Life Sciences Commons^™

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 …

Development Of A User-Friendly Shelf-Life Model To Evaluate The Suitability Of Sustainable Materials In Roasted And Ground Coffee Fractional Packs, Matthew Baxley

All Theses

Roasted and ground coffee is a shelf stable product yet quite sensitive to oxidative staling. A consumer acceptance-based shelf-life modeling system was proposed with intent for the rapid determination of suitable coffee packages. This model requires as input the oxygen consumption rate (OCR) of the coffee, barrier values of packages, and the size of the packaging. Within the time period tested, it was shown that this model accurately predicted the oxygen uptake of coffee over time. Four bio-based packaging systems with barrier layers including mPLA, mPE, mcellophane, and paper were compared against a control (mPET). These materials displayed a range …

The Chemical And Physical Analysis Of Hiveless Tm A Plant Based Honey Alternative, Javin Goodine

All Theses

Honey is perhaps the oldest and one of the world's most widely used natural sweeteners. It is a viscous, sweet, golden substance bees produce via natural enzymatic and physical modification of flower nectar. It has long been prized for its unique flavor and medicinal properties. It can be incorporated into many applications, such as bread, cured meats, alcohol, condiments, candy, pharmaceuticals, and skin care products. In 2022 alone, America consumed over 600 million pounds of honey (Board Reports, 2023), but less than a fifth of that was produced domestically, the rest imported from other countries. The international honey trade can …

Thawing And Storage Effects On Quality Of Plant-Based Sausage Patties, Dakota Cook

All Theses

Maintaining sausage analogue quality during a thawing process and storage is important for increasing consumer satisfaction. Following new trends and prevalence of plant-based meats and a flexitarian diet, two experiments were conducted to test how thawing methods (experiment 1) and storage temperatures (experiment 2) affect meat analogue quality. For Experiment 1, Jimmy Dean Original Sausage Patties Made with Pork & Turkey, Morningstar Veggie Original Patties and Beyond Sausage Original Patties were purchased pre-frozen and subsequently thawed in one of three ways: 1. thawed at 4°C for 24 hours, 2. thawed at room temperature (22°C±2°C) for 4 hours and 3. thawed …

Effect Of Storage Temperatures And Home Refrigeration Systems On The Shelf Life Of Frozen Desserts, Natalie Sinclair

All Theses

The effect of storage temperature over 12 weeks was studied using dairy and non-dairy frozen desserts. Research was conducted to determine if higher freezer temperatures affect frozen dessert quality to reduce energy use associated with lower freezer temperatures. Samples were analyzed for ice crystal pore size using micrographs, grittiness by a trained sensory panel and weight loss during storage. Ice crystal size was determined using scanning electron microscopy and grittiness was measured on a 5-point ranking scale, with 1 being least gritty and 5 being most gritty. Weight loss was determined by measuring sample weights before and after the 12-week …

Developing Disinfection Strategies For Controlling Human Norovirus, Sars-Cov-2, And Clostridioides Difficile Endospores In Long-Term Care Facilities, Jinge Huang

All Dissertations

Long-term care facilities (LTCFs) provide an environment favorable for the transmission of three critical human pathogens: human norovirus (HuNoV), severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), and Clostridioides difficile. Given residents in LTCFs are susceptible to infections due to their advanced ages and compromised immune systems, effective environmental surface disinfection plays a crucial role in controlling the spread of human pathogens within these settings and, therefore, mitigates the risk of infections caused by these pathogens. This dissertation aimed to assess the efficacy of various types of disinfectants against two HuNoV surrogates [feline calicivirus (FCV) and Tulane virus (TuV)], two …

An Investigation Of The Impact Of Entrepreneurship Programs On Student Interest In Entrepreneurship Competitions, Toni Sharp

All Theses

According to a survey by ACNielsen International Research, over half of Americans want to start their own business to build wealth and achieve independence (Bygrave & Zacharakis, 2011). In the research community, most entrepreneurship education research happens in business schools (Matlay, 2006). As a result of continually researching one form of entrepreneurship, less attention has been paid to other forms contributing to the “definitional obscurity with important consequences for the direction of the field” of entrepreneurship (Baker & Welter, 2017). This has created a need for research on entrepreneurship at the college level in fields outside of business.

