bluuebunny/crossref_metadata_2025_split huggingface dataset:
INFLUENCE OF BREED AND DIET ON CARCASS AND ORGANOLEPTIC PROPERTIES OF MALE RED KARAMAN AND TUSHIN FAT‐TAILED LAMBS1
Authors: EMSEN E. , EMSEN H. , YAPRAK M. , OCKERMAN H.W. 
Published: May 2007

ABSTRACT Red‐Karaman (n = 24) and Tushin (n = 24) male fat‐tailed lambs were allocated to three groups and were fed basic diet plus dried alfalfa (Group I), barley grain plus dried alfalfa hay (Group II) and oat grain plus dried alfalfa hay (Group III) for 6 weeks before slaughter. Longissimus and Semimembranosus samples were removed from each carcass and examined by a sensory panel of 10 individuals. Red Karaman lambs had larger Longissimus area values than Tushin lambs. Dressing percentage in groups I, II and III were 52.40 ± 0.62%, 50.57 ± 0.61%, and 49.27 ± 0.63%, respectively (P < 0.05). Samples from Tushin fat‐tailed lambs had higher (P < 0.05) acceptability scores than those of Red Karaman and less (P < 0.05) intense mutton flavor than the other genotype x diet experimental groups. The effects of breed and diet on the other chemical, physical and organoleptic traits investigated in this study were not significant.
INSTRUMENTAL TEXTURE ASSESSMENT AND CONSUMER ACCEPTABILITY OF COOKED BROILER BREASTS EVALUATED USING A GEOMETRICALLY UNIFORM‐SHAPED SAMPLE
Authors: SCHILLING M.W. , SCHILLING J.K. , CLAUS J.R. , MARRIOTT N.G. , DUNCAN S.E. , WANG H. 
Published: May 2007

ABSTRACT The objective of this study was to determine the relationship of Warner‐Bratzler shear values obtained from sample chicken strips cut to a standard geometric configuration with consumer tenderness acceptability. A relationship with deboning time was also evaluated. One breast from each bird, alternating right and left, were sous vide cooked (78C internal) and an average WBS value (kg) was determined. The remaining companion breasts were sorted into one of five ranges (1.1–2.0, 2.1–3.1, 3.2–4.0, 4.2–5.0, 5.2–6.7 kg) based on shear value. Consumer sensory evaluation was affected (P<0.05) by shear value range, but deboning time and the interaction between the two measurements were not significant (P>0.05). Logistic regression was incorporated to predict the probability that a chicken breast in a specific shear value category would receive each consumer acceptability score.
INFLUENCE OF RABBIT AGE, DEBONER DRUM APERTURE, AND HIND/FORE CARCASS HALF ON MINCE COMPONENTS OF MECHANICALLY SEPARATED RABBIT
Authors: MCNITT J.I. , NEGATU Z. , MCMILLIN K.W. 
Published: May 2007

ABSTRACT Ninety‐one fryers sacrificed at 8, 12, 16 or 20 weeks were deboned. Mince recovery was highest (P<0.01) for 12 and 16 weeks and lowest at 20 weeks. Recovery with 2.0 mm apertures was greater (P<0.01) than with 1.3 mm and was 71.5% for rear halves and 63.0% for fore halves. Age and carcass half did not affect percentage bone in the mince. Bone content was higher with the 2.0 mm aperture (P<0.01). Deboning time (1.4 0.0s) of eight week carcasses was half the other ages (P<0.01). Hind halves deboned faster. Age and carcass half had no effect on bone fragments <0.5 mm. Percentage fragments >0.85 mm were less (P<0.05) for 12 week carcasses than for other ages but were not affected by carcass half. Mechanical separation of rabbit carcasses is fast and efficient. Further refinement is required to meet the USDA standards for bone size in mince.
STORAGE STABILITY OF PORK FROM BERKSHIRE AND HAMPSHIRE SIRED PIGS FOLLOWING DIETARY SUPPLEMENTATION WITH VITAMIN E
Authors: VAN HEUGTEN E. , HASTY J.L. , SEE M.T. , LARICK D.K. 
Published: May 2007

