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  • 1
    Electronic Resource
    Electronic Resource
    EFFECT OF ICE STORAGE ON MICROBIOLOGICAL AND CHEMICAL CHANGES IN SHRIMP AND MELTING ICE IN A MODEL SYSTEM (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: In ice stored shrimp, Vibrio, Pseudomonas and/or Moraxella-Acineto-batter species were initially dombant. After 12–15 days, Vibrio sp. had disappeared and Pseudomonas sp. predominated followed by Moraxella-Acinetobacter sp. The mean increase in aerobic plate count over this period was 2.2–2.4 log. In the melting ice (drip) Moraxella-Acine-tobacter, Pseudomonas, Flavobacterium, Micrococcus, Vibrio, Corynebacterium, Staphylococcus, Alcaligenes and yeasts were present initially. After 9–13 days, Vibrio, Flavobacterium and Micrococcus sp. could not be detected in the drip, whereas Pseudomonas or Moraxella-Acinetobacter sp. remained present or in some cases increased. The mean increase in bacterial count of the drip was 3.4 Jog. Considering the loss in TVN in the drip, there was a net increase in TVN ranging from 6.7–60.1 mg N/100g. AA-N levels in shrimp decreased during storage. The TVN-AA-N ratio of drip did not increase significantly until bacterial levels reached 10 per ml drip.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01094.x
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  • 2
    Electronic Resource
    Electronic Resource
    EFFECT OF DEGREE OF VACUUM AND LENGTH OF STORAGE ON THE MICROFLORA OF VACUUM PACKAGED BEEF WHOLESALE CUTS (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: Wholesale cuts of fresh beef were vacuum packaged at low, intermediate or high degrees of vacuum and stored at l-3°C for 7, 14, 21, 28 or 35 days. Bacterial counts of samples after 7 and 14 days of storage were low [mean count 〈 104 per in.2 (6.45 cm2)] irrespective of degree of vacuum. Lactobacilli and anaerobic agar plate counts of cuts stored under high vacuum for 21-35 days tended to be lower than those of comparable cuts stored under low or intermediate vacuum. This was also true, but much less frequently, for the psychrotrophic and mesophilic counts. Largest increases in bacterial counts occurred between 14 and 21 days of storage. Fluorescent pseudomonads represented only a small percentage of the total microbial population of vacuum packaged beef cuts. Lactobacilli and anaerobic plate counts of vacuum-packaged cuts were very similar. The psychrotrophic bacterial population of cuts stored for 28 days consisted primarily of Lactobacillus sp., while Pseudomonas sp. and Enterobacteriaceae represented only a small percentage of the psychrotrophic microflora at that time.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00715_41_4.x
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  • 3
    Electronic Resource
    Electronic Resource
    Yersinia enterocolitica-LIKE ORGANISMS FROM VACUUM-PACKAGED BEEF AND LAMB (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: Characteristics are presented for Yersiniu enterocoliticu-like organisms isolated from vacuum-packaged beef and lamb stored for 21-35 days at l-3°C. Isolation of this organism was more frequent after 28 days of storage under vacuum conditions than under nonvacuum conditions (leaker packages). A higher incidence of isolates was obtained from cuts packaged under high vacuum conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb14436.x
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  • 4
    Electronic Resource
    Electronic Resource
    Storage Characteristics of Brown Shrimp (Penaeus aztecus) Stored in Retail Packages Containing CO2-Enriched Atmospheres (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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 use of modified atmospheres containing CO2 was effective in retarding microbial growth during refrigerated storage of retail packaged fresh brown shrimp (Penaeus aztecus). The inhibitory effcct seemed proportional to the CO2 tension. The surface pH of shrimp stored in air increased rapidly during the initial storage period while a decrease in pH occurred in all the samples stored in CO2-enriched atmospheres. Shrimp stored in modified atmospheres also had significantly lower total volatile nitrogen (TVN) values as compared to shrimp stored in air. Changes in the head-space composition were observed in all the atmospheres tested throughout the storage period, and were largest for shrimp stored in air.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12743.x
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  • 5
    Electronic Resource
    Electronic Resource
