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  • 1
    Electronic Resource
    Electronic Resource
    Prevention of Transient Discoloration of Beef (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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: Oxygen absorbent technology in conjunction with controlled atmosphere packaging(CAP) was used to prevent transient discoloration in master-packaged beef steaks. Two types of commercial O2 scavengers were used in the study. The master packs were stored at 1± 0.5 °C. The steaks from master packs were presented in a display-case for visual evaluation. Reflectance spectra from each steak-surface were obtained to estimate metmyoglobin content. Steaks packaged without O2 scavengers showed more discoloration, and had significantly higher proportions of metmyoglobin when compared to steaks with O2 scavengers, after most storage intervals (p 〈 0.05). Prevention of metmyoglobin formation was influenced by the number but not the type of O2 scavenger employed (p 〉 0.05). Keywords: oxygen scavengers, centralized meat operations, transient discoloration
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb16140.x
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  • 2
    Electronic Resource
    Electronic Resource
    Microbiological, Chemical and Sensory Properties of Pre-cooked Roast Beef Preserved with Horseradish Essential Oil (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Pre-cooked roast beef slices were stored 28 days at 4±2°C in air or 100% N2 with and without vaporized horseradish essential oil (HEO). Addition of 20 μL HEO/L restricted growth of most spoilage bacteria. Pseudomonas spp. and Enterobacte-riaceae were strongly inhibited by HEO. Lactic acid bacteria were more resistant to the antimicrobial effect and dominated spoilage flora. Sensory evaluation and headspace analysis by gas chromatography/mass spectrometry revealed that development of off-flavors and odors derived from fat oxidation products was delayed by HEO. Cooked meat color was also preserved in samples stored under HEO.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15075.x
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  • 3
    Electronic Resource
    Electronic Resource
    Static, Controlled (CO2) Atmosphere Packaging of Retail Ready Pork (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), 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: Wrapped boneless pork loin roasts and slices were stored at 4°in bulk under constant CO2 concentrations of 50% and 100% for 1 and 2 wks. Samples stored under 50% CO2 for 2 wks could subsequently be displayed (aerobic) for 3 days without becoming unacceptable or for 6 days if previously held under 100% CO2 for 14 days. Aerobic shelf-life at 4°of the latter samples equalled that of fresh pork chops under simulated retail display. Physicochemical characteristics during storage did not limit acceptability. Reusable master packs have application for distribution of retail ready cuts under controlled atmosphere packaging.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb14699.x
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  • 4
    Electronic Resource
    Electronic Resource
    Shelf Life of Vacuum- or Nitrogen-Packed Pastrami: Effects of Packaging Atmospheres, Temperature and Duration of Storage on Microflora Changes (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Numbers of lactobacilli, psychrotrophs and anaerobes in either vacuum- or nitrogen-packed pastrami increased significantly as storage temperature was increased above -4°C or duration extended beyond 7 days at 0, 3 and 7°C. Few significant differences observed in their numbers were attributed to types of packaging but numbers of yeasts and molds decreased significantly in nitrogen-packed samples, particularly at 7°C. Growth of coliforms to log 4.5 per gram occurred at 7°C in both packaging treatments. The initial psychrotrophs consisted of Brochothrix (51–54%), Lactobacillus (40–42%) and Pseudomonas spp. (6.6–9.0%) but Lactobacillus spp. represented 80–92% at 49 days.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13222.x
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  • 5
    Electronic Resource
    Electronic Resource
    Shelf Life of Vacuum- or Nitrogen-Packed Pastrami: Effects of Packaging Atmospheres, Temperature and Duration of Storage on Physicochemical and Sensory Changes (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Extending duration of storage and increasing temperature above −4°C had a significant effect on shelf-life of vacuum- or nitrogen- packed pastrami only after 21 days, regardless of treatments. Appearance or off-odor changes were not related to those of exudate or ERV, but significant relationships were noted among CO2, pH and sensory changes, which resulted in sour and acid flavors. Nitrogen gas packaging had no significant beneficial effect over vacuum-packaging for retarding development of greening and minimizing exudate losses. Light had no important influence on physicochemical and sensory changes in pastrami, irrespective of packaging atmosphere.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13223.x
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  • 6
    Electronic Resource
    Electronic Resource
    Part II. CONTROL OF CELLULAR PROLIFERATION: DISCUSSION (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 339 (1980), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1980.tb15981.x
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  • 7
    Electronic Resource
    Electronic Resource
    Effect of Bacteriophage on the Activity of Lactic Acid Starter Cultures Used in the Production of Fermented Sausage (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: The effects of phage fri, which was isolated from a commercial meat starter culture, on the growth of Lactobacillus plantarum and on pH development in broth culture were determined. The influence of this phage on pH development in laboratory sausages produced with the aid of four commercial starter cultures was also assessed. In the presence of a phage-sensitive starter culture, phage fri inhibited the growth of the organism and prevented the development of low pH levels when grown in broth culture. In laboratory sausage, the phage-sensitive, lactic-acid starter cultures produced sufficient acid for an acceptable product in the presence of phage fri. Results suggested that product failure in the fermented meat industry due to phage infection would not be common.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12492.x
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  • 8
    Electronic Resource
    Electronic Resource
    Microflora, Sensory and Exudate Changes of Vacuum- or Nitrogen-Packed Veal Chucks Under Different Storage Conditions (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Apart from increases in microflora number at —4°C under vacuum and at 0°C under nitrogen, there was in general no significant (P gt; 0.05) differences in numbers of lactobacilli, psychrotrophs, aerobes and anaerobes between vacuum- and nitrogen-packed veals during 49 days of storage at 3 and 7°C, regardless of dark and lighted displays. The initial psychrotrophs consisted primarily of Pseudomonas putida (〉 72%) but by day 49 Lactobacillus spp. comprised at least 64% of the total in both atmospheres. Sensory and exudate data showed a highly significant (P 〈 0.05) difference due to the effect of storage time and temperature above 0°C. Nitrogen-packed veals exhibited a lower incidence of greening and exudate loss at 0, 3 and 7°C. Light generally had important effects on off-odor and exudate loss, irrespective of package types.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb03532.x
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