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Acetic acid

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Full-Text Articles in Life Sciences

Acetic Acid: An Underestimated Metabolite In Ethanol-Induced Changes In Regulating Cardiovascular Function, Andrew D. Chapp, Zhiying Shan, Qing Hui Chen Jan 2024

Acetic Acid: An Underestimated Metabolite In Ethanol-Induced Changes In Regulating Cardiovascular Function, Andrew D. Chapp, Zhiying Shan, Qing Hui Chen

Michigan Tech Publications, Part 2

Acetic acid is a bioactive short-chain fatty acid produced in large quantities from ethanol metabolism. In this review, we describe how acetic acid/acetate generates oxidative stress, alters the function of pre-sympathetic neurons, and can potentially influence cardiovascular function in both humans and rodents after ethanol consumption. Our recent findings from in vivo and in vitro studies support the notion that administration of acetic acid/acetate generates oxidative stress and increases sympathetic outflow, leading to alterations in arterial blood pressure. Real-time investigation of how ethanol and acetic acid/acetate modulate neural control of cardiovascular function can be conducted by microinjecting compounds into autonomic …


Effects Of Cannabichromene On Pain And Neuroinflammation In Hiv-1 Tat Transgenic Mice, Sydney Wheeler Apr 2023

Effects Of Cannabichromene On Pain And Neuroinflammation In Hiv-1 Tat Transgenic Mice, Sydney Wheeler

Honors Theses

HIV-1 TransActivator of Transcription (Tat) is a vital regulatory protein involved in HIV replication and implicated in development of HIV-associated pain and neurocognitive deficits. Tat is thought to contribute to these pathologies through proinflammatory pathways. Developing mechanisms to curb Tat-mediated inflammation is a key step in improving the quality of life of those living with HIV. Both recreational and medicinal cannabis use is prevalent among many people living with HIV; given this prevalence and the perceived anti-inflammatory benefits of cannabis use, it is important to investigate how chemical constituents of cannabis may impact HIV. In the present study, the effects …


Effects Of Different Organic Acid Impregnating Treatments On The Quality Of Freeze-Dried Apple Slices, Qian-Ju Wang, Ting-Cai Yan, Qiu-Ju Yan, Chun Hua, Feng Zhou, Hai-Ou Wang Feb 2023

Effects Of Different Organic Acid Impregnating Treatments On The Quality Of Freeze-Dried Apple Slices, Qian-Ju Wang, Ting-Cai Yan, Qiu-Ju Yan, Chun Hua, Feng Zhou, Hai-Ou Wang

Food and Machinery

The fresh-cut apple slices were impregnated with different concentrations (1%, 2%, 3% and 4%) of organic acid including citric acid, ascorbic acid, malic acid and acetic acid. The color, yield, rehydration, deformation rate, texture characteris-tics and microscopic pore structure of freeze-dried apple chips were used as indicators to analyze the effect of different acid immersion on the quality of vacuum freeze-dried apple chips. The results showed that the △E value of freeze-dried apple slices treated with citric acid, ascorbic acid and malic acid increased with the increase of acid concentration, with relatively small △E value treated with acetic acid, …


Influence Of External Ph And Organic Acids On Internal Ph And Acid Anion Accumulation In Listeria Monocytogenes And Escherichia Coli, Savannah R. Branson Dec 2021

Influence Of External Ph And Organic Acids On Internal Ph And Acid Anion Accumulation In Listeria Monocytogenes And Escherichia Coli, Savannah R. Branson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Listeria monocytogenes and Escherichia coli are both among the most common microbial pathogens that cause foodborne illnesses and death. They both are capable of growing over a wide range of conditions. Organic acids are widely employed in the food industry to control growth of these pathogens to help prevent foodborne illnesses. There is substantial evidence that intracellular accumulation of organic acid anions is a major inhibitor to cell growth, and that many bacteria may combat anion accumulation by lowering their intracellular pH (pHi). In this study, we followed the accumulation of acid anion into the cell pellet and …


Fermentative Profile Of Soybean Silages Treated With Molasses And Microbial Inoculant, Odilon G. Pereira, L. O. Rosa, E. M. Santos Apr 2021

Fermentative Profile Of Soybean Silages Treated With Molasses And Microbial Inoculant, Odilon G. Pereira, L. O. Rosa, E. M. Santos

IGC Proceedings (1997-2023)

No abstract provided.


