nonintact beef products include intact meat cuts such as chucks, ribs, tenderloins, striploins, top sirloin butts, and rounds, exposed to or injected with marination, flavoring, or tenderizing solutions, or mechanically tenderized by treatment with solidor hollow-needle injectors or blades, or with cubing, frenching, or pounding devices. in addition, this category includes any comminuted produc...

The efficacy of chemical antimicrobials for controlling Escherichia coli O157:H7 and Salmonella during production of marinated nonintact beef products was evaluated using nonpathogenic surrogates. Boneless beef strip loins were inoculated with either approximately 5.8 or 1.9 log CFU/cm(2) (high and low inoculation levels, respectively) of nonpathogenic rifampin-resistant E. coli. Inoculated str...

Poultry meat, due to its low price and nutritional value, is a healthy easily accessible option for many households worldwide. consumption is, therefore, expected continue grow. However, this increase may lead the rising numbers of cases bacterial gastroenteritis, as poultry meat often carries foodborne pathogens such Campylobacter spp. Salmonella While current on-farm biosecurity programs food...

Direct water immersion chilling is used widely in the poultry plants because of higher heat transfer rate. However, post-mortem state of poultry muscle, extent of water uptake by carcasses prior to deboning, and marination has been one of the largest sources of inconsistency in marinated product quality and has become a problem for producers of marinated broiler meat. The effect of Ultra-rapid ...