ABSTRACT Effects of vitamin E supplementation on pork quality of two genotypes were evaluated using 240 pigs (initial body weight was 87 0.35 kg). Berkshire or Hampshire sired pigs were fed either 12, 55, 99, 174, and 351 IU/kg of vitamin E for 6 weeks prior to slaughter. Loins from Hampshire sired pigs had increased (P < 0.001) levels of drip loss, were paler, more red, and more yellow than loins from Berkshire sired pigs following refrigerated display storage for up to 8 days or vacuum packaged storage for up to 55 days. Vitamin E supplementation did not improve fresh pork quality in either genotype. However, results indicate that vitamin E supplementation improved oxidative stability of pork chops during refrigerated display storage and this effect was more pronounced in the leaner Hampshire sired pigs. Therefore, vitamin E supplementation could be strategically applied to improve storage stability in select genotypes.
A RAPID METHOD FOR THE DETERMINATION OF BACTERIAL GROWTH KINETICS 1
Authors: BREIDT F. , ROMICK T.L. , FLEMING H.P. 
Published: May 2007

ABSTRACTWe have developed a rapid method for the determination of lag times and specific growth rates for bacteria. This method involves the use of a Bio‐Tek model EL312 microtiter plate (MP) reader, controlled by KinetiCalc software, and uses a computer program that processes absorbance data from a 96‐well MP. The program reads an ASCII file consisting of optical density readings generated by the MP reader, sorts the data into individual growth curves, and determines growth kinetics. No statistically significant difference (P > 0.88) was found between the MP method and standard batch methods. This method allows up to 95 growth curves to be carried out simultaneously. The MP method automates the difficult task of determining growth kinetics for bacterial strains under conditions that result in slow growth rates or long lag times. Using this method we determined the effect of NaCl on the growth kinetics of Listeria monocytogenes and the effects of NaCl and temperature on the growth kinetics of Leuconostoc mesenteroides.
DETECTION OF LISTERIA MONOCYTOGENES BY ADSORPTION AND ELUTION FROM HYDROPHOBIC MATRICES
Authors: SHARMA S. , KASATIYA S. , FARBER J.M. 
Published: May 2007

ABSTRACTThe binding of L. monocytogenes Scott A strain to three hydrophobic matrices, octyl, phenyl and butyl Sepharose, was investigated. Optimal adsorption of L. monocytogenes to octyl Sepharose was obtained at pH 3.5 and 4 M NaCl. However, it was difficult to elute the bacteria from octyl Sepharose, even after changing the pH and lowering the salt concentration. Good adsorption of L. monocytogenes to phenyl Sepharose at pH 3.5 and 4 M NaCl was also observed. L. monocytogenes was found to adsorb weakly to butyl Sepharose, which is less hydrophobic than phenyl Sepharose. Bacteria were eluted under various conditions. The best elution was obtained with 10 mM sodium phosphate, followed by an increasing gradient of ethylene glycol. To test the potential application of hydrophobic chromatography for separating L. monocytogenes from food matrices, milk was inoculated with L. monocytogenes and then passed through a column of phenyl Sepharose at pH 3.5 and 4 M NaCl. Nearly all L. monocytogenes were bound to the hydrophobic gel and were eluted in a pure and viable form by changing the pH and lowering the salt concentration, and by using a polar reducing agent, ethylene glycol. This study shows that hydrophobic interaction chromatography can be used to separate L. monocytogenes from milk and may be applicable to other food suspensions. It is a gentle method that makes use of the hydrophobic surface properties of Listeria for attachment to hydrophobic gels, as well as using mild elution conditions to avoid inactivation of the organism.
RAPID DETECTION OF LISTERIA MONOCYTOGENES USING A REFLECTANCE COLORBMETRIC METHOD WITH MEMBRANE FRACTIONS FROM OXIDATIVE BACTERIA
Authors: TUITEMWONG K. , FUNG D.Y.C. , TUITEMWONG P. 
Published: May 2007