Clemson University …

Effect Of Authentic Kefir And Nigella Sativa On Broilers Challenged By Coccidia And Clostridium Perfringens, Julian E. Nixon

All Dissertations

Black seed oil concentrations of 0%, 0.1%, 1% and 5% were added to milk inoculated with kefir grains and incubated at 25°C for 22 h. The pH and microbial count indicated 1% black seed oil caused low inhibition (P > 0.05) of fermentation, but 5% black seed oil caused significant inhibition of the kefir microorganisms (P < 0.05).

Cobb 500 male chicks (n = 256) were distributed in a randomized block design and received one of four treatments: CTRL1 (Non-medicated, no kefir, no Clostridium perfringens), CTRL2 (Non-medicated, no kefir, C. perfringens inoculated), CTRL3 (BMD medicated, no kefir, C. perfringens inoculated), KTRT (Non-medicated, …

Filth Flies As A Vector For Some Pathogenic Bacteria Transfer, Ahmet Buyukyavuz

All Dissertations

Two separate sets of experiments were conducted to determine the transfer of bacteria by flies. An Escherichia coli ampicillin-resistant strain with a fluorescent gene was used during the experiments. The first set of experiments were divided into two trials to measure the transfer of E. coli by fruit flies to apple slices and bologna during short term exposure. Short time exposure (1, 5 and 15 min) of flies to inoculated apple slices were tested in the first trial to determine the transfer of E. coli to flies. No difference (P>0.05) in the number of bacteria transferred to flies were …

Leveraging The Covid-19 Fermentation Trend To Enhance Nutrition And Food Safety Extension Efforts, Thais M. Ramos, Hanna Louvau, Heesun Kim, Maria L. Marco, Erin Dicaprio

The Journal of Extension

Our program aimed to increase knowledge related to fermented foods. Over 400 stakeholders registered for a webinar series that focused on defining fermented foods, health benefits of fermenting foods, and the safety of fermented foods. Participants indicated increases in knowledge and overall satisfaction with the content of the fermentation curriculum. The impact of the COVID-19 pandemic on the program outcomes are discussed.

Effect Of Metal Ions And Temperature On Stability Of Thiamine Determined By Hplc, Jhong Huei Huang

All Theses

Thiamine degradation occurs during storage and transportation for short and long periods due to the exposure to several factors, such as heat, oxidation-reduction reactions, and alkali. In this study, the effects of four metal ions (i.e., Cu⁺, Cu²⁺, Fe²⁺, and Fe³⁺) on thiamine stability in aqueous solutions at three temperatures (i.e., 25, 40, and 55°C) for the storage time of 7 days were discussed. Thiamine degradation was found to follow the first-order kinetic reaction, and the degradation rate could also be estimated. The factors in influencing thiamine stability included pH values, temperatures, …

Development, Characterization, And Application Of Pearl Millet Starch-Based Nanocomposite Films Reinforced With Kudzu Cellulose Nanocrystals, Sneh Bangar

All Dissertations

The accumulation of plastic waste has created serious human, wildlife, and environmental problems. Because of increasing consumer consumption, post-consumer packaging has become a major source of plastic waste. Therefore, there is a great need to develop alternative packaging materials which are environment-friendly, economical, and effective. The current research focused on developing pearl millet starch (PMS)-based biopolymer films reinforced with kudzu cellulose nanocrystals (CNCs) as an alternative to plastic packaging. Nanocomposite films were formulated by blending PMS and glycerol (30%) with different kudzu CNCs concentrations (1–7wt%) using the solution casting process. The prepared PMS/kudzu CNCs nanocomposite films were tested for various …

The Effect Of Freezing Rates And Storage On Atlantic Salmon And Peaches, Wesam Aljeddawi

