Effect of supercooling on storage ability of different beef cuts in comparison to traditional storage methods.

The effect of supercooling on different beef cuts was evaluated compared with traditional storage methods. Beef striploins and topsides were stored under freezing, refrigeration, or supercooling conditions and their storage ability and quality were analyzed during 28 days of storage. The total aerobic bacteria, pH, and volatile basic nitrogen were higher in the supercooled beef than in the frozen beef, but lower than in the refrigerated one, regardless of the type of cut.

Using 2D qNMR analysis to distinguish between frozen and frozen/thawed chicken meat and evaluate freshness.

We identified key metabolites reflecting microbial spoilage and differentiated unfrozen meat from frozen/thawed (FT) using 2D qNMR analysis. Unfrozen and FT chicken breasts were prepared, individually aerobically packaged, and stored for 16 days at 2 °C. Only volatile basic nitrogen (VBN) was significantly changed after 6 log CFU/g of total aerobic bacteria (p < 0.

Effect of Penicillium candidum and Penicillium nalgiovense and their combination on the physicochemical and sensory quality of dry-aged beef.

This study was designed to investigate the effect of starter culture on the improvement of physicochemical and sensory properties of dry-aged beef. Penicillium nalgiovense and Penicillium candidum were used as single starter cultures and mixed suspensions (1:1) to determine the effect of mixed starter culture. Starter cultures were spray-inoculated on the surface of beef samples, and samples were dry-aged for 0, 7, 10, 14, and 21 days.

The inactivation efficacy of plasma-activated acetic acid against Salmonella Typhimurium cells and biofilm.

Aim: This study aimed to examine the inactivation efficacy of plasma-activated acetic acid (PAAA) against Salmonella Typhimurium cells and biofilm and elucidate underlying chemical inactivation pathway.

Methods And Results: PAAA was prepared by discharging plasma to 20 ml of 0.2% (v/v) acetic acid (AA) for 20 min (2.

Determining the Optimal Cooking Time for Cooking Loss, Shear Force, and Off-Odor Reduction of Pork Large Intestines.

The objective of this study was to determine the optimal cooking time by considering the cooking loss, shear force, and off-odor reduction of pork large intestines. Commercial pork large intestines were purchased, quartered perpendicularly, and cooked in boiling water for 40, 120, 180, and 240 min. Cooking loss of the samples increased after 240 min of cooking (10.

Analysis on difference of consumer's evaluation on visual features of pork cuts.

This study investigates how visual appearance of pork cuts affects consumer preference. Images of pork belly, Boston butt, and loin were chosen on the basis of visible fattiness and used to analyze consumers' perception of the appearance of each pork cut. Meat color and visible fat proportion of images of pork cuts were analyzed by the researchers before conducting the survey.

Inactivation of Typhimurium by Non-Thermal Plasma Bubbles: Exploring the Key Reactive Species and the Influence of Organic Matter.

The key reactive species generated by non-thermal plasma bubbles for the inactivation of Typhimurium and the effects of organic matter on the inactivation efficacy were investigated. Plasma, which is primarily composed of ozone (O), was generated by dielectric barrier discharge and injected into a solution (400 mL) as a bubble. The surviving population of .