scholarly journals Effect of Organic Acid Applications on Organoleptic Properties of Ground Pork

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
D. A. Vargas ◽  
M. Miller ◽  
H. Garnica ◽  
A. English ◽  
K. Hanlon ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Organic Acid ◽  
Peracetic Acid ◽  
Plate Count ◽  
Individual Treatment ◽  
Organoleptic Properties ◽  
Ground Pork ◽  
Bacterial Enumeration ◽  
Pork Product ◽  
The Impact

ObjectivesThe objective of this study was to determine the impact of intervention treatments on the organoleptic properties of ground pork during shelf-life.Materials and MethodsPork trimmings were divided into 22 kg batches for each individual treatment (n = 4 batches). Treatments included control (no intervention), PAA+Titon [Sulfuric acid and sodium sulfate (pH 1.3) combined with peracetic acid (350 ppm)], PAA+Acetic [Peracetic acid (400 ppm) with 2% acetic acid], and LA [Lactic acid (3%)]. After application of each designated treatment, trimmings were ground (coarse and then fine ground) and packaged into 454-g vacuum packaged rollstock packaging. Each package was then stored in dark storage for 0, 7, 14, 21, and 28 d at 2–4°C (n = 8 packages per treatment and time combination). Once each package had reached their designated storage length, packages were removed from storage for sampling. Shelf-life measurements taken included TBARS, raw product odor acceptability, aerobic plate count and psychrotrophic plate count bacterial enumeration. All bacterial enumeration data were converted into log10 for statistical analysis, and the PROC MIXED procedure of SAS was used to determine differences between least squared means (SAS Inst. Inc., Version 9.4, Cary, NC). Odor acceptability was determined using a PROC FREQ.ResultsFor aerobic plate counts (APC), in the ground pork product, a treatment by day interaction occurred (P = 0.007). Psychrotrophic bacterial counts did not differ by treatment or sampling day (P > 0.05). PAA+Titon and LA had decreased lipid oxidation compared to PAA+Acetic and control pork samples over the 28 d of storage. Lipid oxidation didn’t change for all 4 treatments on Days 0, 14, 21, and 28; however, there was an unexplainable spike in lipid oxidation for samples on Day 7. Overall pork odor acceptability differed by storage length (P = 0.02), but not by treatment (P > 0.05). Overall Pork odor acceptability decreased as storage length increased. Acidic off-odor differed by storage length (P = 0.002), but not by treatment (P > 0.05). Acidic off-odor increased as storage length increased. Overall oxidation off-odor did not differ by treatment or aging (P > 0.05). Sweaty off-odor development differed by aging day (P = 0.01) but not by treatment (P > 0.05). Sweaty off-odor reached its highest point within Day 14 and 21 and then decreased. An increasing sour off-odor development differed by ground pork storage length (P = 0.001), but not by treatment (P > 0.05).ConclusionThere were no dramatic negative organoleptic changes to pork trim when treated with selected organic acid interventions prior to grinding, meanwhile there is organoleptic changes by storage length.

scholarly journals Effect of Organic Acid Applications on Organoleptic Properties of Ground Pork

2019 ◽  
Vol 3 (2) ◽  
pp. 136-136
Author(s):  
D. A. Vargas ◽  
M. Miller ◽  
H. Garnica ◽  
A. English ◽  
K. Hanlon ◽  
...  
Keyword(s):  
Organic Acid ◽  
Organoleptic Properties ◽  
Ground Pork

Bacteriocidal Activity of Sanitizers against Enterococcus faecium Attached to Stainless Steel as Determined by Plate Count and Impedance Methods

1998 ◽  
Vol 61 (7) ◽  
pp. 833-838 ◽  
Author(s):  
NELIO J. ANDRADE ◽  
TRACY A. BRIDGEMAN ◽  
EDMUND A. ZOTTOLA
Keyword(s):  
Stainless Steel ◽  
Organic Acid ◽  
Peracetic Acid ◽  
Enterococcus Faecium ◽  
Impedance Measurement ◽  
Plate Count ◽  
Impedance Method ◽  
Count Method ◽  
Plate Count Method ◽  
Suspension Test

