The heat-resistance characteristics of Salmonella typhimurium Tm-1, a reference strain in the stationary phase of growth, were determined at several temperatures in the major types of products produced by the egg industry. The time required to kill 90% of the population (D value) at a given temperature in specific egg products was as follows: at 60 C (140 F), D = 0.27 min for whole egg; D = 0.6...

Eggs play an important role in the human diet and nutrition as an affordable nutrient-rich food commodity that contains highly digestible proteins, lipids, minerals, and vitamins (Fisinin et al., 2008). Over the past 35 years, global egg production has grown 203.2%, due to a rapidly increasing demand for proteins in the developing world (Windhorst, 2007). In 1970, the US was the greatest egg pr...

This study aimed to determine the optimal ratio of natural calcium powders (oyster shell and egg shell calcium) as synthetic phosphate replacers in pork products. Ground pork samples were subjected to six treatments, as follows: control (-) (no phosphate added), control (+) (0.3% phosphate blend added), treatment 1 (0.5% oyster shell calcium powder added), treatment 2 (0.3% oyster shell calcium...