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  • 1
    Electronic Resource
    Electronic Resource
    Providing Uniform Meat Cores for Mechanical Shear Force Measurement (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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: SUMMARY: Porcine longissimus dorsi muscle was cut into 5.08 cm sections, heated to an internal temperature of 72°C and chilled to 4°C. Pork muscle cooked to 72°C and chilled to 4°C before boring, was firmer, drier and thus better able to hold its shape during coring than muscle cooked to 60°C and bored warm. Two cores were taken from each pork loin chop. One core was bored by hand, the other by machine. Three different core sizes were used (2.54 cm, 1.90 cm and 1.27 cm). Each core diameter was measured at the same three locations as the core was sheared. A significant (P 〈 0.005) difference in diameter was observed between the hand and machine cut cores when the 1.90 cm and 1.27 cm bores were used. At these core diameters, there was less variation between the machine bored cores than those removed by hand. There was no significant difference between the core diameters of the two different boring methods when the 2.54 cm bore was used. In all cases machine bored cores were larger in diameter and required a greater shear force than cores removed by hand. Mean shear force values indicated that one cannot double the 1.27 cm core shear value and receive comparable results for the 2.54 cm core shear forces.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12100.x
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  • 2
    Electronic Resource
    Electronic Resource
    Comparison of Rapid Methods for isolation and Enumeration of Clostridium perfringens in Meat (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Three strains of Clostridium pefringens, ATCC 12924, ATCC 12917, and ATCC 14809, were inoculated separately into thioglycollate broth and ground beef samples and enumerated by Fung's Double Tube (FDT), Oxyrase Enzyme (OE), Gas Pak Anaerobic System (GPAS), and Anaerobic Petri Dish (APD) methods. Recovery of the three strains by FDT was significantly higher (P 〈 0.05) than that by the other three methods from both thioglycollate broth and ground beef, with OE second highest. FDT gave better recovery (84%) in less time (8–10 hr) at 42°C compared with the OE method (61%). FDT was also least costly.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05282.x
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  • 3
    Electronic Resource
    Electronic Resource
    EFFECT OF ALCOHOL-FLAMING ON MEAT CUTTING KNIVES (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of rapid methods and automation in microbiology 3 (1995), S. 0 
    Details
    ISSN: 1745-4581
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Alcohol-flaming to sterilize meat cutting knives is a common practice when microbiologically sampling meat surfaces. Often knives will be wiped with paper towels and repeatedly dipped for a short period in alcohol followed immediately by flaming. This investigation addressed the effectiveness of alcohol and alcohol-flaming for sterilization of cutting knives. Additionally, the effect of high levels of residual meat particles in alcohol used for repeated dipping on sterilization was determined. Stainless steel knives were used to slice ground beef, wiped with a towel, submerged in alcohol for 2 s to 1 h, and flamed (wiping only and alcohol dipping only serving as control samples). Knives were microbiologically evaluated by placing into tubes of standard plate count (SPC) agar or Brain Heart Infusion (BHI) broth. Slight microbial growth was observed for agar and broth tubes from knives dipped into alcohol fór 2 s receiving no flaming. Agar tubes from knives dipped for 2 s to 1 h receiving flaming indicated no growth. The more sensitive broth assay indicated microbial growth in virtually all tubes, however, viable cell counts from these tubes demonstrated very low levels of contamination (1–4 CFU/cm2). Thus, the use of alcohol dipping with or without flaming provided effective microbial destruction on the knives. Knives repeatedly dipped into alcohol containing high levels of residual meat particles and flamed indicated that the alcohol remains an effective means of decontaminating knife surfaces even during prolonged usage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4581.1995.tb00099.x
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  • 4
    Electronic Resource
    Electronic Resource
    COMPILATION OF INTERVENTION METHODS AND CONDITIONS, AND INGREDIENT LIMITS, FOR CONTROLLING CAMPYLOBACTER JEJUNI IN MEAT AND POULTRY PRODUCTS (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of rapid methods and automation in microbiology 8 (2000), S. 0 
    Details
    ISSN: 1745-4581
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Foodborne disease caused by Campylobacter jejuni has been associated with raw meats, poultry, milk, water, and other foods. Animals can harbor this pathogen among the intestinal flora, and it potentially can contaminate carcasses during dressing procedures. Therefore, it is virtually impossible to completely prevent contamination of meat and poultry. Hazards associated with contamination, survival and, subsequent growth during production, transportation, processing, and preparation must be considered. However, demonstrating C. jejuni presence and control is challenging because it is difficult to culture and maintain in laboratory conditions. Campylobacter jejuni has been exhibited to be extremely vulnerable to a wide variety of antimicrobial treatments, food processing methods, and environmental stress. Effective, validated methods for controlling this pathogen would be of immense value to consumers by reducing exposure. Relevant literature regarding the various techniques for the prevention, control, and inactivation of C. jejuni in meat and poultry is reviewed and their potential assessed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4581.2000.tb00329.x
