bluuebunny/crossref_metadata_2025_split huggingface dataset:
ENHANCEMENT EFFECTS ON SENSORY AND RETAIL DISPLAY CHARACTERISTICS OF BEEF ROUNDS
Authors: ROBBINS K. , JENSEN J. , RYAN K.J. , HOMCO‐RYAN C. , MCKEITH F.K. , BREWER M.S. 
Published: May 2007

ABSTRACTBeef round roasts were injected (to 110% of original weight) to result in 0.4% sodium chloride and 0.4% phosphate on a finished weight basis. Steaks from enhanced roasts were more (P<0.05) juicy, tender and salty than those from control roasts. However, enhancement had a detrimental effect on the color of the steaks during retail display. After two days in display, enhanced steaks had lower visual color scores indicating darkening and discoloration. At 4 days, a* and b* values were lower for enhanced steaks indicating that they were less red and yellow than controls. Aerobic plate counts suggested that enhanced steaks were more susceptible to microbial growth during retail display. Although enhancement positively affected sensory characteristics, the negative effect of a shortened shelf‐life was apparent.
WATER‐HOLDING AND COLOR CHARACTERISTICS OF BEEF FROM ELECTRICALLY STIMULATED CARCASSES
Authors: McKENNA D.R. , MADDOCK D. , SAVELL J.W. 
Published: May 2007

ABSTRACT Electrical stimulation (ES) was applied to the right sides of 15 beef carcasses and the corresponding left sides were used as nonstimulated (NS) controls. Data collected included: postexsanguination pH (0.5, 3, 6, 24 h), L, a, and b color values, drip loss, and expressible moisture. Muscles from ES carcasses tended to have more accelerated postmortem pH declines than the corresponding muscles from NS carcasses. M. triceps brachii had a lower pH at 0.5 h (P < 0.05), M. longissimus thoracis had a lower pH at 0.5 h (P =0.055) and 3 h (P < 0.05), and M. semimembranosus had a lower pH at 0.5 and 3 h (P < 0.05), respectively. Hunter L, a, and b values did not differ within ES and NS treated muscles. Additionally, ES did not influence color values of the M. semimembranosus. ES did not affect drip loss or expressible moisture in beef muscles.
ESTIMATION of MICROBIAL NUMBERS FROM PURE BACTERIAL CULTURES and FROM MINCED BEEF SAMPLES BY REFLECTANCE COLORIMETRY WITH OMNISPECTM 40001
Authors: MANNINEN M.T. , FUNG D.Y.C. 
Published: May 2007

Tristimulus reflectance colorimetry (RC) is a rapid method with which microbial activities can be monitored by the mediation of dye pigmentation changes. Dyes that produce color changes because of shifts of pH and oxidation/reduction (O/R) potential or free amino groups can be used.To estimate total microbial numbers from pure coliform and Listeria cultures and from minced beef samples, the appropriate color endpoint values were selected for each sample type (b*=+2 for coliforms, L*=+ 11 for Listeria, and a*=+ 4 and a*=+ 6 for minced beef samples) and used to estimate color detection times (CDTs). the regression lines of data between aerobic plate count (APC; conventional and also Spiral System with minced beef samples) and RC were calculated. Reliability of the calibration lines was good; r = 0.90–0.99 for bacterial cultures and r = 0.82 (0.80) for minced beef (a*=+ 4) and r = 0.80 (0.78) for minced beef (a*=+6) when RC was compared with APC (Spiral).The calibration line for minced beef samples (1/10 dilution) could be used to classify samples above and below a certain specified microbial level (e.g., log 6.0 CFU/g) and to marginal samples. Using these scheme with a*=+4 as the color endpoint value, 70% of the tested 40 minced beef samples were correctly classified. the calibration line could also be used to approximate plate count determinations (e.g., CDT of 12 h will result in an estimated count of log 5.9 CFU/g).Results were obtained in shorter time (ranging from 0–15 h for Enterobacter aerogenes and E. coli, from 2–17 h for H. alvei, from 1.5–25 h for Listeria monocytogenes ATCC 35152 and Scott A, from 6–39 h for slowly growing L. monocytogenes ATCC 19919, and from 2–15 h for minced beef, depending on the initial cell concentration) than required by conventional plate counting (24 h for coliforms, 24–48 h for Listeria, and 48 h for total counts). Time for further confirmation varies according to bacterial species. the RC technique was sensitive for low levels (as low as 1 CFU/mL) of microbes.Colorimetric microtest plate technology provided in the OmnispecTM Bioactivity Monitor System simplifies the analysis, saves labor and materials, and provides high capacity.
COMPARISON of ANALYTICAL SENSITIVITIES of THREE ENZYME IMMUNOASSAY PROCEDURES FOR the DETECTION of SALMONELLA LIPOPOLYSACCHARIDE
Authors: NIELSEN K.H. , TSANG R.S.W. 
Published: May 2007

