Evaluation of Thermal, Irradiation and High Pressure Technologies to Inactivate Klebsiella Pneumoniae within Ground Chicken Meat

2021 ◽  
Author(s):  
Christopher Sommers ◽  
Shiowshuh Sheen ◽  
Yanhong Liu ◽  
David Kingsley
Keyword(s):  
High Pressure ◽  
Klebsiella Pneumoniae ◽  
Chicken Meat ◽  
Thermal Irradiation

scholarly journals In Vitro Protein Disappearance of Raw Chicken as Dog Foods Decreased by Thermal Processing, but Was Unaffected by Non-Thermal Processing

Animals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1256
Author(s):  
Hansol Kim ◽  
Ah Hyun Jung ◽  
Sung Hee Park ◽  
Yohan Yoon ◽  
Beob Gyun Kim
Keyword(s):  
High Pressure ◽  
Electron Beam ◽  
Thermal Processing ◽  
Gamma Ray ◽  
Light Emitting Diode ◽  
High Pressure Processing ◽  
Chicken Meat ◽  
In Vitro Assays ◽  
Uv Led

The objectives of the present study were to determine the influence of thermal and non-thermal processing procedures on in vitro ileal disappearance (IVID) of dry matter (DM) and crude protein (CP) in chicken meat as dog foods using 2-step in vitro assays. In thermal processing experiments, IVID of DM and CP in chicken meat thermally processed at 70, 90, and 121 °C, respectively, with increasing processing time was determined. For non-thermal processing experiments, IVID of DM and CP in chicken meat processed by high-pressure, ultraviolet-light emitting diode (UV-LED), electron-beam, and gamma-ray was determined. Thermal processing of chicken meat at 70, 90, and 121 °C resulted in decreased IVID of CP (p < 0.05) as heating time increased. In non-thermal processing experiment, IVID of CP in chicken meat was not affected by high-pressure processing or UV-LED radiation. In vitro ileal disappearance of CP in electron-beam- or gamma-ray-irradiated chicken meat was not affected by the irradiation intensity. Taken together, ileal protein digestibility of chicken meat for dogs is decreased by thermal processing, but is minimally affected by non-thermal processing methods.

scholarly journals Evaluation of ALOA plating medium for its suitability to recover high pressure-injured Listeria monocytogenes from ground chicken meat

2006 ◽  
Vol 43 (3) ◽  
pp. 313-317 ◽  
Author(s):  
M.M. Jantzen ◽  
J. Navas ◽  
M. de Paz ◽  
B. Rodriguez ◽  
W.P. da Silva ◽  
...  
Keyword(s):  
High Pressure ◽  
Listeria Monocytogenes ◽  
Chicken Meat

Antioxidant active packaging for chicken meat processed by high pressure treatment

2011 ◽  
Vol 129 (4) ◽  
pp. 1406-1412 ◽  
Author(s):  
Tomas Bolumar ◽  
Mogens L. Andersen ◽  
Vibeke Orlien
Keyword(s):  
High Pressure ◽  
Active Packaging ◽  
Chicken Meat ◽  
Pressure Treatment ◽  
High Pressure Treatment
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