Results 31 to 40 of about 70,631 (203)

Effect of Nitrite-Embedded Packaging Film on Growth of Listeria monocytogenes in Nitrite-free and Conventionally-cured Bologna Sausage

Journal of Food Protection
Listeria monocytogenes is a pathogen frequently associated with ready-to-eat (RTE) meat and poultry products. Nitrite is a key antimicrobial additive that can offer some degree of protection against L.
Michael S. Cropp, Joseph G. Sebranek, James S. Dickson, Angela M. Walla, Terry A. Houser, Kenneth J. Prusa, Daniel A. Unruh, Rodrigo Tarté   +7 more
doaj   +1 more source

STUDY ON SOME ORGANOLEPTIC CHANGES OF LOCA L AND IMPORTED FROZEN CHICKEN MEATS [PDF]

Mesopotamia Journal of Agriculture, 2008
This study is aiming to investigate the effect of freezing on some organoleptic Properties for kinds of Domestic , Imported (Turkish & Brazilian) chicken meats at each thorax and thigh pieces which stored at -18 and -22c for 150 days .
L. Al-Doori, F. Tamerkhan
doaj   +1 more source

Mechanistic Development of Cancers Associated with Processed Meat Products: A Review

Meat and Muscle Biology, 2023
Epidemiological data link processed meat products to various cancers, especially colorectal cancer; however,such evidence cannot prove causation. Clear mechanistic evidence of how these foods promote carcinogenesis strengthens the case for causation ...
Andrew Milkowski, Charles J. Czuprynski, Mark Richards, Wendy Bedale   +3 more
doaj   +2 more sources

Antimicrobial resistance and virulent nature of Escherichia coli from an abattoir and retail market in Ghana

Cogent Food & Agriculture
This study investigated virulence - associated resistance genes and phylogenetic analysis of Escherichia coli (E. coli) isolated from various meat types in Ghana. The prevalence of virulence genes detected among E. coli isolates were 71.4%, 24.5%, 20.4%,
Akua Obeng Forson, Michael Adetokunbo Olu-Taiwo, Frederick Adzitey   +2 more
doaj   +1 more source

Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin

Food Science of Animal Resources, 2017
The effect of fermented spinach extracts on color development in cured meats was investigated in this study. The pH values of raw cured meats without addition of fermented spinach extract or nitrite (negative control) were higher ...
Tae-Kyung Kim, Young-Boong Kim, Ki-Hong Jeon, Jong-Dae Park, Jung-Min Sung, Hyun-Wook Choi, Ko-Eun Hwang, Yun-Sang Choi   +7 more
doaj   +1 more source

Determinación de Salmonella spp. por PCR en tiempo real y método convencional en canales de bovinos y en alimentos de la vía pública de Montería, Córdoba Detection of Salmonella spp. by real time PCR and standard methods in cattle carcasses and public fast food outlets in Montería, Córdoba

Infectio, 2008
Objetivo. Detectar Salmonella spp. por PCR en tiempo real (PCR-TR) y el método convencional en alimentos de la vía pública y canales de bovino de una planta certificada de beneficio animal con sistema HACCP de Montería. Materiales y métodos.
Edna Yánez, Salim Máttar, Alba Durango
doaj  

Ozone treatment of meat and meat products: a review

Frontiers in Food Science and Technology
Ozone treatment is a non-thermal method for disinfection; ozone is a powerful oxidizing agent that has been shown to be effective in reducing microbial load, extending the shelf life of meat products.
Belén Giménez, Noemí Zaritzky, Noemí Zaritzky, Natalia Graiver   +3 more
doaj   +1 more source

Considering Plant-Based Meat Substitutes and Cell-Based Meats: A Public Health and Food Systems Perspective

Frontiers in Sustainable Food Systems, 2020
Over the past decade, there has been growing interest in the development and production of plant-based and cell-based alternatives to farmed meat. Although promoted for their capacity to avoid or reduce the environmental, animal welfare, and, in some ...
Raychel E. Santo, Raychel E. Santo, Brent F. Kim, Brent F. Kim, Sarah E. Goldman, Sarah E. Goldman, Jan Dutkiewicz, Erin M. B. Biehl, Erin M. B. Biehl, Martin W. Bloem, Martin W. Bloem, Roni A. Neff, Roni A. Neff, Roni A. Neff, Keeve E. Nachman, Keeve E. Nachman, Keeve E. Nachman, Keeve E. Nachman   +17 more
doaj   +1 more source

SMOKING OF RABBIT MEAT AS HEALTHY PRESERVATION [PDF]

Journal of Food and Dairy Sciences, 2014
Rabbit meat is characterized by its higher protein, polyunsaturated fatty acids, lower energetic value and cholesterol due to its relatively low fat content, rabbit meat might be aid in preparation of new products.
A. Abd El-Halim
doaj   +1 more source

Buerger Meats

, 1952
Photograph of the Buerger Meats, which is located at the northeast corner of South Harvey and Southwest 4th Street, Oklahoma City ...

core   +3 more sources