All Dissertations

The effect of long-term frozen storage of Atlantic salmon and sliced peaches was studied to determine methods to optimize quality. The first experiment was conducted to determine the quality changes in Atlantic salmon stored at different freezer temperatures over 12 months. Fresh and pre-frozen salmon were placed in five different freezers set at –7°C, –12°C, –18°C, –29°C and –77°C and evaluated for quality at 30, 90, 180, 270 and 360 days of storage. In general, higher quality was retained to a greater extent in salmon held at –29°C and –77°C for 360 days compared to the other storage temperatures. No …

Effect Of Chlorine Dioxide Gas On The Properties Of Packaging Materials And Effect Of Chlorine Dioxide Gas To Maintain The Quality Of Fresh Strawberries, Duleeka Kuruwita, Duleeka Prasadani Kuruwita Arachchige

All Dissertations

ClO₂ as an antimicrobial gas in the headspace of produce package is a relatively novel approach. Gaseous ClO₂ is more effective than aqueous ClO₂ and can be used in the headspace of fresh food packages. ClO₂ gas can diffuse into product surfaces and films. As an oxidizer, it can react with and change polymeric package components, possibly affecting the product’s shelflife.

This research studied effects of ClO₂ gas treatments on produce packaging materials (APET, two PE types, Nylon). The treatment group (with ClO₂) and the control group (without ClO₂) of packaging …

Engaging Farmers, Culinary Schools, And Communities In Value-Added Production To Strengthen Local Food Systems, Lauren B. Errickson, Ethan D. Schoolman, Virginia Quick, Sarah Davis, Anthony Capece

The Journal of Extension

Value-added products can generate farm income and improve community food access, yet lack of available kitchen infrastructure and labor can limit farm production capacity. This project explored how community-based culinary schools might fill the gap. A unique “product share” model was identified and piloted, meeting the collective needs of farmers, a culinary school, and urban consumers. By researching farmer crop availability and business model preferences, and aligning value-added production with community food preferences, we demonstrate a successful pilot indicative that similar initiatives can be replicated in other metropolitan areas, with potential to engage cross-disciplinary extension professionals.

Cooperative Extension’S Capacity To Address Food Insecurity By Supporting Food Recovery Organizations, H. Lester Schonberger, Lily L. Yang, Melissa Chase, Tiffany Drape, Sarah Misyak, Renee Boyer

The Journal of Extension

Virginia Cooperative Extension (VCE) educators are uniquely positioned to support the food recovery organizations (FROs) which address hunger-related needs resulting from food insecurity. Based on an online survey to measure how VCE educators have engaged with FROs and their experiences, respondents who previously supported FROs did so across multiple programming areas, and those who had not indicated an interest while also experiencing barriers. Respondents also reported the need for context- and audience-specific resources particular to the spectrum of food recovery. Addressing barriers and resource needs through a transdisciplinary eXtension Food Recovery Community of Practice may support educators in doing this …

Shelf Life Of Aquaponically-Grown Finstar Lettuce In Different Oxygen Transmission Rate Films, Katherine White

All Theses

The effects of oxygen transmission rate of packaging material on the shelf life of aquaponically-grown Finstar lettuce was studied. Parameters of packaging headspace gas composition (oxygen and carbon dioxide concentrations) and lettuce pH, percentage weight loss, total aerobic microorganisms, and color were analyzed every ten days for sixty days. Finstar lettuce was stored at 4^○C in four different types of packages (treatments), including a clamshell package and three film bags with oxygen transmission rates (OTR) of 3.0-6.0 cc/(m²/24 hr/1 atm), 80-90 cc/(m²/24 hr/1 atm), and >225 cc/(m²/24 hr/1 atm). Lettuce stored in …

Microbial, Chemical, And Functional Components In Kefir, Natto, And Feed Ingredients, Dana Mccurdy

All Dissertations

Kefir grains were purchased from online, home kitchen vendors in the United States (n = 22), inoculated into UHT milk, and incubated at 25°C for 22 hours. Results indicated lactobacilli, lactococci and yeast in all samples. Six out of 11 samples contained coliform, and all samples contained pseudomonal and staphylococcal species. Using targeted genome sequencing (16S) of kefir grain samples 1, 2, and 3 revealed that lactobacilli were the predominant genera of bacteria. ITS sequencing revealed different fungal species in each grain. Results indicated potential presence of menaquinone-4 and menaquinone-7 by UPLC-MS/MS analysis.

