Evaluation of the Stomacher for Preparation of Food Homogenates

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Abstract
Two methods to prepare food homogenates, the Stomacher and blender, were evaluated by comparison of aerobic plate counts on replicate portions of mixed samples of ground beef, celery, and wieners. Low and high speeds on the blender with 1:10 dilutions were compared against dilutions of 1:2 and 1:10 on the Stomacher. No significant difference in aerobic plate counts was observed among the four methods on three types of foods.

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