David A. Ledward

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By the use of electrical stimulation and/or hot-boning and/or water baths adjusted to temperatures in the range 1-41°C, beef muscles (Semimembranosus, Longissimus dorsi and Psoas major) were exposed to different pH/temperature/time regimes following slaughter and the formation of metmyoglobin (metMb) at their surfaces was monitored during subsequent aerobic(More)
Escherichia coli O157:H7 has been reported as being not particularly heat resistant. However, several factors which might increase its heat resistance have been investigated in this study using five strains. Increase in growth temperature to 40 degrees C, as found in the cow gut, heat-shock at sub-lethal temperatures of 42, 45, 48 and 50 degrees C, and(More)
The influence of effective low voltage electrical stimulation (ES) of beef on the colour and colour stability of longissimus dorsi (LD) and semimembranosus (SM) muscles, during storage and retail display was studied by tristimulus colorimetry and reflectance spectrophotometry. ES had no significant effect on the colour of the LD muscles, but some(More)
The semimembranosus muscles of low-voltage-electrically-stimulated beef carcases when subjected to relatively slow chill-freeze cooling were found to be significantly lighter (paler) than the equivalent muscles from unstimulated controls subjected to the same chilling procedure. There was a significant correlation (r > 0·75) between the lightness as(More)