2 edition of Some aspects of the microbiology of vacuum-packaged beef. found in the catalog.
Some aspects of the microbiology of vacuum-packaged beef.
Jane Patricia Sutherland
Written in English
Thesis(Ph. D.)--The Queen"s University of Belfast, 1973.
|The Physical Object|
Food Microbiology Vol Issue 2, June , Pages Substrate utilization during incubation in meat juice medium of psychrotolerant clostridia associated with blown pack spoilage. Guide to Ruminant Anatomy: Dissection and Clinical Aspects. by Mahmoud Mansour, Ray Wilhite, Joe Rowe May Guide to Ruminant Anatomy: Dissection and Clinical Aspects presents a concise, clinically relevant reference to goat and cattle anatomy, with color schematic illustrations and embalmed arterially injected prosection images for comparison.
Patterson J.T., Bolton G. () Some Odours Produced by Bacteria on High pH and Normal Beef. In: Hood D.E., Tarrant P.V. (eds) The Problem of Dark-Cutting in Beef. Current Topics in Veterinary Medicine and Animal Science, vol E. coli beef research is required by several meat importing countries as a quality and food safety indicator. The occurrence of E. coli in vacuum-packed beef is independent of MPN/g of coliforms at 45[degrees]C, but its presence indicates fecal contamination, possible existence of other pathogens and the risk of colibacillosis transmission by pathogenic E. coli (GILL, ).
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Some aspects of the microbiology of vacuum-packaged beef Author: Sutherland, Jane P. ISNI: X Awarding Body: Queen's University Belfast Current Institution: Queen's University Belfast Date of Award: Availability of Full Text.
microorganisms and mechanisms involved in the deterioration of vacuum-packaged chilled meat and address the use of molecular methods for detecting specific strict anaerobic microorganisms and microbial communities in meat samples. Key words: Vacuum-Packaged Meat, Spoilage Microbiota, Blown Pack, Molecular Biology.
INTRODUCTION. A total of 75 samples of vacuum packed sliced beef sausage fready - to - cook) and luncheon (ready - to - eat) meat products were examined jar presence of anaerobic bacteria.
Deterioration of vacuum-packaged chilled beef cuts. In vacuum-packaged meat, psychrotrophic facultative anaerobic and anaerobic bacteria can grow and cause different types of spoilage (56). Typically, mesophilic bacteria are those that dominate the initial microbiota of vacuum-packaged Cited by: SOL KIM, DANIEL Y.C.
FUNG, DONGHYUN KANG, EVALUATION OF KANG‐FUNG‐SOL MEDIUM FOR SELECTIVITY OF LACTIC ACID BACTERIA FROM LABORATORY MEDIUM AND GROUND BEEF, Journal of Rapid Methods & Automation in Microbiology, /jtbx, 9, 3, (), ().Cited by: 7.
Deterioration of vacuum-packaged chilled beef cuts In vacuum-packaged meat, psychrotrophic facultative anaerobic and anaerobic bacteria can grow and cause different types of spoilage (56). Typically, mesophilic bacteria are those that dominate the initial microbiota of vacuum-packaged meat.
The chilled storage life of beef and lamb is greatly extended by vacuum packaging; however, vacuum-packed meat eventually spoils. Some indicators of spoilage include surface discolouration or ‘greening’ of the meat and/or the drip, evidence of gas production in the pack, and off odours that may be noticeable when packs are opened.
This information sheet outlines the factors that influence the storage life of vacuum- packed meat. vacuum-packaged beef is usually placed in hot water for a brief time, which causes the excess edges of the pouch to shrink around the beef cut; improving the appearance and strength of the package.
Because vacuum packaging removes the oxygen from the package, vacuum packaged beef cuts usually are purple-brown in color. scientists interested in beef microbiology, food safety and spoilage. Abstract book pageposter presented at the EFSA Expo conference ‘Shaping the investigation of the effect of rapid slurry chilling on blown pack spoilage of vacuum packaged beef primals.
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These are arranged randomly because one choices of best book may be different from the choice of other. But I have compiled some of the best books available in the market. Meat of high pH value (66) showing dark‐cutting characteristics was vacuum‐packaged and stored for up to 8 weeks at 0–2°C.
‘Off’‐odours were detected on opening the packages after 6 weeks of storage. Total counts at this stage were ca. 10 7 /cm 2 of which lactobacilli were the major component, with ca. 10 6 /cm 2 Gram negative organisms. Please select some articles/chapters to export citations. For help, please Changes in the Microbiology of Vacuum‐packaged Beef.
JANE P. SUTHERLAND; J. PATTERSON; J. MURRAY Request permissions; Some Metabolic and Biochemical Characteristics of Representative Microbial Isolates from Vacuum‐packaged Beef.
JANE P. SUTHERLAND; J. Xianqin Yang, Hui Wang, Madhu Badoni, Effects of meat pH and the initial numbers of spores of lostridium estertheticum on the development of blown pack spoilage of vacuum‐packaged beef, International Journal of Food Science & Technology, /ijfs, 49.
The ecological determinants of vacuum-packed beef and meat products which favor the growth of yeasts such as Kazachstania include an abundance of readily available nutrients, moisture content, pH and low temperatures.
Cooked, vacuum‐packaged beef top rounds containing 3% sodium lactate (NaL) or 3 or 4% NaL in combination with or % sodium propionate (NaP) were stored for up to 84 days at 4°C. Addition of any of the treatments greatly reduced total Aerobic Plate Counts (APC).
The initial microbiological objective of vacuum packaging was inhibition of the strictly aerobic rapidly-growing pseudomonads, which are the principal cause of spoilage in fresh and shrink wrapped meats ().Consequently, the microbiota of vacuum-packed chill-stored lamb is determined by conditions in the vacuum pack including temperature, relative humidity and the partial pressure of O 2.
Cubes of sterile beef were inoculated with pure cultures of Gram positive and Gram negative organisms isolated from vacuum‐packaged beef and were stored in gaseous atmospheres containing different proportions of air, CO 2 and O 2 at 0 and 5°C.
Generally the rate of multiplication decreased and the lag phase increased in increasing levels of CO 2, but Gram positive species were more.
Spoilage of beef, lamb and venison by psychrophilic and psychrotrophic clostridial species renders meat unacceptable resulting in financial losses and reduced consumer confidence. A number of clostri. To understand how the initial numbers of C lostridium estertheticum spores on, and the concentration of glucose in meat affect the development of blown pack spoilage, beef of pH ≤ and of pH ≥ was inoculated with the spores at various numbers, vacuum‐packaged and stored at 2 °C.
For beef of pH ≤, the volumes of packs inoculated with ≤10 spores did not change; and packs. The growth kinetics of LAB and TVC were studied for vacuum packaged sliced beef round samples stored at 7 °C and 15 °C for a period of 21 days. All three areas of food microbiology.
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Natural microflora on vacuum packaged chill stored beef and pork enhances survival of Campylobacter jejuni. Oxygen sequestration by natural microflora only partly involved in enhanced C. jejuni survival. Natural microflora on beef and pork had no .SOHE ASPECTS OF THE NICROBIOlOGY OF MEAT FREEZING* DR.
A. 6. KlTCHEt.1 Introduction Britain received its first shipment of frozen beef and mutton in from Australia. By we were imparting nearly 1 million tons of frozen meats of all kinds, some of which find their way to the market as retail cuts.
facturing grades of home killed beef to be frozen in moulds of uniform shape.