The analytical sensitivities of three different enzyme linked immunoassays (ELISA), two competitive and a capture format were assessed. the assay systems employed monoclonal antibodies to Salmonella lipopolysaccharide (LPS) outer core epitopes to detect crude LPS antigens from Salmonella typhimurium. the most sensitive ELISA was the capture procedure, being capable of detection 1.3 ng/ml of LPS. This technique, however also gave the greatest between‐test variation and as a result, the lowest amount that could be detected with a 95% confidence limit was actually 12.8 ng/ml and it took the longest time to perform (3 h, 30 min). A competitive ELISA using limiting monoclonal antibody to compete between solid phase antigen and soluble antigen in the sample, ranked second in sensitivity, and can detect 2.8 and 3.8 ng/ml of LPS when tested with two different monoclonal antibodies. However, because of the slight between test variation, the actual sensitivities that could be detected with a 95% confidence limit were 3.1 and 4.6 ng/ml, respectively. This test takes approximately 1 h and 30 min to perform.The classical type of competitive assay, employing a labelled antigen, was the least sensitive being capable of detecting 5.8 ng/ml if the LPS was conjugated with horseradish peroxidase and 16.0 ng/ml if alkaline phosphatase was used as a label. to account for the between‐test variation, the sensitivities with a 95% confidence limit were 8.6 and 18.7 ng/ml for the respective assays, which take 2 h and 15 min to perform.These sensitivities compare favorably with those published for similar assays, but all of the procedures were judged insufficiently sensitive for direct use on food samples to be tested for the presence of Salmonella species. However, the assays would be quite suitable for demonstration of Salmonella sp. after an enrichment procedure.
COMPETITIVE ENZYME IMMUNOASSAY FOR the DETECTION of SALMONELLA LIPOPOLYSACCHARIDE1
Authors: NIELSEN K.H. , TSANG R.S.W. , GARCIA M.M. , SURUJBALLI O. , NEMEC M. 
Published: May 2007

A competitive enzyme immunoassay for detection of Salmonella sp. was developed in order to provide a sensitive assay for same‐day identification of Salmonella sp. the assay could be performed in about 90 min and consisted of the following steps. Lipopolysaccharide derived from Salmonella typhimurium was used to passively coat polystyrene 96‐well plates and tubes. A titrated amount of monoclonal antibody specific for an outer lipopolysaccharide core epitope commonly found in Salmoneila sp. was mixed with the prepared test sample prior to adding the mixture to the antigen coated matrix. Antibody bound to the immobilized antigen was detected with horseradish peroxidase labelled goat antimouse IgG (H&L chain).The analytical sensitivity of the assay was 3.1 ng and 5.6 ng of lipopolysac‐charide per ml for the plate and tube formats, respectively, if 25% inhibition or less was considered negative. This cutoff level was based on reactivity of unrelated monoclonal antibodies with S. typhimurium lipopolysaccharide and lipopolysac‐charide from E. coli with the Salmonella specific monoclonal antibody in the assay.
EFFECT OF OXYGEN REDUCING MEMBRANE FRAGMENTS ON GROWTH OF CAMPYLOBACTER SPP.1
Authors: NIROOMAND FAHIMEH , FUNG DANIEL Y.C. 
Published: May 2007

The effect of different concentrations of Oxyrase in brucella broth supplemented with hematin solution and FBP supplement on growth of five strains of Campylobacter jejuni and one strain of C. coli at 42C under shaking and nonshaking condition was evaluated, and the generation times were calculated. The growth of Campylobacter increased as the amount of Oxyrase (0 to 0.8 unit/ml) in the broth increased. Fastest growth and shortest generation time were achieved with 0.6 unit/ml of Oxyrase in brucella broth both under shaking and nonshaking condition. All strains had higher growth and shorter generation times in the Oxyrase treated samples compared to nontreated controls.Growth kinetics of 5 strains of C. jejuni and one strain of C. coli (different level of initial population of inocula) in brucella broth with (0.6 unit/ml) and without Oxyrase at 42C in a gyrotory water bath shaker were studied. Growth curves were constructed and generation times were calculated. For all strains, growth rates were significantly (P 0.05) higher and generation times were significantly (P 0.05) shorter in the Oxyrase treated samples (0.6 unit/ml) compared to controls (0 unit/ml). The effect of Oxyrase on growth of Campylobacter strains was more profound at low initial inoculum levels. Oxyrase had a greater stimulatory effect on growth of Campylobacter strains in exponential growth phase than in stationary phase of growth.
RAPID METHODS AND AUTOMATION IN FOOD MICROBIOLOGY: BEYOND DELPHI FORECAST1
Authors: VASAVADA PURNENDU C. 
Published: May 2007

