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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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…
The effect of poultry meat (represented by mechanically separated turkey) and sodium tripolyphosphate on residual nitrite was studied in wieners used as a model system. It has been shown that wieners made with mechanically separated turkey (MST) retained more residual nitrite th…
Introduction and aim: Increases in the bioavailability of nitric oxide have been shown to reduce the oxygen (O2) cost of exercise, improve exercise performance, alter gastric blood flow and mediate glucose uptake in healthy individuals. Aim: Does dietary nitrate reduce the O2 co…
Membrane proteins play an integral role in the control of ion transport across the cell membrane in biological systems. However, due to experimental constraints, structural and functional data available for these proteins is limited, especially considering their importance. In t…