Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Joshua R. Cassar"'
Publikováno v:
Meat and Muscle Biology, Vol 5, Iss 1 (2021)
With increasing production and consumption of chicken, it is appropriate to investigate the functionality and effectiveness of microbial reduction interventions and the qualitative effects they have on food. The effectiveness of pulsed ultraviolet (P
Externí odkaz:
https://doaj.org/article/c5670257dbec4b7588bb9a4c735271ac
Publikováno v:
Meat and Muscle Biology, Vol 3, Iss 1 (2019)
Foodborne illness outbreaks associated with chicken can be reduced with effective decontamination interventions. The effectiveness of pulsed ultraviolet (PUV) light for destruction of Salmonella, E. coli, and Campylobacter on the surface of chicken t
Externí odkaz:
https://doaj.org/article/a2315f0a8abc4e8091a38ac939de1dca
Publikováno v:
Meat and Muscle Biology, Vol 1, Iss 1, Pp 181-191 (2017)
This study investigated the effect of storage time, display time, oxygen scavengers, and carbon dioxide concentration on master packed ground beef color and package characteristics. Samples were stored at 0.5°C for up to 28 d in 20% CO/80% N and 30%
Externí odkaz:
https://doaj.org/article/b1a12b6d49084441b358e8374dc26957
Publikováno v:
Food Science and Technology International. 28:663-671
Contact with continuous belt conveyors during processing results in opportunities for pathogenic and spoilage microorganisms to contaminate meat products. The objective of this project is to investigate the germicidal response on the surface of food-
Publikováno v:
Journal of Food Engineering. 334:111152
Publikováno v:
Meat and Muscle Biology. 5
With increasing production and consumption of chicken, it is appropriate to investigate the functionality and effectiveness of microbial reduction interventions and the qualitative effects they have on food. The effectiveness of pulsed ultraviolet (P
Publikováno v:
Poultry Science, Vol 100, Iss 3, Pp 100923-(2021)
Poultry Science
Poultry Science
In the United States, every year an average of 287.1 eggs are consumed per person, and over 14.1 billion eggs are set in hatchery incubators to produce chicks destined for the egg and meat bird industries. By reducing the microbial load on eggs, food
Publikováno v:
Food Engineering Series ISBN: 9783030426590
Food safety is a major concern in food production. Many chemical, physical, and thermal methods currently exist to reduce or eliminate pathogenic and spoilage microorganisms commonly associated with food. However, some of these methods may not be eff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6005affee835436fb941a439fb9c8bd
https://doi.org/10.1007/978-3-030-42660-6_19
https://doi.org/10.1007/978-3-030-42660-6_19
Publikováno v:
Meat and Muscle Biology. 3
Foodborne illness outbreaks associated with chicken can be reduced with effective decontamination interventions. The effectiveness of pulsed ultraviolet (PUV) light for destruction of Salmonella, E. coli, and Campylobacter on the surface of chicken t
Publikováno v:
Meat and Muscle Biology, Vol 1, Iss 1, Pp 181-191 (2017)
This study investigated the effect of storage time, display time, oxygen scavengers, and carbon dioxide concentration on master packed ground beef color and package characteristics. Samples were stored at 0.5°C for up to 28 d in 20% CO2/80% N2 and 3