Zobrazeno 1 - 10
of 183
pro vyhledávání: '"Z. L. Carpenter"'
Publikováno v:
Journal of food protection. 45(8)
Frankfurters of twelve treatment combinations were made using a conventional manufacturing procedure. Manufacturing treatments included formulations of either 60% pork/40% beef, 100% mechanically deboned chicken (MDC) or 100% mechanically deboned tur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5cbf9d69519e8bb11f8d889901dd60cc
https://pubmed.ncbi.nlm.nih.gov/30866207
https://pubmed.ncbi.nlm.nih.gov/30866207
Publikováno v:
Journal of food protection. 44(3)
Frankfurters (9.07-kg batches) were conventionally made in which three replications of the following treatment combinations were used (a) curing ingredients: 0 or 50 ppm of sodium nitrite, 75 ppm of sodium nitrite-25 ppm of sodium nitrate, or 50 ppm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::142e41d707b2e8b8a965f472f152c1f0
https://pubmed.ncbi.nlm.nih.gov/30836493
https://pubmed.ncbi.nlm.nih.gov/30836493
Publikováno v:
Journal of food protection. 44(6)
Frankfurters were manufactured to contain certain combinations of curing ingredients (sodium nitrite, sodium nitrate and DL alpha-tocopherol). Some frankfurters were made to contain in the finished product 0% added moisture, others were made to conta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22244fff7b0348dc0ea11276717efbd8
https://pubmed.ncbi.nlm.nih.gov/30836522
https://pubmed.ncbi.nlm.nih.gov/30836522
Publikováno v:
Journal of food protection. 43(4)
Pork loins were vacuum-packaged; one group remained vacuum-packaged, other vacuum packages were injected with gas atmospheres of either 20% CO
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::ef5cd54a12136b40b69f653fe6836a01
https://pubmed.ncbi.nlm.nih.gov/30822852
https://pubmed.ncbi.nlm.nih.gov/30822852
Publikováno v:
Journal of food protection. 42(7)
Steaks (n = 240) from bullock and cow carcasses were studied to determine effects of blade tenderization on cooking and palatability characteristics. After two control (0×) steaks were removed, strip loins, inside rounds, outside rounds and top sirl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4cd26b1de173ccf0a4fac7757cb5b28a
https://pubmed.ncbi.nlm.nih.gov/30812141
https://pubmed.ncbi.nlm.nih.gov/30812141
Publikováno v:
Journal of food protection. 42(8)
The right sides of six beef carcasses were electrically stimulated, whereas the left sides were not so treated. Sections of longissimus and semimembranosus muscles were removed from electrically stimulated sides at 1 h postmortem (hot-boned) and from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0ae0abaa01fd3c6c22efb72b9bdfd82
https://pubmed.ncbi.nlm.nih.gov/30812315
https://pubmed.ncbi.nlm.nih.gov/30812315
Publikováno v:
Journal of food protection. 40(10)
No survivors of Yersinia enterocolitica were detected in beef roasts inoculated at levels as high as 3.1-3.8 × 106 viable cells per g when the final internal temperature in the center was 60 to 62 C. At 51 C some Y. enterocolitica survived. Extensiv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7287643ec23b77dca39f79f6569ddbb
https://pubmed.ncbi.nlm.nih.gov/30736234
https://pubmed.ncbi.nlm.nih.gov/30736234
Publikováno v:
Journal of food protection. 40(10)
Yersinia enterocolirica -like isolates from meats produced, black colonies on eight of nine lots of bismuth sulfite agar. Differences were observed in size and black metallic sheen of colonies on different lots of this medium. In addition, inhibition
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9b47123fea7e352331a149ab2c7ba6b
https://pubmed.ncbi.nlm.nih.gov/30731534
https://pubmed.ncbi.nlm.nih.gov/30731534
Publikováno v:
Journal of food protection. 40(6)
Use of a NaOCl rinse did not consistently affect (P >.05) weight losses or visual scores for appearance of beef cuts and quarters shipped from Seattle, Washington to Anchorage, Alaska. Wrapping of beef with PVC film greatly enhanced (P .05) on PVC fi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::60bf0ddc7c8fd3fa6fa9a06bfe1b700e
https://pubmed.ncbi.nlm.nih.gov/30731636
https://pubmed.ncbi.nlm.nih.gov/30731636
Publikováno v:
Journal of food protection. 40(2)
Wholesale cuts of lamb (loins, legs) were packaged in polyvinyl chloride (PVC) film and in two other types of packages with oxygen transmission rates (cc/100 in2/24 h) of 0.41-0.75 and 2.28 respectively, Psychrotrophic counts were low (2 × 10-1.1 ×
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::baa41589e5f372d249d87b9f3949c1e3
https://pubmed.ncbi.nlm.nih.gov/30731529
https://pubmed.ncbi.nlm.nih.gov/30731529