Relevant bibliographies by topics / Meat – Microbiology – Technique

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  1. Journal articles
  2. Dissertations / Theses

Academic literature on the topic 'Meat – Microbiology – Technique'

Author: Grafiati
Published: 4 June 2021
Last updated: 2 February 2022

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Journal articles on the topic "Meat – Microbiology – Technique"

1

Sumitro, Eko Adi. "EVALUASI PROSES PENGOLAHAN DAGING RAJUNGAN PADA PT KML LOBUK KECAMATAN BLUTO KABUPATEN SUMENEP." Journal of Food Technology and Agroindustry 1, no. 2 (October 22, 2019): 9–14. http://dx.doi.org/10.24929/jfta.v1i2.723.

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One of crab meat preservation process is used pasteurization. Based on the field observation, there is a problem in the crab meat pasteurized at crab harvest season, so that there are some crab meat hoarding in mini plant which cause of imbalance between amount of crab meat peeler and amount of crab meat. It needs good strategy or technique to make the quality of crab meat stay awake. At this process time, the crab meat is kept by using ice for raw state crab meat and ripe state crab meat to waiting the stripping process. The aim of this research is to assess the different storage of crab meat in the raw state and ripe state by using ice in mini plant which affect the quality of crab meat that have produced before pasteurization process in crab meat organoleptic (appearance, smell, taste, and texture), microbiology (content of TPC, Coliform, and E. coli), and chemically (proximate). The result of this research inform organoleptic ally that quality, microbiology, and proximate result of raw state crab meat and ripe state crab meat.
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JEYAMKONDAN, S., D. S. JAYAS, and R. A. HOLLEY. "Review of Centralized Packaging Systems for Distribution of Retail-Ready Meat." Journal of Food Protection 63, no. 6 (June 1, 2000): 796–806. http://dx.doi.org/10.4315/0362-028x-63.6.796.

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There is growing interest in centralized preparation of retail-ready meat cuts for distribution to widely dispersed retail stores due to the convenience of having high-quality ready-to-go products that are consistently provided to consumers at lower cost. Various centralized packaging techniques are described. Of all packaging techniques, master packaging is the most economical and shows promise for commercial application. Nevertheless, the master-packaging technique must be integrated with strict temperature control in a narrow range just above freezing (−1.5 ± 0.5°C), good processing hygiene, and maintenance of a completely anoxic atmosphere in the package headspace throughout the distribution period to maximize storage life. Packaging using the CAPTECH process reduces the residual O2 present in the headspace to 300 ppm. Oxygen scavengers must be incorporated in the package to absorb the residual O2 and preserve the metmyoglobin reducing activity of meat tissues. Integration of all these technologies can provide a storage life of retail-ready meat up to 10 weeks in the master package followed by 3 days of retail display life. This extension of storage life is sufficient for transporting meat to distant markets.
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CAPITA, ROSA, MIGUEL PRIETO, and CARLOS ALONSO-CALLEJA. "Sampling Methods for Microbiological Analysis of Red Meat and Poultry Carcasses." Journal of Food Protection 67, no. 6 (June 1, 2004): 1303–8. http://dx.doi.org/10.4315/0362-028x-67.6.1303.

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Microbiological analysis of carcasses at slaughterhouses is required in the European Union for evaluating the hygienic performance of carcass production processes as required for effective hazard analysis critical control point implementation. The European Union microbial performance standards refer exclusively to the excision method, even though swabbing using the wet/dry technique is also permitted when correlation between both destructive and nondestructive methods can be established. For practical and economic reasons, the swab technique is the most extensively used carcass surface-sampling method. The main characteristics, advantages, and limitations of the common excision and swabbing methods are described here.
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TOYODA, ATSUSHI, MITSURU NAKAJO, HIROYUKI KAWACHI, TOHRU MATSUI, and HIDEO YANO. "PCR Detection of Bovine Mitochondrial DNA Derived from Meat and Bone Meal in Feed." Journal of Food Protection 67, no. 12 (December 1, 2004): 2829–32. http://dx.doi.org/10.4315/0362-028x-67.12.2829.