The fermentation of whole and ground soybeans, …

The Adoption Of Food Safety Practices And The Implications Of Regulation For Small Scale Farms, Elizabeth Canales, Juan Silva, Joy Anderson

The Journal of Extension

In this article we examine the adoption of food safety practices among produce growers in the south and discuss implications of food safety regulations in the U.S. Produce growers have adopted standard food safety practices to varying degrees, but there is still an adoption gap, particularly among small scale operations. Market-driven and regulatory food safety enforcement continues to tighten, and this can further hinder market access for small scale producers.

Physical And Microbiological Characteristics Of Pickled Eggs From Japanese Quail (Coturnix Coturnix Japonica) Of The Pharaoh Variety, Adair Hoover

All Theses

The quality and microbiological characteristics of quail eggs were evaluated after eggs were pickled in different vinegar brine solutions. Pickling food in vinegar is one of the oldest preservation methods; however, little research has been conducted on pickled quail eggs. Commercial quail eggs obtained from a local producer were boiled, peeled, and placed into various pickling solutions and held for 24 or 48 hours at room temperature. After the holding period, eggs were removed from the solutions, weighed, and tested for pH, water activity, texture, and color. A second experiment was conducted to determine the effects of various pickling solutions …

Identification Of Critical Points For Bacterial Contamination In The Microbrewery Environment, Alex Ryan Thompson

All Theses

There are 8,884 craft breweries producing over 23 million barrels of beer in the United States as of 2020. These 23 million barrels of craft beer account for 12.3% of the United States beer consumption in 2020. The American craft beer industry is substantial and needs to protect its product from bacterial contamination.

Overall, beer is a microbially stable product. Beers pH, ethanol levels, CO₂ concentrations, the presence of hop-derived antimicrobial compounds, and low levels of O₂ make beer a highly unfavorable environment for most bacterial species. Furthermore, the brewing process, which involves heat treatments and chemical sanitizers …

Effects Of Thermal Processing On Peach Puree Of Different Cultivars: Analysis Of Biochemical Alteration, Non-Enzymatic Browning Reaction, And Color Changes, James Hayes

All Theses

The effects of pasteurization temperature and time on the change in seven peach puree variables over a 6-week accelerated shelf-life test (35°C) were evaluated. The variables of interest were three color measures [ L* (lightness), a* (redness), and b* (yellowness)]; two brown pigment measures [spectrophotometric absorption at 420 nm (Browning Index) and 443 nm (Hydroxymethylfurfural)]; °Brix; and pH). Puree was collected from three different cultivars (2 freestone and 1 clingstone) and puree samples from each cultivar were subjected to 20 combinations of pasteurization temperatures (70°C, 80°C, 90 °C, 100°C) and same hold times (0 minutes, 1 minute, 3 minutes, 5 …

Evaluating The Accuracy And Quality Of Microgreens Training Materials Available On The Internet: A Content Analysis, Supun Chathuranga Nabadawa Hewage

All Theses

Microgreens are the young, edible seedlings of various vegetables, spices, herbs, and considered as the intermediate stage of sprouts and mature greens, suggesting microgreens may share similar food safety risks with both of these produce. Even though there are no known outbreaks due to contaminated microgreens, multiple product recalls have been reported, indicating food safety risks associated with microgreens should not be underemphasized. A recent national survey of the U.S. microgreens industry reported that almost half of growers (48.3% of 176) learned to grow microgreens by viewing websites and videos on the internet.¹ However, it is unknown whether the …

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 …

Development Of Add-On Materials To Supplement Food Safety Modernization Act Trainings In The Western U.S., Jovana Kovacevic

The Journal of Extension

During the 2017 annual meeting of the Western Regional Center to Enhance Food Safety, 52 representatives from 15 western states/territories, regional centers funded through USDA-NIFA Food Safety Outreach Program, federal and state government agencies, and non-governmental organizations prioritized topics for the Food Safety Modernization Act (FSMA) training materials that address region-specific agricultural production and processing systems. This article describes supplemental materials or “add-ons” developed to support FSMA-related food safety trainings. Although the materials were developed for the western region stakeholders, they can be applied or adapted to other regions in or outside the U.S. to enhance food safety trainings.