    Centralized Packaging of Beef Loin Steaks with Different Oxygen-Barrier Films: Microbiological Characteristics (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Vacuum packaged beef strip loins (n = 72) were stored (2° 1°C) for either 0,12 or 24 days before fabrication; steaks were packaged and displayed (2°C or 7°C) up to 6 days in oxygen-permeable film or up to 30 days in vacuum packages (medium or high oxygen-barrier film). For steaks displayed in oxygen-permeable film, Pseudomonas spp. were a considerable (25–49%) or dominant (〉50%) part of the microflora. The microflora of vacuum-packaged steaks from 0 day loins was dominated by a combination of hetero- and homofermentative Lactobacillus spp.; when vacuum-packaged steaks were from 12 and 24 day loins, the microflora was in most cases dominated by the heterofermentative Lactobacillus cellobiosus.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb07622.x
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  • 6
    Electronic Resource
    Electronic Resource
    HEAT RESISTANCE OF Yersinia enterocolitica IN SKIM MILK (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: This report presents information on the heat resistance in skim milk of Y. enrerocolitica strains isolated from vacuum-packaged meat and of two ATCC cultures. Data indicate considerable variation existed in the heat resistance of the test cultures, with ATCC cultures 23715 and 9610 being more heat resistant at 50 to 60°C than cultures isolated from vacuum-packaged beef. Culture 1049 was the least heat resistant. Data suggest that few if any survivors can be expected in foods heated and/or kept above 60°C for several minutes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12688.x
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  • 7
    Electronic Resource
    Electronic Resource
    A Comparison of Growth of Individual Meat Bacteria on the Lean and Fatty Tissue of Beef, Pork and Lamb (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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: Growth of Hafnia alvei, Serratia liquefaciens, Lactobacillus plantarum, Lactobacillus curvatus and Leuconostoc mesenteroides on inoculated lean and fat tissue of beef, pork and lamb was investigated. Increases in H. alvei, S. liquefaciens and L. plantarum counts on refrigerated beef and pork fat usually were greater (P〈0.05) than on comparable lean samples. On dark-firm-dry (DFD) beef, these differences in counts between lean and fat samples were smaller or disappeared. Increases in L. mesenteroides and L. curvatus counts on fat were either smaller than or did not differ from those on lean samples. Sour, buttermilk-like off-odors were the most common defect on stored samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb10822.x
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  • 8
    Electronic Resource
    Electronic Resource
    Effect of Varying Numbers of Isolates from Countable Agar Plates on the Calculated Distribution of Microbial Types in Meats (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: Percentage distribution of microbial types in the aerobic microflora of ten meat samples was calculated based on identification of different numbers of isolates (colonies) from countable plates. Numbers of isolates per countable plate used in calculations were (1) all isolates (n), (2) randomly selected isolates (√n, 20, 30, 40 and 50), and (3) one of each of the colony types. With increasing number of randomly selected isolates, differences in distribution of microbial types calculated with a limited number and with all of the isolates became smaller. Microbial distributions calculated on the basis of identification of colony types compared favorably with those calculated on the basis of 30 randomly selected isolates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10506.x
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  • 9
    Electronic Resource
    Electronic Resource
    EFFECT OF PACKAGING METHODS ON THE DEVELOPMENT OF YERSINIA ENTEROCOLITICA ON BEEF STEAKS (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 1 (1977), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Top and bottom round steaks inoculated with Yersinia enterocolitica were stored vacuum packaged and in polyvinyl chloride (PVC) films at 1, 2.5 and 5°C for 21–35 days. Y. enterocolitica and total aerobic plate counts of steaks were consistently higher in the more oxygen permeable film (PVC) than in the vacuum packages. The microbial flora of the vacuum packaged steaks at the end of the storage period (21–35 days) consisted, in addition to Y. enterocolitica, primarily of Lactobacillus spp., that of the steaks stored in PVC of Pseudomonas spp.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1977.tb00257.x
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