G J Veeramuthu

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Solutions of 0.6 M NaCl and 0.3 M CaCl2 having similar conductivities were used to evaluate the ionic strength effects on spent fowl meat tenderness. Breast fillets were deboned immediately after bleeding (hot-boned) and NaCl or CaCl2 was injected into them at two different times (< 30 min post-mortem and after 24 h storage) followed by tumbling and(More)
The objectives were to determine 1) the effect of muscle type and temperature on the concentration of lactate dehydrogenase (LDH), IgG, and serum albumin (SA) in turkey and chicken, and 2) the concentrations of these marker proteins in four turkey products processed to the USDA required endpoint temperature (EPT) of 68.3 C. Ground turkey and chicken breast(More)
The USDA Food Safety and Inspection Service has proposed to amend cooking regulations to require that any thermal process used for poultry products be sufficient to cause a 7 D reduction in salmonellae. Several enzymes have been suggested as potential indicators of heat processing in poultry, yet no relationship between the inactivation rates of these(More)
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