Enterococcus faecium attached to stainless steel chips (100 mm2) was treated with the following sanitizers: sodium hypochlorite, peracetic acid (PA), peracetic acid plus an organic acid (PAS), quaternary ammonium, organic acid, and anionic acid. The effectiveness of sanitizer solutions on planktonic cells (not attached) was evaluated by the Association of Official Analytical Chemists1 (AOAC) suspension test. The number of attached cells was determined by impedance measurement and plate count method after vortexing. The decimal reduction (DR) in numbers of the E. faecium population was determined for the three methods and was analyzed by analysis of variance (P < 0.05) using Statview software. The adhered cells were more resistant (P < 0.05) than nonadherent cells. The DR averages for all of the sanitizers for 30 s of exposure were 6.4, 2.2, and 2.5 for the AOAC suspension test, plate count method after vortexing, and impedance measurement, respectively. Plate count and impedance methods showed a difference (P < 0.05) after 30 s of sanitizer exposure but not after 2 min. The impedance measurement was the best method to measure adherent cells. Impedance measurement required the development of a quadratic regression. The equation developed from 82 samples is as follows: log CFU/chip = 0.2385T2 − 0.96T + 9.35, r2 = 0.92, P < 0.05, T = impedance detection time in hours. This method showed that the sanitizers PAS and PA were more effective against E. faecium than the other sanitizers. At 30 s, the impedance method recovered about 25 times more cells than the plate count method after vortexing. These data suggest that impedance measurement is the method of choice when evaluating the number of bacterial cells adhered to a surface.

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

scholarly journals Ingredient-Dependent Extent of Lipid Oxidation in Margarine

Antioxidants ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 105
Author(s):  
Sarah Fruehwirth ◽  
Sandra Egger ◽  
Dennis Kurzbach ◽  
Jakob Windisch ◽  
Franz Jirsa ◽  
...  
Keyword(s):  
Citric Acid ◽  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Green Tea ◽  
Acyl Chain ◽  
Green Tea Extract ◽  
Tocopheryl Acetate ◽  
Tea Extract ◽  
The Impact ◽  
Β Carotene

This study reports the impact of margarine-representative ingredients on its oxidative stability and green tea extract as a promising antioxidant in margarine. Oil-in-water emulsions received much attention regarding factors that influence their oxidative stability, however, water-in-oil emulsions have only been scarcely investigated. Margarine, a widely consumed water-in-oil emulsion, consists of 80–90% fat and is thermally treated when used for baking. As different types of margarine contain varying additives, their impact on the oxidative stability of margarine during processing is of pressing importance. Thus, the influence of different ingredients, such as emulsifiers, antioxidants, citric acid, β-carotene and NaCl on the oxidative stability of margarine, heated at 80 °C for 1 h to accelerate lipid oxidation, was analyzed by the peroxide value and oxidation induction time. We found that monoglycerides influenced lipid oxidation depending on their fatty acyl chain. α-Tocopheryl acetate promoted lipid oxidation, while rosemary and green tea extract led to the opposite. Whereas green tea extract alone showed the most prominent antioxidant effect, combinations of green tea extract with citric acid, β-carotene or NaCl increased lipid oxidation in margarine. Complementary, NMR data suggested that polyphenols in green tea extracts might decrease lipid mobility at the surface of the water droplets, which might lead to chelating of transition metals at the interface and decreasing lipid oxidation.

scholarly journals Microbial Growth Study on Pork Loins as Influenced by the Application of Different Antimicrobials

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 968
Author(s):  
David A. Vargas ◽  
Markus F. Miller ◽  
Dale R. Woerner ◽  
Alejandro Echeverry
Keyword(s):  
Storage Time ◽  
Microbial Growth ◽  
Storage Conditions ◽  
Indicator Bacteria ◽  
Aerobic Bacteria ◽  
Growth Study ◽  
Treatment Interventions ◽  
Pork Industry ◽  
Bacterial Enumeration ◽  
The Impact

The use of antimicrobials in the pork industry is critical in order to ensure food safety and, at the same time, extend shelf life. The objective of the study was to determine the impact of antimicrobials on indicator bacteria on pork loins under long, dark, refrigerated storage conditions. Fresh boneless pork loins (n = 36) were split in five sections and treated with antimicrobials: Water (WAT), Bovibrom 225 ppm (BB225), Bovibrom 500 ppm (BB500), Fit Fresh 3 ppm (FF3), or Washing Solution 750 ppm (WS750). Sections were stored for 1, 14, 28, and 42 days at 2–4 °C. Mesophilic and psychrotrophic aerobic bacteria (APC-M, APC-P), lactic acid bacteria (LAB-M), coliforms, and Escherichia coli were enumerated before intervention, after intervention, and at each storage time. All bacterial enumeration data were converted into log10 for statistical analysis, and the Kruskal–Wallis test was used to find statistical differences (p < 0.05). Initial counts did not differ between treatments, while, after treatment interventions, treatment WS750 did not effectively reduce counts for APC-M, APC-P, and coliforms (p < 0.01). BB500, FF3, and WS750 performed better at inhibiting the growth of indicator bacteria when compared with water until 14 days of dark storage.