Prokaryotic Capability To Use Organic Substrates Across The Global Tropical And Subtropical Ocean, Maria Montserrat Sala, Clara Ruiz-González, Encarna Borrull, Iñigo Azúa, Zurine Baña, Begoña Ayo, X. Antón Álvarez-Salgado, Josep M. Gasol, Carlos M. Duarte Jan 2020

Prokaryotic Capability To Use Organic Substrates Across The Global Tropical And Subtropical Ocean, Maria Montserrat Sala, Clara Ruiz-González, Encarna Borrull, Iñigo Azúa, Zurine Baña, Begoña Ayo, X. Antón Álvarez-Salgado, Josep M. Gasol, Carlos M. Duarte

Research outputs 2014 to 2021

Prokaryotes play a fundamental role in decomposing organic matter in the ocean, but little is known about how microbial metabolic capabilities vary at the global ocean scale and what are the drivers causing this variation. We aimed at obtaining the first global exploration of the functional capabilities of prokaryotes in the ocean, with emphasis on the under-sampled meso- and bathypelagic layers. We explored the potential utilization of 95 carbon sources with Biolog GN2 plates® in 441 prokaryotic communities sampled from surface to bathypelagic waters (down to 4,000 m) at 111 stations distributed across the tropical and subtropical Atlantic, Indian, and …


Negative Effects Of Common Herbicides On Non-Target Invertebrates, Debbi Albanese Jan 2019

Negative Effects Of Common Herbicides On Non-Target Invertebrates, Debbi Albanese

Electronic Theses and Dissertations

Three herbicide formulations, Roundup® Ready to Use Weed and Grass Killer, Bayer Advanced Southern Weed Killer for Lawns and Pure 20% Vinegar Solution were directly applied to eggs of four species of butterflies, Danaus plexippus, Papilio cresphontes, Papilio polyxenes and Papilio troilus. Roundup and Bayer Advanced containing 2,4-D, mecoprop-p and dicamba significantly reduced hatch success in all four species. Lethal and sublethal effects of these herbicides on the earthworm, Eisenia andrei, was also examined. Direct contact by E. andrei with a heavy dose of the herbicides applied to tops of soil 24 hours prior was lethal to earthworms. …


Acetic Acid Induces Sch9p-Dependent Translocation Of Isc1p From The Endoplasmic Reticulum Into Mitochondria, António Rego, Katrina F Cooper, Justin Snider, Yusuf A Hannun, Vítor Costa, Manuela Côrte-Real, Susana R Chaves Jun 2018

Acetic Acid Induces Sch9p-Dependent Translocation Of Isc1p From The Endoplasmic Reticulum Into Mitochondria, António Rego, Katrina F Cooper, Justin Snider, Yusuf A Hannun, Vítor Costa, Manuela Côrte-Real, Susana R Chaves

Rowan-Virtua School of Osteopathic Medicine Faculty Scholarship

Changes in sphingolipid metabolism have been linked to modulation of cell fate in both yeast and mammalian cells. We previously assessed the role of sphingolipids in cell death regulation using a well characterized yeast model of acetic acid-induced regulated cell death, finding that Isc1p, inositol phosphosphingolipid phospholipase C, plays a pro-death role in this process. Indeed, isc1∆ mutants exhibited a higher resistance to acetic acid associated with reduced mitochondrial alterations. Here, we show that Isc1p is regulated by Sch9p under acetic acid stress, since both single and double mutants lacking Isc1p or/and Sch9p have the same resistant phenotype, and SCH9 …


Microbiological Safety Assessment Of Fresh Fruits And Vegetables Collected From Main Markets Of Multan, Pakistan, Bina Rida, Farah Deeba May 2018

Microbiological Safety Assessment Of Fresh Fruits And Vegetables Collected From Main Markets Of Multan, Pakistan, Bina Rida, Farah Deeba

Journal of Bioresource Management

Most of the research related to food-borne human pathogens is conducted on the transmission of pathogens from foods of animal origin. However, recent studies showed that fruits and vegetables are the sources of many disease outbreaks. This study was carried out to assess the current knowledge and future developments for the microbial safety of fresh fruits and vegetables. The eight different fruits and vegetables, Grape (Vitis vinifera), Banana (Musa acuminate), Orange (Citrus sinensis), Apple (Malus domestica Borkh), Carrott (Daucus carota), Cucumber (Cucumis sativus), Green chili (Capsicum annuum …


Enhancing Bioethanol Fermentation Through Removal Of Acetic Acid Using Liquid-Liquid Extraction, Mahdieh Aghazadeh Apr 2016

