The purpose of this research was to determine the effect of meat species, ingredients, and level of high hydrostatic pressure on growth of Listeria monocytogenes in ready-to-eat meats. The overall findings of the research show the benefits of high hydrostatic pressure (HHP) in c…
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Experiments were performed to investigate the effects of wash treatments, consisting of hot water, 2% lactic, 2% acetic, or 2% levulinic acid, for decontamination of pathogenic bacteria previously inoculated onto meat surfaces, to inhibit growth of pathogenic bacteria inoculated…
No current modeling tool accounts for all the necessary factors to validate a thermal process for ready-to-eat (RTE) meat and poultry; some do not address Salmonella and/or important product/process attributes, and most have not been validated against industry-relevant data. The…
Scope and method of study. The purposes of this study are: (1) Determination of Colombian total wheat import demand and effect of seasonality especially from the major exporters such as the United States and Canada. (2) Forecasting the United States total wheat exports to Colomb…
Combinations of organic acid rinses and steam based post-packaging thermal pasteurization were evaluated for their ability to reduce Listeria monocytogenes populations on surfaces of various ready-to-eat (RTE) meat products. All-beef frankfurters were mist inoculated, acid rinse…
The objective of this study is to examine the factors affecting live cattle basis and determine the impact meat exports and imports have on the wholesale prices of different meat types. Changes in farm programs and tightening cattle feeding margins make risk management an import…
Sporadic problems with pink color defect have occurred in cooked meat products for decades. Documentation of the level of added nitrite that produced pinking in processed meat rolls from beef round, pork shoulder, turkey breast, and chicken breast was measured by trained panelis…
Strain variability, temperature, formulation and background microflora of food, packaging, and inoculum sizes are important factors affecting the growth of foodborne pathogen Listeria monocytogenes in ready-to-eat (RTE) meat and poultry products. The goal of the present study wa…
A total of three studies were conducted to evaluate the effects of different packaging systems and storage times on reduction of Listeria monocytogenes on ready-to-eat meat snacks. Study 1 was conducted to determine the effects of four packaging systems [heat sealed (HS), heat s…
The objective of this research was to determine critical concentrations of purified nitrite and natural nitrite from cultured celery juice powder, used in alternative curing of ready-to-eat meat and poultry products, in combination with adjunct antimicrobial ingredients for inhi…
Currently, there is limited ability to follow Listeria monocytogenes through food-service environments, and there remain knowledge gaps concerning the underlying mechanisms that govern surface-to-surface transfer processes. Therefore, the objectives were to: (1) develop a method…
The IPCC and UN FAO have both suggested a global reduction in meat consumption to reduce greenhouse gas emissions. But how do nations and citizens resolve tensions between ecological stewardship and meat consumption? What is implied in eating meat and raising livestock in a coun…