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  1. Article ; Online: Effect of a Methanol-Acetone Extract of Skim Milk Fermented by Streptococcus thermophilus on Color, Microbial Counts, and pH of Fresh Beef.

    Sikes, A / Rolle, G E

    Journal of food protection

    2019  Volume 50, Issue 2, Page(s) 127–131

    Abstract: Fresh beef steaks were treated with two concentrations of a methanol-acetone (MA) extract ( Streptococcus thermophilus -fermented skim milk) for color stability, pH change, and microbial growth at storage temperatures of 0 and 10°C. Beef color was ... ...

    Abstract Fresh beef steaks were treated with two concentrations of a methanol-acetone (MA) extract ( Streptococcus thermophilus -fermented skim milk) for color stability, pH change, and microbial growth at storage temperatures of 0 and 10°C. Beef color was measured by a color difference meter (Gardner) and a sensory panel. The Gardner "a/b" values for the untreated samples (control) were significantly higher (P<0.05) than values for treated samples (500 and 1000 ppm MA) through 9 d of storage (0°C). At 15 d of storage (0°C) there were no significant differences between treatments (P>0.05). The "a/b" values at 10°C indicated a significant difference (P<0.05) after 3 d of storage between untreated and treated samples. After 6 d of storage (10°C), no significant difference (P<0.05) was found between untreated and treated meat. Sensory panel scores indicated that both untreated and treated samples were of an acceptable quality through 9 d of storage (0°C); however, the untreated samples were of inferior color quality compared to treated (P< 0.05). All samples stored at 10°C deteriorated to an unacceptable color quality between 3 and 6 d. The growth of Pseudomonas fluorescens on beef steaks was significantly higher (P<0.05) in the untreated samples (by 1 to 2 log
    Language English
    Publishing date 2019-04-26
    Publishing country United States
    Document type Journal Article
    ZDB-ID 243284-5
    ISSN 1944-9097 ; 0362-028X
    ISSN (online) 1944-9097
    ISSN 0362-028X
    DOI 10.4315/0362-028X-50.2.127
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  2. Article ; Online: Sensitivity of Foodborne Bacteria (Spoilage and Pathogenic) to a Methanol-Acetone Extract of Milk Fermented by Streptococcus thermophilus.

    Sikes, A / Hilton, T

    Journal of food protection

    2019  Volume 50, Issue 10, Page(s) 812–814

    Abstract: Effects of an inhibitory methanol-acetone (MA) extract of Streptococcus thermophilus -fermented milk was tested on growth of Salmonella enteritidis , two strains of Staphylococcus aureus (types A and E), two strains of Clostridium perfringens (types A ... ...

    Abstract Effects of an inhibitory methanol-acetone (MA) extract of Streptococcus thermophilus -fermented milk was tested on growth of Salmonella enteritidis , two strains of Staphylococcus aureus (types A and E), two strains of Clostridium perfringens (types A and C) and Pseudomonas fluorescens . Each organism was tested at three levels of the extract, e.g., 250, 500 and 1000 ppm. Results indicated that the degree of sensitivity among the test organisms varied. C. perfringens (C) was the most sensitive, with a mean % inhibition (average % inhibition over the three MA extract concentrations) of 73.3, while S. enteritidis was the least sensitive (mean % inhibition = 51.8) to the extract. The differences between the mean % inhibition of P. fluorescens (65.4), S. aureus (A) (64.8), and C. perfringens (A) (62.2) were not significant (P>0.05); however, the sensitivity of these three organisms to the extract was significantly less (P<0.05) than C. perfringens (C) but significantly greater (P<0.05) than S. aureus (E) and S. enteritidis .
    Language English
    Publishing date 2019-04-26
    Publishing country United States
    Document type Journal Article
    ZDB-ID 243284-5
    ISSN 1944-9097 ; 0362-028X
    ISSN (online) 1944-9097
    ISSN 0362-028X
    DOI 10.4315/0362-028X-50.10.812
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  3. Article ; Online: Recovery of Heat-stressed Spores of Bacillus stearothermophilus on Solid Media Containing Calcium- and Magnesium-deficient Agar.

    Sikes, A / Whitfield, S / Rosano, D J

    Journal of food protection

    2019  Volume 56, Issue 8, Page(s) 706–709

    Abstract: Recovery of heat-stressed (121.1°C) spores of Bacillus stearothermophilus (ATCC 12980) produced on solid sporulation agar media (Cook and Brown) and recovered on antibiotic assay medium + 0.1% soluble starch agar media appeared to be dependent on the ... ...