Enhancing Bioethanol Fermentation Through Removal Of Acetic Acid Using Liquid-Liquid Extraction, Mahdieh Aghazadeh

Open Access Dissertations

The concern for the ever growing human population as well as the depletion of fossil fuel resources and their impact on global warming have long been motivations for the researchers to investigate means for sustainable producing carbon-neutral energy. Second-generation biofuel refers to liquid fuels that are produced from non-food resources and reduce the total greenhouse gas emission by at least 60 %. Acetic acid has been shown to be one of the most ubiquitous fermentation inhibitors in a bioethanol production facility which slows down the bioethanol production and reduces its yield through inhibition of the ethanol producing microorganisms. The use …


Effects Of Acetic Acid Supplementation In Broiler Chickens Orallychallenged With Salmonella Pullorum, Gulbeena Saleem, Rukhshanda Ramzaan, Farina Malik Khattak, Raheela Akhtar Jan 2016

Effects Of Acetic Acid Supplementation In Broiler Chickens Orallychallenged With Salmonella Pullorum, Gulbeena Saleem, Rukhshanda Ramzaan, Farina Malik Khattak, Raheela Akhtar

Turkish Journal of Veterinary & Animal Sciences

This study was conducted to investigate the comparative efficacy of three different concentrations of acetic acid on broiler chickens experimentally challenged with Salmonella enterica serovar Pullorum (S. Pullorum). A total of 360 birds were divided into five groups (A?E). Group A served as the unchallenged, untreated control. All the birds in groups B?E were challenged with 4 × 104 cfu/mL of S. Pullorum. Birds in groups C, D, and E were respectively treated with three different concentrations, 0.5%, 1%, and 1.5%, of acetic acid. Pathological examination revealed congested and hemorrhagic liver, hepatitis and necrotic areas in the liver, hydropericardium, focal …


Anaerobic Detoxification Of Acetic Acid In A Thermophilic Ethanologen, A Joe Shaw, Bethany B. Miller, Stephen R. Rogers, William Robert Kenealy, Alex Meola, Ashwini Bhandiwad, W Ryan Sillers, Indraneel Shikhare, David Hogsett, Christopher Herring May 2015

Anaerobic Detoxification Of Acetic Acid In A Thermophilic Ethanologen, A Joe Shaw, Bethany B. Miller, Stephen R. Rogers, William Robert Kenealy, Alex Meola, Ashwini Bhandiwad, W Ryan Sillers, Indraneel Shikhare, David Hogsett, Christopher Herring

Dartmouth Scholarship

The liberation of acetate from hemicellulose negatively impacts fermentations of cellulosic biomass, limiting the concentrations of substrate that can be effectively processed. Solvent-producing bacteria have the capacity to convert acetate to the less toxic product acetone, but to the best of our knowledge, this trait has not been transferred to an organism that produces ethanol at high yield. We have engineered a five-step metabolic pathway to convert acetic acid to acetone in the thermophilic anaerobe Thermoanaerobacterium saccharolyticum.

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Cellulose- And Xylan-Degrading Thermophilic Anaerobic Bacteria From Biocompost, M. V. Sizova, J. A. Izquierdo, N. S. Panikov, L. R. Lynd Feb 2011

Cellulose- And Xylan-Degrading Thermophilic Anaerobic Bacteria From Biocompost, M. V. Sizova, J. A. Izquierdo, N. S. Panikov, L. R. Lynd

Dartmouth Scholarship

Nine thermophilic cellulolytic clostridial isolates and four other noncellulolytic bacterial isolates were isolated from self-heated biocompost via preliminary enrichment culture on microcrystalline cellulose. All cellulolytic isolates grew vigorously on cellulose, with the formation of either ethanol and acetate or acetate and formate as principal fermentation products as well as lactate and glycerol as minor products. In addition, two out of nine cellulolytic strains were able to utilize xylan and pretreated wood with roughly the same efficiency as for cellulose. The major products of xylan fermentation were acetate and formate, with minor contributions of lactate and ethanol. Phylogenetic analyses of 16S …


Acetic Acid Modulates Induction Of Pulmonary Hypertension In Broiler Chickens: Based On Electrocardiographic Parameters, Hossein Hassanpour, Abdolkarim Zamani Moghadam, Hamed Zarei, Neda Taghavi Jan 2011

Acetic Acid Modulates Induction Of Pulmonary Hypertension In Broiler Chickens: Based On Electrocardiographic Parameters, Hossein Hassanpour, Abdolkarim Zamani Moghadam, Hamed Zarei, Neda Taghavi

