Výsledky vyhledávání - "Johann Hiesberger"

The potential of the combined application of hot water sprays and steam condensation at subatmospheric pressure for decontaminating inoculated pig skin and muscle surfaces

Autor: Johann Hiesberger, A. Bauer, Gabriele Wellm, Peter Paulsen, Frans J. M. Smulders

Publikováno v: Food Control. 24:154-159

We investigated the reductions of numbers of Pseudomonas fragi and Yersinia enterocolitica artificially inoculated (6–7 log CFU/cm2) onto pork skin and belly samples when subjected to either steam condensation at subatmospheric pressure alone, or t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::92678548e4860bcfba0f4d1c7250d2a5
https://doi.org/10.1016/j.foodcont.2011.09.019

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Modified-atmosphere storage under subatmospheric pressure and beef quality: I. Microbiological effects1

Autor: Peter Paulsen, Johann Hiesberger, Frans J. M. Smulders, S Giefing

Publikováno v: Journal of Animal Science. 84:2448-2455

The microflora was studied in beef stored in stainless steel containers kept under reduced pressure (20 to 30 kPa) in a modified atmosphere (70% N2 + 30% CO2 or pure CO2) at 3 to 4 degrees C and 0 to 1 degrees C at a headspace:meat volume ratio of 2:

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::edf11de7828b23c1b1b905467fdcd514
https://doi.org/10.2527/jas.2005-683

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Modified-atmosphere storage under subatmospheric pressure and beef quality: II. Color, drip, cooking loss, sarcomere length, and tenderness1,2

Autor: Johann Hiesberger, Frans J. M. Smulders, Peter Hofbauer, E. Dransfield, B. Dögl

Publikováno v: Journal of Animal Science. 84:2456-2462

Beef has a requirement for refrigerated storage up to 14 d to achieve adequate aging and a tender product. To achieve this aging with little spoilage and no surface drying, vacuum packaging is attractive, because it is inherently simple and offers a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::13f5c65df68d58c0838479a2780083e0
https://doi.org/10.2527/jas.2005-684

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Microbiological and sensory effects of the combined application of hot-cold organic acid sprays and steam condensation at subatmospheric pressure for decontamination of inoculated pig tissue surfaces

Autor: Johann Hiesberger, Gabriele Wellm, A. Bauer, Peter Paulsen, Frans J. M. Smulders, Irene Rohrbacher

Publikováno v: Journal of food protection. 74(8)

We studied microbiological and sensory effects of treating pig tissue for 15 s with 55 and 10°C sprays of acetic acid (AA; 0.15 to 0.3 M) and lactic acid (LA; 0.1 to 0.2 M) solutions prior to the tissue being subjected to steam condensation (18 s at

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69685c6a1340c728f29bb2b07aee3f1b
https://pubmed.ncbi.nlm.nih.gov/21819663

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