Lactic acid concentrations increased in refrigerated and freeze-thawed anaerobically stored ground beef. Bacterial counts were higher in refrigerated samples, but the ratios of gram-positive bacteria in refrigerated and freeze-thawed samples were the same. No differences in appearance or odor between refrigerated and freeze-thawed samples were noted after 2 days of aerobic storage. Initial lact...

Regulations concerning the storage of transfusable plasma differ internationally. In Canada, plasma obtained from whole blood donations and frozen within 24 hours of phlebotomy (frozen plasma, FP) may be thawed and transfused within 120 hours of refrigerated storage. However, plasma frozen within 8 hours of phlebotomy following apheresis donation (FFPA) must be transfused within 24 hours of tha...

AIM The present study was conducted to evaluate the physico-chemical and microbiological characteristics of chicken nuggets coated with sodium alginate (SA) coatings at refrigerated (4±1°C) and frozen (-18±1°C) storage condition at regular periodic intervals. MATERIALS AND METHODS Chicken meat nuggets were separated into three groups: Uncoated control (C), coated with alginate coating (T1), a...

The stability of 10 active pharmaceutical ingredients was studied in SyrSpend SF PH4 or SyrSpend SF Alka at room and/or refrigerated temperature (2°C to 8°C). An oral suspension of each active pharmaceutical ingredient was compounded in low actinic plastic bottles at a specific concentration in SyrSpend SF PH4 or SyrSpend SF Alka. Samples were assessed for stability immediately after preparatio...

This study was conducted to evaluate the shelf life of functional restructured buffalo meat steaks (FRBMS) fortified with mousambi peel powder (MPP) and amla powder (AP) separately, at refrigerated storage (4±1oC). MPP (1:5 hydration, w/w) at 0.5% level and AP (1:5 hydration, w/w) at 0.5% level were incorporated by replacing the lean meat in pre-standardized formulation. Storage quality with re...

Acid solutions have been used as antimicrobials on meat and poultry. FreshFx is a commerciallyavailable surface treatment for the reduction of pathogens and extension of shelf life of raw poultry. Two replicate trials were conducted to determine the effect of FreshFx on numbers of total aerobes and inoculated Salmonella on raw turkey breast meat during 14 d of refrigerated storage. In each tria...

Various preservation solutions have been evaluated for longer hypothermic cartilage storage for tissue transplantation; however, the results are mixed. This research was carried out to determine whether phosphate-buffered saline (PBS) or organ preservation solutions would preserve both the extracellular matrix and chondrocytes of articular cartilage better than culture medium during refrigerate...

Duck farming is on the raise in the current scenario, but processed products from duck meat are still uncommon to find. Investigating the duck meat qualities during storage will provide information to enhance duck meat utilization. Development of ready-to-eat and ready-to-cook duck meat products is expected to increase and improve non-chicken meat-based protein. The Study was aimed to evaluate ...

Contrary to other preservation methods like thermal treatments, high pressure can destroy microorganisms without affecting the nutritional quality, color, or food texture. The firm texture of fish flesh is an important quality parameter. During the refrigerated storage, the tissue becomes softer and the muscle is deteriorated by different proteases. The aim of this study was to study the modifi...

One of the simplest methods for short-term handling and storage of fish is the refrigeration in combination with dip treatments. This study was conducted to determine the effect of pre-storage α-tocopherol acetate dipping treatments on lipid stability of refrigerated rainbow trout fillets. Trout fillets were dipped in α-tocopherol acetate solutions (200 and 500 mg kg-1 flesh) and subsequently s...