Zobrazeno 1 - 10
of 76
pro vyhledávání: '"JAMES C. ACTON"'
Publikováno v:
Journal of food protection. 52(3)
Development of the nitrosoheme pigment responsible for visual color properties was studied in the preparation of cured, semidry nonfermented and fermented sausages. Color stability of vacuum packaged sausages differing in pH was also evaluated during
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::324d9f6f5ac2b929b31640abcc6f0fd2
https://pubmed.ncbi.nlm.nih.gov/30991511
https://pubmed.ncbi.nlm.nih.gov/30991511
Publikováno v:
Journal of food protection. 41(8)
Exterior surfaces of beef plates were inoculated with aerobic mesophilic, psychrotrophic, coliform, fecal coliform and Staphylococcus aureus bacteria before spraying with city water (7.03 kg/cm2) or with 100, 150 or 200 ppm hypochlorite solutions app
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c12fba896925ebcfbf75d7ecd308071
https://pubmed.ncbi.nlm.nih.gov/30795115
https://pubmed.ncbi.nlm.nih.gov/30795115
Autor:
James C. Acton, R. L. Dick
Publikováno v:
Journal of food protection. 40(6)
Addition of 0.41% glucono-delta-lactone (GDL) to meat mixtures for fermented sausages produced an immediate acidulation response, lowering the initial pH from 6.0 to 5.4. After fermentation, control sausages had a pH of 5.1 which decreased to 5.0 at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db70d7cb636e2075b9209a075e73541e
https://pubmed.ncbi.nlm.nih.gov/30731645
https://pubmed.ncbi.nlm.nih.gov/30731645
Publikováno v:
Meat Science. 96:1494-1500
This study determined the efficacy of actinidin and papain on reducing Listeria monocytogenes and three mixed strains of Escherichia coli O157:H7 populations on beef. The average reduction of E. coli O157:H7 was greater than that of L. monocytogenes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b9df6c97ec9bdefcfa4ef0b49426cb1
https://doi.org/10.1016/j.meatsci.2013.12.010
https://doi.org/10.1016/j.meatsci.2013.12.010
Publikováno v:
Food and Nutrition Sciences. :1105-1113
The in vivo bioavailability of soy protein isolates and corn zein film material before and after film formation by heat/ pressure was determined. The In vitro digestibility of corn zein before and after film formation was also measured. Films were pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5255aa6f0ce5887ef35f002e50afc4e2
https://doi.org/10.4236/fns.2011.210148
https://doi.org/10.4236/fns.2011.210148
Publikováno v:
Food Chemistry. 116:731-737
Fermented beef sausages inoculated with four different starter cultures (Pediococcus acidilactici, Lactobacillus curvatus, Lactobacillus sake, or Streptomyces griseus) were evaluated for proteolysis during process stages (prefermentation, fermentatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::28a047880d0d03e38a94d986ed86e81a
https://doi.org/10.1016/j.foodchem.2009.03.065
https://doi.org/10.1016/j.foodchem.2009.03.065
Publikováno v:
European Food Research and Technology. 227:1651-1661
Beef sausage mixes were inoculated with either Pediococcus acidilactici with Staphylococcus xylosus or P. acidilactici with S. carnosus, subdivided and then held for 0, 24, 48 or 72 h at 8–10 °C prior to fermentation. After aging (pre-fermentation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::27d0bb201f53a605217bb00a50ebb1f4
https://doi.org/10.1007/s00217-008-0889-8
https://doi.org/10.1007/s00217-008-0889-8
Autor:
Xiuping Jiang, James C. Acton, Sunil Mangalassary, James R. Rieck, Inyee Han, Paul A. Dawson, Brian W. Sheldon
Publikováno v:
Journal of Food Protection. 70:2503-2511
Achieving a targeted lethality with minimum exposure to heat and preservation of product quality during pasteurization is a challenge. The objective of this study was to evaluate the effect of nisin and/or lysozyme in combination with in-package past
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5e703f450ca819d68bb7fb80bcfa325
https://doi.org/10.4315/0362-028x-70.11.2503
https://doi.org/10.4315/0362-028x-70.11.2503
Publikováno v:
Poultry Science. 86:1424-1430
Ground chicken breast meat was prepared using combinations of the following treatments: ethanol rinse before grinding, inoculation with Lactobacillus fermentum after grinding, and modified atmosphere packaging in either 90% O(2) and 10% CO(2) or 90%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7279bd72e8dac08da13d3b6fb358bb4
https://doi.org/10.1093/ps/86.7.1424
https://doi.org/10.1093/ps/86.7.1424
Publikováno v:
Meat Science. 73:503-510
Fresh ground ostrich meat was packaged under high oxygen (O2), high nitrogen (N2), vacuum (VAC) and ambient air (AIR) atmospheres, stored at 4 ± 1 °C and displayed under 1700 ± 100 lux of fluorescent lighting for 9 days. The meat was evaluated for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::55fe7d8641c2491a16df3411a5d5b7be
https://doi.org/10.1016/j.meatsci.2006.01.010
https://doi.org/10.1016/j.meatsci.2006.01.010