The Experts below are selected from a list of 303 Experts worldwide ranked by ideXlab platform
H. R. Cross - One of the best experts on this subject based on the ideXlab platform.
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MICROBIOLOGICAL EVALUATION OF PRECOOKED BEEF Patties CONTAINING SOY PROTEIN
Journal of Food Science, 2006Co-Authors: B. S. Emswiler, C. J. Pierson, Anthony W. Kotula, H. R. CrossAbstract:Beef Patties of seven formulations, six containing soy protein concentrate and/or textured vegetable protein, were frozen either raw or immediately after they were precooked to an internal temperature of 60–65°C. Addition of soy protein had no effect of any practical significance on the microflora of the raw or precooked Patties. Precooked Patties of all formulations contained significantly (P < 0.05) lower aerobic plate counts (20° C) and MPN's of coli-forms, fecal coliforms, Escherichia coli and Staphylococcus aureus than the raw Patties. E. coli and S. aureus could not be detected in 90% of the precooked Patties. Clostridium perfringens was not detected in any of the precooked Patties and was found in very low numbers in only 7% of the raw Patties. Salmonellae were not detected in either the raw or precooked Patties.
J N Smith - One of the best experts on this subject based on the ideXlab platform.
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thermal inactivation d and z values of salmonella serotypes and listeria innocua in chicken Patties chicken tenders franks beef Patties and blended beef and turkey Patties
Journal of Food Protection, 2002Co-Authors: R Y Murphy, E. R. Johnson, L K Duncan, M D Davis, J N SmithAbstract:Commercially formulated meat products, including chicken Patties, chicken tenders, franks, beef Patties, and blended beef and turkey Patties, were obtained from processors. Each product was inoculated with 7 to 8 logs of Salmonella (Senftenberg, Typhimurium, Heidelberg, Mission, Montevideo, and California) or Listeria innocua. The inoculated meat samples were heat treated at 55 to 70 degrees C. At each temperature, the decimal reduction time (D) was obtained by linear regression of survival curves. Values of D and the temperature difference required for the thermal inactivation curve to drop a logarithmic cycle (z) were determined for the Salmonella serotypes and L. innocua in each product. At 55 to 70 degrees C. for the five tested products, the D-values for the Salmonella serotypes and L. innocua were 26.97 to 0.25 min and 191.94 to 0.18 min, respectively, and their z-values were 7.60 to 9.83 degrees C and 4.86 to 8.67 degrees C, respectively. Significant differences were found for the D- and z-values among the five products. This study will better enable processors to determine the process lethality of pathogens in commercial meat products.
A H Brown - One of the best experts on this subject based on the ideXlab platform.
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Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef Patties.
Meat science, 2008Co-Authors: S A Quilo, Fred W. Pohlman, A H Brown, Philip G Crandall, P.n. Dias-morse, R.t. Baublits, J.l. AparicioAbstract:Abstract Beef trimmings were treated with 3% potassium lactate (KL), 4% sodium metasilicate (NMS), 0.02% peroxyacetic acid (PAA) or 0.1% acidified sodium chlorite (ASC) or left untreated (CON). Beef trimmings were ground, pattied, and sampled for 7 days. Under simulated retail display, instrumental color, sensory characteristics, TBARS, pH, and Lee–Kramer shear force were measured to evaluate the impact of the treatments on the quality attributes. The NMS and PAA Patties were redder ( a ∗ , P P P > 0.05) off odor to CON on days 0–3. The NMS and PAA treated Patties had lower ( P
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Effects of chlorine dioxide, cetylpyridinium chloride, lactic acid and trisodium phosphate on physical, chemical and sensory properties of ground beef.
