the aim of the study was the analysis of lithuanian honeys for the presence of the spores of clostridium botulinum. the analyses were performed on multifloral, honeydew, nectar-honeydew, rape, buckwheat, heather and linden honey bought in direct sale. prior to culture on solid media the samples were prepared by supernatant filtration method and cultured in parallel in cooked meat medium (cmm) a...

1. An extracellular, proteolytic enzyme has been observed in more than 30 strains of beta type, aerobic and facultative hemolytic streptococci. 2. The enzyme is readily demonstrable in sterile filtrates of cooked meat cultures. 3. No gas or foul odor is produced. 4. It is partially inactivated by exposure to about 60 degrees C. for 45 minutes or longer. 5. The enzyme manifests itself in cooked ...

Three commercial blood culture media were compared with a freshly prepared cooked meat medium in tests to stimulate the recovery of small inocula of anaerobic and aerobic bacteria in routine blood cultures. The cooked meat medium gave the most reliable recovery and supported continued viability, whilst Fastidious Anaerobe Broth (LAB M) was a good alternative. Results with Southern Group thiogly...

Commercial samples of beef and turkey meat were prepared by commonly used cooking methods with standard cooking times: (1) broiled at 200°C for 10min, (2) broiled at a medium temperature (140°C) for 10min, (3) cooked by microwave (MW) for 3min and then grilled (MW/grill) for 7min, (4) cooked in a domestic microwave oven for 10min, and (5) boiled in water for 10min. The raw and cooked meats were...

The objective of this study was to determine the effect of tannic acid (TA) on the oxidative stability and the quality characteristics of ground chicken breast meat. Five treatments including (1) control (none added), (2) 2.5 ppm TA, (3) 5 ppm TA, (4) 10 ppm TA, and (5) 5 ppm butylated hydroxyanisole (BHA) were added to boneless, skinless ground chicken breast meat, and used for both raw and co...

and Implication Packaging, irradiation, and the length of storage of raw meat were important factors in lipid oxidation of cooked meat. Preventing oxygen exposure after cooking, however, was more important in preventing lipid oxidation of cooked meat than the raw meat treatments. Cooking itself did not increase thiobarbituric acid-reactive substances (TBARS) values. The structural damages cause...

The present study was carried out to evaluate the influence of increasing amounts of dietary polyunsaturated fatty acids (PUFA) and alpha-tocopheryl acetate (alpha-TA) supplementation on lipid oxidation of raw and cooked thigh meat stored under refrigeration. One hundred ninety-two female, 1-d-old, broiler chickens were randomly distributed into 16 experimental treatments resuIting from the com...

Effects of different drying methods (sun drying, oven drying & rural cooker smoking) and meat size (block, flat & mince) on the nutrient content of beef was investigated with cooked cured (CC) or noncooked cured (NC) beef. Both physical and chemical assessment were done to assess the quality of meat. Organoleptically all the samples were in acceptable condition upto 120 days of storage time. Th...

Today, many consumers demand and have available a wide assortment of high quality foods. The quality of meat products is influenced by intrinsic factors such as breed, genotype, reared system, and feeding regime. Thus, cooked products manufactured from raw material from Iberian and white pigs should show different sensory quality. The aim of this study was to evaluate different cooked products ...