Coliform counts in a variety of foods, including dairy products (raw milk, pasteurized milk, yogurt, butter, and ice cream), meats (pork sausage, ground beef, and raw chicken), raw eggs, and chocolate, were performed by the rapid automated BioSys optical assay and the conventional method with violet red bile agar (VRBA). The standard deviation (SD) among five replicate counts for the optical as...

This study was designed to evaluate the effects of dietary treatment, packaging, and irradiation singly or in combination on the oxidative stability of broiler chicken thigh meat. A total of 120 four-week-old chickens were divided into 12 pens (10 birds/pen), and 4 pens of broilers were randomly assigned to a control oxidized diet (5% oxidized oil) or an antioxidant-added diet [500 IU of vitami...

A total of 133 Salmonella isolates recovered from retail meats purchased in the United States and the People's Republic of China were assayed for antimicrobial susceptibility, the presence of integrons and antimicrobial resistance genes, and horizontal transfer of characterized antimicrobial resistance determinants via conjugation. Seventy-three (82%) of these Salmonella isolates were resistant...

Ingredients such as ascorbic acid used to preserve redness of the raw meat, and carnosine and ribose used for flavor improvement have been incorporated into minced meats to increase consumer acceptance. The objective of this study was to investigate the possible synergistic effect of ascorbic acid, carnosine, and ribose on the sensory and physico-chemical characteristics of minced bison meat. S...

This study aims to determine the effectiveness of papaya‐fruit latex and yellow‐senesced leaves as a natural organic tenderizer. The fruit plant were ground powder, while 0 g, 10 15 g 20 variations used cover 50 meat for 4 h. Subsequently, Bradford Kjeldahl methods protein content, profile was analyzed using SDS‐PAGE confirmed Scanning Electron Microscope (SEM). results showed that concentratio...

BACKGROUND Toxoplasma gondii is one of the most widespread parasites in humans and can cause severe illness in immunocompromised individuals. However, its role in healthy people is probably under-appreciated. The complex epidemiology of this protozoan recognizes several infection routes but consumption of contaminated food is likely to be the predominant one. Among food, consumption of raw and ...

The aim of this study was to examine the effectiveness of pre-cooking conditions on the quality characteristics of ready-to-eat (RTE) Samgyetang. Raw chickens were steamed under the different conditions of 50℃/30 min (T1), 65℃/30 min (T2), 85℃/30 min (T3), and 90℃/10 min (T4) prior to retorting at 120℃ for 65 min. The results showed that pre-cooking conditions in all treated samples could reduc...

Introduction This study aims to clarify how the unnaturalness of cellular agricultural products can be familiarized society, using case Japanese public's receptivity cultured meats. Perceived is a key factor in rejection emerging technologies. While past studies have examined explanatory factors involved public acceptance meats, relationships among multiple not been fully examined. Cultured mea...