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Showing 1 to 10 of 10 for “"frankfurters"”.
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Potential Antimicrobials for Controlling Listeria monocytogenes in Frankfurters
… activity of bisulfate of soda and Nisin on frankfurters, for controlling L. monocytogenes (Chapter 2). The second research chapter evaluates the antilisterial effect of bisulfate of soda and sodium lactate as well as, evaluate the shelf life of frankfurters for 21 days (Chapter 3). The …
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The development of low-fat/low-salt frankfurters
Made available in DSpace on 2011-05-07T12:58:56Z (GMT). No. of bitstreams: 2 license.txt: 4922 bytes, checksum: 910b249b4beec47e7ab768910c8f966f (MD5) 9215854.pdf: 6345465 bytes, checksum: 6bc43d3365b455b86180a23a60974fb0 (MD5) Previous issue date: 1992
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Inhibition of Listeria monocytogenes on frankfurters by modified atmosphere packaging and antimicrobials
… on the inhibition of L. monocytogenes on turkey frankfurters. After 4 weeks at 4°C, the counts of L. monocytogenes did not increase in any treatment, including the control. The use of sodium lactate (4.8%), sodium acetate (0.5%), and sodium diacetate (0.5%) provided approximately a 0.5 log10 …
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Effects of physiological state, temperature, water, and extended mixing on low-fat, high-added water frankfurters
Frankfurters with 15% fat and 25% USDA added water were formulated with either prerigor or postrigor lean meat and postrigor fat using typical manufacturing practices. These frankfurters were compared to others produced using a 30 min extended mixing process (EM) on the lean component at either 2° …
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Textural and Physical Properties of Fat-Free Turkey-Beef Frankfurters: Effects of Non-Meat Ingredients and End-Point Temperature
… Regardless of the formulation, all turkey-beef frankfurters contained less than 0.4% fat. As levels of NaCl in the formula increased, the frankfurters had lower (P< 0.05) penetration values (total energy and peak force) but higher shear stress and shear strain. In addition, higher salt levels …
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The characterization and utilization of mechanically separated bovine spleen
… that of MSS but not whole spleen. Beef and pork frankfurters were produced with 0, 5, 10 and 15 percent of the meat block being MSS. Substitutions of MSS were made at the expense of the pork portion of the formula. There were no major differences in proximate composition among the treatments. No …
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Hydrodynamic Shock Wave Effects on Protein Functionality
… protein solubility and then used to manufacture frankfurters formulated with 2.0% NaCl, 0.5 % sodium tripolyphosphate, 156 ppm sodium nitrite, 0.42 % sodium erythorbate, 2.0 % sucrose, and 25 % water. Frankfurters (cooked to 71 C) were evaluated for cooking yield, CIE L*a*b*, nitrosylhemochrome, …
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Enhancing the health-status of processed meats through ingredient manipulation and its effects on sensory and physiochemical product attributes
… 1.6%, 2%, 2.4% w/w). Finally, twenty different frankfurters formulations were produced with varying concentrations of fat (10%, 15%, 20%, 25% w/w) and salt (1%, 1.5%, 2%, 2.5%, 3% w/w). From these products it was found that the most consumer acceptable beef patty was that containing 40% fat with …
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Bacteriophage Felix O1: Genetic Characterization and Bioremedial Application
… growth on experimentally-contaminated chicken frankfurters at 22°C. Untreated frankfurters yielded 6.81 log10 Salmonella cfus/g, whereas WT and LP-treated samples yielded 5.01 and 4.70 log10 cfus/g, respectively. Both phages suppressed the Salmonella typhimurium DT104 growth (p<0.0001), but the …
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Survival of Listeria monocytogenes, Listeria innocua, and Lactic acid bacteria species in chill brine
… meat products such as deli meats and frankfurters. Contamination can occur via the salt brines that are used to cool thermally processed meats. Both L. monocytogenes and lactic acid bacteria can grow and thrive under these brine conditions, and may become competitive with each other …