Routine microbiological analysis of foods has traditionally involved estimation of the total numbers of organisms by direct microscopy, viable counts or dye reduction, etc. The conventional methods have been fully or partially automated and alternative methods for estimation of microbial populations based on measurement of amplitude of selected parameter(s) have been introduced over the past two decades. The Delphi Technique is a method for technological forecasting helpful in planning future business activities, particularly in the areas of rapid technological development. In 1980–1981, a Delphi survey was conducted to develop a consensus view of future development in rapid and automated methods in food microbiology.The survey predicted that traditional methods for enumeration organisms in foods, i.e., colony count methods will be superseded by automated and mechanized methods for colony count by the end of the century. However, prediction of acceptance of alternative methodologies for detection and characterization of food‐borne pathogens, including the gene probes and the PCR based methods have been introduced. This presentation is designed to review these new technologies as a summary of this symposium.
COMPARISON OF MODIFIED SALMONELLA‐TEK ENZYME IMMUNOASSAY AND MODIFIED GENE‐TRAK SALMONELLA ASSAY FOR RECOVERY OF SALMONELLA FROM SELECTED LOW‐MOISTURE FOODS
Authors: SHERROD PATRICIA S. , JUNE GERALDINE A. , ANDREWS WALLACE H. , AMAGUANA R. MIGUEL , HAMMACK THOMAS S. 
Published: May 2007

ABSTRACTThe sensitivity of the original versus the modified Salmonella‐Tek enzyme immunoassay (EIA) was compared for recovery of Salmonella spp. from selected low‐moisture foods. Serial tenfold dilutions were inoculated into incubated post enrichment media (dilution‐to‐extinction approach). Results indicated no significant difference between the original and modified Salmonella‐Tek EIAs. A comparison of the modified Salmonella‐Tek EIA and the modified GENE‐TRAK Salmonella assay, using the same approach, also showed no significant differences.The effectiveness of the assays was then compared using a second approach (dry bulk inoculation). A lyophilized culture was inoculated into bulk food. Replicate 25‐g test portions were used in a 3‐way comparison of the effectiveness of the modified Salmonella‐Tek EIA, the modified GENE‐TRAK Salmonella assay, and the standard culture method approved by the Association of Official Analytical Chemists (AOAC) International and recommended in the Food and Drug Administration's Bacteriological Analytical Manual. Of 460 test portions examined, 307 gave positive reactions with the modified Salmonella‐Tek EIA, 298 with the modified GENE‐TRAK Salmonella assay, and 292 with the AOAC/BAM culture method.
EFFECT OF ALCOHOL‐FLAMING ON MEAT CUTTING KNIVES 1
Authors: FUNG DANIEL Y.C. , PHEBUS RANDALL K. , KANG DONG HYUN , KASTNER CURTIS L. 
Published: May 2007

ABSTRACTAlcohol‐flaming to sterilize meat cutting knives is a common practice when microbiologically sampling meat surfaces. Often knives will be wiped with paper towels and repeatedly dipped for a short period in alcohol followed immediately by flaming. This investigation addressed the effectiveness of alcohol and alcohol‐flaming for sterilization of cutting knives. Additionally, the effect of high levels of residual meat particles in alcohol used for repeated dipping on sterilization was determined. Stainless steel knives were used to slice ground beef, wiped with a towel, submerged in alcohol for 2 s to 1 h, and flamed (wiping only and alcohol dipping only serving as control samples). Knives were microbiologically evaluated by placing into tubes of standard plate count (SPC) agar or Brain Heart Infusion (BHI) broth. Slight microbial growth was observed for agar and broth tubes from knives dipped into alcohol fór 2 s receiving no flaming. Agar tubes from knives dipped for 2 s to 1 h receiving flaming indicated no growth. The more sensitive broth assay indicated microbial growth in virtually all tubes, however, viable cell counts from these tubes demonstrated very low levels of contamination (1–4 CFU/cm2). Thus, the use of alcohol dipping with or without flaming provided effective microbial destruction on the knives. Knives repeatedly dipped into alcohol containing high levels of residual meat particles and flamed indicated that the alcohol remains an effective means of decontaminating knife surfaces even during prolonged usage.
COMPARISON OF KANG‐FUNG MEDIUM AND MRS MEDIUM FOR SCREENING PEDIOCOCCUS SPP. FROM MIXED CULTURE SYSTEMS 1
Authors: KANG DONGHYUN , FUNG DANIEL Y.C. 
Published: May 2007