ABSTRACTMembrane fractions obtained from Escherichia coli, Gluconobacter oxydans, and Acetobacter xylinum significantly stimulated rapid growth of Listeria monocytogenes (strains 101, 103, and Scott A) under atmospheric conditions of the OmniSpec Bioactivity System. L. monocytogenes demonstrated a shorter lag phase and faster growth compared to culture systems without the membrane fractions as determined by shorter color detection times, the durations of time for a significant color change to occur. The growth stimulating effect increased as the concentrations of membrane fractions increased. The use of membrane fractions to recover facultative Listeria spp. also lowered the detection limit of the method to < 10 cells/ml by increasing small cell numbers to the detectable level (107 cells/m) faster under aerobic conditions. The application of membrane fractions with the OmniSpec Bioactivity System shortened the detection time for the bacteria by 0.5–10 h, depending on the specific membrane and initial cell concentrations, compared to the conventional OmniSpec method. This method is very useful as a tool for studying food microbiology. Membrane fractions produced in our laboratory effectively dissipated oxygen in Fraser broth and had growth‐enhancing activities comparable to that of commercial OxyraseTM.
RAPD AS A RAPID METHOD FOR QUALITY ASSURANCE TESTING IN THE FOOD MICROBIOLOGY LABORATORY
Authors: PHANG S.T.W. , NG H.H. , LUAR A.L. , CHEW S.T. 
Published: May 2007

AbstractThe application of RAPD as a rapid tool for quality assurance testing in the food microbiology laboratory is discussed in this paper, using Vibrio cholerae as a specific case study. Nine V. cholerae strains isolated during a one month period from environmental, seafood and shellfish samples were typed using the Random Amplified Polymorphic DNA (RAPD) method. Using this technique, distinct DNA fingerprint patterns were generated for all 9 strains tested. A particular 80% GC‐content RAPD primer, VC80‐10, was evaluated for its possible use in the differentiation among V. cholerae strains. Although the results presented are only very preliminary observations, it is shown that it is possible to use RAPD as an additional tool for quality assurance testing in the food microbiology laboratory, albeit only in a rather limited capacity.
CATALASE ACTIVITY AS AN INDEX OF MICROBIAL LOAD AND END‐POINT COOKING TEMPERATURE OF FISH
Authors: BIN JASASS FAHAD M.R. , FUNG DANIEL Y.C. 
Published: May 2007

AbstractPsychrotrophs that are responsible for spoilage of many aerobically cold‐stored foods are strongly catalase positive. This study was conducted to ascertain the feasibility of using the Pasteur pipette catalase test developed by Fung (1985) to estimate the microbial population in raw fish during aerobic cold storage and to determine the end‐point cooking temperature of fish. Fish samples (cod fillets, catfish, halibut fillets, rainbow trout, and salmon fillets in three replications each) were stored at 7C and monitored at 0, 6, 12, 24, 48, and 72 h and up to 7 days. Fish surface, fish juice, and fish meat samples were obtained by conventional microbiological methods and were serially diluted in 0.1% of peptone water to a final 1:100 dilution. To perform the catalase test 0.1 mL of the 1:10 or 1:100 dilution of the sample was placed into the wider portion of the heat‐sealed Pasteur pipette followed by 0.1 mL of 3% H2O2. The liquid mixture then was shaken into the heat‐sealed capillary portion. The pipette was then inverted and after 5 min, the lengths of the gas column and the liquid column were measured in mm; the gas column was expressed as a percentage of the total, which was considered as the percentage catalase activity (% CA). Viable cell counts (VCCs) of these samples also were made. As VCCs increased on fish surface, in fish juice, and in fish meat samples, concomitant increases occurred in % CA. The lowest level detect by this method was about 103‐4 CFU/cm2, mL, or g. Catalase activities of 0.0‐0.5% on fish surface, <4.3% in fish juice, and <2% in fish meat, corresponded to low total counts of 104‐5 CFU/cm2, 105 CFU/mL, and 103‐4 CFU/g, respectively. Catalase activities of 0.6‐1.5% on fish surface, 4.3‐8.2% in fish juice, and 2.3‐5% in fish meat, corresponded to high total counts of 106 CFU/cm2, 106 CFU/mL, and 105‐6 CFU/g, respectively. Catalase activities of 1.7‐2.5% on fish surface, 8.3‐12.4% in fish juice, and 5–6% in fish meat, indicated that fish was unacceptable for consumption. Fish samples were cooked at temperatures of 40C, 50C, 55C, 60C, 65C, 70C, and 75C to determine the end‐point temperature. Each sample was heated at each temperature for: 36 s, 1 min, 2 min, 3 min, and 5 min in a temperature‐controlled water bath. Samples that had reached an internal temperature of 65C showed no catalase activity in the test tube method or very little activity in the capillary tube method and contained no live bacteria, indicating that fish was safe for consumption.
DETECTION OF IMMUNOMAGNETICALLY CAPTURED, 4′,6‐DIAMIDINO‐2‐PHENYLINDOLE (DAPI)‐LABELED E. COLI O157:H7 BY FLUORESCENT MICROSCOPE IMAGING 1
Authors: TU S.‐I , UKNALIS J. , PATTERSON D. , GEHRING A.G. 
Published: May 2007

