The flavour profiles of beef jerky separately inoculated with different autochthonous lactic acid bacteria (LAB) strains (Lactobacillus sakei BL6, Pediococcus acidilactici BP2, and Lactobacillus fermentum BL11) and a non-inoculated control were analysed using electronic nose (E-nose) and gas ...
The objective of the present study was to evaluate the survival of Listeria monocytogenes and Staphylococcus aureus on vacuum-packaged beef jerky and related products with water activity as high as 0.88, reportedly the lowest water activity supporting anaerobic growth of S. aureus. Small individual pi...
The dwellings from the Peoples Temple remained standing for more than a year after the horrific incident took place. Today, the infrastructure has become completely overgrown and is devoid of any signs of human activity. Its location is close to the small town of Port Kaituma, on the border o...
Effect of packaging on growth of pathogens in EB-irradiated inoculated meat byproducts The bactericidal effect of EB on seven kinds of beef byproducts is shown in Table 2. The initial populations of E. coli O157:H7 and L. monocytogenes were approximately 9.0 to 9.8 log CFU/g in both vacuum...
Food science Effect of different marinade treatments on survival and morphology of pathogens in beef jerky UNIVERSITY OF MISSOURI - COLUMBIA Andrew D. Clarke KhuranaSandeepIn the early fall of 2003, the Food Safety and Inspection Service (FSIS 2004) found that producers of meat and poultry jerky ...
Effect of Different Brine Injection Levels on the Drying Characteristics and Physicochemical Properties of Beef Jerkydoi:10.5851/kosfa.2021.e66Dong Hyun KimDong-Min ShinJung Hoon LeeYea Ji KimSung Gu HanKorean Society for Food Science of Animal Resources...