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D. Blalock - One of the best experts on this subject based on the ideXlab platform.
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Growth of Clostridium sporogenes and Staphylococcus aureus at different temperatures in cooked Corned Beef made with reduced levels of sodium chloride
Journal of Food Science, 2006Co-Authors: R. C. Whiting, R. C. Benedict, Charles A. Kunsch, D. BlalockAbstract:Cooked Corned Beef made with normal (ca.2.5%) or a reduced (ca.1.5%) level of salt were inoculated with either clostridial spores or with staphylococci and incubated at temperatures ranging from 5 - 30°C. Growth of indigenous microflora, staphylococci, or clostridia was similar at both salt levels at a given incubation temperature. However, increasing the abuse temperature greatly increased the growth of all organisms. Outgrowth of clostridial spores occurred in ground cooked Corned Beef which contained the normal residual nitrite of 40 - 45 ppm; readdition of nitrite to 150 ppm at the time of inoculation markedly reduced growth. Gas production was not a good indicator of clostridial growth.
R. C. Whiting - One of the best experts on this subject based on the ideXlab platform.
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Growth of Clostridium sporogenes and Staphylococcus aureus at different temperatures in cooked Corned Beef made with reduced levels of sodium chloride
Journal of Food Science, 2006Co-Authors: R. C. Whiting, R. C. Benedict, Charles A. Kunsch, D. BlalockAbstract:Cooked Corned Beef made with normal (ca.2.5%) or a reduced (ca.1.5%) level of salt were inoculated with either clostridial spores or with staphylococci and incubated at temperatures ranging from 5 - 30°C. Growth of indigenous microflora, staphylococci, or clostridia was similar at both salt levels at a given incubation temperature. However, increasing the abuse temperature greatly increased the growth of all organisms. Outgrowth of clostridial spores occurred in ground cooked Corned Beef which contained the normal residual nitrite of 40 - 45 ppm; readdition of nitrite to 150 ppm at the time of inoculation markedly reduced growth. Gas production was not a good indicator of clostridial growth.
Marjorie Toledo Duarte - One of the best experts on this subject based on the ideXlab platform.
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qualidade fisico quimica de Corned Beef produzido por um estabelecimento situado em barretos sp phisical chemical quality of Corned Beef produced in an establishment in barretos sp
2014Co-Authors: Iacir Francisco Dos Santos, Eliane Teixeira Marsico, Marjorie Toledo DuarteAbstract:The objective of this study was to evaluate the quality of Corned Beef that is commercialized in Brazil and exported to other countries. The protein, humidity and the relation between these parameters and residual nitrite levels were analyzed according to official techniques. Fifty-two samples from an approved establishment to local and international commerce, located in Barretos, Sao Paulo State, were analyzed. The protein content range of 23.75 to 29.35% (26.49±1.11) and the humidity from 52.31 to 59.98% (56.70±1.48). Relation between these parameters attended to the technological parameters requirements for industrialized meat products. The residual nitrite levels varied from 0.88 to 8.74 ppm (5.34±1.83). It can be concluded that the product is according to the Brazilian physical-chemical standards legislation.
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qualidade fisico quimica de Corned Beef produzido por um estabelecimento situado em barretos sp
Revista Brasileira de Ciência Veterinária, 2006Co-Authors: Iacir Francisco Dos Santos, Eliane Teixeira Marsico, Marjorie Toledo DuarteAbstract:O objetivo deste trabalho foi avaliar a qualidade do Corned Beef comercializado no Brasil e exportado para outros paises. O teorde proteinas, a umidade e a relacao entre estes parâmetros e o teor de nitrito residual foram analisados usando-se tecnicasoficiais. Cinquenta e duas amostras provenientes de um estabelecimento aprovado para comercio local e internacional,situado em Barretos, estado de Sao Paulo, foram estudadas. O teor de proteinas variou de 23,75 a 29,35% (26,49±1,11) e aumidade de 52,31 a 59,98% (56,70±1,48) atendendo as exigencias tecnologicas para produtos carneos industrializados. Oteor de nitrito residual variou de 0,88 a 8,74 ppm (5,34±1,83). Conclui-se que o produto esta de acordo com os padroes fisicoquimicosda legislacao brasileira.
Hemin Nuradden Mohammed - One of the best experts on this subject based on the ideXlab platform.
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Determination of heavy metals in exposed Corned Beef and chicken luncheon that sold in Sulaymaniah markets
African Journal of Food Science, 2013Co-Authors: Hozan Jalil Hamasalim, Hemin Nuradden MohammedAbstract:In this study, the levels of heavy metals (Cr, Cd, Co, Pb, Cu, Ni, Fe, Zn, Mg and Mn) were determined in canned Beef and four different chicken luncheon from Sulaymaniah markets using atomic absorption spectroscopy (AAS). Significant difference was observed in the chromium (Cr) content among the Corned Beef brands, while there was no-significant difference in Cr content in the all chicken luncheon trademarks. The results of cobalt (Co) for A, B, C and D were (0.03, 0.04, 0.04 and 0.08 μg/gm, respectively). Co concentration for Gadeer, F, G and H were 0.00, 0.03, 0.04 and 0.04 μg/gm, respectively. Lead (Pb) and copper (Cu) were significantly different among all trademarks. Manganese (Mn) and nickel (Ni) were not found in any of the Corned Beef and chicken luncheon trademarks. The iron (Fe) content for the Corned Beef trademarks was 1.43, 5.41, 3 and 4.4 μg/gm) for A, B, C and D respectively. The results also reveal that there was a significant difference in Fe content between chicken luncheon trademarks. B and C contained a high concentration of Zn while A and D had low concentration of Zn. Furthermore, the F trademark was significantly higher in Zn concentration than G trademark, which showed significantly lower concentration of Zn. Key words: Canned Beef, chicken luncheon and heavy metals determination.
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African Journal of Food Science
2013Co-Authors: Hozan Jalil Hamasalim, Hemin Nuradden MohammedAbstract:Determination of heavy metals in exposed Corned Beef and chicken luncheon that sold in Sulaymaniah market
Charles A. Kunsch - One of the best experts on this subject based on the ideXlab platform.
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Growth of Clostridium sporogenes and Staphylococcus aureus at different temperatures in cooked Corned Beef made with reduced levels of sodium chloride
Journal of Food Science, 2006Co-Authors: R. C. Whiting, R. C. Benedict, Charles A. Kunsch, D. BlalockAbstract:Cooked Corned Beef made with normal (ca.2.5%) or a reduced (ca.1.5%) level of salt were inoculated with either clostridial spores or with staphylococci and incubated at temperatures ranging from 5 - 30°C. Growth of indigenous microflora, staphylococci, or clostridia was similar at both salt levels at a given incubation temperature. However, increasing the abuse temperature greatly increased the growth of all organisms. Outgrowth of clostridial spores occurred in ground cooked Corned Beef which contained the normal residual nitrite of 40 - 45 ppm; readdition of nitrite to 150 ppm at the time of inoculation markedly reduced growth. Gas production was not a good indicator of clostridial growth.