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Because bovine meat and bone meal (MBM) is thought to be a major source of bovine spongiform encephalopathy, we developed a PCR-based method for detection of bovine MBM in animal feed. We isolated bone particles from feed containing bovine MBM using a separation technique based on specific gravity and then washed bone particles with sodium hypochlorite solution and an EDTA–proteinase K solution. The mitochondrial DNA was extracted from bone particles and amplified using PCR with cattle-specific primers. Bovine DNA was not detected in a milk replacer containing dried skim milk and dried whey, but bovine DNA was detected in the milk replacer that was mixed with bovine MBM. Other cattle-derived materials in feeds did not interfere with the selective detection of bovine MBM. This method allowed detection of bovine mitochondrial DNA in feed with 0.1% added bovine MBM. When the treatment with sodium hypochlorite was excluded, bovine DNA derived from MBM could not be distinguished from bovine DNA derived from other bovine materials. However, the exclusion of this treatment improved the detection limit of bovine MBM in feed. This method appears suitable for the selective detection of bovine MBM in feed.
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5

SHAW, B. G., C. D. HARDING, W. H. HUDSON, and L. FARR. "Rapid Estimation of Microbial Numbers on Meat and Poultry by the Direct Epifluorescent Filter Technique." Journal of Food Protection 50, no. 8 (August 1, 1987): 652–57. http://dx.doi.org/10.4315/0362-028x-50.8.652.

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The direct epifluorescent filter technique (DEFT) for rapid estimation of microbial numbers was evaluated by comparison with the plate count on a variety of uncooked red meat and poultry samples. Good agreement [correlation coefficient (r) = 0.95–0.96] was obtained from samples with plate counts of 5 × 103/g or /cm2 and above from red meat carcasses (surface swabbed), aerobic or vacuum packed chill-stored joints (surface sampled - stomachered) and frozen beef (thawed stomachered). For stored and unstored raw poultry sampled by skin scraping or stomachering of muscle and skin good overall correlation (r = 0.88–0.89) was obtained between the DEFT count and the plate count in the ranges 1.1 × 103 to 1.3 × 107/cm2 (skin scraping) and 1 × 104 to 9.5 × 106/g (muscle and skin) even though the DEFT always overestimated counts on samples on which no growth had occurred (plate count <7×104/cm2 or <1×105/g). However, good linearity between DEFT and plate counts allowed use of the regression equation to obtain a good estimate of the plate count on these samples. The DEFT was unsuitable for application to poultry neck skin sampled by shaking because particulate material interfered with counting. This was also a problem with Mechanically Recovered Meat although the DEFT gave a fair estimate (r = 0.72) of the plate count on certain types (beef and veal) of this product. The DEFT was capable of providing counts within 35 to 45 min and its applicability to the rapid estimation of bacterial numbers in meat and poultry is discussed.
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6

Beckers, H. J., P. D. Tips, E. Delfgou-van Asch, and R. Peters. "Evaluation of an enzyme immunoassay technique for the detection of salmonellas in minced meat." Letters in Applied Microbiology 2, no. 3 (September 1986): 53–56. http://dx.doi.org/10.1111/j.1472-765x.1986.tb01514.x.

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7

HANSSON, INGRID B. "Microbiological Meat Quality in High- and Low-Capacity Slaughterhouses in Sweden." Journal of Food Protection 64, no. 6 (June 1, 2001): 820–25. http://dx.doi.org/10.4315/0362-028x-64.6.820.

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The purpose of this study was to investigate the bacterial count on beef and pork carcasses, a comparison being made between different-sized slaughterhouses in Sweden. Samples were taken from the flank and sternum of 200 beef and 200 pork carcasses, with half of the samples being collected from low-capacity slaughterhouses. Sampling was carried out at the end of the slaughter-line from 25 beef carcasses and/or 25 pork carcasses in each abattoir. Analyses were performed of the aerobic microorganisms, coliform bacteria, coagulase-positive staphylococci, and presumptive Escherichia coli. No significant differences were found in the amount of aerobic microorganisms between pork carcasses from low- and high-capacity slaughterhouses. In beef carcasses, however, there was a significantly greater amount of aerobic microorganisms in beef carcasses slaughtered at low-capacity slaughterhouses. Within the group of high-capacity abattoirs there was a very small variation in the amount of aerobic bacteria between the different slaughterhouses that could be explained by their having almost the same evisceration technique. The evisceration technique differs more among the low-capacity slaughterhouses, which is probably the main reason for the wide variation in the amount of aerobic bacteria. Coliform bacteria, coagulase-positive staphylococci, and presumptive E. coli were more common on pork carcasses than on beef carcasses. There were also significantly higher amounts of these bacteria in pork carcasses from the high-capacity slaughterhouses.
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8

