Journal of Food Science · 1999 · 32 citations · 8 references
AgricultureAnimal SciencesFood ScienceFood MicrobiologyFood ProcessingMeat ScienceMeat MicrobiologyMeat ProcessingMeat QualityMeat SpoilageMicrobiological Examination Of MeatAerobic Plate CountMeat Microbial Load AssessmentMeat Quality EvaluationMeat Spoilage MicrobiologyMicrobiological SpoilageProcessing Effects On Meat Quality
ABSTRACT Beef and emu steaks were restructured with 5% fibrinogen/0.25% thrombin (F), 0.5% algin/0.5% calcium lactate (A), or 0.5% phosphate/1.5% salt (P). P and A treatments had higher cooked binding strengths and cook yields than the F treatments (P < 0.05). The pH and cook yields of restructured emu were higher than beef (P < 0.05). Binding strength of emu was lower than beef in all binding systems (P < 0.05). F solution had an aerobic plate count (APC) of 39,000/g and increased the microbial count in restructured emu steaks from 940 to 7500/g (P < 0.05). Cooking to 60°C reduced APC to < 250/g (P < 0.05) with progressively greater bacterial kill after cooking to 66°C or 75°C.
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Analytical Chemistry · 1980 · 59.6K citations
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