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  • 1985-1989  (5)
Collection
Publisher
Years
Year
  • 1
    Electronic Resource
    Electronic Resource
    Effect of Slaughter-Dressing, Fabrication and Storage Conditions on the Microbiological and Sensory Characteristics of Vacuum-Packaged Beef Steaks (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Aerobic plate counts (APC) of steaks from carcasses processed under strict sanitary slaughter-dressing conditions did not differ (P〉0.05) from those of steaks from carcasses handled under conventional conditions. However, the former had frequently less off-odor than the latter. Steaks obtained under strict sanitary fabrication procedures had lower (P〈0.05) APC and often less off-odor than conventionally fabricated steaks. Steaks stored at 0–1°C in the dark usually had less off-odor than steaks stored in a retail display case at 2–5°C. The micro-flora of conventionally fabricated steaks had a greater percentage of Pseudomonas and Moraxella-Acinetobacter spp. than that of steaks fabricated under strict sanitary conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb10830.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Effect of Varying Numbers of Isolates from Countable Agar Plates on the Calculated Distribution of Microbial Types in Meats (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Percentage distribution of microbial types in the aerobic microflora of ten meat samples was calculated based on identification of different numbers of isolates (colonies) from countable plates. Numbers of isolates per countable plate used in calculations were (1) all isolates (n), (2) randomly selected isolates (√n, 20, 30, 40 and 50), and (3) one of each of the colony types. With increasing number of randomly selected isolates, differences in distribution of microbial types calculated with a limited number and with all of the isolates became smaller. Microbial distributions calculated on the basis of identification of colony types compared favorably with those calculated on the basis of 30 randomly selected isolates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10506.x
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  • 3
    Electronic Resource
    Electronic Resource
    Evaluation of Fresh Vacuum-Packaged Beef Steaks Coated with an Acetylated Monoglyceride (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fresh beef loin steaks were coated with 3% (w/w) acetylated monoglyceride (DFG), vacuum-packaged and held at 2 ± 2°C for weekly evaluation during a 49-day storage period. When compared to control steaks, DFG had little effect on lean color, surface discoloration, overall appearance, moisture, pH, and sensory characteristics. DFG maintained an acceptable fat color longer and tended to reduce purge and microbial counts (aerobic, APT, and coliform) during storage. After 49 days, Lactobacillus cellobiosis was the dominant microorganism on treated and control steaks. The uncharacteristic aroma, oily coating and cost of application might outweigh the benefits derived from the use of DFG as an edible coating on steaks.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb08935.x
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  • 4
    Electronic Resource
    Electronic Resource
    A Comparison of Growth of Individual Meat Bacteria on the Lean and Fatty Tissue of Beef, Pork and Lamb (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Growth of Hafnia alvei, Serratia liquefaciens, Lactobacillus plantarum, Lactobacillus curvatus and Leuconostoc mesenteroides on inoculated lean and fat tissue of beef, pork and lamb was investigated. Increases in H. alvei, S. liquefaciens and L. plantarum counts on refrigerated beef and pork fat usually were greater (P〈0.05) than on comparable lean samples. On dark-firm-dry (DFD) beef, these differences in counts between lean and fat samples were smaller or disappeared. Increases in L. mesenteroides and L. curvatus counts on fat were either smaller than or did not differ from those on lean samples. Sour, buttermilk-like off-odors were the most common defect on stored samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb10822.x
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  • 5
    Electronic Resource
    Electronic Resource
    Microbiological and Shelf-Life Properties of Ground Beef Containing Glandless Cottonseed Flour (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ground beef with or without 3% added glandless cottonseed flour (GCF) was over-wrapped with polyvinyl chloride film and displayed up to 6 days in a retail case. Aerobic plate counts were slightly higher (P 〈 0.05) for ground beef with GCF at day 0, with no difference (P 〉 0.05) found at days 3 and 6. At day 6, a combination of Pseudomonas and heterofermentative Lactobacillus spp. made up a major part of the microflora of ground beef without GCF whereas heterofermentative Lactobacillus spp. constituted a dominant part of the microflora of ground beef with GCF. Discoloration and lipid oxidation in ground beef during display were markedly reduced by addition of 3% GCF.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10483.x
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