Turkish Journal of Veterinary & Animal Sciences

To clarify the effect of acetic acid on the electrocardiographic parameters of pulmonary hypertensive broilers, chicks were reared at high altitude and treated with acetic acid (0.4 and 0.9 g/L) for 45 days. The right ventricle-to-total ventricle ratio was noted as an index of pulmonary hypertension that was significantly (P < 0.05) decreased in the treated groups. S amplitudes were significantly decreased only at 36 days (leads II and III) and 45 days (lead aVF) in many treated groups. There were significant (P < 0.05) reductions of T amplitudes at 28 days (leads aVR and aVL) and 36 days (lead aVL), and significant elevations of QRS (leads II, III, and aVF) and QT intervals (leads II, aVR, aVL, and aVF) at different ages of many treated groups. R amplitudes were significant (P < 0.05) at 28 days (leads aVL and aVF, at both doses of acetic acid), 36 days (leads aVR and aVL, at 0.4 g/L of acetic acid), and 45 days (lead aVR, at both doses of acetic acid). The RR interval also significantly increased at 28 days (leads aVR and aVL) and 45 days (lead aVL). It was concluded that acetic acid modulates induction of ventricular hypertrophy, dilation, and arrhythmia. These effects are detectable in many electrocardiographic parameters.


Studies On The Shelf Life Of Bread Using Acidulants And Their Salts, Omer Mukhtar Tarar, Salim Ur-Rahman, Ghulam Mueen Ud Din, Mian Anjum Murtaza Jan 2010

Studies On The Shelf Life Of Bread Using Acidulants And Their Salts, Omer Mukhtar Tarar, Salim Ur-Rahman, Ghulam Mueen Ud Din, Mian Anjum Murtaza

Turkish Journal of Biology

White bread loaves prepared from wheat flour and the addition of different levels of acidulants, i.e. acetic and lactic acid with calcium propionate, were evaluated for their microbial shelf life as well as sensory quality characteristics during 96 h of storage. Among the sensory characteristics for the different treatments, volume of bread, color of crust, symmetry of form, crust characteristics, grain, and crumb color differed significantly, and the scores were 6.5-7.4, 5.8-6.8, 2.9-3.4, 2.7-3.1, 10.6-11.8, and 6.8-7.4, respectively, whereas evenness of bake, aroma, taste, and texture were not significantly different. Storage for 96 h affected the aroma, taste, texture, and …


Matrix Effects On Flavour Volatiles Release In Dark Chocolates Varying In Particle Size Distribution And Fat Content Using Gc-Mass Spectrometry And Gc-Olfactometry, Dr. Emmanuel Ohene Afoakwa (Phd), Alistair Paterson, Mark Fowler, Angela Ryan Dec 2008

Matrix Effects On Flavour Volatiles Release In Dark Chocolates Varying In Particle Size Distribution And Fat Content Using Gc-Mass Spectrometry And Gc-Olfactometry, Dr. Emmanuel Ohene Afoakwa (Phd), Alistair Paterson, Mark Fowler, Angela Ryan

Professor Emmanuel Ohene Afoakwa

Influences of matrix particle size distribution (PSD) (18, 25, 35, 50 μm) and fat content (25, 30, 35%) on flavour release of dark chocolate volatiles were quantified by static headspace gas chromatography using GC-MS. Sixty-eight (68) flavour compounds were identified comprising: alcohols, aldehydes, esters, ketones, furans, pyrans, pyrazines, pyridines, pyroles, phenols, pyrones, and thiozoles. From GC-olfactometry 2-methylpropanal, 2-methylbutanal and 3-methylbutanal had chocolate notes. With cocoa/roasted/nutty notes were: trimethyl-, tetramethyl-, 2,3-dimethyl-, 2,5-dimethyl-, 3(or 2),5-dimethyl-2(or 3)-ethyl- and 3,5(or 6)-diethyl-2-methylpyrazine and furfuralpyrrole. Compounds with fruity/floral notes included: 3,7-dimethyl-1,6-octadien-3-ol, 5-ethenyltetrahydro-R,R,5-trimethyl-cis-2-furanmethanol. Caramel-like, sweet and honey notes were conferred by: 2-phenylethanol, phenylacetaldehyde, 2-phenylethylacetate, 2,3,5-trimethyl-6-ethylpyrazine, 2-carboxaldehyde-1H-pyrrole, furancarboxaldehyde, …


