff8
https://doi.org/10.1111/j.1365-2621.1985.tb13390.x

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Traceability in the meat, poultry and seafood industries

Autor: J.A. Marcy, L.E. Lampila, K.W. McMillin

Traceability is important in maintenance of food safety and quality at each stage of the food supply chain, particularly in identification of contamination sources and routes in meat, poultry and seafood. There are a variety of identification techniq

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::39540c888fa2aa7eec2f7176b6e89ef0
https://doi.org/10.1533/9780857095718.4.565

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Photochemical Coatings for the Prevention of Bacterial Colonization

Autor: J.E. Haapala, L.W. Duran, P.E. Guire, J.D. Monfils, J.A. Marcy, S.G. Dunkirk, S.L. Gregg, R.A. Amos, D.L. Clapper

Publikováno v: Journal of Biomaterials Applications. 6:131-156

Biomaterials are being used with increasing frequency for tissue substitution. Implantable, prosthetic devices are instrumental in the saving of patients' lives and enhancing the quality of life for many others. However, the greatest barrier to expan

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e10d4c065c22b5dc6725abc5657bf6b
https://doi.org/10.1177/088532829100600203

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Akademický článek

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Effect of Mechanically Separated Pork, Sodium Erythorbate and Sodium Nitrite Combinations on Clostridium sporogenes Survival and Growth in Liver Sausage

Autor: J.A. Marcy, C.L. Knipe, Allen A. Kraft, R. A. Molins, Homer W. Walker, Dennis G. Olson, J.J. Defreitas

Publikováno v: Journal of Food Science. 53:398-401

Liver sausage formulated with 50 or 75% mechanically separated pork (MSP), 75 or 150 ppm sodium nitrite and 0, 550 or 1100 ppm sodium erythorbate was examined for Clostridium sporogenes PA3679 survival and growth during refrigerated temperature stora

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7e9db102530939dc8dd9a28839358b5f
https://doi.org/10.1111/j.1365-2621.1988.tb07715.x

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Effect of Acid and Alkaline Pyrophosphate Blends on the Natural Flora of a Cooked Meat System

Autor: J.A. Marcy, Pamela J. White, D. K. Hotchkiss, Dennis G. Olson, Allen A. Kraft, R. A. Molins, Homer W. Walker

Publikováno v: Journal of Food Science. 53:25-27

Cooked pork sausage was prepared by using tetrasodium pyrophosphate (TSPP) and sodium acid pyrophosphate (SAPP) at 0 and 0.4% of the meat weight either separately or in different combinations. Samples were vacuum packaged and held in a refrigerated d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4346290950f49921a2fdd62285f9ea74
https://doi.org/10.1111/j.1365-2621.1988.tb10168.x

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Extension of the Shelf-Life of Fresh Ground Pork with Polyphosphates

Autor: Allen A. Kraft, R. A. Molins, J.A. Marcy

Publikováno v: Journal of Food Science. 52:513-514

The antimicrobial effects of 1.0% sodium acid pyrophosphate (SAPP) and sodium orthophosphate monobasic (ORTHO), alone or combined, were studied in fresh ground pork held at 2–4°C for 6 days. Addition of 1.0% SAPP to the meat inhibited psychrotroph

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9d3ddb3c98b8a967c218fa76c7b3219d
https://doi.org/10.1111/j.1365-2621.1987.tb06661.x

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Akademický článek

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Akademický článek

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Effects of Selected Commercial Phosphate Products on the Natural Bacterial Flora of a Cooked Meat System

Autor: D. K. Hotchkiss, J.A. Marcy, R. A. Molins, Homer W. Walker, Dennis G. Olson, Allen A. Kraft, K. Merkenich

Publikováno v: Journal of Food Science. 53:391-391

Four commercial phosphate blends and a neutral pyrophosphate were used at three levels (0.30–0.65%) in the preparation of cooked sausage. Control treatments contained no phosphate. Vacuum-packaged sausage was stored at 5°C for 21 days or held at r

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::80bc2a8baf34e68ad2be78d62342d1d4
https://doi.org/10.1111/j.1365-2621.1988.tb07713.x

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