Stomacher used to prepare hot dogs, sliced turkey meat, smoked salmon, seafood, sliced cabbage, and lettuce leaves for bacteriophage assay against food-borne Listeria monocytogenes. Food-borne Listeria monocytogenes is a serious threat to human health, and new strategies to combat this opportunistic pathogen in foods are needed. Continue reading
The Stomacher® was used to prepare samples of skin, liver and breast meat for PCR study. The present study provides data on contamination level with Campylobacter in poultry and poultry products after air chilling. Continue reading
The Stomacher® was used to blend cat fish samples to study the use of vinegar to reduce the growing number of illnesses caused by spoilage bacteria. Continue reading
Stomacher® 400 lab blender has been used to process fish meat samples. The Stomacher® has also been used to conduct a preservative challenge test. Continue reading
For microbiological analysis, 10 g of each sample were diluted with 90 ml of 0.1% peptone solution in a Stomacher® bag and blended for 1 min in a Stomacher® Lab Blender 400.
The new equation was able to describe the data well and to estimate the shelf life. The results obtained emphasize the importance of using the standard errors for the shelf life value to show significant differences among the samples.
The inoculated meat was blended with a Stomacher 400 for 5 min to ensure even distribution of sodium nitrite and the organisms in the meat samples.
The study shows that the kinetic and growth parameters obtained from this study can be used in evaluating growth of C. perfringens from spore populations during dynamically changing temperature conditions such as those encountered in meat processing. Further, this model can be successfully used to design microbiologically “safe” cooling regimes for cured pork hams and similar products.
A Stomacher® 400 was used to blend beef tissue as part of the comparison in Listeria monocytogenes recovery.
The study shows that there was no difference between blending and stomaching on the recovery of Listeria monocytogenes in beef tissue.
The test system was ground pork that was mixed with a diluent, homogenized with a stomacher 400. The study shows that Aromatic compound Benzaldehyde was the aromatic compound that was detectable by the electronic nose.
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.
Meat samples (10 g) were blended in a Stomacher® 400 for 90 s in 90 ml of 0.1% (w/v) peptone water.
The high microbial loads found in this study suggest an improvement of the microbiological quality of retail ostrich meat is convenient.