Effect of steam- and hot-water post-process pasteurization on microbial and physical property measures of fully cooked vacuum-packaged chicken breast strips

Journal of Food Science

Volumn 67, Issue 6, 2002, Pages 2325-2329

  Murphy, R Y ^a   Berrang, M E ^b  

^a 3202 Bell Engineering Center   (United States)

^b RUSSELL RESEARCH CENTER   (United States)

Author keywords

Fully cooked chicken; Listeria; Post process pasteurization; Product quality; Thermal inactivation

Indexed keywords

COLUMBA; GALLUS GALLUS; LISTERIA; LISTERIA INNOCUA;

EID: 0036689394     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09548.x     Document Type: Article

References (21)

1. The chemistry of intramolecular collagen
2. Heat treatment effect on texture changes and thermal denaturation of proteins in beef muscle
3. Changes in shear parameters of meat associated with structural changes produced by aging, cooking, and myofibrillar contraction
4. Reduction of Listeria monocytogenes in precooked vacuum-packaged beef using postpackaging pasteurization
5. Effect of aseptic processing on the texture of chicken meat
6. A proposed nonpathogenic biological indicator for thermal inactivation of Listeria monocytogenes
7. Listeria innocua transformed with an antibiotic resistance plasmid as a thermal-resistance indicator for Listeria monocytogenes
8. Revised policy for controlling Listeria monocytogenes
9. Listeria monocytogenes
10. Low-temperature, long time heating of bovine muscle. 1. Changes in tenderness, water-binding capacity, pH, and amount of water soluble components
11. Aseptic processing of beef particulates: Flavor development/stability and texture
12. Effect of meat temperature on proteins, texture, and cook loss for ground chicken breast patties
13. Thermal lethality of Salmonella Senftenberg and Listeria innouca in fully cooked and packaged chicken breast strips during steam pasteurization
14. Heat transfer properties, moisture loss, product yield, and soluble proteins in chicken breast patties during air convection cooking
15. Specific heat of chicken breast patties and their constituent proteins by differential scanning calorimetry
16. Kinetics of thermal softening of foods to a review
17. Observations on a method of determining the water binding properties of meat
18. Incidence of Listeria monocytogenes in packages of retail franks
19. Changes in the water-holding capacity and cationic shifts during the heating and freezing and thawing of meat as revealed by a simple centrifugal method for measuring shrinkage
20. Physical changes of connective tissue of beef during heating
21. The effect of microwave heating on the textural properties of meat and collagen solubilization