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  • 5
    Electronic Resource
    Electronic Resource
    METHODS AND RESUSCITATION ENVIRONMENTS FOR THE RECOVERY OF HEAT-INJURED LISTERIA MONOCYTOGENES: A REVIEW (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of rapid methods and automation in microbiology 5 (1997), S. 0 
    Details
    ISSN: 1745-4581
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Bacterial cells may be damaged or injured when agents or processes that are meant to destroy them are inadequate. In optimum conditions, sublethal injury is reversible, and restoration of pathogenic potential can be total. Injured cells of Listeria monocytogenes are likely to escape detection, because current techniques are not appropriate for their recovery. This review addresses the role of L. monocytogenes in food poisoning issues, related cell injury and repair and methods for the recovery of heat-injured cells, especially using aerobic micro-aerophilic and anaerobic systems.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4581.1997.tb00169.x
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  • 6
    Electronic Resource
    Electronic Resource
    ESCHERICHIA COLI O157:H7 AND FERMENTED SAUSAGES: A REVIEW (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of rapid methods and automation in microbiology 8 (2000), S. 0 
    Details
    ISSN: 1745-4581
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Escherichia coli O157:H7 emerged as a foodborne pathogen in 1982 and can cause three major disease syndromes (hemorrhagic colitis, hemolytic uremic syndrome, and thrombotic thrombocytopenic purpura). Outbreaks caused by E. coli O157:H7 have been linked to ground beef, milk, apple cider, lettuce, radish and alfalfa sprouts, and water. In 1994, an outbreak of E. coli O157:H7 infection was linked to dry, fermented, pork and beef salami. In response to this first implication of a dry fermented sausage product, the United States Department of Agriculture/Food Safety Inspection Service developed guidelines requiring sausage manufacturers to validate that their processes achieve a five-log reduction of E. coli O157:H7. Various validation studies have shown that E. coli O157:H7 is able to survive in sausages that are fermented and then dried to various moisture-to-protein ratios of 2.3, 1.9, or 1.6:1. Additional thermal processing methods or longer fermentation processes were utilized to achieve 5-log reductions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4581.2000.tb00215.x
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  • 7
    Electronic Resource
    Electronic Resource
    HANDS-FREE, “POP-UP,” ADHESIVE TAPE METHOD FOR MICROBIAL SAMPLING OF MEAT SURFACES (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of rapid methods and automation in microbiology 8 (2000), S. 0 
    Details
    ISSN: 1745-4581
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Microbial contamination of food is a concern to both food producers and consumers. For the food production industry surface sampling of foods is one of the simplest ways to monitor the microbial load. The objective of this experiment was to investigate the feasibility of using the less expensive and quicker “Pop-up” tape method instead of the conventional swab/rinse method for the microbial sampling of meat surfaces. An analyst can place the unit on the wrist and then use both hands to lay out all the necessary materials and take the sample with one hand. The “Pop-up” tape method was able to measure microbial loads up to 2.2 log CFU/cm2 on meat surfaces. The conventional swab/rinse method was able to measure up to 8.3 log CFU/cm2 on meat surfaces. The correlation coefficient (R) between the two methods was 0.91 (n=42). These data show that the “Pop-up” tape method is a viable alternative to other methods for estimating microbial surface contamination.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4581.2000.tb00218.x
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  • 8
    Electronic Resource
    Electronic Resource
    Electrical Stimulation and Hot Boning: Cooking Losses, Sensory Properties, and Microbial Counts of Ground Beef (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Six batches of ground beef, approximately 10, 15, or 20% fat, were fabricated from flanks (lean and fat trim) of electrically stimulated-hot boned (ESHB) or conventionally chilled (CC) beef sides. Patties (2.5 × 7.6 × 8.2 cm) from each batch were modified broiled for 35 min at 177°C. Generally, ESHB and CC products were comparable in cooking and sensory properties and in microbial counts of raw products. ESHB products had slightly higher cooking losses, more intense beef flavor, and were slightly juicier than CC products. Small differences between ESHB and CC products more often were attributable to fat content than to processing treatment (ESHB or CC).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04884.x
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