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…
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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…
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The effectiveness of Triclosan-Incorporated plastic against bacteria on beef surfaces
A Stomacher® 400 was used as part of the study to test the effectiveness of Triclosan-Incorporated plastic against bacteria on beef surfaces. The Stomacher® was used…
Continue Reading![Salmonella testing meat and poultry. Seward Stomacher®](https://www.seward.co.uk/wp-content/uploads/2013/03/Salmonella-testing-meat-and-poultry.-Seward-Stomacher®-540x220.jpg)
How Effective is Sponge Sampling for Removing Bacteria from Beef Carcasses?
The Stomacher® 400 was used to blend blend tissue for two minutes as part of the study. The study found that sponge sampling is convenient,…
Continue Reading![Testing for E coli or salmonella in chicken meat. Seward Stomacher®](https://www.seward.co.uk/wp-content/uploads/2013/05/Testing-for-E-coli-or-salmonella-in-chicken-meat.-Seward-Stomacher®-540x220.jpg)
Effects of Low-Dose, Low-Penetration Electron Beam Irradiation of Chilled Beef Carcass Surface Cuts on Escherichia coli O157:H7 and Meat Quality
The Stomacher® 400 was used to blend beef pieces for one minute as part of the study. the study found that if chilled carcasses were…
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