Cultural Sensitivity: A Requirement When Developing Food Safety Interventions, Lillian Nabwiire, Angela M. Shaw, Gail R. Nonnecke, David D. Minner, Ellen Johnsen, Louis E. Petersen Jr

The Journal of Extension

Extension materials that are sensitive to changing demographics and culture increase relevance and compliance with food safety practices. Produce safety extension materials were developed for U.S. Virgin Islands (USVI) produce growers to help with compliance with a new food safety rule. We developed employee training materials based on a needs assessment and behavioral change was evaluated six months after dissemination. The original materials were not seen as culturally appropriate but after modifications, improvements in food safety practices and behavior changes were observed. These results suggest that extension educators should seek feedback from target populations about potential interventions before implementation.

Formulation And Characterization Of An Antimicrobial Coating Containing Nisin For Large Scale Food Package Converting Processes, Michele Christine Perna

All Dissertations

This research consisted of formulating an antimicrobial coating containing Nisaplin® intended for large scale production and inhibition of spoilage microorganisms. Secondly, the coating formulated was applied to a flexible film surface using two trials (gravure and flexography) commonly used in large scale food package coating or printing processes. In addition, diffusion and mass transfer theory was applied to discuss the many complications of predicting nisin diffusion or release from a coated material for antimicrobial food packaging applications.

Previous work conducted by predecessors, produced an antimicrobial coating formulation using a 70/30 Methylcellulose/Hydroxypropyl methylcellulose base (MC/HPMC). Some disadvantages of this coating included …

Development And Testing Of Supplemental Materials For An Undergraduate Healthy Food Product Development Curriculum, Breanne Halteman

All Theses

ABSTRACT The goal of this research project was three-fold: (1) to follow up with students who had taken the Applied Interdisciplinary Product Development (AIPD) course two years prior to assess the long-term effect of the course on perceived self-confidence in product development skills, connectedness with the department, and preparedness to enter the industry; (2) to design, implement, and evaluate course materials educating undergraduate students about the subjects of herbs, spices, and sensory science; and (3) to evaluate the success of dissemination of a sophomore-level hybrid course on healthy food product development. A Subject Knowledge Assessment (SKA) was designed to measure …

Effects Of Semi-Rigid Plastic Tray Geometry On Thermal Processing And Quality Factors In Retorted Foods, Curtis Stowe

All Dissertations

This research studied the effect of packaging geometry changes on heat penetration and quality attributes of a food system processed in a rotary retort vessel. Studies were conducted to determine the effect of package geometry in a rotary retort on heat penetration, analytical, and physical properties of a model food system processed at optimum conditions. Additionally, heat mapping for each shape was used to determine the heating profiles during retorting. Retort-able trays were filled with a tomato based food simulate and thermally processed in a water immersion, automated batch retort system (ABRS) using rotational speeds of 6 RPM and 11 …

Chemical Separation And Analyses Of Bioactive Compounds In Chloroform Fraction Of Oplopanax Horridus (Devil's Club), Lauren Wiseman

All Theses

O. horridus (a member of the family Araliaceae) is a plant traditionally used by the tribe of Pacific Northwest America for medicinal as well as spiritual purposes. O. horridus is found in the temperate forests of northwestern North America as an understory shrub capable of growing in well-drained to poorly drained, shady sites. Traditional medical preparations of O. horridus include decoction or infusion, preparation as a tea, preparation as a poultice, or preparation as a tonic. O. horridus is used as a form of treatment for cancer, hypoglycemia, diabetes, tough pneumonia, and for colds. A practical and reliable extraction method …