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  • 1
    Electronic Resource
    Electronic Resource
    Sanitization of Fresh Rib Eye Steaks with Chlorine Dioxide-Generating Binary Systems (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: Fresh rib eye steaks were immersed in aqueous solutions of three binary systems consisting of oxychloro species and diluted acid activators, which, when mixed, generated a chlorous acid/chlorine dioxide system. Lipid oxidation, color, pH and weight changes as well as microbiological keeping quality of vacuum-packaged steaks were examined during 8 weeks storage at 2°-4°C. Two of the three binary systems tested reduced psychrotrophic, anaerobic and facultative anaerobic and lactic acid bacterial growth and strongly inhibited Enterobacteriaceae in the steaks but also had adverse effects on beef color and lipid oxidation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb08554.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Effect of Inorganic Polyphosphates on Ground Beef Characteristics: Microbiological Effects on Frozen Beef Patties (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: Microbiological effects of 0.4% sodium tripolyphosphate (STPP), tetrasodium pyrophosphate (TSPP), and three commercial phosphate blends were studied in frozen (90 days, −20°C) and subsequently temperature-abused (24–25°C, 24 hr) beef patties. Phosphates did not significantly (p〉0.05) reduce mesophilic, psychrotrophic, presumptive 5. aureus and lactic acid bacterial numbers during frozen storage of the patties, but one of the commercial blends and TSPP inhibited bacterial growth upon subsequent elevated-temperature abuse. However, bacterial inhibition by phosphates during temperature abuse was not sufficient to prevent spoilage of the patties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb13969.x
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  • 3
    Electronic Resource
    Electronic Resource
    Adaptation of a Method for the Determination of Soluble Orthophosphates in Cooked and Uncooked Pork Containing Acid-Labile Poly- and Pyrophosphates (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: A colorimetric method developed for determining μg levels of soluble orthophosphates in soils was successfully used in cooked and uncooked pork to monitor hydrolysis and residual levels of added sodium acid pyrophosphate (SAPP). The method is based on the formation of blue color by reacting existing orthophosphate with molybdate ions in an acid medium and preventing further reaction by rapidly sequestering excess, unreacted molybdenum ions with a citrate-arsenite reagent. The usefulness of the method to monitor poly- and pyrophosphate hydrolysis in meat is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10504.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Phosphates on Bacterial Growth in Refrigerated Uncooked Bratwurst (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: The effects of 0.5% sodium acid pyrophosphate (SAPP), sodium tripolyphosphate (STPP), tetrasodium pyrophosphate (TSPP) and sodium polyphosphate glassy (SPC) on aerobic mesophilic and psychrotrophic bacterial growth and on survival of inoculated Stuphylococcus aureus Z 88 were investigated in uncooked bratwurst stored at 5°C for 7 days. No significant microbial inhibition by phosphates was found, although SAPP addition resulted in consistently lower total aerobic plate counts. Phosphate-induced pH differences in the sausages had no effect on bacterial numbers. The possible role of meat enzymes in the hydrolysis of condensed phosphates to microbiologically inactive species is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13444.x
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  • 5
    Electronic Resource
    Electronic Resource
    Microbiological, Chemical, and Physical Changes in Fresh, Vacuum-Packaged Pork Treated with Organic Acids and Salts (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: The effects of selected organic acids and salts on microbial numbers, pH, exudate, and color were studied for vacuum-packaged, fresh pork chops. Pork chops were dipped for 2 min in (v/v) 1% acetic acid, 1% acetic/1% lactic acid, 1.5% acetic/1.5% sodium acetate, 3% acetic/3% sodium ascorbate, 3% acetic/2% NaCl or sterile, distilled water before being vacuum-packaged and stored at 2°– 4°C for 6 weeks. Treatments containing 3% acetic acid resulted in lower aerobic microbial numbers (P 〈 0.05) and effectively inhibited Enterobacteriaceae. Treatments containing 1% acetic acid, with or without 1% lactic acid, were ineffective. All acid treatments increased exudate and were detrimental to meat color (P 〈 0.05) although sodium ascorbate reduced color damage. Chops treated with 3% acetic acid/3% sodium ascorbate had the highest Hunter a and L color scores.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb08557.x
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  • 6
    Electronic Resource
    Electronic Resource
