• Journal of Food Hygiene and Safety
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• v.27 no.1
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• pp.103-107
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• 2012

We compared between an automated most-probable-number technique $TEMPO^{(R)}$TVC and traditional plating methods $Petrifilm^{TM}$ for estimating populations of total aerobic bacteria in various livestock products. 257 samples randomly selected in local retail stores and 87 samples inoculated with $E.$ $coli$ ATCC 25922, $Staphylococcus$ $aureus$ ATCC 12868 were tested in this study. The degree of agreement was estimated according to the CCFRA (Campden and Chorleywood Food Research Association Group) Guideline 29 and the agreement indicates the difference of two kinds methods is lower than 1 log base 10($log_{10}$). The samples of hams, jerky products, ground meat products, milks, ice creams, infant formulas, and egg heat formed products were showed above 95% in the agreement of methods. In contrast, proportion of agreement on meat extract products, cheeses and sausages were 93.1%, 92.1%, 89.1%, respectively. One press ham and five sausages containing spice and seasoning, two pork cutlets containing spice and bread crumbs, two meat extract product and two natural cheeses and one processing cheese with a high fat content, and one ice cream containing chocolate of all samples showed the discrepancy. Our result suggest that $TEMPO^{(R)}$TVC system is efficient to analyses total aerobic bacteria to compare manual method in time-consuming and laborious process except livestock products having limit of detection.

• Korean Journal of Poultry Science
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• v.40 no.3
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• pp.179-185
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• 2013

This study was conducted to investigate the effect of curing additives on color property of smoked duck meat. Curing process of samples was performed one of the following treatments: C, non-curing: T1, 2.43% salt: T2, 2.43% salt + 0.49% tripolyphosphate (TPP): T3, 2.43% salt + 0.49% TPP + 0.002% nitrite: T4, 4.76% duck seasoning: and T5, 1.47% salt + 0.24% TPP + 0.2% L-ascorbic acid. Instrumental meat color of both breast and thigh of smoked duck showed that the CIE $a^*$ value of the T4 was significantly (p<0.05) higher than that of the other treatments, whereas T5 had a significantly (p<0.05) higher CIE $b^*$ value than the other treatments. In results of nitroso pigment, T5 of smoked duck breast was significantly (p<0.05) higher value compared to other treatments, whereas T3 and T5 of smoked duck thigh had a significantly (p<0.05) higher value than other treatments. Heme pigment contents of control and T5 was significantly (p<0.05) higher value compared to other treatments in smoked duck breast. Meat color of T3 by sensory evaluation showed redder (p<0.05) than other treatments. These results suggested that using L-ascorbic acid is revealed to be pink color without nitrite or pigment when manufacturing of smoked duck meat.