    Abstract Recovery of heat-stressed (121.1°C) spores of Bacillus stearothermophilus (ATCC 12980) produced on solid sporulation agar media (Cook and Brown) and recovered on antibiotic assay medium + 0.1% soluble starch agar media appeared to be dependent on the concentration of two trace metals, calcium (Ca) and magnesium (Mg), in the agar component of the nutrient growth medium. Results from the present investigation indicated that heat-stressed (121.1°C, 0-20 min) spores of B. stearothermophilus were not recovered on agar media containing commercial agar products from BBL, Bitek (Difco), and Oxoid; however, under similar experimental conditions, heat-stressed spores were recovered on solid agar media containing Bacto (Difco) or Acumedia agar products. Chemical analysis of the trace minerals content of all five agar products indicated that the Ca content (% dry weight) of BBL, Bitek, and Oxoid products was ≤0.01% of the dry weight; the Ca content of Bacto and Acumedia agars was 15- to 20-fold greater. Similarly, the Mg content varied considerably between agars. Bacto and Acumedia agar products contained 0.073 and 0.043% Mg, respectively; the Mg content of BBL, Bitek, and Oxoid products was 0.003, 0.006, and 0.0007%, respectively. The recovery potential of mineral-deficient agar media (Ca and Mg ≤0.01% of dry weight) was restored by increasing the Ca and Mg levels to those found in mineral sufficient agar media (≥0.2 and 0.06% Ca and Mg, respectively).
    Language English
    Publishing date 2019-06-06
    Publishing country United States
    Document type Journal Article
    ZDB-ID 243284-5
    ISSN 1944-9097 ; 0362-028X
    ISSN (online) 1944-9097
    ISSN 0362-028X
    DOI 10.4315/0362-028X-56.8.706
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  4. Book ; Thesis: Microbial proteases and their effect on food proteins

    Sikes, Anthony

    1979  

    Size VII, 101 S.
    Publishing country United States
    Document type Book ; Thesis
    Thesis / German Habilitation thesis Lincoln, Neb., Univ. of Nebraska, Diss., 1979
    HBZ-ID HT002526763
    Database Catalogue ZB MED Medicine, Health

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    Shelf markLoan statusLocation
    80 D 3531 order for loan Magazin

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  5. Article: Investigation of Pulsed Electric Field Conditions at Low Field Strength for the Tenderisation of Beef Topside.

    Bolumar, Tomas / Rohlik, Bo-Anne / Stark, Janet / Sikes, Anita / Watkins, Peter / Buckow, Roman

    Foods (Basel, Switzerland)

    2022  Volume 11, Issue 18

    Abstract: Tenderness is the most critical eating quality trait of meat, and consequently, processing interventions for meat tenderisation have significant economic relevance. The objective of this study was to investigate pulsed electric field (PEF) conditions for ...

    Abstract Tenderness is the most critical eating quality trait of meat, and consequently, processing interventions for meat tenderisation have significant economic relevance. The objective of this study was to investigate pulsed electric field (PEF) conditions for the tenderisation of beef topside. The PEF settings included combinations of three field strengths (0.25, 0.50 and 1.00 kV/cm), two frequencies (20 and 100 Hz) and three treatment times (10, 30 and 50 ms). The effect of PEF on meat quality parameters (pH, drip loss, shear force, cook loss and colour) immediately after treatment and after storage (1 and 14 days at 4 °C) was evaluated. PEF did not affect meat tenderness after 1 day of chilled storage but resulted in a 5-10% reduction in the shear force in some cases (0.25-0.5 kV/cm) compared to the untreated control after 14 days of storage. Other quality traits (cook loss and colour) were not impaired. Thus, we concluded that PEF technology is a possible intervention to improve meat tenderness of beef topside after 2 weeks of storage.
    Language English
    Publishing date 2022-09-11
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods11182803
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  6. Article ; Online: Biomarkers and biosensors for the diagnosis of noncompliant pH, dark cutting beef predisposition, and welfare in cattle.

    Nelis, Joost L D / Bose, Utpal / Broadbent, James A / Hughes, Joanne / Sikes, Anita / Anderson, Alisha / Caron, Karine / Schmoelzl, Sabine / Colgrave, Michelle L

    Comprehensive reviews in food science and food safety

    2022  Volume 21, Issue 3, Page(s) 2391–2432

    Abstract: Meat quality can be affected by stress, exhaustion, feed composition, and other physical and environmental conditions. These stressors can alter the pH in postmortem muscle, leading to high pH and low-quality dark cutting (DC) beef, resulting in ... ...

