scispace - formally typeset
Search or ask a question

What is the preexponential factor for bacteria degradation in meat cooking? 


Best insight from top research papers

The preexponential factor for bacteria degradation in meat cooking was not mentioned in the abstracts provided.

Answers from top 5 papers

More filters
Papers (5)Insight
The provided paper does not mention the preexponential factor for bacteria degradation in meat cooking.
The provided paper does not mention the preexponential factor for bacteria degradation in meat cooking. The paper discusses microbial association with food degradation and foodborne diseases, but does not provide specific information about the preexponential factor for bacteria degradation in meat cooking.
Book ChapterDOI
C. Bejerholm, M.A. Tørngren, M.D. Aaslyng 
01 Jan 2014
38 Citations
The provided paper does not mention anything about the preexponential factor for bacteria degradation in meat cooking.
The provided paper does not mention the preexponential factor for bacteria degradation in meat cooking.
The provided paper does not mention the preexponential factor for bacteria degradation in meat cooking.

Related Questions

Does the increase in pH in stored meat depend on bacteria?5 answersThe increase in pH in stored meat can be influenced by bacteria. Research indicates that the pH of meat products plays a crucial role in monitoring microbial spoilage. While pH changes during storage, it may not always be a reliable indicator of meat spoilage, as there can be no significant correlation between microbial activity and pH levels in certain cases. Methods involving the introduction of pH-increasing materials into enclosures containing meat products aim to create an environment inhospitable to microbes by increasing the pH, thereby reducing or suppressing microbial activity. Therefore, while pH changes in stored meat can be impacted by bacteria, it is not always a direct or consistent relationship, highlighting the complexity of microbial interactions in meat products.
What is the molecular mechanism of degradation by microorganisms?5 answersMicroorganisms employ various enzymatic reactions to degrade different compounds. Proteins are degraded through proteolysis by enzymes like peptidases, ubiquitin, and lysosomes, affecting protein functionality. Halogenated aromatics undergo biodegradation in three main steps: upper, middle, and lower metabolic pathways, with dehalogenation being a crucial step. Microorganisms play a vital role in bioremediation, converting pollutants like heavy metals, hydrocarbons, and pesticides into non-toxic forms through processes like degradation, immobilization, and detoxification. In the case of petroleum compounds, microorganisms utilize metabolic pathways to degrade hydrocarbons like BTEX, with P. putida being known for its metabolic versatility in degrading toxic mono-aromatic hydrocarbons. Overall, microorganisms utilize a range of enzymes and metabolic pathways to efficiently degrade various compounds, highlighting their significance in environmental remediation.
What are different types of bacteria present in the chicken meat ?4 answersDifferent types of bacteria present in chicken meat include Pseudomonas species such as Pseudomonas fragi, Pseudomonas fluorescens, Pseudomonas putida, Pseudomonas lundensis, and Pseudomonas aeruginosa. Escherichia coli, Staphylococcus spp., Salmonella spp., Proteus spp., and Citrobacter spp. were also detected in chicken meat samples. Additionally, Staphylococcus aureus strains were isolated from chicken meat.
What are the factors that affect the meat quality of chicken?5 answersThe factors that affect the meat quality of chicken include sensory qualities such as appearance, texture, juiciness, wateriness, firmness, tenderness, odor, and flavor. Other factors include genetic selection for increased growth rate, feed efficiency, and breast yield, which can lead to muscle abnormalities and negatively influence the sensory and technological characteristics of breast meat. The quality of chicken meat can also be influenced by different genotypes and sexes, which can affect attributes such as color, pH, water holding capacity, shear force, drip loss, and cooking loss. Additionally, environmental stressors, changes in temperature, feeding regime, breeding technology, and improper handling procedures before slaughter can increase the susceptibility of chickens to oxidative stress and result in poorer sensory and technological characteristics of the meat. Nutritional interventions, including modulating the nutrient composition of feed and supplementing bioactive compounds, have been shown to improve the meat quality and body composition of broiler chickens. The production system and rearing conditions, such as indoor intensive versus outdoor extensive, can also impact the carcass and meat quality of poultry.
What microbes causes meat spoilage?3 answersMeat spoilage is caused by various microbes, including dominant spoilage bacteria such as Aeromonas salmonicida, cold-tolerant Clostridium spp., and BPS-associated Clostridia. These bacteria have been found in different meat samples, including beef, lamb, venison, and wild boar feces/skin. They have the ability to produce enzymes and metabolites that contribute to spoilage, such as proteases, volatile organic compounds (VOCs), and degradative carbohydrate-active enzymes (CAZymes). The spoilage ability of these bacteria is influenced by factors such as pH, temperature, and metal ions. Additionally, some strains of Clostridium spp. have been associated with blown pack spoilage (BPS) in vacuum packed meat products. These findings provide insights into the microbial causes of meat spoilage and can contribute to the development of strategies for controlling food quality and safety.
What are the major causes of spoilage of meat and meat products?5 answersThe major causes of spoilage of meat and meat products include microbial activity, lipid oxidation, and autolytic enzymatic spoilage. Microorganisms, such as mesophilic and psychrotrophic bacteria, are present in meat and can cause infections in humans and animals, as well as spoilage of the meat. The composition of meat provides an excellent environment for microbial growth, making proper manipulation practices and conservation methods necessary to inhibit microbial growth. In addition to microbial activity, lipid oxidation is another cause of meat spoilage, which occurs due to the high protein and fat content in meat. Autolytic enzymatic spoilage is also a contributing factor to meat spoilage, leading to changes in texture, color, and nutritional value. To prevent spoilage, various preservation techniques are used, including controlling temperature, water activity, and the use of chemicals to control microbial growth and oxidative spoilage.

