Search Results - "Pirovani, M.E."

Survival of Salmonella on refrigerated chicken carcasses and subsequent transfer to cutting board by Jiménez, S.M, Tiburzi, M.C, Salsi, M.S, Moguilevsky, M.A, Pirovani, M.E

“…To determine the effect of refrigeration time and temperature on Salmonella cell numbers on inoculated chicken carcasses and their transfer to a plastic…”
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Sensory Characteristics of Fresh-Cut Spinach Preserved by Combined Factors Methodology by Piagentini, A.M, Güemes, D.R, Pirovani, M.E

“…Fresh-cut spinach was treated with citric acid and ascorbic acid solutions and packaged in monooriented polypropylene (OPP) bags or low density polyethylene…”
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comparison between broiler chicken carcasses with and without visible faecal contamination during the slaughtering process on hazard identification of Salmonella spp by Jimenez, S.M, Salsi, M.S, Tiburzi, M.C, Pirovani, M.E

“…Aims: A comparison of the prevalence of Salmonella in chicken carcasses with and without visible faecal contamination during commercial slaughter practice was…”
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Predictive model for reduction of Escherichia coli during acetic acid decontamination of chicken skin by Jimenez, S.M, Destefanis, P, Salsi, M.S, Tiburzi, M.C, Pirovani, M.E

“…Aims:  The response surface methodology was used to evaluate the effect of operating variables (acetic acid concentration, spraying time and temperature) on…”
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Comparación de la Calidad de Duraznos de Diferentes Variedades Cultivadas en la Región Centro-Este de la Provincia de Santa Fe by Ortiz de Zarate, V.G., Güemes, D.R., Piagentini, A.M., Gariglio, N.F., Pirovani, M.E.

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Modeling changes of sensory attributes for individual and mixed fresh-cut leafy vegetables by Piagentini, Andrea M., Mendez, Julio C., Guemes, Daniel R., Pirovani, María E.

“…Changes of the main sensory attributes of three fresh-cut leafy vegetables (Iceberg and Romaine lettuce and chicory) were investigated at selected temperatures…”
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Predictive models for reduction of Salmonella Hadar on chicken skin during single and double sequential spraying treatments with acetic acid by Jiménez, S.M., Caliusco, M.F., Tiburzi, M.C., Salsi, M.S., Pirovani, M.E.

“…Aims:  The response surface methodology was used to evaluate the effect of acetic acid concentration, spraying time and temperature on the reduction of…”
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The role of visible faecal material as a vehicle for generic Escherichia coli, coliform, and other enterobacteria contaminating poultry carcasses during slaughtering by Jiménez, S.M., Tiburzi, M.C., Salsi, M.S., Pirovani, M.E., Moguilevsky, M.A.

“…Aims: A comparison of Enterobacteriaceae, coliform and Escherichia coli counts in chicken carcasses with and without visible faecal contamination was conducted…”
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Predictive Models for Available Chlorine Depletion and Total Microbial Count Reduction During Washing of Fresh-Cut Spinach by Pirovani, M.E., Guemes, D.R., Piagnetini, A.M.

“…Washing of fresh‐cut spinach with aqueous chlorine solutions eliminates foreign matter, removes cellular fluids produced by cutting and reduces the initial…”
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Mesophilic Aerobic Population of Fresh-cut Spinach as Affected by Chemical Treatment and Type of Packaging Film by Piagentini, A.M., Güemes, D.R., Pirovani, M.E.

“…Fresh‐cut spinach was treated with citric acid and ascorbic acid solutions and packaged in mono‐oriented polypropylene bags or low‐density polyethylene bags…”
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Microbiological quality and safety of ready-to-eat cooked foods from a centralized school kitchen in Argentina by Tessi, M A, Aringoli, E E, Pirovani, M E, Vincenzini, A Z, Sabbag, N G, Costa, S C, Garcia, C C, Zannier, M S, Silva, E R, Moguilevsky, M A

“…The purpose of this study was to evaluate the microbiological and sensory quality as well as the safety of ready-to-eat (RTE) cooked foods prepared in and…”
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Survival of Salmonella hadar after washing disinfection of minimally processed spinach by Pirovani, M.E., Güemes, D.R., Di Pentima, J.H., Tessi, M.A.

“…Washing disinfection with chlorine is widely used to reduce the initial microbiological load during the preparation of minimally processed vegetables. The…”
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Combined use of acetic acid treatment and modified atmosphere packaging for extending the shelf-life of chilled chicken breast portions by Jimenez, S.M, Salsi, M.S, Tiburzi, M.C, Rafaghelli, R.C, Pirovani, M.E

“…Samples of chicken breasts with skin were treated with a 1% acetic acid solution or untreated and packaged in a 70% CO(2)/30% N(2) modified atmosphere. Two…”
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Use of ascorbic and citric acids to increase dialyzable iron from vinal (Prosopis ruscifolia) pulp by Bernardi, C, Freyre, M, Sambucetti, M.E, Pirovani, M.E

“…Vinal (Prosopis ruscifolia) is an ecologically important wild leguminous tree that grows spontaneously in Argentine deforested lands, the fruit of which is…”
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Survival and growth of Salmonella hadar on minimally processed cabbage as influenced by storage abuse conditions by Piagentini, A.M. (Universidad Nacional del Litoral, Santa, Fe, Argentina.), Pirovani, M.E, Guemes, D.R, Pentima, J.H. di, Tessi, M.A

“…Shredded, washed and centrifuged cabbage was packaged in monooriented polypropylene (OPP) bags, inoculated with Salmonella hadar and stored 10 days at 4…”
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