Meat Science, 2003Co-Authors: J.r. Jimenez-villarreal, Fred W. Pohlman, Z B Johnson, A H BrownAbstract:The impact of beef trimmings treated with either 0.5% cetylpyridinium chloride (CPC), 200-ppm chlorine dioxide (CLO), 2% lactic acid (LA) or 10% trisodium phosphate (TSP) and an untreated control (C) prior to grinding, on instrumental color, sensory characteristics, TBARS values, pH and Lee-Kramer shear under simulated retail display were evaluated. Trimmings were ground, pattied and sampled at 0, 1, 2, 3 and 7 days of display. Patties from LA, CPC and CLO treatments were lighter (L*; P
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effects of chlorine dioxide cetylpyridinium chloride lactic acid and trisodium phosphate on physical chemical and sensory properties of ground beef
Meat Science, 2003Co-Authors: J R Jimenezvillarreal, Fred W. Pohlman, Z B Johnson, A H BrownAbstract:The impact of beef trimmings treated with either 0.5% cetylpyridinium chloride (CPC), 200-ppm chlorine dioxide (CLO), 2% lactic acid (LA) or 10% trisodium phosphate (TSP) and an untreated control (C) prior to grinding, on instrumental color, sensory characteristics, TBARS values, pH and Lee-Kramer shear under simulated retail display were evaluated. Trimmings were ground, pattied and sampled at 0, 1, 2, 3 and 7 days of display. Patties from LA, CPC and CLO treatments were lighter (L*; P<0.05) and TSP Patties were redder (a*; P<0.05) than C. Panelists found TSP and CPC Patties were similar or superior in beef and off odor to C on days 3 and 7 of display. Therefore, treatment of beef trimmings before grinding with TSP, CPC, CLO or LA may not only improve ground beef safety, but maintain or enhance patty shelf life.
Arun K. Das - One of the best experts on this subject based on the ideXlab platform.
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Effect of different fat level on microwave cooking properties of goat meat Patties.
Journal of Food Science and Technology-mysore, 2011Co-Authors: Arun K. Das, V. RajkumarAbstract:The study was carried out to evaluate the effect of various fat levels on the cooking and sensory properties of goat meat Patties cooked by microwave energy. Goat meat Patties were prepared with refined vegetable oil to get fat level of 5, 10, 15 and 20%. Each patty was cooked in a microwave oven with full power (700 W) operating at 2450 MHz to an internal temperature of 75–80 °C. pH value of raw Patties with 5% fat level were lower compared to Patties with 10, 15 and 20% fat level. Fat level did not affect emulsion stability of batter but it decreased as fat level increased. Microwave cooking time decreased as fat levels increased. With an increase in fat contents, protein and moisture in raw Patties decreased and in cooked meat Patties with 5% fat had higher protein and moisture content than those with more fat. Patties with 5% level showed lower cooking loss than other fat level. Water activity of Patties was affected by fat level and Patties with 15 and 20% fat had lower water activity than Patties with 5 and 10% fat. As fat level increased, shear force value decreased indicating soft texture. Subjective colour evaluation indicated that 5% Patties were darker and redder than Patties with more fat. Sensory analysis revealed that goat meat Patties with 5 and 10% fat had less flavour and juicer than Patties with 15 and 20% fat. Goat meat Patties with 20% fat were the juiciest. Tenderness and oiliness increased significantly with an increase in fat level. Patties with 15% fat were rated higher overall palatability than others.
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physicochemical textural sensory characteristics and storage stability of goat meat Patties extended with full fat soy paste and soy granules
International Journal of Food Science and Technology, 2008Co-Authors: Arun K. Das, Arun K. Verma, A.s.r. Anjaneyulu, N KondaiahAbstract:Summary The performance of full-fat soy paste (FFSP) with reduced beany flavour made by simple processing technology was compared with the commercially available textured soy granules in goat meat Patties. Addition of soy proteins (soy paste and soy granules) did not significantly affect the emulsion stability and product yield. Shrinkage of Patties with soy paste was comparable with control. A significant (P < 0.05) reduction in redness and increase in yellowness of Patties was due to addition of soy proteins than in control. Patties with soy paste had comparable but slightly higher total lipid and cholesterol content with that of control but significantly (P < 0.05) higher than Patties with soy granules. Lower force was required to compress or shear the sample, as hardness decreased in soy-added Patties. Flavour and overall acceptability scores between control and Patties with soy paste did not differ significantly, whereas Patties with soy granules were rated significantly lower. The Patties remained stable with minor changes in physicochemical, microbiological and sensory quality during refrigerated storage (4 ± 1 °C) for 20 days. It is concluded from this study that FFSP had potential application similar to commercially available textured soy granules in comminuted meat products.
