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Browsing Food Science Institute Faculty Research, Publications, and Presentations by Author

Browsing Food Science Institute Faculty Research, Publications, and Presentations by Author "Nutsch, A.L."

Now showing items 1-7 of 7

Antimicrobial activity of cetylpyridinium chloride against Listeria monocytogenes on frankfurters and subsequent effect on quality attributes

Singh, M.; Gill, V.S.; Thippareddi, H.; Phebus, R.K.; Marsden, J.L.; Herald, T.J.; Nutsch, A.L. (2005)

Frankfurters inoculated with Listeria monocytogenes were treated with 1% cetylpyridinium chloride (CPC) or with 1% CPC followed by a water rinse at various combinations of spray temperatures (25, 40, and 558C), spray ...
Effects of cetylpyridinium chloride treatment of roast beef on Listeria monocytogenes populations and quality attributes

Singh, M.; Thippareddi, H.; Phebus, R.K.; Marsden, J.L.; Herald, T.J.; Nutsch, A.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2005)

The effectiveness of cetylpyridinium chloride (CPC) for reducing microbial populations, in particular Listeria monocytogenes, on ready-to-eat roast beef was evaluated. Roast beef slices inoculated with L. monocytogenes were ...
Efficacy of Cetylpyridinium chloride against Listeria monocytogenes and its influence on color and texture of cooked roast beef

Singh, M.; Thippareddi, H.; Phebus, R.K.; Marsden, J.L.; Herald, T.J.; Nutsch, A.L. (2005)

Sliced (cut) and exterior (intact) surfaces of restructured cooked roast beef were inoculated with Listeria monocytogenes, treated with cetylpyridinium chloride (CPC; immersion in 500 ml of 1% solution for 1 min), ...
Evaluation of changes in microbial populations on beef carcasses resulting from steam pasteurization

Brown, T.L.; Phebus, R.K.; Peters, P.E.; Nutsch, A.L.; Kastner, C.L.; Kropf, D.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1998)

The steam pasteurization process (SPS 400) developed by Frigoscandia Food Process Systems (Bellevue, WA) was effective in reducing bacterial populations in both laboratory and commercial settings. The objective of ...
Steam pasteurization of beef carcasses

Nutsch, A.L.; Phebus, R.K.; Schafer, D.E.; Wolf, J.; Prasai, R.K.; Unruh, J.A.; Kastner, C.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1996)

This research evaluated the effectiveness of a newly patented steam-pasteurization process for reducing bacterial populations on the surfaces of freshly slaughtered beef carcasses. The process was developed jointly by ...
Steam pasteurization to reduce bacterial populations on commercially slaughtered beef carcasses

Phebus, R.K.; Nutsch, A.L.; Schafer, D.E.; Kastner, C.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1997)

A steam pasteurization system (SPS) has been shown in laboratory and commercial evaluations to effectively reduce bacterial populations on freshly slaughtered beef. Our study evaluate d the bactericidal uniformity of ...
Validation of a traditional Italian-style salami manufacturing process for control of salmonella and Listeria monocytogenes

Nightingale, K.K.; Thippareddi, H.; Phebus, R.K.; Marsden, J.L.; Nutsch, A.L. (2006)

Italian-style salami batter (formulated with pork shoulder) was inoculated with ca. 7.0 log CFU/g of either Salmonella or Listeria monocytogenes. Salami links (55-mm cellulose casings) were fermented at 308C for 24, 40, ...

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Browsing Food Science Institute Faculty Research, Publications, and Presentations by Author "Nutsch, A.L."

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