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Effect Of Isolated Soy Protein On The Bioavailability Of Copper In Ground Beef., James L. Smith
Effect Of Isolated Soy Protein On The Bioavailability Of Copper In Ground Beef., James L. Smith
LSU Historical Dissertations and Theses
Test diets containing ground beef extended with 0, 10, 20 and 30% ISP were fed to Single Comb White Leghorn chicks and 28 days to determine the effect of isolated soy protein (ISP) on the availability of copper naturally present in meat. Copper content of the test diets decreased with increasing levels of ISP, ranging from 6.89 (+OR-) 0.17 ppm to 2.09 (+OR-) 0.12 ppm. Mean feed consumption per diet also decreased with increasing ISP levels as did the amount of copper consumed per bird. Although the mg copper consumed per bird decreased from diet I to diet IV, the …
Survival Of Vibrio Cholerae, Biotype E1 Tor, Serotype Inaba In Seafoods., Arthur Hinton Jr
Survival Of Vibrio Cholerae, Biotype E1 Tor, Serotype Inaba In Seafoods., Arthur Hinton Jr
LSU Historical Dissertations and Theses
The D values of Vibrio cholerae in oyster and shrimp meat homogenate were determined at 49(DEGREES), 54(DEGREES), 60(DEGREES), 66(DEGREES), 71(DEGREES), 77(DEGREES), and 82(DEGREES)C. In oyster homogenates, the D values in minutes were 4.7 at 49(DEGREES)C, < 0.35 at 54(DEGREES)C, < 0.35 at 60(DEGREES)C, < 0.33 at 66(DEGREES)C, < 0.30 at 71(DEGREES)C, < 0.29 at 77(DEGREES)C, and < 0.24 at 82(DEGREES)C. In shrimp homogenates, the D values in minutes were 9.17 at 49(DEGREES)C, < 0.43 at 54(DEGREES)C, < 0.39 at 60(DEGREES)C, < 0.32 at 66(DEGREES)C, < 0.31 at 71(DEGREES)C, < 0.30 at 77(DEGREES), and < 0.28 at 82(DEGREES)C. Whole oysters, inoculated with 10('6) V. cholerae/gram, were cooked in boiling water (100(DEGREES)C) or in hot oil (191(DEGREES)C) for one minute. Whole shrimp, inoculated with 10('6) V. cholerae were cooked in boiling water (100(DEGREES)C) or in steam (100(DEGREES)C) for 10 minutes. Vibrio cholerae was not isolated from the cooked oysters or shrimp. Sterile and unsterile shrimp, oyster, crab, and crayfish meat homogenates were inoculated with 10('7) V. cholerae/g. The homogenates were treated with 0, 25, 50, or 100 krad and stored at 4(DEGREES), 0(DEGREES), or -8(DEGREES)C for 21 days. No V. cholerae were isolated from any of the homogenates treated with 100 krad. Vibrio cholerae was able to survive longer in the sterile oyster, crab and crayfish homogenates stored at 4(DEGREES) and 0(DEGREES)C than in the unsterile homogenates stored at the same temperatures. The organism was able to survive longer in the unsterile shrimp homogenates stored at 4(DEGREES) and 0(DEGREES)C than in the sterile homogenates stored at the same temperature. At -8(DEGREES)C, survival time was usually longer in the unsterile seafood homogenates than in the sterile seafood homogenates stored at -8(DEGREES)C. Due to the retardation of competitive inhibition the organism was usually able to survive longer in the unsterile homogenates stored at -8(DEGREES)C than in the unsterile homogenates stored at 4(DEGREES) or 0(DEGREES)C.
Bioavailability Of Iron In Beef And Beef-Soybean Mixtures., Felipe Diez
Bioavailability Of Iron In Beef And Beef-Soybean Mixtures., Felipe Diez
LSU Historical Dissertations and Theses
In-vivo and in-vitro studies were conducted to measure bioavailability of iron from beef and beef-soy mixtures. The effects of cooking temperature and method of cooking were investigated. Animals absorbed non-heme iron better than heme forms and utilized iron contained in beef-soy diets as efficiently as that contained in beef diets. Colorimetric iron values of 17.18, 6.0, and 9.02% were obtained in raw, broiled and microwaved beef samples, respectively. A similar trend was observed in beef-soy mixtures when analyzed raw (11.03), broiled (6.32) or microwaved (2.21). Iron contained in beef-soy flour mixtures was dialyzed in a larger proportion (16.60%) as compared …