Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Jeffrey J Sindelar"'
Publikováno v:
Meat and Muscle Biology, Vol 1, Iss 1, Pp 122-137 (2017)
As interest continues in sodium reduction technologies, there is a need to understand the changes in physiochemical and sensory characteristics of reduced sodium food products. Previous research has shown that traditionally brewed soy sauce (SS) and
Externí odkaz:
https://doaj.org/article/192f49bd27f34bbf8f46fc8f26813e45
Autor:
Andrew L. Milkowski, Jordan Nehls, Robert Hanson, Jeffrey J. Sindelar, Kathleen A. Glass, Russell P. McMinn
Publikováno v:
Meat and Muscle Biology. 5
This study investigated the effectiveness of cooking processes that incorporated hydrated surface lethality (HSL) steps for ensuring the reduction of Salmonella on the surfaces of small-dimension meat and poultry products cooked using short-duration,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::567749962b7b377bcea95cc4bab38abc
https://doi.org/10.22175/mmb.12248
https://doi.org/10.22175/mmb.12248
Publikováno v:
Meat and Muscle Biology. 5
Salt is a critical ingredient in processed meat and poultry products because of its multiple functions that affect product quality and safety. Although salt is a functional ingredient in food products, sodium reduction continues to be an important to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad98d9ea958ac1bd09432952e00c578f
https://doi.org/10.22175/mmb.11476
https://doi.org/10.22175/mmb.11476
Publikováno v:
Journal of food protection. 84(11)
Based upon regulatory and food industry-driven food safety standards, there is a need for rapid, accurate methods for assessing sanitary conditions. A commonly used assay is based on the assessment of the biochemical molecule adenosine triphosphate (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da0bb5b743318b17b0c2fa8c3c5c9456
https://pubmed.ncbi.nlm.nih.gov/34265064
https://pubmed.ncbi.nlm.nih.gov/34265064
Publikováno v:
Antimicrobials in Food ISBN: 9780429058196
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf5f8876f2c8bafbb2d0b889aac6897c
https://doi.org/10.1201/9780429058196-7
https://doi.org/10.1201/9780429058196-7
Autor:
Russell P. McMinn, Kathleen A. Glass, Robert Hanson, Andrew L. Milkowski, Jeffrey J. Sindelar, Amanda M. King
Publikováno v:
Meat and Muscle Biology, Vol 2, Iss 1, Pp 168-179 (2018)
USDA, FSIS thermal processing guidelines (e.g. Appendix A for cooked beef, roast beef, and cooked corned beef, and Time-Temperature Tables for Cooking Ready-to-Eat Poultry Products) are widely used as validation support for cooking processes, but the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d96b5d952edbf7f38640dc7bcf692bc
https://dl.sciencesocieties.org/publications/mmb/articles/2/1/168
https://dl.sciencesocieties.org/publications/mmb/articles/2/1/168
Publikováno v:
Meat and Muscle Biology, Vol 2, Iss 1, Pp 18-35 (2018)
Sodium chloride (NaCl) serves as a key ingredient in processed meats contributing to both quality and food safety. Continued interest exists in identifying NaCl replacement ingredients with saltiness potentiation while still preserving important func
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3062019c76d422f85efdcc49161688c
https://doi.org/10.22175/mmb2017.01.0005
https://doi.org/10.22175/mmb2017.01.0005
Publikováno v:
Journal of Food Protection. 78:1527-1535
The antimicrobial impact of purified and natural sources of both nitrite and ascorbate were evaluated against Clostridium perfringens during the postthermal processing cooling period of deli-style turkey breast. The objective of phase I was to assess
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc9ec1b08dc0ca112b326edf800c6466
https://doi.org/10.4315/0362-028x.jfp-14-491
https://doi.org/10.4315/0362-028x.jfp-14-491
Autor:
Amanda M. King, Jeffrey J. Sindelar, Dennis L. Seman, Kathleen A. Glass, Katie J Osterbauer, Andrew L. Milkowski
Publikováno v:
Journal of food protection. 80(10)
To control the growth of Clostridium perfringens in cured meat products, the meat and poultry industries commonly follow stabilization parameters outlined in Appendix B, "Compliance Guidelines for Cooling Heat-Treated Meat and Poultry Products (Stabi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe3422f6adbd35ef7d7e23131b4862b6
https://pubmed.ncbi.nlm.nih.gov/28885050
https://pubmed.ncbi.nlm.nih.gov/28885050
Publikováno v:
Journal of Food Protection. 77:1787-1793
Fermentation-derived nitrite (NO2) from vegetable sources is increasingly used as a "clean label" alternative to conventional NaNO2. Previous results suggested that processed meats cured with NO2 derived from a "natural" source had lower antimicrobia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3adced1a82d7ddc1135e38c7dec49f78
https://doi.org/10.4315/0362-028x.jfp-14-059
https://doi.org/10.4315/0362-028x.jfp-14-059