See what other people are reading

How does spoiled food issue affects in school canteen with source?
4 answers
Spoiled food in school canteens poses significant risks to students' health. It can lead to food poisoning incidents due to contamination by bacteria or hazardous substances. Improper handling and storage of food contribute to food waste, with staple foods and vegetables being the most commonly wasted items. Hygiene and sanitation practices among food handlers play a crucial role in preventing food spoilage and contamination. Training programs focusing on food security have been shown to increase knowledge, improve attitudes, and enhance practices related to food handling and safety in school canteens. Therefore, implementing strict hygiene protocols, proper storage facilities, and continuous training for food handlers are essential to mitigate the issue of spoiled food in school canteens.
What is recent research on climate change mitigation?
5 answers
Recent research on climate change mitigation includes studies on energy efficiency regulations, the impact of climate change on precipitation characteristics, and the development of models to reduce excessive carbon dioxide emissions. Energy efficiency regulations, such as minimum mandatory energy performance standards (MEPS), have been found to be effective and cost-effective in mitigating climate change impacts. Additionally, research has focused on evaluating regional climate models to understand extreme precipitation events and their implications for decision-making in climate change mitigation. Furthermore, studies have proposed deterministic compartmental models to mitigate excessive carbon dioxide emissions by combining measures like good conservation policies, enlightenment programs, and direct air capture technology with improved photosynthetic biomass density.
What are the most commonly used products by Food service industrys for ensuring cleanliness and sanitation?
5 answers
The food service industry commonly uses a variety of products and technologies to ensure cleanliness and sanitation. Dry cleaning methods like manual scraping, vacuuming, and dry ice blasting are prevalent for removing food residues from surfaces. Electrolyzed Water is an eco-friendly cleaning and sanitizing solution gaining popularity for its effectiveness and sustainability in industrial equipment cleaning. Innovative technologies such as membrane filtration, ultrasonic cleaning, electrophoresis, and photocatalytic cleaning are also being adopted to enhance cleaning processes in the food industry, improving food safety and quality while reducing costs. Verification activities, audits, and analytical methods play a crucial role in evaluating the effectiveness of cleaning and disinfection programs in food establishments, ensuring continuous improvement and adherence to safety standards. Biofilm prevention through surface modification with biosurfactants is another emerging strategy to combat microbial contamination on food processing surfaces.
Why top tier of vertical farming produce more number of fruiits?
5 answers
The top tier of vertical farming produces more fruits due to factors such as optimal light exposure, controlled environments, and efficient space utilization. Vertical farming involves cultivating crops in vertically stacked layers in a controlled indoor setting. These high-tech farms provide precise light exposure, nutrients, and environmental conditions for each plant, maximizing productivity and fruit yield. Additionally, the design and layout of vertical farming structures play a crucial role in enhancing plant growth and fruit production. Studies have shown that structures with triangular cross-sections, like Developed Vertical Farming Structure 1, outperform other designs, leading to better plant growth and higher yields. Therefore, the combination of controlled environments, optimal light exposure, and efficient structural design in vertical farming contributes to the increased fruit production on the top tiers.
What are the common types of flour used in mycelium-based products?
5 answers
Common types of flour used in mycelium-based products include wheat, oat, barley, millet, soybean, and sprouted wheat or peeled corn flours. These flours are enriched with mycelium to enhance the nutritional and biological values of the final products. Additionally, the production of flours from grain myceliated with macroscopic fungi can yield active principles, enzymes, proteins, amino acids, vitamins, and mineral salts, which can be utilized in various industries. Furthermore, the incorporation of mushroom powder into bread at different proportions, such as 3%, 6%, and 9%, can significantly increase protein, fat, polyphenol content, and antioxidant activity, making the bread a high-nutritional-value product.
Does the texture affect the effectiveness of a cosmetics?
5 answers
The texture of cosmetics plays a crucial role in their effectiveness. Texture is closely linked to consumer satisfaction and can impact the perceived efficacy of cosmetic products. Studies have shown that the physical-mechanical properties of cosmetic formulations, such as rheology and texture, are essential factors in determining their performance and acceptance. Quantifying the texture of cosmetics through rheological properties can provide valuable insights into their initial touch and sensory attributes, influencing consumer perception and satisfaction. Additionally, alterations in the texture of cosmetic products can affect their sensorial characteristics, which are key for achieving consumer acceptance and overall product efficacy. Therefore, understanding and optimizing the texture of cosmetics is vital for ensuring their effectiveness and enhancing user experience.
