Beef burgers were produced using gari to substitute beef in the product formulations at 0% (contr... more Beef burgers were produced using gari to substitute beef in the product formulations at 0% (control), 10%, 15% and 20% respectively. Cooking yield increased significantly (p<0.05) with increasing use of gari. Sensory evaluation of the products revealed significant (p<0.05) differences for acceptability and texture attributes. The acceptability score for burgers produced with 15% gari was not significantly different (p>0.05) from the control without gari. Using gari had no significant (p>0.05) effect on flavor and odor attributes of beef burgers. Texture profile analysis of burgers showed significant (p<0.05) reductions in hardness, springiness, gumminess and chewiness at all levels of substituting beef with gari. Production cost of burgers reduced by 9%, 14% and 18% respectively using 10%, 15% and 20% gari in burgers. The results suggest that gari has promising potential for use in comminuted meat products.
In an attempt to determine points of greatest pathogenic contamination of pork, the prevalence of... more In an attempt to determine points of greatest pathogenic contamination of pork, the prevalence of five pathogens was determined on pork carcasses at specific points during slaughter, fabrication, and refrigerated storage. Pork carcass and loin surfaces were swabbed at three hog slaughtering plants. Carcasses were swabbed after singeing, after the final wash of the slaughter process, and after 24 h of chilled storage. Boneless loins were swabbed after trimming and deboning, but before packaging. Also, vacuum-packaged loins were sampled after 36 days of storage at 2°C. Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes were the most prevalent. S. aureus isolates showed a significant linear increase (P = 0.0399) from slaughter to fabrication processes, with the highest numbers detected after 24 h of refrigerated storage. Trimming fat from surfaces of pork loins reduced the number of initial S. aureus counts, but there was no further reduction after 36 days of refrigerat...
Go to AGRIS search. Try it! Meat marketing in Taiwan: a guide for US meat exporting companies. Ha... more Go to AGRIS search. Try it! Meat marketing in Taiwan: a guide for US meat exporting companies. Hayes, DJ. Corporate author, Midwest Agribusiness Trade Research and Information Center. Publisher, MATRIC, Des Moines, Iowa (USA). Date of publication, 1989. AGRIS Categories, International trade. ...
Summary Bacterial contamination levels of pork carcasses, primal loins and non-meat contact surfa... more Summary Bacterial contamination levels of pork carcasses, primal loins and non-meat contact surfaces were evaluated at four selected sites during the fabrication processes of three typical U.S. pork plants. Psychrotrophic (or cold-tolerant) bacterial counts were significantly higher (P<0.05) on loins just prior to boning and trimming and at the point of packaging, than at the time that loins were pulled
Each page is provided with a technical contact, in case something is not right with the supplied ... more Each page is provided with a technical contact, in case something is not right with the supplied information. See under "publisher info". ... No abstract is available for this item. ... To our knowledge, this item is not available for download. To find whether it is available, there are three options: 1. Check below under "Related research" whether another version of this item is available online. 2. Check on the provider's web page whether it is in fact available. 3. Perform a search for a similarly titled item that would be available. ... Paper provided by Iowa State ...
ABSTRACT Effects of surface pasteurization on inactivation of Listeria innocua were investigated.... more ABSTRACT Effects of surface pasteurization on inactivation of Listeria innocua were investigated. Surface temperature, monitored during post-packaging pasteurization, was used to predict the lethality of L. monocytogenes. Temperatures reached 70A degrees C for lean and fat sausages within 9 min of treatment. An inoculation study validated the efficacy of post-processing and the thermal lethality of L. monocytogenes. Pre-cooked sausage and ham, inoculated with approximately 10(7) CFU/cm(2) of L. innocua, were heated to a surface temperature of 70A degrees C. Numbers of L. innocua were reduced by 7 log on surface-inoculated sausage. Guidelines for safe, ready-to-eat meat products are provided for small scale meat processors.
Knipe/Thermal Processing of Ready-to-Eat Meat Products, 2009
Microorganisms on raw red meats and poultry include mesophilic and psychrotrophic bacteria, and y... more Microorganisms on raw red meats and poultry include mesophilic and psychrotrophic bacteria, and yeasts and molds from the hide and intestinal tract of the animal itself, the animal's environment, and from various sources in slaughter and meatprocessing facilities ...
This paper includes results from two separate studies: one surveyed the level of contamination at... more This paper includes results from two separate studies: one surveyed the level of contamination at four points during the slaughter and processing of chilled pork; the second study surveyed ground pork from 17 companies representing five different segments of ground pork distribution. Regarding the carcass study, the highest percentage of Salmonella spp. isolated from the different sampling sites by a swab method, for both pork loin and ham surfaces, was 4.4% after the singeing step of the slaughter process. Overall, 1.7% of all pork samples showing positive isolations for Salmonella spp., however, there were no Salmonella spp. found in one of the three plants surveyed. Salmonella were isolated primarily from pork before fabrication and refrigerated storage. A continous reduction in the numbers of Salmonella spp. isolates was detected from the point of singeing to the point of fabrication. No Salmonella spp. were isolated from vacuumpackaged pork stored for 36 days at 2EC. The purpos...
Each page is provided with a technical contact, in case something is not right with the supplied ... more Each page is provided with a technical contact, in case something is not right with the supplied information. See under "publisher info". ... No abstract is available for this item. ... To our knowledge, this item is not available for download. To find whether it is available, there are three options: 1. Check below under "Related research" whether another version of this item is available online. 2. Check on the provider's web page whether it is in fact available. 3. Perform a search for a similarly titled item that would be available. ... Paper provided by Iowa State ...
