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At least 1,045 records · Page 58Linked to original sources
PubMed1977

[Sources of microbial contamination in the production of veal].

Investigated was the microflora of various objects contributing to the contamination of veal during the process of its production. It was found that the main sources of primary contamination of the carcass surface with microorganisms are the hair coat, residual mud on the hoofs, intestinal contents of the calves for slaughter, the slaughter premise itself (walls, floor, air), tools used in slaughter (knives, axes for cutting open), clothing for work as well as the hands of the workers. The microbial contamination of the objects studied during work proved strong, in some cases the log value of the total count of organisms for some of them reaching up to 8.90, of the psychrophiles--up to 7.91, of the coliform bacteria--up to 7.04, of the moulds and yeasts--up to 6.08. Disinfection with 1 per cent water solution of Vosfasteril lowered the contamination of the objects studied by more than 99 per cent. The detergent used produced a high bactericidal effect and could successfully be employed at the meat producing enterprises throughout the country.

Animals↗
PubMed1977

[Hygienic studies of the manufacture of pasteurized and sterilized canned meat products].

Studied was microbiologically the hygiene condition of premises, equipment, glassware and containers, instruments and tools, raw meat, the hands of workers and work clothing, canned products prior to sterilization, and air along all technologic lines for the production of pasteurized and sterilized canned meat: In case of underestimating the measures of industrial hygiene. In case of permanent and severe control on the measures of industrial hygiene. Determined were the total counts of bacteria--of coliforms, Salmonellae, anaerobes and staphylococci. Results made it clear that the observation of hygiene along all technologic lines of production is an immediate task. Strictly observed hygiene in meat production has given very good results up to 90-100 per cent of the washings prove sterile. Experiments have pointed to the necessity of observing the measures of industrial hygiene that guarantee the high quality of canned meat.

Air Microbiology↗
PubMed1977

Review on computerized prediction of nutrients in thermally processed canned food.

Basic principles are briefly discussed for mathematical evaluation of nutrient concentration in thermally processed food. This evaluation is based on the use of equations for predicting the temperature of food subjected to a thermal process and for evaluating the rates of thermal degradation of a nutrient at different temperatures. Several computer programs were prepared by various researchers to minimize manual calculations required for estimating nutrient retention in thermally processed food. The computational characteristics of these programs are critically examined.

Computers↗
PubMed1977

Influence of some processing methods on the quality of apple slices: II-Cultivar Melrose.

The influence of three browning treatments (blanching, SO2 and ascorbic acid) and three processing methods (canning, freezing and freeze-drying) on the quality of apple slices of the cultivar Melrose was studied. Immediately upon arrival at the pilot plant, half of the fruits was processed and the remainder was held in storage for six weeks at 4.4 degrees C to be processed later. The results showed that the best treatment was the blanching-freezing combination for all attributes of quality, except for color, in which the SO2-freezing combination was superior. Storage appeared to have some influence on the quality of apple slices, so that the zero week storage samples were judged superior for all attributes of quality. Blanching was the best browning treatment for freezing, but for freeze-drying the samples treated with SO2 was superior to the blanched ones.

Cooking↗
PubMed1976

Acceptability of three convenience chicken products.

Three convenience products--frozen, precooked chicken apple fritters, chicken breast fillets, and chicken patties--provided by one processor were subjectively evaluated by two taste panels of older adults, ranging in age from the sixties to middle eighties. The panelists represented a middle-income group maintaining private homes and a low-income group living in public housing. Both panels rated each product above "good" (score=4) or "fair" (score=3) on four acceptability factors and the overall score. Although mean scores of the low-income taste panel on all factors were generally higher for all products, the only significant difference (P less than .01) pertained to the appearance factor. Both panels indicated willingness to buy all three products.

Aged↗
PubMed1976

Egg substitutes: chemical and biologic evaluations.

The total lipid, cholesterol, phospholipid, and fatty acid content of dried whole egg (DWE), a refrigerated liquid egg substitute, a powdered egg substitute, and a commercial egg yolk replacer (EYR) were compared. All substitutes contained less total lipid, cholesterol, and phospholipid than DWE. The powdered substitute contained only half the total lipid content reported by the producers and only a fifth of the cholesterol of DWE, while the percentage distribution of fatty acids was similar to that of DWE. The liquid substitute and EYR had fatty acid distributions similar to soybean oil. Rat growth and lipid response were compared for diets containing either DWE or a mixture of EYR and egg white. Both diets were fed with and without vitamin and mineral supplements. Rat growth response was greatest on the DWE diets, either with or without the supplements, was intermediate on the supplemented EYR diets, and was least on the unsupplemented EYR diets. The consumption of DWE-containing diets, when compared with the EYR-containing diets, caused greater liver weight, greater liver total lipid and total cholesterol content, and slightly higher serum cholesterol.

Animals↗
PubMed1976

[Coffee hulls and pulp. XII. Effect of storage of coffee pulp on its nutritive value for calves].

Coffee pulp, dehydrated and stored for 7, 13 and 17 months or ensiled for 4, 10 and 14 months, was studied in calves with a rapid growing rate. Storage of dehydrated coffee pulp did not affect its chemical composition, but ensiling reduced crude fiber and increased its nitrogen free extract content after 10 and 14 months. Three growth trials were carried out with Holstein calves averaging 95 kg in the first and second trials, and 130 kg in the third. Eighteen calves were used in the first trial and 24 in each of the other two. In each trial the animals were divided into three equal groups and randomly assigned to one of the following treatments: control, which contained 48% cottonseed hulls, and the other two, with 30% dehydrated coffee pulp or 30% ensiled coffee pulp. Basically, the difference between trials consisted in the time of storage or ensiling of coffee pulp. In all trials, weight gains of calves fed coffee pulp (1.00, 0.90 and 0.98 kg/day, and 1.06, 0.94 and 1.08 kg/day, respectively) were significantly lower (P less than 0.05) than the weight gains induced by the control ration (1.21, 1.08 and 1.19 kg/day). Feed intake was also lower, but feed conversion ratio was higher for those rations containing coffee pulp. Calf performance was better with ensiled than with deydrated coffee pulp, particularly in the third trial, where the differences in weight gains were significantly higher (P less than 0.05). It is concluded that storage time does not change nutritive value of coffee pulp; and the ensiling is an adequate process for storing pulp during coffee harvesting, and, possibly also, for improving its nutritive value.

Animal Feed↗
PubMed1976

[Feasibility of using meat from swine with diet-related yellow coloration of the fat].

The utilization of the flesh of swine objected to because of dietarily-induced yellowing of the fat is an economic problem. The causes of yellowing are explained on the basis of relevant literature and results from studies of the author. The potential use of this flesh in making raw sausages is investigated. The results obtained justify such an utilization. The knowledge acquired permits to recommend this flesh for the manufacture of "Knacker" (a highly seasoned dried sausage) and "Braunschweiger Mettwurst grob" (a kind of Bologna sausage).

Adipose Tissue↗