Ravi Jadeja

Ravi Jadeja
Oklahoma State University - Stillwater | Oklahoma State · Department of Animal Science and Robert M. Kerr Food & Ag Products Center

20.72
 · 
Ph.D.
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Research items (26)
Article
Interrelationship between mitochondria and myoglobin function influence beef color. NADH level in postmortem muscle is an important determinant of mitochondrial activity and metmyoglobin reduction. Increased aging time promotes discoloration of steaks; however, the mechanism of this effect is not clear. The objective was to characterize the role of...
Article
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Microbial safety issues related to mechanically tenderized beef have become prevalent, resulting in new labeling regulations for mechanically tenderized raw or partially cooked beef products. These products must bear labels to include validated cooking instructions, with specifications for minimum internal temperatures, to ensure that they are full...
Article
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This study was conducted to determine safe cooking times for mechanically tenderized beef steaks prepared from the round, loin, rib, and chuck. The subprimals were needle tenderized and fabricated to prepare a total of 180 steak cuts with varying weights and thicknesses. Steaks were then vacuum packaged and stored at refrigerated temperature until...
Article
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The objective of this research was to determine the effects of nitrite-embedded/FreshCase® packaging on lean color of dark-cutting beef. Eight dark-cutting (pH > 6.0) and eight USDA Low Choice (normal-pH; mean pH = 5.6) beef strip loins (longissimus lumborum) were selected 3 day after harvest. Each dark-cutting loin was sliced into five 2.5-cm thic...
Article
The objective was to evaluate the effects of wet-aging, rosemary-enhancement, and modified atmospheric packaging on the color of dark-cutting beef during simulated retail display. No-roll dark-cutting strip loins (n = 12; pH > 6.0) were selected from a commercial packing plant within 3 d postharvest. Using a balanced incomplete block design, dark-c...
Technical Report
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The meat industry is the largest segment of agriculture in the United States, feeding both the consumers and the economy. It is largely driven by consumer preferences, with meat tenderness identified as one of the primary factors driving consumer satisfaction. This has encouraged the meat industry to focus on enhanced safety and quality of tenderiz...
Article
Fresh fish and seafood are highly perishable, and microbiological spoilage is one of the important factors that limit their shelf life and safety. Fresh seafood can be contaminated at any point from rearing or harvesting to processing to transport or due to cross-contamination by consumer mishandling at home. With the increase in the demand for fis...
Article
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Mechanical tenderization of beef products involves mechanical techniques in order to break up the meat tissue. This could lead to the introduction of pathogens from surface to the interior. Due to the huge number of outbreak reports related to mechanical tenderization since 2003, it becomes essential to standardize cooking time and instructions for...
Article
Foodborne outbreaks due to contaminated fresh produce, including organic leafy greens, have increased in the last twenty years. Several of these outbreaks have been associated with Escherichia coli O157:H7 infections. The limited availability of approved antimicrobial washes for organic leafy greens warrants the need to seek alternative approaches...
Poster
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Introduction: An estimated 60% of all retail beef sales are in the form of ground beef. There are existing protocols and control points in meat processing, which specify the frequency and proper procedures for grinder sanitization. Current industry protocol is to disassemble and then clean meat grinders at the end each shift. However, if contaminat...
Article
Spores of some Bacillus species are responsible for food spoilage and foodborne disease. These spores are highly resistant to various interventions and cooking processes. In this study, the sporicidal efficacy of acidic electrolyzed oxidizing (EO) water (AEW) and slightly acidic EO water (SAEW) with available chlorine concentration (ACC) of 40, 60,...
Article
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Vibrio vulnificus (V. vulnificus) infection is a disease with serious health implications. Notably there are only about 50 confirmed cases of V. vulnificus per year but, the severity of the disease that is caused by this organism makes it the most pathogenic Vibrio. The organism is infamously associated with shellfish especially raw oysters and thi...
Article
The current study was designed to develop an antibody based chromatographic lateral flow detection device (LFD) for rapid identification of V. vulnificus from oyster homogenate. Anti-H monoclonal antibodies against V. vulnificus were prepared and used in the development of the LFD device. The LFD device was tested for its specificity, sensitivity a...
Article
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Studies were done at 21°C to determine the bactericidal activity of lactic acid, levulinic acid, and sodium dodecyl sulfate (SDS) applied individually and in combination on Shiga toxin-producing Escherichia coli (STEC) in pure culture and to compare the efficacy of lactic acid and levulinic acid plus SDS treatments applied by spray or immersion to...
Article
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Both Fe2O3 thin films and nanorod arrays are deposited using electron beam evaporation through normal thin film deposition and oblique angle deposition (OAD) and are characterized structurally, optically, and photocatalytically. The morphologies of the thin films are found to be arrays of very thin and closely-packed columnar structures, while the...
Article
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Objectives: Reduction in faecal shedding of Shiga toxin-producing enterohaemorrhagic Escherichia coli (EHEC) in food-producing animals is a viable strategy to minimize human disease initiated by exposure to these microorganisms. To this end, an intervention strategy involving the electrostatic hybridization of two commonly used anti-infective agen...
Article
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Raw oysters are primary vectors for Vibrio vulnificus infections, and a rapid detection method for V. vulnificus in raw oysters before distribution would be an indispensable tool for the seafood industry. One approach to improving the recovery and detection of V. vulnificus without sacrificing assay time is through the use of immunomagnetic separat...
Article
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Stevia rebaudi ana Bertoni lea ves contain glycosides with sweetening propert ies that make it an important nat ural non caloric sweetener in t he human diet. Stevia is cultiva ted in a number o f countries, but plant propagat ion techniques still need to be better evaluat ed since they can affect the quali ty and quantity o f plants for use in lar...