Trimming and Washing of Beef Carcasses as a Method of Improving the Microbiological Quality of Meat

Autor: James O. Reagan, Ranzell Nickelson, Curtis L. Kastner, J. Brad Morgan, Gary R. Acuff, James S. Dickson, James L. Marsden, Gary C. Smith, John N. Sofos, Dennis R. Buege, Marietta J. Buyck

Publikováno v: Journal of food protection. 59(7)

A study to compare procedures and interventions for removing physical and bacterial contamination from beef carcasses was conducted in six carcass conversion operations that were representative of modern, high-volume plants and located in five differ

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::913ec5f3424ad1bb70df2358817a3c41
https://pubmed.ncbi.nlm.nih.gov/31159091

Storage Characteristics of Finfish Fillets ( Archosargus probatocephalus ) Packaged in Modified Gas Atmospheres Containing Carbon Dioxide

Autor: Gunnar Finne, Carl Vanderzant, Ranzell Nickelson, M. Lannelongue, M. O. Hanna

Publikováno v: Journal of food protection. 45(5)

Sheepshead ( Archosargus probatocephalus ) fillets were stored in air and in modified gas atmospheres consisting of: 100% CO2, 80% CO2:20% O2, 60% CO2:40% O2, 30% C02:60% O2, 20% CO2:80% O2, 40% CO2:60% N2 and 44% CO2:36% O2:20% N2 At regular interva

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef035f0cc7be4fa93882858ce39dc8b0
https://pubmed.ncbi.nlm.nih.gov/30866311

Fish, Crustaceans, and Precooked Seafoods

Autor: Susan McCarthy, Ranzell Nickelson, Gunnar Finne

Publikováno v: Compendium of Methods for The Microbiological Examination of Foods ISBN: 9780875531755
Compendium of Methods for The Microbiological Examination of Foods

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::24c1c02dfb01b0df167a518c3cde5852
https://doi.org/10.2105/9780875531755ch48

SHELF-LIFE STUDIES ON CARBON DIOXIDE PACKAGED FINFISt FROM THE GULF OF MEXICO

Autor: Gunnar Finne, Ranzell Nickelson, Harrell Banks

Publikováno v: Journal of Food Science. 45:157-162

Modified atmosphere packaging using CO, was demonstrated to be effective in retarding the growth of microorganisms during storage of fresh fish from the Gulf of Mexico. At 4°C, there was at least a log difference in bacterial counts at 2, 4, and 6 d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::53c66c28393d4fbe3c10f1854348b17b
https://doi.org/10.1111/j.1365-2621.1980.tb02566.x

Penetration of Sodium Tripolyphosphate into Fresh and Prefrozen Peeled and Deveined Shrimp

Autor: Ranzell Nickelson, Don Toloday, Vickie Tenhet, Gunnar Finne

Publikováno v: Journal of Food Science. 46:344-349

The distribution of sodium tripolyphosphate (STP) in peeled and deveined shrimp tails after treatment was investigated using P32 labeled STP. Fresh and frozen brown (Penaeus aztecus) and fresh and frozen white (Penaeus setiferus) shrimp were used in

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5048e9078d8b3befb47af283bf3430b7
https://doi.org/10.1111/j.1365-2621.1981.tb04858.x