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193 results on '"Hunt, Melvin C."'

3. Effect of antioxidant solubility and concentration on discoloration of beef vertebrae marrow during display

Author

Mancini, Richard A., Herald, Tom J., Hunt, Melvin C., Johnson, Dallas E., Seyfert, Mark, Kropf, Donald H., and Hachmeister, Kathy A.

Subjects
Color of food -- Research, Antioxidants -- Research, Food conservation -- Research, Food -- Protection and preservation, Food -- Research, Beef, Business, Food/cooking/nutrition
Abstract

The effects of antioxidant solubility and concentration on beef lumbar vertebrae marrow discoloration during display are compared. It is observed that ascorbic acid minimized discoloration on the cut surface of lumbar vertebrae in high-oxygen modified atmosphere packaging, and that altering ascorbic acid's solubility would limit the antioxidant's ability to maintain color.

Published
2006

10. Inactivation of Bacillus atrophaeus spores with surface-active peracids and characterization of formed free radicals using electron spin resonance spectroscopy

Author

Mohan, Anand, Dunn, Joseph, Hunt, Melvin C., and Sizer, Charles E.

Subjects
Antibacterial agents -- Evaluation, Bacillus (Bacteria) -- Physiological aspects, Bacillus (Bacteria) -- Environmental aspects, Electron paramagnetic resonance spectroscopy -- Usage, Microbial contamination -- Control, Business, Food/cooking/nutrition
Published
2009

11. Potassium lactate and fresh-pork-sausage formulation effects on shelf life in lighted and unlighted display

Author

Seyfert, Mark, Hunt, Melvin C., Grobbel, Jeannine P., Ryan, Suzanne M., Johnson, Dallas E., and Monderen, Rene A.

Subjects
Food conservation -- Research, Potassium compounds -- Usage, Sausages -- Storage, Food -- Protection and preservation, Food -- Research, Business, Food/cooking/nutrition
Abstract

The effects of potassium lactate (KL) and raw-meat blend on the shelf life of fresh-pork-sausage patties in lighted and unlighted display were examined. Addition of 3 percent potassium lactate in fresh-pork-sausage patties would lower aerobic plate counts (APC), promote color stability, and limit lipid oxidation during both lighted and unlighted display, which would also increase the use of lower-cost raw materials and still have a product with superior color stability.

Published
2006

12. Carbon monoxide packaging of fresh meat

Author

Sebranek, Joseph G., Hunt, Melvin C., Cornforth, Daren P., and Brewer, M. Susan

Subjects
Carbon monoxide -- Health aspects, Meat -- Environmental aspects, Meat -- Packaging, Business, Food and beverage industries
Abstract

Issue of protest against the use of carbon monoxide to add color to meat products is discussed. Even though only 0.4% CO is used for meat packaging, it's claimed to mislead customers into believing spoiled meat is fresh by virtue of its color.

Published
2006

13. Influence of cooking rate, endpoint temperature, post-cook hold time, and myoglobin redox state on internal color development of cooked ground beef patties

Author

Ryan, Suzanne M., Seyfert, Mark, Hunt, Melvin C., and Mancini, Richard A.

Subjects
Myoglobin -- Research, Fried food -- Research, Oxidation-reduction reaction, Business, Food/cooking/nutrition
Abstract

The effect of cooking rate, endpoint temperature, post-cook holding time and raw myoglobin redox-state on internal color development of cooked ground beef patties was examined. A slow cooking rate, post-cook holding time and cooking from a highly oxygenated state led to an increase in myoglobin denaturation and a well-done appearance.

Published
2006

30. Prediction of Japanese color score

Author

Ryan, Suzanne M., primary, Unruh, John A., additional, Adhikari, Koushik, additional, Hunt, Melvin C., additional, Kaster, Collette Schultz, additional, and Matthews, John O., additional

Published
2010
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