منابع مشابه
Effect of Sex on Flavor-related and Functional Compounds in Freeze-dried Broth Made from Korean Native Chicken.
Studies on the flavour characteristics of meat-based broth, quantification of flavour-related and functional compounds, and factors affecting the availability of such compounds are minimal. The present study was designed to determine the effects of sex on flavor-related and functional compounds in freeze-dried broth (FDB) made from Korean native chickens (KNC). Male and female KNC from a commer...
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The heat resistance of 35 Salmonella strains was determined at 55 to 65 °C. No correlation between the heat resistance and the origin of the Salmonella spp. could be established. D-values in chicken broth, using a linear regression, of an 8 Salmonella serotype cocktail were 4.87, 2.72, 1.30, and 0.41 min at 55, 58, 60 and 62 °C, respectively. Using a linear model, the D-values ranged from 4.86 ...
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This investigation established the process criteria for using UV-C light and mild heat (UV-H treatment) to inactivate 5-Log10 cycles (performance criterion) of common foodborne pathogen populations, Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus, when inoculated in chicken broth. To define the target microorganism and the proper UV-H treatment condit...
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Replete ( 0 ) and vitamin D-deficient ( A ) cells were incubated at pH 7.4 and 37°C for thc indicated time intervals. Po is the P, concentration at the start of the incubation; P, is the measured concentration at t min. The results are the means ~ s . E . for three experiments performed in duplicate. medium containing EGTA ( I mM) but with no added C a 2 + . This efflux into Ca2+-free medium wa...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 1965
ISSN: 0032-5791
DOI: 10.3382/ps.0440816