Yields, Chemical Composition, and Value of Beef Shank Tissues Obtained Using Baader® Processing

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.

food chemistry Baader processing beef shank stomacher 400

Detection of Cryptosporidium oocytes on lettuce and raspberries

The aim of this study was to compare two previously tested buffers and three extraction methods to find out if any combination was superior for detection of Cryptosporidium oocysts on lettuce and raspberries. No significant differences between use of different buffers or extraction methods were found and thus, no combination can be said to be
superior to the others. To find any differences, investigations with a higher number of
replicates may be required. Stomacher® Bags were used as part of this study.

food microbiology raspberry lettuce cryptosporidium stomacher 400

Thermal Destruction of Escherichia coli O157:H7 in Sous-Vide Cooked Ground Beef as Affected by Tea Leaf and Apple Skin Powders

Contamination of ground beef with Escherichia coli O157:H7 is a potential health hazard and a continuing concern both for consumers and the food service industry.

The Stomacher® 400 was used to blend beef for 5 five minutes to ensure an even distribution of the organisms in the respective menstruums. Thermal death times from this study will assist the retail food industry to design cooking regimes that ensure the safety of beef contaminated with E. coli O157:H

food microbiology ground beef escherichia coli 0157 stomacher 400

Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef

The Stomacher® 400 was used in the following ways:

Surface samples (35 cm2) from each muscle were aseptically weighed and homogenized in 225 ml of one-quarter-strength Ringer’s solution (Oxoid) for 2 min in a stomacher (LAB
blender 400; PBI, Italy) at room temperature.

Lean minced beef (20 g) was diluted 1:10 (wt/vol) with 20 mmol of phosphate buffer (pH 6.5) liter1 , homogenized in a Stomacher 400 blender for 3 min, and centrifuged at 16,000  g for 20 min at 4°C.

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Antimicrobial activity of cetylpyridinium chloride washes against pathogenic bacteria on beef surfaces

A Stomacher® 400 was used to help test antimicrobial activity of cetylpyridinium chloride washes against pathogenic bacteria on beef surfaces. The Stomacher® 400 was used to pummel ground beef for 2 minutes as part of the study. The study found that the residue levels of CPC were seen to be too high for human consumption.

food microbiology beef cetylpyridinium chloride washes stomacher 400

Evaluation of chlorine dioxide gas as a sanitizer for fresh fruits and vegetables

Pummeling samples in a Stomacher blender (Seward Medical, Ltd., London, U.K.) was
also evaluated as a procedure to remove Salmonella, yeasts, and molds from berries. Samples were prepared as described for the wash method, except that, instead of washing berries, strawberries were pummeled at normal speed for 1 min in a Stomacher 400 blender and blueberries and raspberries were pummeled in for 1 min in a Stomacher 80 blender.

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