    Abstract Meat quality can be affected by stress, exhaustion, feed composition, and other physical and environmental conditions. These stressors can alter the pH in postmortem muscle, leading to high pH and low-quality dark cutting (DC) beef, resulting in considerable economic loss. Moreover, the dark cutting prediction may equally provide a measure for animal welfare since it is directly related to animal stress. There are two needs to advance on-site detection of dark cutters: (1) a clear indication that biomarker (signature compounds) levels in cattle correlate with stress and DC outcome; and (2) measuring these biomarkers rapidly and accurately on-farm or the abattoir, depending on the objectives. This critical review assesses which small molecules and proteins have been identified as potential biomarkers of stress and dark cutting in cattle. We discuss the potential of promising small molecule biomarkers, including catecholamine/cortisol metabolites, lactate, succinate, inosine, glucose, and β-hydroxybutyrate, and we identify a clear research gap for proteomic biomarker discovery in live cattle. We also explore the potential of chemical-sensing and biosensing technologies, including direct electrochemical detection improved through nanotechnology (e.g., carbon and gold nanostructures), surface-enhanced Raman spectroscopy in combination with chemometrics, and commercial hand-held devices for small molecule detection. No current strategy exists to rapidly detect predictive meat quality biomarkers due to the need to further validate biomarkers and the fact that different biosensor types are needed to optimally detect different molecules. Nonetheless, several biomarker/biosensor combinations reported herein show excellent potential to enable the measurement of DC potential in live cattle.
    MeSH term(s) Animals ; Biomarkers/analysis ; Biomarkers/metabolism ; Biosensing Techniques ; Cattle ; Hydrogen-Ion Concentration ; Muscle, Skeletal/chemistry ; Proteomics
    Chemical Substances Biomarkers
    Language English
    Publishing date 2022-03-13
    Publishing country United States
    Document type Journal Article ; Review ; Research Support, Non-U.S. Gov't
    ZDB-ID 2185829-9
    ISSN 1541-4337 ; 1541-4337
    ISSN (online) 1541-4337
    ISSN 1541-4337
    DOI 10.1111/1541-4337.12935
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  7. Article ; Online: Investigation of pulsed electric field conditions at low field strength for the tenderisation of beef topside

    Bolumar, Tomás / Rohlik, Bo-Anne / Stark, Janet / Sikes, Anita / Watkins, Peter / Buckow, Roman

    2022  

    Abstract: Tenderness is the most critical eating quality trait of meat, and consequently, processing interventions for meat tenderisation have significant economic relevance. The objective of this study was to investigate pulsed electric field (PEF) conditions for ...

    Abstract Tenderness is the most critical eating quality trait of meat, and consequently, processing interventions for meat tenderisation have significant economic relevance. The objective of this study was to investigate pulsed electric field (PEF) conditions for the tenderisation of beef topside. The PEF settings included combinations of three field strengths (0.25, 0.50 and 1.00 kV/cm), two frequencies (20 and 100 Hz) and three treatment times (10, 30 and 50 ms). The effect of PEF on meat quality parameters (pH, drip loss, shear force, cook loss and colour) immediately after treatment and after storage (1 and 14 days at 4 °C) was evaluated. PEF did not affect meat tenderness after 1 day of chilled storage but resulted in a 5–10% reduction in the shear force in some cases (0.25–0.5 kV/cm) compared to the untreated control after 14 days of storage. Other quality traits (cook loss and colour) were not impaired. Thus, we concluded that PEF technology is a possible intervention to improve meat tenderness of beef topside after 2 weeks of storage.
    Keywords Text ; ddc:630 ; Pulsed electric field -- PEF -- Meat tenderisation -- Meat quality -- Novel food processing
    Subject code 390
    Language English
    Publishing date 2022-09-22
    Publishing country de
    Document type Article ; Online
    Database BASE - Bielefeld Academic Search Engine (life sciences selection)

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  8. Article: On the phosphorus and calcium of human milk.

    Sikes, A W

    The Journal of physiology

    2006  Volume 34, Issue 6, Page(s) 464–480

    Language English
    Publishing date 2006-09-21
    Publishing country England
    Document type Journal Article
    ZDB-ID 3115-x
    ISSN 1469-7793 ; 0022-3751
    ISSN (online) 1469-7793
    ISSN 0022-3751
    DOI 10.1113/jphysiol.1906.sp001168
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  9. Article: On the estimation of proteid in human milk.

    Sikes, A W

    The Journal of physiology

    2006  Volume 34, Issue 6, Page(s) 481–489

    Language English
    Publishing date 2006-09-21
    Publishing country England
    Document type Journal Article
    ZDB-ID 3115-x
    ISSN 1469-7793 ; 0022-3751
    ISSN (online) 1469-7793
    ISSN 0022-3751
    DOI 10.1113/jphysiol.1906.sp001169
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  10. Article: On the globulin of "albuminous" urine.

    Sikes, A W

    The Journal of physiology

    2006  Volume 33, Issue 2, Page(s) 101–105

    Language English
    Publishing date 2006-09-21
    Publishing country England
    Document type Journal Article
    ZDB-ID 3115-x
    ISSN 1469-7793 ; 0022-3751
    ISSN (online) 1469-7793
    ISSN 0022-3751
    DOI 10.1113/jphysiol.1905.sp001113
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