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- Chancey, C.C.; Brooks, J.C.; Martin, J.N.; Echeverry, A.; Jackson, S.P.; Thompson, L.D.; Brashears, M.M.
- Journal of food protection 2013 v.76 no.10 pp. 1778-1783
- Escherichia coli O157; bacteria; beef; cooking; industry; internal temperature; lactic acid; palatability; pathogens; risk; steaks; tenderizing
- ... Mechanical tenderization improves the palatability of beef; however, it increases the risk of translocating pathogenic bacteria to the interior of beef cuts. This study investigated the efficacies of lactic acid spray (LA; 5 % ), storage, and cooking on the survivability of Escherichia coli O157:H7 in mechanically tenderized beef steaks managed under simulated industry conditions. Beef subprimals ...
- Dikici, Abdullah; Calicioglu, Mehmet
- Journal of food protection 2013 v.76 no.10 pp. 1801-1805
- Listeria monocytogenes; acid tolerance; cheeses; chemical analysis; ewe milk; gastric juice; pH; pathogens; viability
- ... This study investigated the survival and acid tolerance of Listeria monocytogenes during the 2-day processing stage and 90-day ripening of Savak tulum cheese, a traditional cheese in Turkey. Experimental Savak tulum cheese was produced from raw sheep's milk that was inoculated with a L. monocytogenes mixture consisting of five strains (average 7.0 log CFU/ml) and was ripened at 6°C for 90 days. Mi ...