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1989

Selected Works

Meat Science

Articles 1 - 6 of 6

Full-Text Articles in Life Sciences

Attachment And Proliferation Of Bacteria On Meat, James S. Dickson, King-Thom Chung, John D. Crouse Mar 1989

Attachment And Proliferation Of Bacteria On Meat, James S. Dickson, King-Thom Chung, John D. Crouse

James S. Dickson

The attachment of bacteria (Serratia marcescens, Staphylococcus aureus, Streptococcus faecalis, Salmonella arizonae, Pseudomonas aeruginosa, and Listeria monocytogenes), to lean muscle tissue and fat tissue was investigated. The number of cells attached to the meat was directly proportional to the initial cell concentrations present. There was no significant difference in the number of cells attached between the lean muscle tissue and fat tissues among the organisms tested. All bacteria tested except P. aeruginosa proliferated better on the lean muscle tissues than on the fat tissue at ambient temperature for 72 h. No significant attachment competition to tissue samples was seen between …

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Comparative Response Of Swine And Rats To High Fiber Or High Protein Diets, James S. Dickson Jan 1989

Comparative Response Of Swine And Rats To High Fiber Or High Protein Diets, James S. Dickson

James S. Dickson

Twenty-four growing swine and 24 growing rats were fed high-protein (34%) diets on an ad libimm basis to determine their effects on body weight, carcass characteristics, intestinal microbiological profile and visceral organ weights. High dietary fiber reduced body weight gain and gain:feed ratio in both swine and rats and decreased body famess in swine; it increased relative kidney weight (percentage of body weight) in both swine and rats and decreased relative liver weight in rats but increased it in swine. Absolute weights of stomach and large intestine were unaffected by high fiber in either species, but relative weight of small …

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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.

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Effects Of Nisin On Growth Of Bacteria Attached To Meat, James S. Dickson, K. T. Chung, J. D. Crouse Jan 1989

Effects Of Nisin On Growth Of Bacteria Attached To Meat, James S. Dickson, K. T. Chung, J. D. Crouse

James S. Dickson

Nisin had an inhibitory effect on gram-positive bacteria (Listeria monocytogenes, Staphylococcus aureus, and Streptococcus lactis) but did not have an inhibitory effect on gram-negative bacteria (Serratia marcescens, Salmonella typhimurium, and Pseudomonas aeruginosa) attached to meat. Nisin delayed bacterial growth on meats which were artificially inoculated with L. monocytogenes or Staphylococcus aureus for at least 1 day at room temperature. If the incubation temperature was 5 degrees C, growth of L. monocytogenes was delayed for more than 2 weeks, and growth of Staphylococcus aureus did not occur. We also found that the extractable activity of nisin decreased rapidly when the meats …

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Cell Surface Charge Characteristics And Their Relationship To Bacterial Attachment To Meat Surfaces, James S. Dickson, M. Koohmaraie Jan 1989

Cell Surface Charge Characteristics And Their Relationship To Bacterial Attachment To Meat Surfaces, James S. Dickson, M. Koohmaraie

James S. Dickson

Cell surface charge and hydrophobicity of Bacillus subtilis, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhimurium, Serratia marcescens, Staphylococcus aureus, and Staphylococcus epidermidis were determined by hydrocarbon adherence, hydrophobic interaction, and electrostatic interaction chromatography. Surface charge and hydrophobicity were compared with the initial attachment values and rates of attachment of the bacteria to meat surfaces. There was a linear correlation between the relative negative charge on the bacterial cell surface and initial attachment to lean beef muscle (r2 = 0.885) and fat tissue (r2 = 0.777). Hydrophobicity correlated well with attachment to fat tissue only. The relative hydrophobicity of each bacterium …

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Effects Of Dietary Fiber And Protein Concentration On Growth, Feed Efficiency, Visceral Organ Weights And Large Intestine Microbial Populations Of Swine, James S. Dickson, Friday O. I. Anugwa, Vincent H. Varel, Wilson G. Pond, Lennart P. Krook Jan 1989

Effects Of Dietary Fiber And Protein Concentration On Growth, Feed Efficiency, Visceral Organ Weights And Large Intestine Microbial Populations Of Swine, James S. Dickson, Friday O. I. Anugwa, Vincent H. Varel, Wilson G. Pond, Lennart P. Krook

James S. Dickson

Finishing barrows (average initial weight 55.5 ±2.4 kg) were used to determine the effects of high dietary fiber or protein on performance, visceral organ weights and large intestine microbial populations and to monitor the duration of regression of swine visceral organ mass and microbial populations to control values following trans fer from the high fiber or high protein diet to the control diet Four pigs from each diet were killed on d 17, 34, 48 and 66. From d 34 until slaughter 14 and 32 d later, all remaining pigs were fed the control diet ad libitum. High fiber resulted …

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