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Showing 1 to 3 of 3 for “"blue crab meat"”.
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Effects of high hydrostatic pressure processing on Bacillus cereus spores in fresh blue crab meat (Callinectes sapidus)
… is the presence of Bacillus cereus in fresh blue crab meat. Bacillus cereus is a spore-forming pathogen whose spores survive the customary thermal treatments applied during cooking and pasteurization; therefore it could potentially present a health concern to consumers as the microorganism …
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Instrumental Methods for Determining Quality of Blue Crab (Callinectes sapidus) Meat
… investigate the aroma properties of spoiling blue crab meat. This was accomplished by use of a Cyranose 320™ Electronic Nose, Draeger-Tubes®, and solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS). These techniques were compared to the more established techniques for …
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The presence and growth characteristics of Listeria monocytogenes in blue crab (Callinectes sapidus) meat and the effectiveness of microwave energy in a pasteurization process
… levels of Listeria monocytogenes in fresh blue crab (Callinectes sapidus) meat and its behavior in the presence of L. innocua and competing microflora were determined. An attempt was made to develop a process using microwave energy to destroy, or significantly decrease, naturally occurring …