AbstractKang‐Fung medium was developed for recovering Pediococcus spp. from mixed culture systems. This medium contains phenylethanol (1.75%) with MRS agar ingredients. Many nonlactic acid bacteria can grow on MRS medium regardless of aerobic or anaerobic conditions. In comparison with MRS medium, Kang‐Fung medium was not significantly different (P > 0.05) for recovering Pediococcus spp. However, the Kang‐Fung medium completely inhibited the growth of several foodborne pathogens (Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus) that can grow on MRS medium. Therefore, this medium can be used to selectively recover Pediococcus spp. from fermented food products mixed with these foodborne pathogens.
BACTERIA COLONY IDENTIFICATION USING VIDEO IMAGING
Authors: LE MOAL G. W. , LERAY P. , ROUDOT A.‐C. , THOUVENOT D. , VASSEUR V. 
Published: May 2007

AbstractThis paper describes an image analysis method to detect and locate Salmonella colonies grown on Petri dishes, on two different media. The colonies are described using their common feature characteristics: black center surrounded by a clear halation. Morphological image analysis functions are preferred to gray levels because of the color inhomogeneity of the background even under optimal lighting. The results obtained show the good ability of this method for detecting and locating but further work is needed to validate it on a greater number of Petri dishes.
SUITABILITY OF SELECTIVE MEDIA FOR RECOVERY OF HEAT‐STRESSED ESCHERICHIA COLI O157:H7
Authors: FISHER TOMEKA L. , GOLDEN DAVID A. 
Published: May 2007

AbstractTryptone soya agar (TSA) and three selective media, BCM1M O157:H7(+) agar (BCM), modified eosin methylene blue agar (MEMB), and sorbitol MacConkey agar (SMAC) were evaluated for recovery of two strains of E. coli O157:H7 (salami and cider isolates) heated at 56, 58, and 60C for up to 60 min in tryptone soya broth (TSB). TSA and MEMB were equally effective at recovery of heat‐stressed (56, 58, and 60C) E. coli O 157:H7 and superior to SMAC and BCM (P 0.05). When heated at 56 and 58C, recovery of E. coli O157:H7 on MEMB and TSA was not significantly different (P > 0.05); recovery was poorer on SMAC, followed by BCM (P 0.05). There was no significant difference in recovery of E. coli O157:H7 on BCM and SMAC when strains were heated at 60C (P > 0.05).
IMPORTANCE OF REFERENCE STANDARDS IN TRAINING PANELISTS
Authors: RAINEY BARBARA A. 
Published: May 2007

ABSTRACTWhen training a sensory evaluation panel, reference standards play an important role in developing appropriate terminology, establishing intensity ranges and showing the action of an ingredient. In addition, use of reference standards reduces the amount of training time while providing documentation for terminology. Product characteristics can be demonstrated through reference standards for application in plant quality assurance programs as well as for project planning in new product development, product maintenance (i.e., shelf‐life), product improvement and cost reduction programs.
SOME SOURCES OF BIAS IN CONSUMER TESTING
Authors: GACULA M.C. , RUTENBECK S.K. , CAMPBELL J.F. , GIOVANNI M.E. , GARDZE C.A. , II R.W. WASHAM 
Published: May 2007

ABSTRACTData sets from three studies were examined to determine the effects of brand identification and package design on consumer responses during product evaluation. In these studies, consumers evaluated products with or without brand identification, compared products in standardized conditions, and compared products in different package designs with different or identical product contents. Measurement of consumer responses for all studies was based on 9‐point hedonic scale. The results of the study showed that consumers were less critical in their evaluation when the samples being assessed were identified by brand names. Brand identification and package design, when not concealed in the comparison of product contents, resulted in consumer response bias. Also, the popularity of a brand influenced consumer's perception of products.
THE IMPORTANCE OF LANGUAGE IN DESCRIBING PERCEPTIONS
Authors: CIVILLE GAIL VANCE , LAWLESS HARRY T. 
Published: May 2007

ABSTRACTA set of terms in descriptive analysis should enable differentiation among products, specification of the sensory properties of the products, and sufficient characterization to permit its recognition or identification. Meeting these criteria enables the use of descriptive data in several applications: (1) interpretation of other sensory data, (2) correlation with instrumental measures, (3) quality monitoring, and (4) product development and maintenance. Several aspects of the specific terminology and the way it is taught are important in effective descriptive analysis. Terms should be uncorrelated with one another. Terms should be related to physical or chemical references. Training a panel requires the establishment of a system in which relevant dimensions can be abstracted and attended to. In this paper, specific problems of descriptive analysis training such as the choice of reference sets and the boundaries of terms are discussed.
SENSORY INTERACTIONS IN MIXTURES
Authors: LAWLESS HARRY T. 
Published: May 2007

