Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Jorge A. Lasta"'
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
Publikováno v:
Journal of food protection. 55(4)
A sampling technique by which the whole carcass is rubbed with a polyurethane sponge was used to study bacterial status on 523 beef carcasses at six different slaughterhouses over four different years. Although some abattoirs were differentiated base
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::669ca75f2ad231b10961df4d656237e4
https://pubmed.ncbi.nlm.nih.gov/31071784
https://pubmed.ncbi.nlm.nih.gov/31071784
Autor:
V.A. Salitto, Claudia Beatriz Gonzalez, A. Bolondi, F. Carduza, Adriana Alejandra Pazos, Silvina Mabel Guidi, Jorge A. Lasta
Publikováno v:
Journal of Muscle Foods. 13:171-187
Injection of 0.25 M calcium chloride solution in less tender muscles, such as Biceps femoris, from relatively old animals produced tenderness increase in a shorter aging time (2 days). Protein degradation obtained after submitting muscle samples to t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20b9baef808b7071fa95a5d70d37e067
https://doi.org/10.1111/j.1745-4573.2002.tb00329.x
https://doi.org/10.1111/j.1745-4573.2002.tb00329.x
Autor:
Guillermo Sanchez, Maria M. Gallinger, Maria S. Neira, Alejandra Picallo, E. M. Insani, Sergio Ramon Vaudagna, Jorge A. Lasta
Publikováno v:
International Journal of Food Science and Technology. 37:425-441
Summary Beef muscles were sous vide cooked by applying different low temperature-long time treatments and changes in their physical properties were measured. The effects of selected treatments on pasteurization values and chilled storage stability we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34dd0cf0a1376fc90b899b7720487041
https://doi.org/10.1046/j.1365-2621.2002.00581.x
https://doi.org/10.1046/j.1365-2621.2002.00581.x
Autor:
Valeria A. Salitto, F. Carduza, Jorge A. Lasta, Adriana Alejandra Pazos, Claudia Beatriz Gonzalez
Publikováno v:
Meat Science. 57:251-256
The aim of this investigation was to determine the possibility of using calcium chloride solution in tough muscles (Cutaneus trunci) to reduce the aging period required to increase tenderness, without introducing undesirable flavors. Muscles were mar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da27b07c4aad62dc1d6fd87e99b9be1e
https://doi.org/10.1016/s0309-1740(00)00099-1
https://doi.org/10.1016/s0309-1740(00)00099-1
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:
Food Microbiology. 12:373-380
A biphasic cooking system for beef frankfurters was evaluated for its effectiveness against foot-and-mouth disease virus (FMD virus) in an assay using 279 infected samples. FMD virus was inactivated by a thermal process consisting of a conventional c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48befa00a2597dbf1dd5f521dbd62408
https://doi.org/10.1016/s0740-0020(95)80118-9
https://doi.org/10.1016/s0740-0020(95)80118-9
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
Autor:
M.I Porcella, Guillermo Sanchez, Maria M. Gallinger, M.L Zanelli, L.H Meichtri, Jorge A. Lasta, Sergio Ramon Vaudagna, Adriana Maria Descalzo
Publikováno v:
Meat science. 57(4)
Chorizo is a raw sausage, which is manufactured with beef, pork meat and pork fat, additives and spices. In Argentina, the expenditure of chorizo is through butchery and supermarkets where the product can be found packaged in both polyethylene films
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9def98ae97328665047ed42acda0c8cf
https://pubmed.ncbi.nlm.nih.gov/22061717
https://pubmed.ncbi.nlm.nih.gov/22061717