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Supercritical fluid extraction, with ethanol‐modified carbon dioxide, of free quercetin from onion skins (red and yellow varieties) was studied. Static mode was investigated as an extraction method, which generated a total of 0.024 g of free quercetin per kg of onion skin for the red variety, and 0.020 g per kg for the yellow variety, at 5700 psi, 40C, an average of 7.6% (molar concentration) of ethanol, and in an extraction period of 2.5 h. The modifier was found to have an important influence on free quercetin recovery. the greater the amount of ethanol collected in the trap, the greater the amount of free quercetin recovered. Identification and quantification analysis were conducted in a High Performance Liquid Chromatography system.

Two different microbial modeling procedures were compared and validated against independent data for Listeria monocytogenes growth. The most generally used method is two consecutive regressions: growth parameters are estimated from a primary regression of microbial counts, and a secondary regression relates the growth parameters to experimental conditions. A global regression is an alternative method in which the primary and secondary models are combined, giving a direct relationship between experimental factors and microbial counts. The Gompertz equation was the primary model, and a response surface model was the secondary model. Independent data from meat and poultry products were used to validate the modeling procedures. The global regression yielded the lower standard errors of calibration, 0.95 log CFU/ml for aerobic and 1.21 log CFU/ml for anaerobic conditions. The two-step procedure yielded errors of 1.35 log CFU/ml for aerobic and 1.62 log CFU/ ml for anaerobic conditions. For food products, the global regression was more robust than the two-step procedure for 65% of the cases studied. The robustness index for the global regression ranged from 0.27 (performed better than expected) to 2.60. For the two-step method, the robustness index ranged from 0.42 to 3.88. The predictions were overestimated (fail safe) in more than 50% of the cases using the global regression and in more than 70% of the cases using the two-step regression. Overall, the global regression performed better than the two-step procedure for this specific application.

The objective of this research was to examine the effects of sodium citrate plus sodium diacetate or buffered vinegar on Escherichia coli O157:H7 and psychrotrophic bacteria when incorporated in brine solutions for injected beef. Two experiments were conducted in which 30 top rounds and 30 top sirloins were injected (110%) to contain (i) 0.5% sodium chloride and 0.4% sodium tripolyphosphate as the control (CNT); (ii) CNT with a 1% solution of 80% sodium citrate plus 20% sodium diacetate (SC + D); or (iii) CNT with 2% buffered vinegar (VIN) in the final product. For the E. coli challenge, muscles were surface inoculated to target 6 log CFU/cm(2). After injection and 10 days of storage in a vacuum package (4°C), one half of each muscle was sampled raw and the other half was cooked to an internal temperature of 60°C with a 12-min hold. For raw samples, a significant reduction of 0.6 and 1.0 log CFU/g of E. coli O157:H7 was observed in both SC + D- and VIN-injected top rounds and sirloins, respectively. All cooked samples were E. coli O157:H7 negative. For psychrotrophic analysis, subprimals were injected and vacuum packaged for 10 days at 0 ± 1°C. After 10 days of storage, steaks were fabricated and placed in aerobic display (4 ± 1°C) for 1, 7, 14, and 21 days. Psychrotrophic organism growth was restricted in SC + D and VIN samples when compared with CNT on all days except day 1. Sodium citrate plus sodium diacetate or buffered vinegar may improve the safety and shelf life of multineedle brine-injected beef.

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