Winter Cover Crops And Vinegar For Early-Season Weed Control In Sustainable Cotton, P. J. Moran, S. M. Greenberg Jan 2008

Winter Cover Crops And Vinegar For Early-Season Weed Control In Sustainable Cotton, P. J. Moran, S. M. Greenberg

United States Department of Agriculture-Agricultural Research Service / University of Nebraska-Lincoln: Faculty Publications

Weeds may be suppressed by winter cover crops and the use of organic herbicides such as vinegar. Black oat (Avena strigosa) and hairy vetch (Vicia villosa) winter cover crops were planted for 2 years as part of a sustainable production system for cotton in the Lower Rio Grande Valley of Texas, and were till-killed each spring prior to cotton planting. Palmer amaranth (Amaranthus palmeri), common purslane (Portulaca oleracea), and sunflower (Helianthus annuus) were frequently-encountered winter and spring weeds. Both cover crops controlled winter weeds as well as did winter tillage …


Vinegar Fermentation, San Chiang Tan Jan 2005

Vinegar Fermentation, San Chiang Tan

LSU Master's Theses

Traditionally, the manufacture of vinegar provided a means of utilizing a large proportion of the cull fruit from apple-packing establishments and the waste from apple processing facilities. Most vinegar is now produced from distilled grain alcohol. Vinegar may be defined as a condiment made from various sugary and starchy materials by alcoholic and subsequent acetic fermentation. The vinegar bacteria, also called acetic acid bacteria, are members of the genus Acetobacter and characterized by their ability to convert ethyl alcohol (C2H5OH) into acetic acid (CH3CO2H) by oxidation. Vinegar can be produced from various raw materials like distilled alcohol, wine, rice wine …


Evaluation Of Adsorption Effects On Measurements Of Ammonia, Acetic Acid, And Methanol, Robert J. Yokelson, Ted J. Christian, Isaac T. Bertschi, Wei M. Hao Oct 2003

Evaluation Of Adsorption Effects On Measurements Of Ammonia, Acetic Acid, And Methanol, Robert J. Yokelson, Ted J. Christian, Isaac T. Bertschi, Wei M. Hao

Chemistry and Biochemistry Faculty Publications

[1] We examined how adsorption and desorption of gases from inlets and a cell could affect the accuracy of closed-cell FTIR measurements of carbon dioxide (CO2), carbon monoxide (CO), methane (CH4), nitric oxide (NO), nitrogen dioxide (NO2), methanol (CH3OH), acetic acid (CH3COOH), and ammonia (NH3). When standards were delivered to the cell through a stainless steel inlet, temporarily reduced transmission was observed for CH3OH and NH3. However, a halocarbon wax coated inlet (normally used on the system) had excellent transmission (comparable to room temperature …


The Effects Of Some Silage Additives In Sorghum Silage On The Silage Quality And Ruminal Degradabilities Of Nutrients I. The Effects On Silage Quality, N. Tuğba Bi̇ngöl, Erol Baytok Jan 2003

The Effects Of Some Silage Additives In Sorghum Silage On The Silage Quality And Ruminal Degradabilities Of Nutrients I. The Effects On Silage Quality, N. Tuğba Bi̇ngöl, Erol Baytok

Turkish Journal of Veterinary & Animal Sciences

The aim of the study was to determine the effects of different silage additives on the silage quality of sorghum silage. Different sorghum silages were prepared from sorghum harvested at the milk or dough stage (287.40 and 304.80 g/kg DM) with or without SIL-ALL (enzyme-inoculant complex; EI), molasses (M), formic acid (FA), M + FA, EI + FA, EI + M and EI + FA + M additives in laboratory silos (glass jar 1 kg in volume) and incubated for two months. After incubation, the silos were opened and chemical and physical analyses were done. The dry matter contents of …


Inhibition Of Listeria Monocytogenes On Beef Tissue By Application Of Organic Acids Immobilized In A Calcium Alginate Gel, James S. Dickson, Gregory R. Siragusa Jan 1992

Inhibition Of Listeria Monocytogenes On Beef Tissue By Application Of Organic Acids Immobilized In A Calcium Alginate Gel, James S. Dickson, Gregory R. Siragusa

