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The Effects Of Sous Vide Cooking And Cysteine Proteases On Instrumental And Sensory Textural Properties Of Lower Value Cuts Of Beef, Ian Smith

All Theses

Sous vide cooking has the potential to increase the value of lower quality cuts of beef. Understanding the textural properties following a cook-chill sous vide process is crucial to maximizing this potential. The use of enzymes may further increase the value of these products if able to positively alter the texture of the final product.

The first research objective was to use instrumental texture analysis to evaluate potential relationships between enzymatic treatments and sous vide processing time of lower value cuts of beef. Three cuts were evaluated: infraspinatus (top blade), semitendinosus (eye of round), and beef tongue. Infraspinatus and semitendinosus …

Effect Of Refrigerated Storage On Meat Quality, Jillian Reid Richardson

All Theses

Maintaining meat quality during cold temperature storage is an important goal for increasing consumer satisfaction and reducing food waste. Following a literature review on the importance of cold meat storage, a study was conducted as a part of Electrolux refrigerator research and development. Chicken breast and beef sirloin filets were stored at -2°C, -5°C, and -18°C and monitored for quality changes over a 7-day period. Temperature fluctuations and relative humidity data were monitored automatically by sensors. Meat quality was evaluated by measuring water activity, moisture content, pH, colorimetry, sensory, and drip loss. Microbial plate counts were used to monitor the …

Antibacterial Effects Of Proteases On Different Strains Of Escherichia Coli And Listeria Monocytogenes, Hanan Eshamah

All Dissertations

Escherichia coli O157:H7 and Listeria monocytogenes are pathogens that have received special attention by federal agencies, food safety researchers and food industries due to their economic and human health impact. To reduce the presence of these pathogens, alternative interventions have been studied. However, increasing consumer's demand for natural ingredients has made the investigations of effectiveness of natural antimicrobials necessary. In this study, in vitro antimicrobial activity of bromelain and papain against E. coli JM109 and L. monocytogenes was investigated. Furthermore, actinidin and papain were evaluated to reduce populations of L. monocytogenes strain and three mixed strains of E. coli O157:H7 …

Effect Of Forage Type And Corn Supplementation On Animal Performance And Meat Quality, Asher Wright

All Theses

Angus x Hereford steers (441 ± 24 kg; n = 32) were used in a 2-yr study (2011 and 2012) to examine forage type (legume species, alfalfa and soybeans LG vs. grass species, tall fescue and sudangrass, GR) and daily corn supplementation (0%, NS, vs. 0.75% BW, CS) on animal performance and carcass quality. Steers grazed (May-August) for a total of 98 d and 105 d in 2011 and 2012 respectively. Upon completion of the finishing period, steers were slaughtered and carcass data were collected. Steaks (2.5 cm thick) from the longissimus dorsi muscle (LM) were collected for measurement of …

Forage Species Alters Animal Performance, Carcass Quality, And Fatty Acid Composition Of Forage-Finished Beef Produced In Summer Months, Jason Schmidt

All Theses

The objective of this study was to evaluate how forages grazed during the summer months alter live animal performance, carcass quality, consumer acceptability and fatty acid composition in finishing beef cattle. Angus-cross steers (n=60) were finished on alfalfa (AL), bermudagrass (BG), chicory (CH), cowpea (CO), and pearl millet (PM) during this two year trial. Using a complete randomized block design, ten 2-ha paddocks were blocked and assigned to forage species (2 reps per species). Each year, steers (n=3) were randomly assigned to paddocks and grazing began when adequate forage growth for individual species was present. Put and take grazing techniques …