Pharmacist Impact on Physician Practices Related to Diabetes Management

2021 ◽  
Vol 8 (4) ◽  
pp. 560-575
Author(s):  
Amina Ammar ◽  
Lindsay M. Darghali ◽  
Wassim Tarraf ◽  
Helen D. Berlie ◽  
Linda A. Jaber
Keyword(s):  
Blood Pressure ◽  
Diabetes Management ◽  
Individual Treatment ◽  
Diabetic Patients ◽  
Composite Target ◽  
Physician Practices ◽  
Physical Presence ◽  
Group A ◽  
Group B ◽  
The Impact

To examine the impact of a pharmacist’s physical presence on (1) the achievement of individual and combined targets for hemoglobin A1c (A1C), blood pressure (BP), and low-density lipoprotein cholesterol (LDL-C) (composite target), and (2) physician practices in relation to the American Diabetes Association (ADA) standards of medical care.   Methods A retrospective, comparative study of randomly selected diabetic patients seen within an underserved primary care setting at least twice annually between June 1, 2018- December 31, 2019. Patients were allocated by whether they had received care in one of the physician-pharmacist clinics (Group A) or the physician-only clinic (Group B). Study outcomes included the proportion of patients achieving the composite and individual treatment targets for A1C, BP, and LDL-C.   Results A total of 394 patients were included; Majority were underserved African Americans. The composite target was attained by 20% of participants in Group A and 13% in Group B (p=0.09). There were no statistically significant differences in achievement of individual targets between groups. A significantly higher proportion of participants in Group A achieved better control of diastolic blood pressure control (85% vs. 74%), had microalbuminuria tested (50% vs. 12%), were prescribed aspirin (43% vs. 32%), and had lower utilization of non-insulin glucose-lowering agents relative to those in Group B.   Conclusion The impact of a pharmacist’s physical presence on physician practice demonstrated a general trend towards improvement in clinical outcomes related to diabetes management. Future studies are needed to further characterize the impact provided by the physician-pharmacist relationship.

Advanced wastewater disinfection technologies: short and long term efficiency

1998 ◽  
Vol 38 (12) ◽  
pp. 109-117 ◽  
Author(s):  
V. Lazarova ◽  
M. L. Janex ◽  
L. Fiksdal ◽  
C. Oberg ◽  
I. Barcina ◽  
...  
Keyword(s):  
Peracetic Acid ◽  
Contact Time ◽  
Pilot Scale ◽  
Coli Strain ◽  
Plate Count ◽  
Galactosidase Activity ◽  
Virus Removal ◽  
E Coli ◽  
Bacteriophage Ms2 ◽  
Short And Long Term

Advanced disinfection processes (peracetic acid, UV irradiation and ozonation) have been tested and evaluated through bench and pilot scale studies. 3 log removals of total coliforms, faecal coliforms and faecal streptococci were achieved by 10mg/L peracetic acid at a 10min contact time, by UV radiation at 35mW.s/cm2 and by ozone at 5mg/L for 10min contact time. Higher doses are required for virus removal by UV and PAA and especially for highly resistant viruses such as F-specific bacteriophage MS2. Ozonation has the advantage of having a strong effect on all types of bacteriophages and protozoa cysts even when low treatment doses and short contact times are applied. The results of this study demonstrated that evaluation of disinfection efficiency of ozone, UV and PAA depends on the criteria and methods employed. Standard method (plate count) results showed an important disinfection effect on culturability, while results from non-standard methods (respiratory activity and β-galactosidase activity assay) indicated less reduction of viable cells. Moreover, the results confirm that disinfectants act on bacteria in different ways. It has been clearly demonstrated that b-galactosidase activity is affected by PAA while UV treatment has no or very limited effect on the enzyme activity. Even without sunlight reactivation, bacterial regrowth in seawater was observed after disinfection of sewage effluents. This study also shows that the biodegradability of sewage effluent for an E coli strain was affected differently by the oxidative disinfectants ozone and PAA. Biodegradability should therefore be considered when evaluating the total disinfection efficiency.

Texture, lipid oxidation and sensory characteristics of ground pork patties prepared with commercially available salts

LWT ◽  
2013 ◽  
Vol 50 (2) ◽  
pp. 408-413 ◽  
Author(s):  
K.N. Bess ◽  
D.D. Boler ◽  
M.A. Tavárez ◽  
H.K. Johnson ◽  
F.K. McKeith ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Sensory Characteristics ◽  
Ground Pork ◽  
Pork Patties

scholarly journals Graphene-Modulated Removal Performance of Nitrogen and Phosphorus Pollutants in a Sequencing Batch Chlorella Reactor

Materials ◽  
2018 ◽  
Vol 11 (11) ◽  
pp. 2181 ◽  
Author(s):  
Gonghan Xia ◽  
Wenlai Xu ◽  
Qinglin Fang ◽  
Zishen Mou ◽  
Zhicheng Pan
Keyword(s):  
Optical Microscopy ◽  
Sewage Treatment ◽  
Ammonia Nitrogen ◽  
Pollutant Removal ◽  
Plate Count ◽  
Nitrogen And Phosphorus ◽  
Removal Rates ◽  
Practical Support ◽  
Plate Count Method ◽  
The Impact