James S. Dickson

Organic acids added to calcium alginate gels and immobilized on lean beef tissue inoculated with LLtetia monocytogenes (Lm) reduced the population significantly more than did acid treatment alone. Lactic acid (1.7% v/v) immobilized in alginate reduced counts by 1.3 log,, units vs 0.03 log unit decrease from the acid treatment alone. Acetic acid (2% v/v) reduced counts 1.5 and 0.25 log units, respectively. Over 7 days, Lm proliferated in samples without acid and/or alginate treatment. Differential counts on selective and non-selective agars indicated sublethal cellular injury occurred. Alginate coatings did not enhance acid inhibition on fat tissue. Immobilized agents may …


Ec92-443 Let's Preserve: Fermented And Pickled Foods, Julie A. Albrecht Jan 1992

Ec92-443 Let's Preserve: Fermented And Pickled Foods, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

Pickles and relishes are very popular as a condiment to serve with meals. They are easy to make; however, the steps are very important to follow to insure a safe product. Many vegetables can be pickled. Cucumbers and cabbage are the main vegetables that are pickled.

Two types of pickling methods can be used to make a variety of pickled products: fermented pickles and fresh-pack or quick pickles.


Control Of Salmonella Typhimurium, Listeria Monocytogenes, And Escherichia Coli 0157:H7 On Beef In A Model Spray Chilling System, James S. Dickson Jan 1991

Control Of Salmonella Typhimurium, Listeria Monocytogenes, And Escherichia Coli 0157:H7 On Beef In A Model Spray Chilling System, James S. Dickson

James S. Dickson

Simulated water spray chilling cycles were modified to include acetic acid as a sanitizer. The modified cycles were tested for effectiveness in reducing levels of S. typhimutium, L. monocyfogenes, and E. coli 0157:H7 on beef lean and fat tissue. Reductions of up to 3 log cycles were obtained for all three bacterial species on fat tissue. Reduction was less on lean tissue with the same treatments, although the modified cycles reduced populations when compared to the control cycle.


Surface Moisture And Osmotic Stress As Factors That Affect The Sanitizing Of Beef Tissue Surfaces, James S. Dickson Aug 1990

Surface Moisture And Osmotic Stress As Factors That Affect The Sanitizing Of Beef Tissue Surfaces, James S. Dickson

James S. Dickson

The use of osmotic stress or desiccation in combination with 2% acetic acid reduced the numbers of Salmonella typhimurium or Listeria monocytogenes on beef tissue to a greater degree than the acid alone. Bacteria were osmotically stressed by NaCl, CaCl2, or sucrose solutions. Pre-washing with 20% NaCl followed by sanitizing with acetic acid reduced the numbers of S. typhimurium an additional 1.5-to 2-log cycles compared with acetic acid alone. Similar reductions were seen by allowing the tissue surfaces to dry before the application of the acid. Desiccation in combination with acetic acid was also effective in reducing the numbers of …


Effect Of Electrical Charge On Attachment Of Salmonella Typhimurium To Meat Surfaces, James S. Dickson, John D. Crouse Jan 1989

Effect Of Electrical Charge On Attachment Of Salmonella Typhimurium To Meat Surfaces, James S. Dickson, John D. Crouse

James S. Dickson

Treating tissue with electrical current was found to affect both the initial attachment and total numbers of attached Salmonella typhimun’unl to meat tissues. When lean tissue was attached to the positive terminal of the power supply operating at 50 volts/125 mA DC, the total numbero f attachedc ells increasedT. hcrc was no effect when the samples were attached to the negative terminal. There was a significant (PcO.05) effect on the percentage of strongly attached bacteria with an increase in treating time. Electrical current was found to increase the percentage of strongly attached cells immediately after the current was applied.


Changes In The Ultrastructure Of Beef Muscle As Influenced By Acidic Conditions Below The Ultimate Ph, M. V. Rao, N. F. S. Gault, S. Kennedy Jan 1989

Changes In The Ultrastructure Of Beef Muscle As Influenced By Acidic Conditions Below The Ultimate Ph, M. V. Rao, N. F. S. Gault, S. Kennedy

Food Structure

Ultrastructural changes in meat incubated with different concentrations of acetic acid were investigated by transmission electron microscopy. Discs of bovine M. longissimus dorsi (48 h postmortem) were incubated at 46 C for 48 h in various acetlc acid solutions, giving discs with pH values ranging from 5.1 to 3.9 . Below pH 4. 5 , the volume of the discs increased markedly due to water absorption.

Discs incubated in 0.01M acetic acid had a pH of 5.1, lower swelling ratios and shorter sarcomeres than control samples at pH 5. 5. Structural studies of the samples at pH 5.1 revealed that …