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Auteur C. Cutter |
Documents disponibles écrits par cet auteur (6)
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C. Cutter | 1999Saponins are naturally occurring compounds known as triterpenoid glycosides found in a variety of plant species. Saponins are approved for use in the food industry as foaming agents. When combined with water or organic acid in spray treatments, [...]article/chapitre/communication
W. Dorsa ; C. Cutter ; G. Siragusa | 1997The fates of several bacterial populations on beef carcass surfaces were examined immediately following hot water washes (W) delivered through a beef carcass wash cabinet or application of steam-vacuum (SV). Additionally, the long-range effectiv[...]article/chapitre/communication
C. Cutter ; G. Siragusa | 1998In two separate experiments, the bacteriocin, nisin, was incorporated into a commercially available meat binding system (Fibrimex(R)) and applied to meat surfaces as a way inhibiting the meat spoilage organism, Brochothrix thermosphacta during e[...]article/chapitre/communication
W. Dorsa ; C. Cutter ; G. Siragusa | 1998The effects of 2% (vol/vol) lactic acid (LA), 2% (vol/vol) acetic acid (AA), 12% (wt/vol) trisodium phosphate (TSP), 72 °C water (HW), and 32°C water (W) washes on bacterial populations which were introduced onto beef carcass surfaces after wash[...]article/chapitre/communication
C. Cutter ; W. Dorsa ; G. Siragusa | 1997A series of experiments were conducted to determine the effectiveness of rapid desiccation with dry heat at one or two points in the slaughter process to reduce bacterial contamination on beef carcass surfaces. In the first set of experiments, s[...]