AbstractLive cells of E. coli O157:H7 were treated with 4′,6‐diamidino‐2‐phenylindole (DAPI), a nucleic acid stain, for observation by epifluorescent microscopy. The treated bacteria, which exhibited minimal growth activity and partially retained respiratory function, were captured by goat anti‐E. coli O157 serum coated on the surface of polystyrene based immunomagnetic beads (IMB). The beads with captured bacteria were then concentrated by magnetic separators. The efficiency of this magnetic concentration step was less than that of using high speed centrifugation. The antibody‐captured and IMB‐immobilized bacteria were then applied on HF‐treated, bovine serum albumin (BSA)‐coated microscope slides mounted on an automated stage, and magnetically aligned before fluorescence distribution was measured by a cooled CCD attached to an inverted microscope. Since the beads were concentrated and linearly aligned along the edge of the magnetic field, image capture along the edge for a few field widths was sufficient to account for most of captured bacteria. This approach could reduce the enumeration time for and increase the efficiency of bacteria counting by manual efforts. The developed procedure of capturing, concentrating and enumerating E. coli O157:H7 exhibited a similar applicability in buffer, pork carcass wash solution and apple juice as described in this study. The presence of about 100 cells/mL of the bacteria could be detected in 30 min with developed procedure.
CHALK CULTURE METHOD FOR PRESERVING BACTERIA CULTURES AND ITS APPLICATIONS1
Authors: LIU HAIJIE , FUNG DANIEL Y.C. , HOFFMANS CINDY 
Published: May 2007

A simple and efficient chalk culture method was developed to preserve bacterial cultures in this study. The stability of Bacillus cereus, Enterobacter aerogenes ATCC 13048, Escherichia coli, Escherichia coli O157:H7 ATCC 43895, Listeria monocytogenes, Pseudomonas aeruginosa ATCC 25619, Salmonella Typhimurium and Staphylococcus aureus chalk cultures at 25C and 4C was evaluated at 0, 1, 2, 3 and 9 months on Tryptic Soy Agar and a specific agar for each organism. During drying process, B. cereus, E. coli O157:H7 and S. aureus chalk cultures showed less than 1.0 log CFU/g reduction, while E. aerogenes, E. coli, L. monocytogenes, P. aeruginosa and S. Typhimurium showed between 1 to 3 log CFU/g reduction. In the shelf‐life study of chalk cultures, B. cereus and E. coli O157:H7 were stable (< 1 log CFU/g reduction) at both 25C and 4C during the first 3 months. E. aerogenes, E. coli, L. monocytogenes, P. aeruginosa and S. aureus had better stability at 4C (<1 log CFU/g reduction) than 25C (<3 log CFU/g reduction) (P<0.05) during the first 3 months. S. Typhimurium was not stable at 25C and 4C during the first three months (P<0.05). From the third month to the ninth month, B. cereus, E. coli O157:H7, L. monocytogenes and S. Typhimurium were stable at both 4C and 25C (<1 log CFU/g reduction), while E. aerogenes, E. coli, P. aeruginosa and S. aureus were more stable at 4C than at 25C.E. coli O157:H7, L. monocytogenes, S. Typhimurium and S. aureus chalk cultures were inoculated into milk, ground beef and dry pet food, and retained constant (< 1 log CFU/mL or g reduction) after 5 days storage indicating that chalk cultures are stable in these foods. For the heat treatment (55C for 5 min) study, the counts of chalk cultures in milk and ground beef reduced approximately 2 log CFU/mL or g, and about 1 log CFU/g in pet food after heating. The difference was statistically significant compared to the unheated‐inoculated sample (P<0.05). The chalk cultures are easy to prepare, stable in storage and convenient to use for challenge studies especially for dry solid food samples.
RAPID PROTOCOL (5.25 H) FOR THE DETECTION OF ESCHERICHIA COLI O157:H7 IN RAW GROUND BEEF BY AN IMMUNO‐CAPTURE SYSTEM (PATHATRIX) IN COMBINATION WITH COLORTRIX AND CT‐SMAC 1
Authors: WU VIVIAN C.H. , GILL VIKAS , OBERST RICHARD , PHEBUS RANDY , FUNG DANIEL Y.C. 
Published: May 2007

