The Effect of Holding Cooked Meat Loaves, Prepared in Quantity, Before and After Heating, on Palatability and Bacterial Plate Counts |
Contents
MATERIALS AND EQUIPMENT | 11 |
FORMULA AND PROCEDURES | 16 |
RESULTS AND DISCUSSION | 37 |
6 other sections not shown
Common terms and phrases
agar approximately bacterial analyses bacterial count baked loaf cooled baked meat loaves Blendor cent by weight coliform count coliform organisms contamination cooled at room cooled in ice Cornell University count per gran countable plates decrease experimental loaves exposed to room Fenton and Darfler Fitzgerald 1947 five hours flavor food poisoning four loaves freezer freezing rate fresh meat frozen cooked foods frozen eggs gram ground beef held at room Home Economics Cafeteria hour holding period hours before freezing hours were required ice before freezing ingredients internal temperature loaf pans loaves before freezing loaves cooled loaves were baked loaves were frozen loaves were scored meat loaf mixture meat mixture Meat plus egg methods mold counts oven perature potentiometer rate of baked Rate of heating reach an internal refrigerator reheated room temperature Salmonella samples removed Staphylococcus sterile stored Study subjective scoring temperature for five temperature of 160 thermocouples total count weight loss wrapped