Topic
Corned beef
About: Corned beef is a research topic. Over the lifetime, 91 publications have been published within this topic receiving 1063 citations.
Papers published on a yearly basis
Papers
Book•
29 Sep 2006
TL;DR: In this paper, the authors describe the characteristics of fresh and cured meats, including proteins, carbohydrates, fillers and other additives, as well as their properties, including composition, composition and additives.
Abstract: Part 1 Meat composition and additives: The protein and fat content of meat The biochemistry of meat The tenderness of fresh meat Definitions of terms used in meat science and technology and meat conductivity Additives: phosphates, salt-sodium chloride, hydrocolloids, salts of organic acids and lactate Additives: proteins, carbohydrates, fillers and other additives Colour in fresh meat and cured meat products. Part 2 Technologies for particular meat products: Cooked ham: whole muscle, brine-injected products Typical whole muscle, brine-injected cooked ham products from around the world Cooked ham: non-injection methods for adding brine Typical cooked ham products from around the world using non-injection methods for adding brine Cooked sausages Typical cooked sausage products from around the world Fresh sausages Typical fresh sausage products from around the world Raw fermented salami Typical raw fermented salami products from around the world Semi and fully-cooked fermented salami Non-fermented salami Typical non-fermented salami products from around the world Spreadable raw fermented sausage Typical raw fermented sausage products from around the world Cured air-dried meat products Typical cured air-dried meat products from around the world Spreadable liver sausage and liver-pate Typical liver sausage and liver-pi? ti? products made around the world Burger, patties and crumbed products Typical patty and nugget products from around the world Sliceable and non-sliceable blood sausage Typical blood sausage products from around the world Brawn and meat jelly Typical brawn and meat products from around the world Canned retorted corned beef Moisture-enhanced (case-ready) and marinated meat Casings and packaging material. Part 3 Quality and safety issues: Sensory evaluation of meat products HACCP in meat processing companies Introduction to the microbiology of meat and meat products The microbiology of specific bacteria Predictive microbiology for meat products.
395 citations
TL;DR: Staphylococcal intoxications involving foods, other than dairy products, have been associated predominantly with meats and bakery items, and investigations on raw, cooked, canned, cured, and smoked meats, and meat pies have been reported in the literature.
Abstract: Staphylococcal intoxications involving foods, other than dairy products, have been associated predominantly with meats and bakery items. Outbreaks involving Genoa sausage, corned beef, barbecued chicken, baked ham, fish, pastries, pie fillings, and other foods are reviewed. Because meats have caused food-poisoning outbreaks, commercial samples have been tested for incidence of staphylococcal contamination. Several surveys have revealed that approximately 40% of the samples tested contained coagulase-positive staphylococci. These and other surveys, including studies of some frozen foods, are discussed. Finally, results of research concerning the behavior of staphylococci in several foods are discussed. Investigations on raw, cooked, canned, cured, and smoked meats, and meat pies have been reported in the literature. Studies on pastry and pie fillings have also been conducted and are summarized in this review.
59 citations
TL;DR: By using gas chromatography-mass spectrometry, seven volatile compounds were identified in vacuum-packaged sliced corned beef spoiled by Brochothrix thermosphacta under aerobic conditions and Acetoin and diacetyl appeared to be of major sensory significance.
Abstract: By using gas chromatography-mass spectrometry, seven volatile compounds were identified in vacuum-packaged sliced corned beef spoiled by Brochothrix thermosphacta under aerobic conditions. Acetoin and diacetyl appeared to be of major sensory significance.
51 citations
TL;DR: "Screening" packs comprising 10 lots each of codfish cake, corned beef, and pork sausage, each lot containing about 10(6) spores of a different strain of Clostridium botulinum per can, were irradiated with a series of increasing doses of (60)Co gamma rays to assess for swelling, toxin, and recoverable botulinal cells.
Abstract: "Screening" packs comprising 10 lots each of codfish cake, corned beef, and pork sausage, each lot containing about 10(6) spores of a different strain (five type A and five type B) of Clostridium botulinum per can, were irradiated at -30 +/- 10 C with a series of increasing doses (20 replicate cans/dose) of (60)Co gamma rays. The cans were incubated for 3 months at 30 C and examined for swelling, toxin, and recoverable botulinal cells. Based on the latter criterion of spoilage, median lethal dose (LD(50)) and D values were estimated for each strain in each food. The most resistant strain in codfish cake, corned beef, and pork sausage was, respectively, 53B, 77A, and 41B. There was no clear-cut trend in the comparative order of resistance between the two antigenic types among the three foods. LD(50) values gave essentially the same order of resistances as the D values and may be used interchangeably with the latter for the 10 test organisms. "Clearance" packs consisting of the most resistant strain (about 10(7) spores/can) with its respective food were irradiated with a variety of doses at -30 +/- 10 C, using 100 replicate cans/dose (about 10(9) spores/dose). These packs were incubated for 6 months at 30 C and assayed for the three types of spoilage. Based on recoverable cells, the experimental sterilizing doses (ESD) for codfish cake, corned beef, and pork sausage were 2.5< ESD
35 citations
TL;DR: In this article, a 24-hour recall questionnaire was administered to 330 Samoan adults residing in American Samoa and Hawaii and the subjects were categorized as more traditional, intermediate or modernized on the basis of residence.
Abstract: The Samoans traditionally based their diet on breadfruit, banana, taro, yam and coconut, supplemented with fish and shellfish from coral reefs. Ocean fish, pigs and fowl were foods reserved for festive occasions. After 150 years of exposure to missionaries, traders and military personnel, the Samoan diet has been substantially altered. This paper provides a preliminary description of these changes. A 24‐hour recall questionnaire was administered to 330 Samoan adults residing in American Samoa and Hawaii. The subjects were categorized as more traditional, intermediate or modernized on the basis of residence. The data reveal a trend for increasing reliance on purchased foods. Canned corned beef, canned fish and fresh beef are important sources of calories and protein for the Samoans, while bread and rice partially substitute for the traditional starchy Samoan crops.
34 citations
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| 2021 | 1 |
| 2020 | 4 |
| 2019 | 3 |
| 2018 | 4 |
| 2017 | 2 |
| 2016 | 1 |