2009
DOI: 10.1016/j.meatsci.2008.10.023
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Effects of ionizing irradiation and hydrostatic pressure on Escherichia coli O157:H7 inactivation, chemical composition, and sensory acceptability of ground beef patties

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Cited by 35 publications
(22 citation statements)
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“…Table 4 summarizes some of the investigations carried out by researchers using SPME in order to identify microbial activities in foods. The use of SPME for the extraction of volatiles due to the action of spoilage microorganisms in potatoes and Iberian cured ham (Jones et al 1998), wheat grain Turner et al 2009), milk (Marsili 1999), and pathogenic organisms (Senecal et al 2002;Syhre and Chambers 2008;Schilling et al 2009) have been reported. The rapid extraction of volatiles possible by SPME make it one of the preferred methods of sample extraction if the case need be.…”
Section: Microbial Activity On Foodsmentioning
confidence: 99%
“…Table 4 summarizes some of the investigations carried out by researchers using SPME in order to identify microbial activities in foods. The use of SPME for the extraction of volatiles due to the action of spoilage microorganisms in potatoes and Iberian cured ham (Jones et al 1998), wheat grain Turner et al 2009), milk (Marsili 1999), and pathogenic organisms (Senecal et al 2002;Syhre and Chambers 2008;Schilling et al 2009) have been reported. The rapid extraction of volatiles possible by SPME make it one of the preferred methods of sample extraction if the case need be.…”
Section: Microbial Activity On Foodsmentioning
confidence: 99%
“…Therefore, to reduce 49 the bacterial number in meat products, including pathogens, different non-thermal sanitizing 50 treatments have been proposed. Of them, high hydrostatic pressure (Lakshmanan and Irradiation is known as an effective way to eliminate foodborne pathogens, such as Listeria 55 monocytogenes, Salmonella spp., Yersinia enterocolitica or Escherichia coli O157:H7 (Cabeza et 56 al., 2007(Cabeza et 56 al., , 2009; Schilling et al, 2009). However, it has been reported that this technology has 57 limited application for meat, since an excessive level of irradiation can produce changes in the 58 sensory properties of treated products, which could significantly affect the consumer 59 acceptance (Arthur et al, 2005; Lee and Ahn, 2005).…”
Section: Introduction 30mentioning
confidence: 99%
“…In recent years, SPME technique has been widely adopted to isolate aroma volatile compounds in cooked meat (Moon et al, 2006;Schilling et al, 2009;Stetzer et al, 2008;Yancey et al, 2006), because the other methods (i.e., dynamic headspace and SDE) require multi-step preparation, prolonged extraction time and high cost. On the other hand, previous studies showed that the extraction efficiency of volatile compounds in test samples by * It is well documented that SPME fiber absorbs volatile components on the theory of equilibrium partitioning of the analytes between the solid phase of the fiber and volatile components of the specimen (Zhang and Pawliszyn, 1993).…”
Section: Introductionmentioning
confidence: 99%