Article
Effect of Electrical Charge on Attachment of Salmonella typhimurium to Meat Surfaces
Journal of Food Science
(1989)
Abstract
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.
Keywords
- electrical current,
- tenderization,
- bacteria,
- acetic acid
Disciplines
Publication Date
1989
Publisher Statement
Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.
Citation Information
James S. Dickson and John D. Crouse. "Effect of Electrical Charge on Attachment of Salmonella typhimurium to Meat Surfaces" Journal of Food Science Vol. 54 Iss. 3 (1989) Available at: http://works.bepress.com/james_dickson/50/