ABSTRACTA same day protocol for the detection of Escherichia coli O157:H7 by Pathatrix (a novel immuno‐capture method) and Colortrix (a rapid ELISA test) was developed. This study indicated that Pathatrix system, which circulated the pre‐enriched (4.5 h) samples over paramagnet beads with antibodies (0.5 h), increased the concentration of E. coli O157:H7 by 1.2–2.6 log CFU/25 g in 0.5 h from enrichment broth (modified EC broth with novobiocin or buffered peptone water). Colortrix, a rapid ELISA system, was used to detect the pathogens in another 0.25 h. Excellent correlation (100%) between positive Pathatrix/Colortrix (5.25 h system) results and positive Pathatrix/plating method with cefixime tellurite sorbitol‐MacConkey agar, with initial concentration of 0.7 to 2.1 log CFU/25 g was obtained. This new protocol offers a significant benefit to the meat industry allowing compliance with a “test” and “hold” program for E. coli O157: H7 in ground beef.
DENATURING GRADIENT GEL ELECTROPHORESIS (DGGE) AS A RAPID METHOD FOR ASSESSING GASTROINTESTINAL TRACT MICROFLORA RESPONSES IN LAYING HENS FED SIMILAR ZINC MOLT INDUCTION DIETS
Authors: RICKE S.C. , HUME M.E. , PARK S.Y. , MOORE R.W. , BIRKHOLD S.G. , KUBENA L.F. , NISBET D.J. 
Published: May 2007

ABSTRACTInduced molting through feed withdrawal can change the microenvironment of crop and ceca sufficiently to allow them to be the sites of Salmonella colonization in the chicken intestine. This study compares the denaturing gradient gel electrophoresis (DGGE) profiles of microbial crop and cecal communities among molted hens fed similar zinc acetate or zinc propionate amended molt diets to hens either undergoing feed withdrawal or hens full fed and not molted. Dendrograms of DGGE amplicon patterns indicated over 85% similarity of cecal communities between zinc acetate fed hens and zinc propionate fed hens and over 60% similarity of crop communities between zinc acetate fed hens and zinc propionate fed hens. Rapid comparison of complex gastrointestinal microflora profiles in laying hens fed similar diets is possible using DGGE.
CONTINUOUS ALCOHOL/MALOLACTIC FERMENTATION OF GRAPE MUST IN A BIOREACTOR SYSTEM USING IMMOBILIZED CELLS
Authors: AARON R.T. , DAVIS R.C. , HAMDY M.K. , TOLEDO R.T. 
Published: May 2007

