RESUMO
The microbial content of unfrozen and frozen ground turkey meat (GTM) in retail markets and the thermal resistance of Salmonella organienburg in GTM was determined. The unfrozen product had an average total aerobic count of 53 X 10(4) cells per g. These counts reduced slightly when held in a display case for one and two days at 1-2 degrees C. The frozen GTM contained 25% protein, 8% fat, 63% moisture and had a pH of 6.2. Microbial counts averaged 58 X 10(4). The time and temperatures to kill ca 10(4) S. oranienburg cells were determined. A thermal destruction curve can be defined as F60 degrees C. = 3.5 min. with Z = 7.4 degrees C.
Assuntos
Microbiologia de Alimentos , Carne , Salmonella/isolamento & purificação , Aerobiose , Animais , Alimentos Congelados/normas , Temperatura Alta , Carne/normas , PerusRESUMO
Most data on the nutrient composition of shell eggs were obtained before 1950. Since then, management systems for egg production and analytical methods for many components have changed. Freeze-dried whole egg, yolk and white samples were prepared from eggs obtained from a single source of 15 month old White Leghorns. The sample were packaged under nitrogen and held at -20 degrees C. until analyzed. Conversion factors are included for expressing the amount of each component on a per egg as well as a per 100 g. edible liquid basis. This re-evaluation of nutrient data included total solids, lipid, protein, cholesterol, ash, calories, amino acids, fatty acids, vitamins and minerals.
