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Effect of Curdlan on Retort Stability of a Pork Meat Gel System
curdlan retort minced-pork gel trehalose
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2009/7/7
Effect of curdlan with or without trehalose on retort stability of a minced-pork gel system was investigated. The addition of curdlan suppressed the deterioration of physical properties as well as the...
The Correlation between Rheological Properties and Characteristic Values of Structure for Steamed Abalone Meat
abalone steam structure image processing
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2009/6/17
The quantitative correlation between rheological properties and characteristic values of structure for steamed abalone meat was studied. Abalone Haliotis discus was steamed in a food steamer for 1 h, ...
Change of Meat Quality in Tiger Puffer During Frozen Storage
tiger puffer yellowtail freezing
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2009/6/10
Quality of frozen tiger puffer meat was evaluated in a comparative study with frozen yellowtail. After being frozen by air blast freezing, the fish samples were stored at -50°C for 1-6 months. Two dif...
Effect of Fish Meat Quality on the Properties of Biodegradable Protein Films
Biodegradable protein films Mechanical properties Blue marlin
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2009/5/20
Fish muscle protein films were prepared from blue marlin (Makaira mazara Jordan & Evermann) meat which had been stored at 30°C to intentionally lower the meat quality. In this study, the effects of me...
Heterocyclic Amines in Several Types of Cooked Meat and Chicken Dishes which Form Part of the Korean Diet
Heterocyclic amines Muscle meats Mutation Korean diet
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2009/5/8
Heterocyclic amines (HAs) are formed in protein-rich foods during high temperature cooking such as frying and grilling. The amount of HAs formed in several of the most frequently eaten food dishes in ...
Sensory Quality of Culinary Pork Meat in Relation to Slaughter and Technological Value
pork sensory quality technological value
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2010/2/3
The aim was to estimate sensory pork quality in relations to its carcass and technological value. The research was executed on 57 hogs. The studied meat from hogs were characterized by appropriate sla...
Contamination of Chicken with Campylobacter spp. at Meat-Processing Plants and their Countermeasure
Chicken Campylobacter spp. Meat-Processing Plants
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2009/4/8
Contamination of Chicken with Campylobacter spp. at Meat-Processing Plants and their Countermeasure.
Antimicrobial Resistance of Staphylococcus aureus Isolates from Commercial Raw Meat, Humans, Pigs and Chickens
Antimicrobial resistance Meat Staphylococcus aureus
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2009/4/8
A total of 414 Staphylococcus aureus strains isolated from raw meat, humans, pigs and chickens between 2002 and 2005 were examined for susceptibility to 14 antimicrobial agents by the agar dilution me...
Isolation of Enterococcus faecalis or Enterococcus faecium from Domestic and Imported Meat and the Incidence of Virulence Genes in Isolates
Virulence gene Enterococcus faecalis Enterococcus faecium
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2009/4/8
A total of 189 meat samples including 153 domestic and 36 imported meats were inspected for the isolation of Enterococcus faecalis and Enterococcus faecium. E. faecalis was detected from 113 samples (...
Contamination of Chicken Meat with Campylobacter spp. at Small Sized Poultry-Processing Plant and Their Countermeasure
Chicken Meat Campylobacter spp. Poultry-Processing Plant
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2009/4/8
Contamination of Chicken Meat with Campylobacter spp. at Small Sized Poultry-Processing Plant and Their Countermeasure.
Sanitation Control on Beef Processing Plant Certified of ISO22000, and Contamination of Meat and Implements in the Plant
Beef Processing Plant ISO22000 Plant
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2009/4/8
Sanitation Control on Beef Processing Plant Certified of ISO22000, and Contamination of Meat and Implements in the Plant.
Epidemiology of Salmonella Enteritidis Isolates from Chicken Meat Depend on Molecular Analysis
Salmonella Enteritidis Chicken Meat Molecular Analysis
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2009/4/8
Epidemiology of Salmonella Enteritidis Isolates from Chicken Meat Depend on Molecular Analysis.
Monitoring of Chlorinated Hydrocarbon Pollution of Meat and Fish in Croatia
chlorinated hydrocarbons pollution meat
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2009/3/20
Four hundred and sixty-six fatty tissue samples of beef, pork, poultry and fish were assayed by the gas and liquid chromatography between 1992 and 1996 for chlorinated hydrocarbons: hexachlorobenzene ...
Classical and Molecular Identification of Thermotolerant Campylobacters from Poultry Meat
poultry meat Campylobacter C. jejuni C. coli
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2009/3/20
Poultry meat samples from Slovenian retail market were examined for the presence of thermotolerant campylobacters. The isolates were identified by phenotypic and genotypic methods. ISO 10272 recommend...
Reducing the Bitterness of Tuna（Euthynnus pelamis）Dark Meat with Lactobacillus casei subsp. casei ATCC 393
fermented fish lactic acid bacteria Lactobacillus casei tuna
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2009/3/19
During the process of canning tuna fish, considerable amounts of dark tuna meat are left over because of its bitterness, which are then used in the production of animal food. Fermentation with Lactoba...