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  • 1980-1984  (1)
  • 1975-1979  (3)
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Year
  • 1
    Electronic Resource
    Electronic Resource
    LONG-DISTANCE TRANSOCEANIC SHIPMENTS OF FRESH BEEF (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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 cuts and quarters were shipped from Ellensburg, Wash. to Yokohama, Japan in refrigerated vans with either normal (ambient air) or modified (60% CO2, 25% O2, 15% N2) atmospheres. Packaging treatments involved use of polyvinyl chloride film, calcium alginate coating, cotton stockinettes, polyethylene-lined boxes and vacuum packages for rounds, chucks, ribs, loins and/or quarters. Use of a 0.02% solution of sodium hypochlorite (NaOCl) did not affect the terminal condition of beef cuts or quarters. Use of modified atmosphere was associated with significant improvements in overall appearance and desirability of beef cuts and quarters. The best method for protecting fresh beef cuts during long-distance shipments was vacuum packaging; vacuum packaged cuts were adequately protected from deterioration and weight loss during the 20–21 day shipment. The best system for protecting fresh beef quarters during long-distance, transoceanic shipments consisted of wrapping with PVC film and transport in a modified atmosphere van; however, quarters treated in this manner were not adequately protected from deterioration and received relatively low appearance ratings.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01489.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    EVALUATION OF A CALCIUM ALGINATE COATING AND A PROTECTIVE PLASTIC WRAPPING FOR THE CONTROL OF LAMB CARCASS SHRINKAGE (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Ninety lamb carcasses were evaluated for shrink loss, microbial growth and temperature reduction following treatment with: (1) an edible calcium alginate coating, Flavor-Tex®; (2) plastic wrap; or, (3) no treatment (control). Lambs (n = 30) were slaughtered on three consecutive days with 10 carcasses/day being randomly assigned to each treatment. Carcasses receiving the edible coating were significantly (P 〈 0.05) lower in 24-hr shrinkage loss (1.55%) than the controls (2.77%); however, those in plastic wrap had the least amount of shrinkage (1.20%), and maintained this advantage through 7 days postmortem. Total surface microbial counts from the sirloin area indicated a significant (P 〈 0.05) reduction at day 5 and 7 for the alginate coated carcasses, with the plastic wrap carcasses having the highest counts on all days. Internal leg temperature reduction (chilling) was essentially uniform at the end of a 24-hr chill at 2°C regardless of treatment. No significant differences were observed between treatments for cooking loss, flavor, juiciness, off-odor or overall acceptability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00689.x
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    EVALUATION OF A CALCIUM ALGINATE FILM FOR USE ON BEEF CUTS (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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: Effects of a calcium alginate coating on retail beef pieces and steaks were studied. Microbiological analyses were performed on beef pieces following treatments with: (1) a calcium alginate coating; (2) a 200 ppm HOCl solution; (3) a combination of 1 and 2; (4) a coliform inoculation and/or (5) no treatment (control). Each sample was wrapped in a polyvinyl chloride (PVC) film and stored at 5°C for up to 7 days. The rate of microbial growth for total and coliform counts on the meat was not significantly different with coated and uncoated meat samples. The HOCl treated meat had significantly lower total microbial counts and coliform populations when compared to either the calcium alginate or the HOCl-calcium alginate treated meat. Acceptance of the calcium alginate film involved retail display and organoleptic evaluations of 40 2.54 cm thick beef steaks. Steaks that received the calcium alginate coating were significantly lower in shrinkage loss, drip and degree of off-odor detected through 96 hr storage when compared to the uncoated steaks. The coating significantly prolonged muscle color through 96 hr storage. No significant differences were observed between treatments for appearance, surface discoloration, flavor, juiciness, tenderness, overall acceptability or cooking loss.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02288.x
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    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    FATE OF Salmonella infantis, Staphylococcus aureus, AND Hafnia alvei IN VACUUM PACKAGED BEEF PLATE PIECES DURING REFRIGERATED STORAGE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 fate of Salmonella infantis, Staphylococcus oureus, and Hafnia alvei inoculated onto vacuum packaged and polyvinylchloride (PVC) packaged fresh beef plate pieces after 0, 3, 7, 14, 21, and 28 days of storage at 1.7°C was investigated. Aerobic plate counts (APC's) of representative beef pieces were also monitored during storage and the effect of heat shrinking on both inocula and APC's in vacuum packaged samples determined. APC's of vacuum packaged beef pieces increased slower and attained lower final numbers than did PVC wrapped pieces. Levels of S. infantis in PVC and vacuum packaged samples declined at similar rates during 28 days of storage with overall decreases of 52 and 55%, respectively. The most rapid decreases occured during the first week of storage. S. aureus levels in PVC and vacuum packaged samples declined at similar rates during 28 days of storage with overall decreases of 90 and 80%, respectively. H. alvei increased in numbers by approximately 4.45 and 4.60 log cycles per gram in vacuum and PVC packaged beef pieces, respectively, during 28 days of storage. Levels of inocula in vacuum packaged samples were significantly lower initially and during storage than respective inocula in PVC packaged samples. Heat shrinkage of vacuum packages had no significant effect on levels of inocula or subsequent APC's.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06536.x
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    Paper (German National Licenses)
    Fulltext
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