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Quality characteristics and storage stability of Patties from buffalo head and heart meats
International Journal of Food Science & Technology, 2008Co-Authors: Arun K. Verma, Arun K. Das, Veerappa Lakshmanan, Sanjod Kumar Mendiratta, A.s.r. AnjaneyuluAbstract:Summary The study was conducted to evaluate the suitability of using buffalo head and heart meat in emulsion based products preparation and to assess their quality during refrigerated storage. The whole study was carried out in three phases. In phase I, head meat Patties (HMP) (treatment I, II and III) were prepared in which head meat was substituted with 15%, 20% and 25% skeletal meat and compared with Patties from skeletal meat (control). Treated Patties had higher emulsion stability, cooking yield, pH and lower shrink percentage and chewiness than control. Sensory attributes of control and treated Patties did not differ significantly. In phase II, HMP were prepared in which head meat was substituted with 20%, 30% and 40% heart meat and similarly compared with control as in phase I. Addition of heart meat in HMP had significantly ( P< 0.05) increased pH, cooking yield, moisture, lower protein and fat content than control Patties. Hardness, gumminess and chewiness values of control Patties were higher than treated Patties. HMP with heart meat had higher tenderness than control. Control Patties rated better than treated Patties during sensory evaluation. In phase III, quality of Patties was assessed at refrigerated storage (4 ± 1 � C) for 15 days. The Patties remained stable with minor changes in physico-chemical, microbiological and sensory quality during refrigerated storage for 15 days. Buffalo head and heart meat effectively be utilised in developing Patties.
Joseph F. Zayas - One of the best experts on this subject based on the ideXlab platform.
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Functional properties of sorghum flour as an extender in ground beef Patties
Journal of Food Quality, 1999Co-Authors: Jen-chieh Huang, Joseph F. Zayas, Jane A. BowersAbstract:Patties were formulated with 20% fat ground beef and sorghum flour (SF) at 2, 4, and 6% levels (10, 20, and 30% as rehydrated 1:4 with water). Beef Patties containing SF had higher pH, greater yield, less total cooking loss, less shrinkage in diameter, and less increase in thickness than those without SF. Water activity of cooked Patties was not affected by addition of SF. Fat and water retentions of beef Patties increased as the level of SF increased. Hunterlab a values (redness) for raw Patties decreased as the level of SF increased, but a values for cooked Patties were not influenced by level of SF. Shear force and compression of cooked Patties decreased as the level of SF increased. Meat aroma and flavor decreased, but sorghum aroma and flavor of cooked Patties increased as the level of SF increased. Tenderness of cooked Patties increased as the level of SF increased, but juiciness of cooked Patties was not affected.
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Quality of Broiled Beef Patties Supplemented with Wheat Germ Protein Flour
Journal of Food Science, 1996Co-Authors: Ana Elia Rocha-garza, Joseph F. ZayasAbstract:Quality characteristics of ground beef Patties, supplemented with hydrated wheat germ protein flour (WGPF) at levels 2.0, 3.5, and 5.0% were studied. Water-holding capacity decreased and pH increased with addition of WGPF. Water activity was not affected. Supplemented beef Patties had lower cooking losses and changes in diameter and higher yields than control Patties. Supplemented beef Patties exhibited lower shear force and compression values than all-meat Patties. No differences were found in wheat-like aroma and flavor. WGPF has potential for use as an extender in ground meat products.