ABSTRACTPsychological studies have assessed the intensity of simple sensory mixtures, both in taste and olfaction. In taste mixtures, suppression or partial masking among the components is often observed. An analogous result is often found in odor mixtures, counteraction of one component in the presence of a second odor. These effects, particularly taste suppression, are also observed in food systems. Interactions between sensory modalities are far more complex, ranging from inhibition of taste and odor sensations by trigeminal irritation, to relative independence of tastes from odor stimulation and independence of odors from tastes.
USE OF INDIVIDUAL DIFFERENCES SCALING FOR SENSORY STUDIES: SIMULATED RECOVERY OF STRUCTURE UNDER VARIOUS MISSING VALUE RATES AND ERROR LEVELS
Authors: WHELEHAN O.P. , MACFIE H.J.H. , BAUST N.G. 
Published: May 2007

ABSTRACTThe use of Individual Differences Scaling in sensory studies has been limited because the number of pairwise comparisons in a complete design can be prohibitively large. This study examines the effect of different levels of error and missing data on recovery of true structure by Individual Difference Scaling for the normal range of assessors and stimuli (8–16) used by sensory workers. Recovery was very good for a missing value rate of 20%. It was good for 40% provided that the number of stimuli was high, but deteriorated sharply at 60% missing data. The effect of superimposing random error on to the true structure indicated that a large error rate gave poor recovery. It is concluded that up to 40% of the distances in a complete design could be excluded, provided that replicate measurements indicated error levels were not severe.
EFFECT OF SAMPLE NUMBERS ON THE SENSORY ACUITY OF A TRAINED GROUND BEEF TEXTURE PANEL
Authors: BOHNENKAMP J.S. , BERRY B.W. 
Published: May 2007

ABSTRACTTrained sensory panelists evaluated 8,12 or 18 samples of ground beef at each meeting to determine the effect of sample numbers on panelist perception of certain sensory properties. Six ground beef formulations were selected to represent a broad range of fat and connective tissue content. Panelists evaluated samples for tenderness, connective tissue amount and juiciness. Sensory ratings were affected by formulation, anticipation of sample numbers and actual number of samples (sample x session). Although panelists discriminated among formulations presented in the last six samples somewhat differently from the way they discriminated among the same formulations presented in the first six samples, there was little evidence that the panel became less sensitive.
THE PSYCHOPHYSICAL RELATIONSHIP BETWEEN COLOR AND SALT CONCENTRATIONS IN CHICKEN FLAVORED BROTHS
Authors: GIFFORD SANDRA R. , CLYDESDALE FERGUS M. , DAMON RICHARD A. 
Published: May 2007

ABSTRACTTaste panelists evaluated the effect of color on salt perception in chicken flavored samples using magnitude estimation. Samples were colored to simulate commercial chicken broth. Five color intensities were added to 5 NaCl concentrations ranging from 0.34 to 0.66% (w/v). Color had no influence on salt perception. Panelists were able to perceive color differences among samples (P <0.001) and these were correlated with the objective color function cot−1 (a/b) calculated from the L,a,b values obtained from the Gardner XL‐23. Overall flavor preference was evaluated by a taste panel using the technique of magnitude estimation. NaCl concentrations ranged from 0.52 to 0.80% (w/v). Overall flavor preference was unaffected by color. A reduction in NaCl concentration from 0.80% (w/v) to 0.52% (a 35% reduction) did not alter flavor preference. A 50 member consumer panel using a paired comparison test found no difference in flavor preference between an uncolored sample containing 0.80% (w/v) NaCl and a colored sample containing 0.72% (w/v) NaCl.
DEVELOPMENT OF A LEXICON FOR THE DESCRIPTION OF PEANUT FLAVOR
Authors: JOHNSEN PETER B. , CIVILLE GAIL VANCE. , VERCELLOTTI JOHN R. , SANDERS TIMOTHY H. , DUS CLARE A. 
Published: May 2007

ABSTRACT.A lexicon of terms to describe desirable as well as undesirable flavors in peanuts has been developed. The lexicon and an intensity rating scale was developed by a 13 member panel of flavor and peanut specialists representing industry and the USDA‐Agricultural Research Service. This system is intended to provide definitive, common terminology for use in communicating differences in peanut flavor variables among all phases of peanut research and industry.