How do these value-added products contribute to the overall market demand for Señorita bananas?
5 answers
The value-added products derived from bananas, such as banana flour, banana fiber, and processed banana food items, play a significant role in enhancing the market demand for Señorita bananas. These products offer diversified uses for different industries, ranging from food to textiles and packaging, thereby creating new market opportunities and economic benefits for farmers. Additionally, processing bananas into value-added products with longer shelf lives helps reduce post-harvest losses, increases product utilization, and adds value to farmers' produce, ultimately contributing to food security and income generation. Furthermore, incorporating banana blossom into products like nut chocolate not only enhances nutritional value but also extends the shelf life of such products, making them more appealing to consumers. Overall, these value-added products leverage the versatility and nutritional benefits of Señorita bananas, driving up their market demand.
Regulatory frameworks for nanoparticles usage in food products?
5 answers
Regulatory frameworks for nanoparticles in food products are crucial to ensure consumer safety. These frameworks focus on assessing the safety of nano-based products, including nanomaterials used in food packaging, pathogen detection, and preservation. Organizations like the OECD provide guidelines for hazard assessments of nanomaterials in food. The emphasis is on enhancing food safety, preventing pathogenic spread, and improving food quality through nanotechnology applications. Governments worldwide are setting limits and regulations on nanoparticle migration into food, addressing safety concerns and ensuring that nanomaterials used in food packaging do not pose health risks. These regulations aim to manage the migration of nanoparticles, assess risks, and maintain the safety and quality of food products.
What are the current research developments and future prospects for plasma processing technology in the agricultural industry?
5 answers
Current research developments in plasma processing technology in the agricultural industry focus on enhancing productivity and sustainability. Plasma technology offers a green solution to challenges like soil health degradation, nutrient scarcity, and environmental concerns related to synthetic chemicals. Recent experiments have shown promising results in seed germination and plant growth using plasma-activated water, highlighting the technology's potential for improving crop yield and plant development. Future prospects include leveraging plasma technology to provide essential nutrients to plants, thereby increasing crop productivity while minimizing the negative impacts of synthetic fertilizers. Continued research aims to optimize plasma parameters for agricultural applications, ensuring efficient nutrient delivery and sustainable farming practices. Further advancements in plasma technology hold great promise for addressing key agricultural issues and promoting eco-friendly farming practices.
How does household products forms during the acid-base reaction?
5 answers
Household products can be involved in acid-base reactions, creating safe and engaging demonstrations for students. For instance, in one demonstration, powdered laundry detergent, vinegar, and baking soda are utilized to showcase acid-base reactions. Additionally, natural occurrences of acids and bases, like hydrochloric acid in the stomach and ammonia gas in certain organisms, highlight the presence of these substances in everyday life. Furthermore, research on base-catalyzed reactions reveals the formation of compounds like catechinic acid and diarylpropanol-catechinic acid dimer, emphasizing the complexity of reactions involving bases. By incorporating common household items into chemical demonstrations and understanding the natural and synthesized forms of acids and bases, students can grasp the practical applications and significance of acid-base reactions in various contexts.
Can seafood meet calcium needs?
4 answers
Seafood can indeed meet calcium needs due to its rich mineral content, including calcium, iron, zinc, potassium, iodine, phosphorus, and selenium. Fish, such as sardines, smelts, and canned salmon, are excellent sources of calcium, especially through their soft bones. Additionally, fish bones, like those from Atlantic salmon and cod, have high calcium content and are suitable as natural calcium sources for functional foods or supplements. Furthermore, various seafood sources like oysters, crustaceans, and mussels provide minerals like zinc, iron, copper, potassium, and iodine, contributing to overall nutrient intake. The in vitro solubility rates of different calcium sources from seafood were also assessed, highlighting the potential for a steady calcium supply from these sources. Therefore, incorporating seafood into the diet can be an effective way to meet calcium needs and enhance overall mineral intake.