In this work, the influence of graphene on nitrogen and phosphorus in a batch Chlorella reactor was studied. The impact of graphene on the removal performance of Chlorella was investigated in a home-built sewage treatment system with seven identical sequencing batch Chlorella reactors with graphene contents of 0 mg/L (T1), 0.05 mg/L (T2), 0.1 mg/L (T3), 0.2 mg/L (T4), 0.4 mg/L (T5), 0.8 mg/L (T6) and 10 mg/L (T7). The influence of graphene concentration and reaction time on the pollutant removal performance was studied. The malondialdehyde (MDA) and total superoxide dismutase (SOD) concentrations in each reactor were measured, and optical microscopy and scanning electron microscopy (SEM) characterizations were performed to determine the related mechanism. The results show that after 168 h, the total nitrogen (TN), ammonia nitrogen (AN) and total phosphorus (TP) removal rates of reactors T1–T7 become stable, and the TN, AN and TP removal rates were gradually reduced with increasing graphene concentration. At 96 h, the concentrations of both MDA and SOD in T1–T7 gradually increased as the graphene concentration increased. In optical microscopy and SEM measurements, it was found that graphene was adsorbed on the surface of Chlorella, and entered Chlorella cells, deforming and reducing Chlorella. Through the blood plate count method, we estimated an average Chlorella reduction of 16%. According to the water quality and microscopic experiments, it can be concluded that the addition of graphene causes oxidative damage to microalgae and destruction of the Chlorella cell wall and cell membrane, inhibiting the nitrogen and phosphorus removal in Chlorella reactors. This study provides theoretical and practical support for the safe use of graphene.

scholarly journals Effect of Different Antimicrobial Applications on Color Stability of Ground Pork

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
H. D. Garnica ◽  
M. F. Miller ◽  
D. A. Vargas ◽  
A. R. English ◽  
K. E. Hanlon ◽  
...  
Keyword(s):  
Peracetic Acid ◽  
Storage Period ◽  
Color Stability ◽  
The Other ◽  
Color Analysis ◽  
B Values ◽  
Positive Effects ◽  
Ph Values ◽  
Ground Pork ◽  
Hue Angle

ObjectivesThe purpose of the study was to evaluate color changes during dark storage of ground pork following application with one of three different antimicrobial interventions to pork trim.Materials and MethodsTreatments included a control (no antimicrobial), lactic acid (LA; 3%), PAA+Titon [sulfuric acid and sodium sulfate (pH 1.3) combined with peracetic acid (350 ppm)], PAA+Acetic [peracetic acid (400 ppm) with 2% acetic acid]. Four 22.7-kg batches of pork trim were treated with one intervention, ground [coarse (3/16’’) followed by a fine (1/8”) grind] and packaged in 454-g rollstock vacuum packaging (n = 40/treatment). After random assignment to an aging time (0, 7, 14, 21, or 28 d), product was held under dark storage at 2–4°C. On each storage day, samples (n = 8/treatment) were opened and L*, a*, and b* values were taken using a HunterLab Miniscan XE spectrophotometer at 0 min, 10 min, and 20 min for bloom color analysis, with hue angle [arctangent (b*/a*)] and chroma [ (a* + b*)1/2 ] calculated from a* and b* values. For pH, 5 g of sample and 90 mL of distillated water were homogenized and analyzed with a bench top pH probe. Finally, fat, moisture, and protein percentage were determined using a FOSS FoodScan. Statistical analysis was conducted using the GLM procedure of SAS with a means separation using the Tukey adjustment and significance set at P < 0.05.ResultsProximate analysis of the ground pork in this study showed 20.04 ± 1.13% for fat, 61.15 ± 1.11% for moisture, and 16.83 ± 0.39% for protein content. For initial pork color, at 0 min, LA had greater L* values compared to PAA+Titon at 0d, 7d and 14d (P < 0.05), but no treatment differences were detected in L* values at 21d and 28d (P > 0.05). After 10 min of bloom time, PAA+Titon maintained the highest chroma value throughout all aging days (P < 0.05) demonstrating the most color intensity. At 21d PAA+Titon increased blooming properties through 20min (P < 0.05), based on a*, while control samples had no bloom development (P > 0.05). At 21d and 28d aging LA hue angle was highest (P < 0.05) indicating more potential metmyoglobin discoloration. PAA+Titon presented the highest pH values compared to all the other treatments for each day during the storage period except for Day 14, while LA presented lower values compared to all the other treatments for each day (P < 0.05).ConclusionAs an organic acid application on pork trim prior to grinding, PAA+Titon demonstrates positive effects on color of ground pork based on color and pH values, after post-grinding storage.

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