Penetration of surface-inoculated bacteria as a result of electrically generated hydrodynamic shock wave treatment of boneless skinless chicken breasts

Poultry Science

Volumn 82, Issue 7, 2003, Pages 1205-1210

  Lorca, T A ^a   Claus, J R ^b   Eifert, J D ^a   Marcy, J E ^a   Sumner, S S ^a  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Chicken; Electrically generated hydrodynamic shock wave

Indexed keywords

BACTERIA (MICROORGANISMS); COLUMBA; ESCHERICHIA COLI; GALLUS GALLUS;

GREEN FLUORESCENT PROTEIN; PHOTOPROTEIN;

ANIMAL; ARTICLE; CHICKEN; CONFOCAL MICROSCOPY; ELECTROSTIMULATION; ESCHERICHIA COLI; FOOD HANDLING; FOOD PRESERVATION; FREEZING; GENE EXPRESSION; GENETICS; LABORATORY DIAGNOSIS; MEAT; MICROBIOLOGY; PHYSIOLOGY; SKELETAL MUSCLE;

ANIMALS; CHICKENS; ELECTRIC STIMULATION; ESCHERICHIA COLI; FOOD PRESERVATION; FOOD TECHNOLOGY; FREEZING; GENE EXPRESSION; GREEN FLUORESCENT PROTEINS; LUMINESCENT PROTEINS; MEAT; MICROSCOPY, CONFOCAL; MUSCLE, SKELETAL; SPECIMEN HANDLING;

EID: 0042737578     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/82.7.1205     Document Type: Article

References (16)

1. Ausubel, F., R. Brent, R. Kingston, D. Moore, J. Seidman, J. Smith, and K. Struhl, ed. 1995. Escherichia coli, plasmids, and bacteriophages. Pages 1.1-1.26 in Short Protocols in Molecular Biology. 3rd ed. Wiley, Hoboken, NJ.
2. Barbosa-Canovas, G., Q. Zhang, M. Pierson, and D. Schaffner. 2000 High voltage arc discharge. In Kinetics of microbial inactivation for alternative food processing technologies. J. Food Sci. (Suppl. 1):80-81.
3. Chalfie, M., Y. Tu, G. Euskirchen, W. Ward, and D. Prasher. 1994. Green fluorescent protein as a marker for gene expression. Science 263:802-804.
4. Kaspar, C., and M. Tamplin. 1993. Effects of temperature and salinity on the survival of Vibrio vulnificus in sea water and shellfish. Appl. Environ. Microbiol. 59:2425-2429.
5. Long, J. 2000. Treatment of meat by capacitor discharge. United States Patent 6,120,818. Hydrodyne Incorporated, Sarasota, FL, Assignee.
6. Lorca, T., M. Pierson, J. Claus, J. Eifert, J. Marcy, and S. Sumner. 2002. Penetration of surface-inoculated bacteria as a result of hydrodynamic shock wave treatment of beef steaks. J. Food Prot. 65:616-620.
7. Lyon, B., and C. Lyon. 1990. Texture profile of broiler pectoralis major as influenced by postmortem de-boning time and heat method. Poult. Sci. 69:329-340.
8. Martin, E. 1960. Experimental investigation of a high-energy density, high pressure arc plasma. J. Appl. Physiol. 31:255-267.
9. Meek, K., J. Claus, S. Duncan, N. Marriott, M. Solomon, S. Kathman, and M. Marini. 2000. Quality and sensory characteristics of selected post-rigor, early deboned broiler breast meat tenderized using hydrodynamic shock waves. Poult. Sci. 79:126-136.
10. Moeller, S., Wulf, D., Meeker, D., Ndife, M., Sundararajan, N., and M. Solomon. 1999. Impact of the hydrodyne process on tenderness, microbial load, and sensory characteristics of pork longissimus muscle. J. Anim. Sci. 77:2119-2123.
11. Niven, C. 1987. Microbiology and parasitology of meat; part 1 - microbiology. Pages 217-263 in The Science of Meat and Meat Products. 3rd ed. J. F. Price and B. S. Schweigert, ed. Food & Nutrition Press, Westport, CT.
12. Phebus, R., J. Marsden, H. Thippareddi, S. Sporing, and C. Kastner. 1999. Blade tenderization and food safety. Reciprocal Meat Conf. Proc. 52:71-72. AMSA, Savoy, IL.
13. Prachaiyo, P., and L. McLandsborough. 2000. Microscopic method to visualize Escherichia coli interaction with beef muscle. J. Food Prot. 63:427-433.
14. Sams, A., D. Janky, and S. Woodward. 1989. Tenderness and R-value changes in early harvested broiler breast tissue following post-mortem electrical stimulation. Poult. Sci. 68:1232-1235.
15. USDA. 1995. Use a meat thermometer and take the guesswork out of cooking. Food Safety Inspection Service Publication. Consumer Education and Information Pamphlet. USDA-FSIS, Washington, DC.
16. Young, L., and C. Lyon. 1997. Effect of calcium marination on biochemical and textural properties of pre-rigor chicken breast meat. Poult. Sci. 76:197-201.