Biomedical subjects

B Krol

Publications and source records attributed to B Krol.

27 records · Page 2Linked to original sources

PubMed1980

[Storage stability of Guelders smoked sausage (Gelderse rookworst) containing 20 per cent mechanically processed pork (author's transl)].

'Gelderse rookworst' (Guelders smoked sausage) containing 20 per cent of mechanically processed pork was prepared. The reference product was formulated with 20 per cent of manually deboned pork derived from the same lot of bones. The products were stored for 0, 4 and 8 weeks at 12 degrees C and subjected to chemical analysis (fat oxidation) and sensory evaluation. The type of bones was varied by using ham bones and vertebrae. Bones were used in the fresh state and after six weeks' storage at -18 degrees C. The effect of sodium ascorbate and a blend of ascorbyl-palmitate and alpha-tocopherol on oxidative rancidity was studied in the products. The internal and external colour of the freshly prepared sausages containing mechanically processed pork were considered to be superior, whereas the taste was regarded as being inferior to the corresponding products prepared with manually deboned tissue. The products containing residual meat from vertebrae were considered to be superior to those containing residual meat from ham bones. Sensory evaluation of the products containing residual meat from frozen bones did not differ to any appreciable extent from that of products derived from fresh bones. Lipid oxidation measurements (peroxide numbers and p-anisidine values) did not show any marked increase during storage of the products. Sensory evaluation of the products stored for four weeks at 12 degrees C revealed inferior products in a number of cases; this number continued to increase after eight weeks. Sausages containing ascorbate usually received higher scores for taste and internal colour than did the corresponding products without ascorbate or containing the blend of antioxidants.

Animals↗

PubMed1976

[Studies on the bacteriological features of fresh meat. III. Effects of transport (author's transl)].

The bacteriological changes appearing on transport of legs of beef, pork carcases and parts of cattle and pigs were studied. Meat from three slaughter-houses was examined. Of the meat of each slaughter-house, specimens transported over a short distance, over a long distance or by the butcher's own vehicle were studied. The transported meat was found to be contaminated by bacteria which had developed on (other) meat. The hygienic condition of the meat-van obviously is a factor in the transfer of bacteria to legs and carcases; this was not observed where the parts were concerned. The effect of bacterial contamination was that the decrease in stability was most marked in meat showing low bacterial counts. The season during which the meat was transported and the temperature reached during transport were not found to have any appreciable effect on the increase in bacterial counts. Nor were any marked differences observed between slaughter-houses or the various transports to butcher's shops. On the other hand, there was a relatively marked increase in bacterial counts on a particular transport route on which the meat had to travel for periods varying from five to six hours.

Animals↗

PubMed1976

[Effect of heating on the survival of swine fever virus in pasteurised canned ham from experimentally infected animals (author's transl)].

Experimentally infected pigs were slaughtered during viraemia. The hams were prepared according to the industrial process and packed in tins with an average content of 5.6 kg. The tins were then heated in the course of which temperatures in the centre of the hams reached maximum values varying between 62.5 and 68.5 degrees C. Within 24 hours of heating the centre of the ham was homogenised and one of two piglets were inoculated with 40 to 80 ml of a 25 per cent suspension. Virus was recovered from one out of two hams prepared at 62.5 degrees C. Virus could not be isolated from four hams processed at a maximum of 65.5 degrees C and from two hams which were heated to a maximum of 66.0 degrees and 68.5 degrees C respectively. A heart temperature of 65 degrees C for 30 minutes proved to be sufficient to eliminate all virus in the ham. The preparation of the ham and the proportionally long preheating period are considered favourable circumstances for inactivating the virus. As the hams were taken from seriously diseases animals with high viraemic titres at the time of slaughter and were injected into susceptible pigs without storage, it may be taken for granted that manufacture at the normal temperature of about 67 degrees C or above offers a sufficient margin to exclude the possible entrance of swine fever virus with contaminated ham. Virus from the virulent strains Ald, Kansas and Brescia in heparinised blood was not completely inactivated during 30 minutes at 67.2 degrees C.

Animals↗

PubMed1976

[A study on the bacteriological aspect of fresh beef. I. Effect of the slaughter of cattle (author's transl)].

In slaughter-houses in the Netherlands the bacteriological contamination of beef-carcases was determined immediately after slaughter. The highest aerobic bacterial count as well as the largest numbers of Enterobacteriaceae were found to be present on the carcases at those sites at which the skin or meat had been cut. It is likely that bacteria are carried from the skin to the meat during cutting. Differences in bacteriological contamination of carcases are attributed to the difference in transmission from the skin. Mechanization of the dressing-line did not have any perceptible effect on the degree of contamination.

Abattoirs↗

PubMed1976

[A study on the bacteriological aspect of fresh beef. II. Effect of storage of carcases in slaughter-houses (author's transl)].

Beef carcases were stored in the chilling rooms of seven slaughter-houses for periods varying from ten to thirteen days and bacteriologically examined at regular intervals. At best, the bacteriological state of the carcases continued to be acceptable for nearly two weeks; under adverse conditions, it was acceptable for barely a week. The bacteriological keeping qualities were markedly affected by the temperature and, if to a far less extent, by contamination during slaughter and loss of weight due to evaporation. The importance of these factors as well as that of the method adopted in sampling is stressed.

Animals↗

PubMed1967