A Method for Decreasing Sampling Variance in Bacteriological Analyses of Meat Surfaces1,2

1980 ◽  
Vol 43 (1) ◽  
pp. 21-22 ◽  
Author(s):  
M. E. ANDERSON ◽  
J. L. SEBAUGH ◽  
R. T. MARSHALL ◽  
W. C. STRINGER
Keyword(s):  
Sample Variance ◽  
Sampling Variance ◽  
Fresh Meat ◽  
Plate Counts

Viable counts of bacteria are often high in some areas and low in adjacent areas of the same surface of fresh meat. The present study indicated that rubbing meat surfaces together before sampling reduces variation among bacterial plate counts of pieces of beef plate meat. Counts before rubbing ranged from 2 to 6,187/cm2, whereas counts after rubbing ranged from 15 to 2,043/cm2. The reduced sample variance allowed for fewer samples to be taken in studies of cleaning and sanitizing of fresh beef.

Bioluminescent ATP Assay for Rapid Estimation of Microbial Numbers in Fresh Meat

1986 ◽  
Vol 49 (1) ◽  
pp. 18-22 ◽  
Author(s):  
KENNETH J. LITTEL ◽  
SYLVIA PIKELIS ◽  
ARNOLD SPURGASH
Keyword(s):  
Bacterial Flora ◽  
Meat Products ◽  
Sampling Procedure ◽  
Plate Count ◽  
Meat Sample ◽  
Fresh Meat ◽  
Atp Assay ◽  
Plate Counts ◽  
Food Particles ◽  
Double Filtration

The utility of a bioluminescence adenosine triphosphate (ATP) procedure to estimate bacterial levels in fresh meat products was investigated. A double filtration (DF) sampling procedure was used. In this system two filters were fitted in tandem. A prefilter was used to trap food particles which contained contaminating ATP while the second filter retained the microbial population. The second filter was treated with an enzyme reagent to hydrolyze nonmicrobial ATP that was present on the bacterial filter. Using standard curves, that related bacterial ATP (B-ATP) and plate counts, the bacterial ATP levels in fresh beef and chicken samples were transformed into estimated bacterial levels in the products. The ATP procedure was able to predict bacterial levels within +/− 0.5 log10 of the actual plate count for greater than 90% of the fresh beef and chicken samples tested. Mean femtogram (fg) ATP/CFU levels in fresh beef and chicken mixed bacterial flora were 0.88 and 0.94, respectively. Minimal sensitivity of the double filtration/enzyme method was approximately 5 × 104 CFU/g of meat sample.

A Review of Aerobic and Psychrotrophic Plate Count Procedures for Fresh Meat and Poultry Products

2002 ◽  
Vol 65 (7) ◽  
pp. 1200-1206 ◽  
Author(s):  
J. M. JAY
Keyword(s):  
Low Temperature ◽  
Incubation Temperature ◽  
Plate Count ◽  
Fresh Meat ◽  
Poultry Products ◽  
Plate Count Agar ◽  
Plate Counts ◽  
Incubation Temperatures ◽  
Temperature Time ◽  
Yeast Extract Agar

This is a review of reports that employed aerobic plate counts on fresh meat and poultry products since 1985; it lists synopses of 100 applications. A total of 15 different plating media were used, with 48 (48%) being either plate count agar (PCA) or tryptone glucose yeast extract agar. The temperature-time relations ranged from a low temperature of 20°C for 120 h to 37°C for 24 h. Some 29 different temperature-time combinations were used among the total of 109, with 21 (19.3%) being 35°C/48 h, followed by 12 (11.0%) at 32°C/48 h, 11 (10.1%) at 25°C/48 h, and 9 (8.3%) at 25°C/72 h. Fifty-four (49.5%) plate count applications employed incubation temperatures of 30°C and below. From the 26 reports that employed psychrotrophic counts, 16 (61.5%) used PCA; 18 different temperature-time combinations were used, with 7°C/10 d employed by only four. Twenty-one (80.8%) employed an incubation temperature at or <10°C, and five employed an incubation temperature >10°C. There is a serious need for some consensus on methodologies for aerobic and psychrotrophic counts on fresh meat and poultry products.

KOMPOSISI KIMIA DAGING SEGAR DAN SIFAT ORGANOLEPTIK KELELAWAR OLAHAN

ZOOTEC ◽  
2016 ◽  
Vol 36 (2) ◽  
pp. 447
Author(s):  
Tiltje Andretha Ransaleleh
Keyword(s):  
Chemical Composition ◽  
Chicken Meat ◽  
Cooking Methods ◽  
Cooking Method ◽  
Mineral Contents ◽  
Specific Test ◽  
Fresh Meat ◽  
Organoleptic Test ◽  
Organoleptic Characteristics ◽  
Steam Cooking

