Search Results - "Murphy, R.Y"

Effect of meat temperature on proteins, texture, and cook loss for ground chicken breast patties by Murphy, R Y, Marks, B P

“…Soluble proteins, myofibrillar proteins, collagen, texture, and cook loss were evaluated at different meat temperatures by heating ground and formed chicken…”
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D and z Values of Salmonella, Listeria innocua, and Listeria monocytogenes in Fully Cooked Poultry Products by Murphy, R.Y, Duncan, L.K, Beard, B.L, Driscoll, K.H

“…The D and z values of Salmonella, Listeria innocua, and Listeria monocytogenes were obtained for different ready-to-eat poultry products, including chicken,…”
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Thermal inactivation of Salmonella and Listeria monocytogenes in ground chicken thigh/leg meat and skin by Murphy, R.Y, Osaili, T, Duncan, L.K, Marcy, J.A

“…Thermal inactivation D and z values of Salmonella and Listeria monocytogenes were obtained for chicken thigh and leg meat and skin. The D values of Salmonella…”
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Thermal inactivation D- and z-values of Salmonella serotypes and listeria innocua in chicken patties, chicken tenders, franks, beef patties, and blended beef and turkey patties by Murphy, R Y, Duncan, L K, Johnson, E R, Davis, M D, Smith, J N

“…Commercially formulated meat products, including chicken patties, chicken tenders, franks, beef patties, and blended beef and turkey patties, were obtained…”
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Heat transfer properties, moisture loss, product yield, and soluble proteins in chicken breast patties during air convection cooking by Murphy, R Y, Johnson, E R, Duncan, L K, Clausen, E C, Davis, M D, March, J A

“…Chicken breast patties were processed in an air convection oven at air temperatures of 149 to 218 C, air velocities of 7.1 to 12.7 m3/min, and air relative…”
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Thermal inactivation of Listeria monocytogenes on ready-to-eat turkey breast meat products during postcook in-package pasteurization with hot water by Murphy, R Y, Duncan, L K, Driscoll, K H, Marcy, J A, Beard, B L

“…The inactivation of Listeria monocytogenes during postcook in-package pasteurization was evaluated for fully cooked turkey breast meat products (4-kg…”
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Eradicating Listeria monocytogenes from fully cooked franks by using an integrated pasteurization-packaging system by Murphy, R Y, Hanson, R E, Feze, N, Johnson, N R, Scott, L L, Duncan, L K

“…Surface pasteurization by applying steam or hot water before or after packaging of processed foods may be used to eliminate pathogens such as Listeria…”
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Predicting process lethality of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground, formulated, and formed beef/turkey links cooked in an air impingement oven by Murphy, R.Y., Beard, B.L., Martin, E.M., Keener, A.E., Osaili, T.

“…The pathogen thermal lethality in ground and formulated beef/turkey was evaluated for a cocktail of E. coli O157:H7, Salmonella, and Listeria monocytogenes,…”
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Effect of Steam- and Hot-Water Post-Process Pasteurization on Microbial and Physical Property Measures of Fully Cooked Vacuum-Packaged Chicken Breast Strips by Murphy, R.Y, Berrang, M.E

“…The microbial inactivation was conducted using fully cooked chicken breast strips that were surface-inoculated with Listeria innocua (10(7) colony forming unit…”
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Lethality of Salmonella and Listeria innocua in fully cooked chicken breast meat products during postcook in-package pasteurization by Murphy, R Y, Duncan, L K, Driscoll, K H, Marcy, J A

“…The process lethality model was used to predict the thermal kill of Salmonella and Listeria innocua in fully cooked and vacuum-packaged chicken breast meat…”
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Thermal process validation for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground turkey and beef products by Murphy, R Y, Martin, E M, Duncan, L K, Beard, B L, Marcy, J A

“…At 55 to 70 degrees C, thermal inactivation D-values for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes were 19.05 to 0.038, 43.10 to 0.096,…”
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Considerations for post-lethality treatments to reduce Listeria monocytogenes from fully cooked bologna using ambient and pressurized steam by Murphy, R.Y., Hanson, R.E., Duncan, L.K., Feze, N., Lyon, B.G.

“…During processing of ready-to-eat (RTE) deli meats, any secondary processing procedures such as peeling and cutting introduce the distinct possibility of…”
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Process control and sampling for Escherichia coli O157:H7 in beef trimmings by Murphy, R Y, Seward, R A

“…Raw beef producers currently face the problem of Escherichia coli O157:H7 surface contamination of beef carcasses that can lead to product adulteration…”
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Apparent specific heat of chicken breast patties and their constituent proteins by differential scanning calorimetry by Murphy, R.Y. (University of Arkansas, Fayetteville, AR.), Marks, B.P, Marcy, J.A

“…Chicken breast meat yielded three endothermic transitions, with peak transition temperatures of 53, 70, and 79 degrees C. Comparison with the purified protein…”
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Thermal Inactivation of Salmonella Senftenberg and Listeria innocua in Beef/Turkey Blended Patties Cooked via Fryer and/or Air Convection Oven by Murphy, R.Y, Duncan, L.K, Johnson, E.R, Davis, M.D, Marcy, J.A

“…Beef/turkey blended patties, containing 10(7) to 10(8) cfu/g of Salmonella Senftenberg or Listeria innocua, were battered and breaded. The effect of frying…”
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Effect of Packaging-Film Thicknesses on Thermal Inactivation of Salmonella and Listeria innocua in Fully Cooked Chicken Breast Meat by Murphy, R.Y, Duncan, L.K, Marcy, J.A, Berrang, M.E, Driscoll, K.H

“…The study was conducted to determine the effect of packaging-film thicknesses on thermal inactivation of Salmonella and Listeria innocua in cooked chicken…”
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Combining organic acid treatment with steam pasteurization to eliminate Listeria monocytogenes on fully cooked frankfurters by Murphy, R Y, Hanson, R E, Johnson, N R, Chappa, K, Berrang, M E

“…An organic acid solution of 2% acetic, 1% lactic, 0.1% propionic, and 0.1% benzoic acids was combined with steam surface pasteurization to treat frankfurters…”
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Thermal Inactivation Kinetics of Salmonella and Listeria in Ground Chicken Breast Meat and Liquid Medium by Murphy, R.Y., Marks, B.P., Johnson, E.R., Johnson, M.G.

“…Thermal inactivation of Listeria innocua and 6 Salmonella serotypes in ground chicken breast meat was compared to that in peptone (0.1%) ‐ agar (0.1%)…”
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Comparative study of thermal inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground pork by Murphy, R.Y, Beard, B.L, Martin, E.M, Duncan, L.K, Marcy, J.A

“…Thermal inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground pork was compared. The D (decimal reduction time at a…”
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Inactivation of Salmonella and Listeria in ground chicken breast meat during thermal processing by Murphy, R Y, Marks, B P, Johnson, E R, Johnson, M G

“…Thermal inactivation of six Salmonella spp. and Listeria innocua was evaluated in ground chicken breast and liquid medium. Survival of Salmonella and Listeria…”
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