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  • 1
    Electronic Resource
    Electronic Resource
    Effect of Storage Temperature, Time, and Method of Slicing on Microbial Population and White Film Development in Vacuum Packaged, Dry-Cured Ham Slices (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Aged ham slices, bone-in or boneless, were vacuum-packaged and stored at 2°C or 24°C for 8 wks. White film was more abundant on bone-in slices. Color was not affected by treatment. Aroma remained normal at 2°C for all slices but abnormal aromas developed in some 24°C packages by 2 wk and in all packages by 8 wk. Aerobic and staphylococci counts on bone-in and boneless slices at 24°C were high at 2 wk and remained high, while lactobacilli counts were highest at 2 wk, decreased to initial levels by 4 wk and increased again to 8 wk. Yeast and mold counts at both temperatures decreased with storage but at a faster rate in bone-in hams.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb07902.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Effects of Boning Time, Mechanical Tenderization and Partial Replacement of Sodium Chloride on the Quality and Microflora of Boneless Dry-Cured Ham (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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: SEVENTY-TWO HAMS were utilized to study the effects of KCl replacement level (100:0, 70:30, 50:50 ratios of NaCl and KCl), boning time and mechanical tenderization on the quality and microflora of boneless dry-cured hams. Boning time had no effect on palatability or final yield. Hotboned hames had higher levels of residual nitrite and slightly higher microbial counts. Mechanical tenderization improved tenderness and microbial quality. However, tenderized hams had lower flavor preference and overall satisfaction scores. The replacement of NaCl with KCl at a level of 30% had no effect on palatability or microbial quality. NaCl replacement at a level of 50% severely decreased palatability and increased microbial numbers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06588.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Effect of Storage Temperature and Time on the Quality of Vacuum Packaged Dry-Cured Ham Slices (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: Hams were cured and aged by three methods, two using nitrite and nitrate but with long or short aging times at controlled temperature, and one using no nitrite or nitrate with ambient aging temperature. Hams were sliced, vacuum-packaged and stored at 0°C, 10°C or 21°C for 8 wk and examined weekly for white film, aroma, and aerobic, staphylococci, lactobacilli, yeast and mold counts. White film development was erratic. Aroma was closely related to aerobic counts. At 0°C bacterial counts and aroma remained normal for 8 wk. At 10°C many packages had acceptable counts and aroma at 8 wk but some were unacceptable by 4 or 5 wk. At 21°C many slices were unacceptable microbiologically and sensorily by 3 wk. Storage at or near 0°C is recommended for long shelf life.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07716.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Microbial and Sensory Quality of Boneless Dry-Cured Hams as Affected by Mechanical Pressing and Potassium Sorbate (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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 mechanical pressing and a 10% potassium sorbate dip on microbial and organoleptic properties of boneless dry-cured hams were studied. Pressing resulted in higher nitrite levels, higher cooking losses and lower Warner-Bratzler shear values (P 〈0.05) but did not affect (P〉0.05) yields, final microbial counts or sensory characteristics. Potassium sorbate improved visual mold scores (P〈0.05) and generally reduced surface aerobic yeast and mold and staphylococci counts, with several reductions being significant at the 0.01 or 0.05 levels. It also reduced saltiness and flavor intensity scores (P 〈0.01) but had no effect on other sensory attributes or on cooking losses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb05857.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Microbiological Quality of Restructured and Conventional Steaks Manufactured from Electrically Stimulated Hot- and Cold-Boned Carcasses (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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 microbiological quality of restructured beef steaks was compared with that of conventional loin steaks. Restructured and conventional steaks were sampled before and after assignment to either a fresh meat overwrap (oxygen permeable) storage treatment for 1 wk or to vacuum packaged storage treatments for 1, 3 or 6 wk. Microbial counts were higher (P 〈 0.01) in restructured steaks than in conventional steaks. Except for Enterobacteriaceae and staphylococci counts, higher counts were observed for steaks from hot-boned sides than for steaks from cold-boned sides. Counts tended to be lower (P 〈0.01) for vacuum packaged steaks after 1 wk than for steaks packaged in oxygen permeable film. Aerobic, anaerobic, psychrotrophic, and lactobacilli counts increased (P 〈 0.01) for vacuum packaged steaks throughout the storage period.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14228.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Microbial Characteristics of Three Formulations of Precooked, Vacuum-packaged Restructured Beef Steaks (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: Restructured steaks were manufactured with hot or cold boned beef using alginate, alginate + dried egg albumin, or salt/phosphate formulations. Raw steaks were sampled for aerobic (26° and 35°C), and gram-negative enteric counts. Cooked vacuum-packaged steaks were sampled for aerobic, gram-negative enteric, lactobacilli and staphylococci and for the presence of Salmonella, Aeromonas, Yersinia, and Listeria during 7 wk storage (2°C). No differences in counts due to formulation were found for raw or cooked steaks. Higher aerobic counts (P〈0.10) were observed for raw steaks manufactured from hot-boned sides than from cold-boned sides. Aerobic counts increased (P〈0.01) with storage time. Staphylococcus aureus was the only pathogen isolated from cooked steaks.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04719.x
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    Paper (German National Licenses)
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