CHEMICAL COMPOSITION AND ORGANOLEPTIC CHARACTERISTICS OF PROCESSING BAT (Pteropus alecto) FRESH MEAT. Study was done to evaluate chemical composition and preference degree of the consumers on the processing bat meat compared with beef, chicken and cakalang fish using steam cooking method, flavor cooking and spicy cooking method. Chemical composition was analyzed by proximate analysis using procedures of the Association of Official Analytical Chemists. The organoleptic test was done by hedonic test. Data of the hedonic test were analyzed using Kruskal-Wallis method. To evaluate data distribution of the panelist respons on the sample test, the data were using plot graphic box. The hedonic scales were using 1 to 7. The variables used were including color, taste, flavor, tenderness and general acceptance. Results of proximate analyses of bat meat based on fresh meat indicated that water content was 67.21 percents and protein was 20.48 percents. Based on dry matter, the protein contents of bat meat, pork, chicken, and cakalang fish were 48.97 percents, 69.08 percents, 67.14 percents, and 69.41 percents, respectively. The water contents were 5.76 percents, 9.92 percents, 8.27 percents, and 9.90 percents, repsectively; the calcium (Ca) contents were also 10.62 percents, 1.09 percents, 1.36 percents, 1.38 percents, respectively; while Phosphor (P) contents were 1.46 percents, 0.69 percents, 0.66 percents, and 0.72 percents, respectively. Variance analysis for organoleptic test showed that meat type with different processing affected significantly on taste, color, flavor, tenderness and general preference of bat meat, beef meat, chicken meat and cakalang fish by steam cooking, chicken flavor, and spicy cooking methods. Conclusion, bat meat contained protein relatively lower than that in pork meat, chicken meat, and cakalang fish, but mineral contents were relative higher. Results of organoleptic test showed that preference degree of processing meat were higher on using spicy flavor. The specific test on taste, color, flavor, tenderness and general responsed showed relatively the same responses by the panelists.   Key word: Chemical composition, organoleptic test, processing bat meat

The Occurrence of Legionella Bacteria in Cooling Towers in South Africa

1991 ◽  
Vol 24 (2) ◽  
pp. 149-152 ◽  
Author(s):  
N. A. Grabow ◽  
E. J. Pienaar ◽  
R. Kfir
Keyword(s):  
South Africa ◽  
Most Probable Number ◽  
Cooling Towers ◽  
Probable Number ◽  
Service Water ◽  
Standard Plate ◽  
Viable Bacteria ◽  
Plate Counts ◽  
High Level ◽  
Biocide Treatment

A total of 510 service water samples from cooling towers throughout South Africa were analysed for the presence of Legionella bacteria. Legionella was detected using an immuno-labelling technique based on the most probable number principle. Only cultural (viable) bacteria were counted. Legionellae were found in most of the samples tested. However, in only 4% of the samples a high level of legionellae was recorded. No correlation was found between the numbers of legionellae and those of standard plate counts. Biocide treatment was shown to be effective in the removal of the bacteria from cooling towers after a 3-month treatment period.

scholarly journals Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 306 ◽  
Author(s):  
Raimondo Gaglio ◽  
Ignazio Restivo ◽  
Marcella Barbera ◽  
Pietro Barbaccia ◽  
Marialetizia Ponte ◽  
...  
Keyword(s):  
Grape Pomace ◽  
Pcr Analysis ◽  
Radical Scavenger ◽  
Acid Generation ◽  
Functional Aspects ◽  
Ovine Cheese ◽  
Plate Counts ◽  
Ewe's Milk ◽  
Red Grape ◽  
Experimental Trials

An innovative ovine cheese enriched with red grape pomace powder (GPP) was produced to improve the functional properties of Vastedda cheese typology. Vastedda cheese making was performed adding GPP and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190). For each strain, 40 L of pasteurized ewe’s milk was divided into two aliquots representing control and experimental trials. Control cheese (CC) production did not contain GPP, while the experimental cheese (EC) production was enriched with 1% (w/w) GPP. GPP did not slow down starter development and acid generation. Plate counts and randomly amplified polymorphic DNA (RAPD)-PCR analysis confirmed the dominance of the starters in all trials. The evolution of the physicochemical parameters showed that EC productions were characterized by lower fat content, higher protein content, and higher values of secondary lipid oxidation. Sensory evaluation indicated that the cheeses produced with the strain Mise94 were those more appreciated by the judges. Thus, the last cheeses were investigated for some functional aspects: GPP enrichment significantly increased antioxidant activity and lipoperoxyl radical scavenger capacity, confirming that grape polyphenol inclusion in cheese represents an optimal strategy for the valorization of ovine cheeses as well as winemaking industry by-products.

scholarly journals Realized Sampling Variances of Estimates of Genetic Parameters and the Difference Between Genetic and Phenotypic Correlations

Genetics ◽  
1996 ◽  
Vol 143 (3) ◽  
pp. 1409-1416 ◽  
Author(s):  
Kenneth R Koots ◽  
John P Gibson
Keyword(s):  
Genetic Correlation ◽  
Genetic Parameters ◽  
Genetic Parameter ◽  
Genetic Correlations ◽  
Phenotypic Correlation ◽  
Parameter Estimates ◽  
Sampling Variance ◽  
Phenotypic Correlations ◽  
Genetic And Phenotypic Correlations ◽  
Heritability Estimates

Abstract A data set of 1572 heritability estimates and 1015 pairs of genetic and phenotypic correlation estimates, constructed from a survey of published beef cattle genetic parameter estimates, provided a rare opportunity to study realized sampling variances of genetic parameter estimates. The distribution of both heritability estimates and genetic correlation estimates, when plotted against estimated accuracy, was consistent with random error variance being some three times the sampling variance predicted from standard formulae. This result was consistent with the observation that the variance of estimates of heritabilities and genetic correlations between populations were about four times the predicted sampling variance, suggesting few real differences in genetic parameters between populations. Except where there was a strong biological or statistical expectation of a difference, there was little evidence for differences between genetic and phenotypic correlations for most trait combinations or for differences in genetic correlations between populations. These results suggest that, even for controlled populations, estimating genetic parameters specific to a given population is less useful than commonly believed. A serendipitous discovery was that, in the standard formula for theoretical standard error of a genetic correlation estimate, the heritabilities refer to the estimated values and not, as seems generally assumed, the true population values.

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