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.
The Stomacher® 400 was used to blend reindeer meat for two minutes.
The study found that at slaughter, there was no difference in ASAT activity, urea and Cortisol concentrations between the two transported groups. However, the plasma ASAT activity and urea concentrations at slaughter were significantly lower in the non-transported group. In both transport groups, the plasma Cortisol concentrations increased during loading onto and unloading from the lorry. Abomasal lesions were observed in all treatment groups. It was concluded that reindeer showed an acute stress response to manual handling and transport.
Stomaching, homogenizing, or stomaching followed by homogenizing lettuce treated with sanitizers resulted in recovery of similar numbers of L. monocytogenes, indicating that stomaching and homogenizing are equivalent in extracting cells.
The Stomacher® 400 is used to support DEFT (Direct Epifluorescence Filter Technique).
Dried apricots and figs were used in the experiments. 10g of fruits were mixed with 90mL of phosphate buffered solution (PBS) in a ´400´ Closure Bag and homogenised in a Stomacher 400 device for 10 minutes.
The Stomacher® 400 was used to blend blend tissue for two minutes as part of the study. The study found that sponge sampling is convenient, however, is a highly variable means of removing bacteria.
The Stomacher method, probably the most widely applied in the food industry, is rapid, does not come into physical contact with the diluted sample (does not require re-sterilization between samples), and reportedly provides a high rate of recovery of viable microbes from the sample (Sharpe, Hearn, & Kovacs-Nolan, 2000; Wu, Jitareerat, & Fung, 2003).
Physically dislodging the microbes can be accomplished by palpating the sample in a Stomacher for up to 2 min.
The Stomacher® 400 was used to blend beef pieces for one minute as part of the study. the study found that if chilled carcasses were subjected to low-dose E beam irradiation, the aroma and flavour of the ground beef would not be impacted. The data presented indicates that low-dose, low-penetration, E beam irradiation has potential use as an antimicrobial intervention on beef carcasses during processing and minimally impacts the organoleptic qualities of the treated beef products.