The Experts below are selected from a list of 63 Experts worldwide ranked by ideXlab platform
Jean Craig - One of the best experts on this subject based on the ideXlab platform.
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Sodium tripolyphosphate stability and effect in Ground Turkey Meat
Journal of Food Science, 1993Co-Authors: Jane A. Bowers, Jean Craig, Shian K. PerngAbstract:Ground Turkey Meat, cooked and uncooked, was prepared with and without 0.5% sodium tripolyphosphate (STP) and stored at 5 degrees C for different periods of time. STP stability was evaluated by determining soluble orthophosphate. Water-holding capacity (WHC), pH, and microbial count were also measured. STP hydrolyzed rapidly in uncooked samples. Refrigerated storage time (up to 6 days) did not affect STP hydrolysis in cooked Turkey Meat. Heating accelerated the rate of STP hydrolysis. End point temperatures (65, 75, and 85 degrees C) did not affect the extent of STP hydrolysis. STP increased WHC in both cooked and uncooked samples. STP did not inhibit total microbial growth in cooked or uncooked Ground Turkey Meat.
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Sensory detection and population thresholds for sodium tripolyphosphate in cooked Ground Turkey patties
Journal of Food Science, 1991Co-Authors: Brian Chambers, Jane A. Bowers, Edgar Chambers, Jean CraigAbstract:Sodium tripolyphosphate (STP) at levels of 0.1, 0.2, 0.3, 0.4, and 0.5% by weight was added to Ground Turkey Meat to determine if a flavor difference could be detected when STP was present. Detection thresholds for STP in Ground Turkey Meat were determined for 30 female respondents. Two population thresholds were determined using information from the detection thresholds. Two-thirds of the respondents detected a difference between samples with no STP and those with 0.5% STP or less. STP added at less than 0.3% was undetected by more than 50% of the tested population.
Jane A. Bowers - One of the best experts on this subject based on the ideXlab platform.
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Sodium tripolyphosphate stability and effect in Ground Turkey Meat
Journal of Food Science, 1993Co-Authors: Jane A. Bowers, Jean Craig, Shian K. PerngAbstract:Ground Turkey Meat, cooked and uncooked, was prepared with and without 0.5% sodium tripolyphosphate (STP) and stored at 5 degrees C for different periods of time. STP stability was evaluated by determining soluble orthophosphate. Water-holding capacity (WHC), pH, and microbial count were also measured. STP hydrolyzed rapidly in uncooked samples. Refrigerated storage time (up to 6 days) did not affect STP hydrolysis in cooked Turkey Meat. Heating accelerated the rate of STP hydrolysis. End point temperatures (65, 75, and 85 degrees C) did not affect the extent of STP hydrolysis. STP increased WHC in both cooked and uncooked samples. STP did not inhibit total microbial growth in cooked or uncooked Ground Turkey Meat.
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Sensory detection and population thresholds for sodium tripolyphosphate in cooked Ground Turkey patties
Journal of Food Science, 1991Co-Authors: Brian Chambers, Jane A. Bowers, Edgar Chambers, Jean CraigAbstract:Sodium tripolyphosphate (STP) at levels of 0.1, 0.2, 0.3, 0.4, and 0.5% by weight was added to Ground Turkey Meat to determine if a flavor difference could be detected when STP was present. Detection thresholds for STP in Ground Turkey Meat were determined for 30 female respondents. Two population thresholds were determined using information from the detection thresholds. Two-thirds of the respondents detected a difference between samples with no STP and those with 0.5% STP or less. STP added at less than 0.3% was undetected by more than 50% of the tested population.
Shian K. Perng - One of the best experts on this subject based on the ideXlab platform.
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Sodium tripolyphosphate stability and effect in Ground Turkey Meat
Journal of Food Science, 1993Co-Authors: Jane A. Bowers, Jean Craig, Shian K. PerngAbstract:Ground Turkey Meat, cooked and uncooked, was prepared with and without 0.5% sodium tripolyphosphate (STP) and stored at 5 degrees C for different periods of time. STP stability was evaluated by determining soluble orthophosphate. Water-holding capacity (WHC), pH, and microbial count were also measured. STP hydrolyzed rapidly in uncooked samples. Refrigerated storage time (up to 6 days) did not affect STP hydrolysis in cooked Turkey Meat. Heating accelerated the rate of STP hydrolysis. End point temperatures (65, 75, and 85 degrees C) did not affect the extent of STP hydrolysis. STP increased WHC in both cooked and uncooked samples. STP did not inhibit total microbial growth in cooked or uncooked Ground Turkey Meat.
Bernhard Nowak - One of the best experts on this subject based on the ideXlab platform.
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study on the microbial status of unseasoned Ground Turkey Meat from an eu producer a new product with risk potential
British Poultry Science, 2009Co-Authors: K. Remm, K. Koch, T. Von Müffling, Bernhard NowakAbstract:1. The aim of this study was to point out potential risks associated with a product new to the market in the European Union: unseasoned minced Turkey Meat. 2. On 6 d of sampling, minced Turkey Meat from a large-scale EU producer was analysed at 4 processing stages. 3. The packaged minced Meat was examined during 10 d of storage, once using the legally recommended conditions (<+2°C), and then under simulated consumer handling; one batch was stored for 3 d at +2°C then kept for 45 min at 25°C and then stored at +7°C. Microbiological and physical variables were tested on 5 d. 4. Results showed that the mean total aerobic plate count (APC) of the unprocessed material was 3.8 log CfU/g and did not rise significantly, although the temperature rose briefly after the material left the Meat chopper. Listeria monocytogenes was the pathogen detected most often, in 7 (14.6%) of 48 samples, followed by Salmonella in one (2.1%). No Campylobacter were found. 5. Initial contamination (APC) of about 4.5 log CfU/g was comm...
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Study on the microbial status of unseasoned Ground Turkey Meat from an EU producer-a new product with risk potential?
British poultry science, 2009Co-Authors: K. Remm, K. Koch, T. Von Müffling, Bernhard NowakAbstract:1. The aim of this study was to point out potential risks associated with a product new to the market in the European Union: unseasoned minced Turkey Meat. 2. On 6 d of sampling, minced Turkey Meat from a large-scale EU producer was analysed at 4 processing stages. 3. The packaged minced Meat was examined during 10 d of storage, once using the legally recommended conditions (
Irene V. Wesley - One of the best experts on this subject based on the ideXlab platform.
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Influence of dietary vitamin E on behavior of Listeria monocytogenes and color stability in Ground Turkey Meat following electron beam irradiation
Journal of food protection, 2005Co-Authors: Maria G. Romero, Aubrey F. Mendonca, Dong U. Ahn, Irene V. WesleyAbstract:There is growing concern that the free radical scavenging effect of antioxidants added to Meats might reduce the antimicrobial effectiveness of ionizing radiation. A study was conducted to determine the effect of vitamin E on the behavior (growth) of Listeria monocytogenes and color stability in Turkey Meat following electron beam irradiation. Raw Ground Turkey breast Meat from birds fed diets containing 0 (control), 50, 100, and 200 IU/kg of vitamin E was inoculated with a five-strain mixture of L. monocytogenes to give approximately 107 CFU/g. Inoculated samples were irradiated at 0, 0.5, 1, and 2 kGy and stored aerobically (12 days) or under vacuum (42 days) at 4°C. L. monocytogenes survivors were determined by plating samples on modified Oxford medium and counting colonies on modified Oxford medium plates after 48 h at 35°C. Meat color was measured using a colorimeter. Irradiation at 2.0 kGy resulted in an approximately 3.5-log reduction of initial numbers of L. monocytogenes. There were no significan...
