For microbiological analysis, 10 g of each sample were diluted with 90 ml of 0.1% peptone solution in a Stomacher® bag and blended for 1 min in a Stomacher® Lab Blender 400.
The new equation was able to describe the data well and to estimate the shelf life. The results obtained emphasize the importance of using the standard errors for the shelf life value to show significant differences among the samples.
The inoculated meat was blended with a Stomacher 400 for 5 min to ensure even distribution of sodium nitrite and the organisms in the meat samples.
The study shows that the kinetic and growth parameters obtained from this study can be used in evaluating growth of C. perfringens from spore populations during dynamically changing temperature conditions such as those encountered in meat processing. Further, this model can be successfully used to design microbiologically “safe” cooling regimes for cured pork hams and similar products.
food microbiology pork meat clostridium perfringens stomacher 400
A Stomacher® 400 was used to blend beef tissue as part of the comparison in Listeria monocytogenes recovery.
The study shows that there was no difference between blending and stomaching on the recovery of Listeria monocytogenes in beef tissue.
food microbiology red meat listeria monocytogenes stomacher 400
The test system was ground pork that was mixed with a diluent, homogenized with a stomacher 400. The study shows that Aromatic compound Benzaldehyde was the aromatic compound that was detectable by the electronic nose.
A Stomacher® 400 was used as part of the study to homogenize beef tissue. The study showed that Baader processing can improve quality and add value to beef shanks by removing the sinew and increasing the lean percentage of the desinewed lean. Processed parts of the shank are more valuable than the whole shank due to sinew now being a legal sausage ingredient.
Meat samples (10 g) were blended in a Stomacher® 400 for 90 s in 90 ml of 0.1% (w/v) peptone water.
The high microbial loads found in this study suggest an improvement of the microbiological quality of retail ostrich meat is convenient.
Sterile meat was thawed rapidly (in about 5 min) by submerging the package in a
50°C water bath, inoculated with enough cells ( 10 ml/100g of meat) for a final
population of ca. 109 stationary- phase cells per g, and stomached for 90 s in
sterile no.400 polyethylene stomacher bags using a Stomacher® 400.
To enumerate L. monocytogenes, 0.1 M phosphate buffer was added to each
stomacher bag (5-g beef slice in 45 ml of phosphate buffer), and the contents were mixed in a Stomacher 400 for 2 minutes.
Thirty-two samples of chicken meat were used. From each sample, 25 grams were weighted in Stomacher® 400 sterile bags and inoculated with 1 mL of a dilution (10-7,10-8 or 10-9) of S. Enteritidis or S. Typhimurium and 1 mL of the other 18 bacteria pool diluted 10-2 . In two of the samples, only the pool was inoculated. Finally, 225 mL of PBW 1% were added and homogenized in a Stomacher 400 for 30 seconds.
As the results are obtained in a shorter time period than that of microbiological culture, this procedure will be useful in the methodology for detection of Salmonella in chicken.
A Stomacher® 400 was used to blend chicken as part of the study. It was used as sample preparation as well as for the enumeration of living bacteria.
food microbiology heat resistance salmonella chicken broth stomacher 400
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