    Effect of Inorganic Polyphosphates on Ground Beef Characteristics: Some Chemical, Physical, and Sensory Effects on Frozen Beef Patties (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: Chemical, physical, and sensory effects of 0.4% sodium tripolyphosphate (STPP), tetrasodium pyrophosphate (TSPP) and three commercial phosphate blends were studied in frozen beef patties over a 90-day storage period at −20°C. Addition of phosphates significantly (P〈0.05) increased pH, soluble orthophosphates, Hunter color a values, cook yields and overall acceptability scores. Phosphate addition did not affect (p〉0.05) proximate analysis, texture, and flavor scores. Hunter L (lightness) and b (yellowness) values were also unaffected by phosphates. Overall quality of patties, as measured by thiobarbituric acid (TBA) numbers and cooking yields, was improved by all phosphates. There were indications that phosphates interfered with the distillation TBA test.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb13970.x
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  • 7
    Electronic Resource
    Electronic Resource
    Effect of Poly- and Pyrophosphates on the Natural Bacterial Flora and Inoculated Clostridium sporogenes PA 3679 in Cooked Vacuum packaged Bratwurst (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: Survival and growth of inoculated Clostridium sporogenes PA 3679 and of natural aerobic and anaerobic bacterial flora were studied in cooked, vacuum packed bratwurst containing 0.5% phosphates during refrigerated (5°C) and subsequent temperature abuse storage (24°C). Sodium acid pyrophosphate (SAPP), sodium tripolyphosphate (STPP), tetrasodium pyrophosphate (TSPP) and sodium polyphosphate glassy (SPG) were tested. No significant bacterial inhibition by any phosphate was observed during refrigerated storage, nor was there appreciable growth in the control bratwurst. However, SAPP significantly inhibited aerobic and anaerobic bacteria (including C. sporogenes) upon temperature abuse, followed in effect by TSPP and STPP. Cooking to 65.5°C helped retain antimicrobial properties of phosphates to some extent. Enzymatic hydrolysis of phosphates is postulated as a major factor in loss of antimicrobial properties of phosphates in processed meats.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb12970.x
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  • 8
    Electronic Resource
    Electronic Resource
    Development of Meat Snack Dips: Chemical, Physical, Microbiological and Sensory Characteristics (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: Snack dips containing 50% ham, 26% bacon or 28% pepperoni in combination with sour cream, unflavored yogurt and tofu were developed. The developmental phases of the study were discussed in relation to ingredient and meat flavor selection, formulation and sensory evaluation. Microbiological, chemical and physical analyses of the new products indicated that the meat-containing snack dips were stable and safe under storage conditions simulating wholesale (3 wk 2-4°C), retail (10 days, 5°C, household (10 days, 8-10°C) and longer-than-normal temperature abuse (12 and 24 hr, 24-25°C).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07805.x
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  • 9
    Electronic Resource
    Electronic Resource
    Lnsolubilization of Orthophosphates in Fresh or Cooked Ground Pork (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 insolubilization of added orthophosphate (1000–10000 ppm, equivalent to 0.1–1 .0% w/w) and of orthophosphate generated through enzymatic hydrolysis of added sodium acid pyrophosphate (SAPP) was studied in fresh and in cooked (65.5°C) ground pork held at 5°C for 6 days. Fresh and cooked pork linearly absorbed or otherwise insolubilized orthophosphate added directly to the meat or generated through enzymatic hydrolysis of added SAPP. Orthophosphate insolubilization was constant throughout the range of addition studied and equivalent to 70–80%. Soluble orthophosphate measurements, therefore, could not be used to estimate the proportion of added pyrophosphate that was hydrolyzed in the meat or, by difference, the proportion of residual, unhydrolyzed SAPP.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb05860.x
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  • 10
    Electronic Resource
    Electronic Resource
    Effect of Heat Treatment and Selected Antimicrobials on the Shelf-life and Safety of Cooked, Vacuum-Packaged, Refrigerated Pork Chops (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: The shelf-life of refrigerated (2–4°C) pork chops inoculated with Clostridium sporogenes PA3679 and Staphylococcus aureus Z88 was examined in products sliced from loins cooked to 66°C (150°F), dipped in 5% polyphosphate blend, 2.5% potassium sorbate or 2% acetic acid solutions, vacuum-packaged and stored at 2–4°C. The effect of a second in-the-bag cooking step to 66°C (150°F) after vacuum packaging was also studied. Pork chops not reheated after packaging showed incipient spoilage after 15 days at 2–4°C, depending on surface treatment. The second cooking increased the shelf-life of refrigerated product to more than 60 days and reduced counts of inoculated cultures to undetectable levels. However, on exposure of the chops to simulated mishandling (24–25°C), clostridial growth was detected in all samples except those dipped in polyphosphate or acetic acid solutions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb09254.x
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