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  • 1
    Electronic Resource
    Electronic Resource
    QUALITY CHARACTERISTICS OF BRINE-CHILLED AND SMOKED BOBWHITE QUAIL (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: 480 Bobwhite quail were sacrificed at 16 wk of age to study the effect of brine-chilling and smoking on carcass cooling rate during chilling, water uptake, thawing losses after frozen storage, cooking yield after smoking, tenderness and organoleptic characteristics of the smoke meat. Equal numbers of male and female carcasses were chilled in 0%, 5% or 7.5% brine solutions for 1, 2, 3 or 4 hr, in a 2 × 3 × 4 factorial experimental design. Removal of body heat of the carcass during chilling was accomplished at a much faster rate when brine-chilling was used. Increasing the brine concentration from 5 to 7.5% resulted in a faster cooling rate. Brine chilled carcasses had significantly (P 〈 0.05) greater percent water uptake during chilling, lower thaw losses and higher cooked yield than the slush-ice chilled (control) carcasses. Smoked meat from brine-chilled carcasses had significantly (P 〈 0.05) lower shear force readings (indicating more tender meat) and better organoleptic scores when compared with smoked meat from the control carcasses. Increasing the chilling time resulted in significantly more tender meat and better juiciness scores. Tissue NaCl concentration was increased when higher brine concentration or longer chilling time was used.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb06456.x
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  • 2
    Electronic Resource
    Electronic Resource
    STABILITY OF REFRIGERATED MULLET SAUSAGE (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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 storage study including microbiological assay, chemical determination of rancidity, and sensory evaluation was performed on a sausage-type product developed from minced mullet. Eight treatments were tested to determine the effect of a liquid smoke flavoring, a textured soy flour, and two methods of flesh recovery (hand filleted or mechanically deboned flesh). Results indicated a shelf-life of approximately 2 wk at 2°C with no preservatives other than the liquid smoke flavoring (0.5%) and sodium nitrite (100 ppm). The limiting factor was the development of off-flavors which correlated to total bacterial counts of approximately 4.8 × 105 APC/g.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08527.x
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  • 3
    Electronic Resource
    Electronic Resource
    QUALITY CHARACTERISTICS OF BOBWHITE QUAIL SCALDED AT DIFFERENT TIMES AND TEMPERATURES (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: Two scalding times (30 and 60 sec) and four scalding temperatures (51.7°, 54.4°, 57.2° and 60°C) were used in a 2 × 4 factorial experimental design to determine the best time and temperature combination for scalding Bobwhite quail. Equal numbers of male and female quail were sacrificed at 16 wk of age and the effects of the different time and temperature combinations on picking, carcass appearance, total microbial count, yield and sensory characteristics were determined. The numbers of microorganisms in the scalding water and on the carcasses surface decreased as scalding temperature increased; however, this reduction in microbial count was not statistically significant. Picking was easier as scalding temperature was increased, but birds scalded at 60°C for 30 or 60 sec had a mottled appearance with considerable abrasion. Higher scalding temperature and longer immersion time (57.2°C/60 sec and 60°C/30 and 60 sec) significantly decreased cooking yield and produced tough meat with a low flavor score. Birds scalded at 51.7°C had good appearance but required considerable hand picking. Based on the data obtained from this study, scalding at 57.2°C/30 sec is recommended for Bobwhite quail. At this time and temperature combination, carcasses received better picking and appearance scores, had a cooked yield of 78.9% and were more tender than those scalded at either 57.2°C for 60 sec or 60°C for 30 and 60 sec.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02443.x
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  • 4
    Electronic Resource
    Electronic Resource
    OXIDATION-REDUCTION POTENTIAL AND GROWTH OF Salmonella AND Pseudombnas fluorescens (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb07213.x
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  • 5
    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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  • 6
    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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  • 7
    Electronic Resource
    Electronic Resource
    EFFECT OF BRINING AND COOKING PROCEDURE ON TENDERNESS OF SPENT HENS (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: Three experiments were conducted to determine the effects of brining and cooking procedures on the tenderness of spent hens. These experiments included tests on the effect of brining and cooking procedure on 84-wk-old hens; effect of brining on the tenderness of 39, 84 and 108-wk-old hens; and the effect of force molt or low salt diet as well as brining on the tenderness of meat from 108-wk-old hens. Shear values were significantly lower for both light and dark meat from brined hens. Light meat from both brined and unbrined birds was significantly more tender than dark meat. Cooking procedures did not appear to affect tenderness of light meat, but smoked dark meat was significantly more tender than oven-roasted dark meat. Feeding a low salt diet or force molting did not significantly affect the tenderness of meat from 108-wk-old hens.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb14493.x
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  • 8
    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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  • 9
    Electronic Resource
    Electronic Resource
    Inhibitory Effects of Pseudomonas on Selected Salmonella and Bacteria Isolated from Poultry (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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: The inhibitory effects of Pseudomonas on selected Salmonella and poultry isolates were investigated. Two methods of demonstration of the inhibitory effects were used. A perpendicular streak technique was used as a preliminary screening procedure to determine relative degrees of inhibition exhibited by known strains of Pseudomonas against sensitive Salmonella and known organisms isolated from poultry. Spectropho- tometric analysis was also used to measure inhibitory activity produced by different concentrations of filtrates from Pseudomonas cultures against sensitive organisms.Inhibition of sensitive organisms was more pronounced with agar plates than with cell density methods which employed broth. The production of pigment appeared to be related to the ability of different Pseudomonas cultures to produce inhibition. Concentration of sensitive cells did not appear to be a limiting factor, since inhibition was demonstrable at both high and low levels of inocula. Pseudomonas strains were inhibitory to strains of Salmonella, Staphylococcus, Escherichia and Streptococcus.None of the inhibitory strains of Pseudomonas isolated from poultry were mutually repressive. However, one strain of Pseudomonas aeruginosa not isolated from poultry did cause inhibition of growth of all of the Pseudomonas isolated from poultry. The public health significance of this work in relation to potential pathogens on processed poultry is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12361.x
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