Beef burgers were produced using gari to substitute beef in the product formulations at 0% (contr... more Beef burgers were produced using gari to substitute beef in the product formulations at 0% (control), 10%, 15% and 20% respectively. Cooking yield increased significantly (p<0.05) with increasing use of gari. Sensory evaluation of the products revealed significant (p<0.05) differences for acceptability and texture attributes. The acceptability score for burgers produced with 15% gari was not significantly different (p>0.05) from the control without gari. Using gari had no significant (p>0.05) effect on flavor and odor attributes of beef burgers. Texture profile analysis of burgers showed significant (p<0.05) reductions in hardness, springiness, gumminess and chewiness at all levels of substituting beef with gari. Production cost of burgers reduced by 9%, 14% and 18% respectively using 10%, 15% and 20% gari in burgers. The results suggest that gari has promising potential for use in comminuted meat products.
In an attempt to determine points of greatest pathogenic contamination of pork, the prevalence of... more In an attempt to determine points of greatest pathogenic contamination of pork, the prevalence of five pathogens was determined on pork carcasses at specific points during slaughter, fabrication, and refrigerated storage. Pork carcass and loin surfaces were swabbed at three hog slaughtering plants. Carcasses were swabbed after singeing, after the final wash of the slaughter process, and after 24 h of chilled storage. Boneless loins were swabbed after trimming and deboning, but before packaging. Also, vacuum-packaged loins were sampled after 36 days of storage at 2°C. Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes were the most prevalent. S. aureus isolates showed a significant linear increase (P = 0.0399) from slaughter to fabrication processes, with the highest numbers detected after 24 h of refrigerated storage. Trimming fat from surfaces of pork loins reduced the number of initial S. aureus counts, but there was no further reduction after 36 days of refrigerat...
Go to AGRIS search. Try it! Meat marketing in Taiwan: a guide for US meat exporting companies. Ha... more Go to AGRIS search. Try it! Meat marketing in Taiwan: a guide for US meat exporting companies. Hayes, DJ. Corporate author, Midwest Agribusiness Trade Research and Information Center. Publisher, MATRIC, Des Moines, Iowa (USA). Date of publication, 1989. AGRIS Categories, International trade. ...
Summary Bacterial contamination levels of pork carcasses, primal loins and non-meat contact surfa... more Summary Bacterial contamination levels of pork carcasses, primal loins and non-meat contact surfaces were evaluated at four selected sites during the fabrication processes of three typical U.S. pork plants. Psychrotrophic (or cold-tolerant) bacterial counts were significantly higher (P<0.05) on loins just prior to boning and trimming and at the point of packaging, than at the time that loins were pulled
Each page is provided with a technical contact, in case something is not right with the supplied ... more Each page is provided with a technical contact, in case something is not right with the supplied information. See under "publisher info". ... No abstract is available for this item. ... To our knowledge, this item is not available for download. To find whether it is available, there are three options: 1. Check below under "Related research" whether another version of this item is available online. 2. Check on the provider's web page whether it is in fact available. 3. Perform a search for a similarly titled item that would be available. ... Paper provided by Iowa State ...
ABSTRACT Effects of surface pasteurization on inactivation of Listeria innocua were investigated.... more ABSTRACT Effects of surface pasteurization on inactivation of Listeria innocua were investigated. Surface temperature, monitored during post-packaging pasteurization, was used to predict the lethality of L. monocytogenes. Temperatures reached 70A degrees C for lean and fat sausages within 9 min of treatment. An inoculation study validated the efficacy of post-processing and the thermal lethality of L. monocytogenes. Pre-cooked sausage and ham, inoculated with approximately 10(7) CFU/cm(2) of L. innocua, were heated to a surface temperature of 70A degrees C. Numbers of L. innocua were reduced by 7 log on surface-inoculated sausage. Guidelines for safe, ready-to-eat meat products are provided for small scale meat processors.
Knipe/Thermal Processing of Ready-to-Eat Meat Products, 2009
Microorganisms on raw red meats and poultry include mesophilic and psychrotrophic bacteria, and y... more Microorganisms on raw red meats and poultry include mesophilic and psychrotrophic bacteria, and yeasts and molds from the hide and intestinal tract of the animal itself, the animal's environment, and from various sources in slaughter and meatprocessing facilities ...
This paper includes results from two separate studies: one surveyed the level of contamination at... more This paper includes results from two separate studies: one surveyed the level of contamination at four points during the slaughter and processing of chilled pork; the second study surveyed ground pork from 17 companies representing five different segments of ground pork distribution. Regarding the carcass study, the highest percentage of Salmonella spp. isolated from the different sampling sites by a swab method, for both pork loin and ham surfaces, was 4.4% after the singeing step of the slaughter process. Overall, 1.7% of all pork samples showing positive isolations for Salmonella spp., however, there were no Salmonella spp. found in one of the three plants surveyed. Salmonella were isolated primarily from pork before fabrication and refrigerated storage. A continous reduction in the numbers of Salmonella spp. isolates was detected from the point of singeing to the point of fabrication. No Salmonella spp. were isolated from vacuumpackaged pork stored for 36 days at 2EC. The purpos...
Each page is provided with a technical contact, in case something is not right with the supplied ... more Each page is provided with a technical contact, in case something is not right with the supplied information. See under "publisher info". ... No abstract is available for this item. ... To our knowledge, this item is not available for download. To find whether it is available, there are three options: 1. Check below under "Related research" whether another version of this item is available online. 2. Check on the provider's web page whether it is in fact available. 3. Perform a search for a similarly titled item that would be available. ... Paper provided by Iowa State ...
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