ABSTRACTThree cultures immobilized by entrapping within alginate gel beads and packed in near‐horizontal acrylic columns (15.0° angle) were used for alcohol/malolactic fermentation of grape must. Immobilized cells of Saccharomyces cerevisiae spp. chablis were placed in the 1st column, S. cerevisiae cells (an alcohol‐sucrose‐tolerant yeast) in the 2nd and the Lactobacillus delbrueckii cells in the 3rd column. Grape must with different levels of sugar(s), were each fed to the bioreactor columns at dilution rate of 0.74 h−1 and recycled at 37.0C. The percent fermentation efficiency and yield using the 1st and 2nd columns for grape must containing 33.3% sugar(s) were 92.9 and 91.5%, respectively, and the wine had 15.5% alcohol after 23 cycles (∼ 50 h fermentation). The viability of the immobilized yeast cells in the alginate gel‐bead was 84%± 4.0. Immobilized Lactobacillus delbrueckii cells were then added to the 3rd column (in series 37.0C) and the three cultures resulted in alcohol/malolactic fermentation of the grape must, evidenced by the high level of alcohol formed and simultaneous transformation of malic to lactic acid. Sensory evaluation of the wine scored high (7.8 ± 2.0 based on a value of 10.0) and indicated the potential of using multiple immobilized cells of two specific yeast cultures and a malolactic Lactobacillus for wine production.
DETECTION OF VIABLE BACTERIA CELLS BY BIOLUMINESCENCE: A BIOENERGETIC APPROACH 1
Authors: TU SHU‐I , WIJEY CHANDI , PAOLI GEORGE , IRWIN PETER , GEHRING ANDREW 
Published: May 2007

ABSTRACTThe cellular ATP content of fourteen freshly harvested bacteria including Bacillus, Campylobacter, Citrobacter, Escherichia, Lactobacillus, Listeria, Pediococcus, Pseudomonas, Salmonella, Streptococcus and Yersinia, was determined using a luciferin‐luciferase bioluminescence approach. Incubation of bacteria with carbonyl cyanide meta‐chlorophenyl hydrazone (CCCP), a membrane protonophore, prior to cell breakage substantially lowered the bioluminescence signals indicating a decrease of cellular ATP content. The addition of CCCP after cell breakage had no detectable effect on the ATP levels. This differential effect of CCCP was not observed using heat‐killed bacteria, i.e., the ATP content was not affected by CCCP incubation. The CCCP effects on cellular ATP level were detectable in bacterial suspensions with concentrations ranging from 106 to 103 CFU/mL. Upon cold storage, the ATP content, but not the population of viable bacteria, decreased. The ATP content could be partially restored by the addition of glucose. The ATP content restored by the addition of glucose was also sensitive to CCCP treatment. These results demonstrated that viable bacterial cells can be differentiated from dead cells by their responses to membrane protonophores.
EVALUATION AND APPLICATIONS OF ODOR PROFILING
Authors: JELTEMA M.A. , SOUTHWICK E. W. 
Published: May 2007

ABSTRACTAn odor profiling procedure was developed based on the ASTM odor profiling method. This modified procedure involved using approximately twenty panelists. Panel sessions and data collection were controlled by computer. The results obtained by this panel compared favorably to results obtained by the ASTM panel for which 150 panelists evaluated each compound, indicating that a small panel can be used to produce replicable results. Statistical methods of finding similarities and dissimilarities among compounds using profile data are discussed and compared to results from a multidimensional scaling (MDS) study in which degrees of differences among compounds were judged directly. These results indicate that profile data can be used to define and map the degree of similarity/dissimilarity among compounds, as well as to define the sensory dimensions on which these compounds differ. The use of factor analysis to study the underlying sensory dimensions of the odor space is also discussed. It is hoped that this type of research will lead to a better understanding of the underlying dimensions used to describe odorants.
USE AND ABUSES OF CATEGORY SCALES IN SENSORY MEASUREMENT
Authors: RISKEY DWIGHT R. 
Published: May 2007

ABSTRACTCategory ratings are a popular device for assessing preferences and for guiding efforts in the development of new products. They are frequently misinterpreted or misused, however, because their use is so closely analogized to the process of fundamental measurement. Unlike physical measures, psychological scales such as category ratings are strongly affected by situational or contextual factors which must be carefully controlled and fully understood for proper use of the scale. Category ratings are affected by stimulus range and frequency, number of stimuli and number of categories, as well as by stimulus sequence. Implications for appropriate use of the scale in sensory evaluation are addressed.