Vytřasová, J., M. Pejchalová, K. Harsová, and Š. Bínová. "Isolation ofArcobacter butzleri andA. cryaerophilus in samples of meats and from meat-processing plants by a culture technique and detection by PCR." Folia Microbiologica 48, no. 2 (March 2003): 227–32. http://dx.doi.org/10.1007/bf02930960.

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9

GILL, C. O., M. BADONI, and J. C. McGINNIS. "Microbiological Sampling of Meat Cuts and Manufacturing Beef by Excision or Swabbing†." Journal of Food Protection 64, no. 3 (March 1, 2001): 325–34. http://dx.doi.org/10.4315/0362-028x-64.3.325.

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Groups of 25 beef or pork loin primal cuts or of pieces of stored or not stored manufacturing beef were sampled by excision and by swabbing with cotton wool, sponge, and gauze. Total aerobic counts, coliforms, and Escherichia coli from each sample were enumerated. Values for the mean log10, log10 mean, and/or the log10 total numbers recovered were calculated for each set of 25 bacterial counts. Those statistics indicated that, for product sampled without storage, swabbing with cotton wool or sponge recovered about 30%, and swabbing with gauze recovered about 10% of the bacteria recovered by excision sampling; but that for product sampled after storage, swabbing with cotton wool or sponge recovered about 50% and swabbing with gauze recovered about 15% of the bacteria recovered by excision sampling. However, the incidences of samples positive for coliforms and E. coli were less for stored than for nonstored product with all methods of sampling. The findings indicate that the conditions of meat surfaces, the handling of product, and the state of the microflora might all affect the numbers of bacteria recovered by any sampling technique. Thus, the relationship between the numbers recovered by excision or any selected swabbing technique may differ for different types of noncomminuted, raw meat product.
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10

Borodkina, I. V., N. B. Shadrova, O. V. Pruntova, and S. I. Danilchenko. "VALIDATION OF METHOD FOR YERSINIA ENTEROCOLITICA ISOLATION FROM RAW MATERIALS OF ANIMAL ORIGIN." Veterinary Science Today, no. 2 (June 28, 2019): 60–65. http://dx.doi.org/10.29326/2304-196x-2019-2-29-60-65.

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Upward trend in the number of human yersiniosis cases, caused by bacterium Yersinia enterocolitica, is globally observed nowadays. This microorganism is widely spread in the environment, able to persist for prolonged periods in animal products and propagate under low temperatures. Basic infection sources are meat and meat products. In order to isolate Yersinia enterocolitica from food and feed samples horizontal method for the detection pursuant to GOST ISO 10273-2013 was used. It was noted, that Yersinia enterocolitica isolation is associated with certain difficulties, because the sample contains only small quantities of the agent and only the use of special techniques allows removing the concurrent microflora. It was proposed to use cold enrich­ment (4 ± 1) °C of the test material before conventional technique is started. The technique was validated pursuant to GOST ISO 16140-2011. As a result, it was established that validated method for Yersinia enterocolitica bacteria detection in food products, performed at the Microbiology Laboratory, is specific. The method sensitivity is 10 CFU/cm3. Intralaboratory reproducibility and repeatability were confirmed by relevant tests. Additional culture step at (4 ± 1) °C allows complete inhibition of non-psychrophilic microorganisms’ growth.
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Dissertations / Theses on the topic "Meat – Microbiology – Technique"

1

Fairbrother, Karen S. "DNA-based techniques for species identification of meat." Thesis, University of Nottingham, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.306696.

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2

Lee, Yih. "Application of the adhesive tape method for microbial sampling on various meat surfaces." 1985. http://hdl.handle.net/2097/27480.

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