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Full-Text Articles in Life Sciences
Microbial Safety, Shelf Life Stability, Quality Preservation, And Consumer Acceptance Of Vacuum-Infused, Irradiated Chicken Breast Meat Treated With Natural Plant Extracts And Organic Acids, Kenneth Franklin Over
Microbial Safety, Shelf Life Stability, Quality Preservation, And Consumer Acceptance Of Vacuum-Infused, Irradiated Chicken Breast Meat Treated With Natural Plant Extracts And Organic Acids, Kenneth Franklin Over
Graduate Theses and Dissertations
Contamination of poultry products with food borne pathogens is a consistently recurring problem in the United States and the world. Recalls associated with chicken contamination are responsible for considerable economic losses to the poultry industry. Many decontamination steps are currently in place to reduce the likelihood of contaminated products reaching the consumer, but despite these safeguards, contamination events are still uncomfortably frequent. Irradiation is a safe and effective means of ensuring the safety of both ready-to-cook and ready-to-eat poultry but is not utilized in the United States. This is due, in part, to certain irradiation dose-dependent quality characteristic defects associated …
Electrostatic Atomization Of Antimicrobial Treatments On Ground Beef Processing, Instrumental Color, Sensory Color, Taste And Aroma Characteristics, Jorge Abraham Marcos
Electrostatic Atomization Of Antimicrobial Treatments On Ground Beef Processing, Instrumental Color, Sensory Color, Taste And Aroma Characteristics, Jorge Abraham Marcos
Graduate Theses and Dissertations
The general objectives of this research were to evaluate the interaction effects of sixteen different antimicrobial treatments throughout seven days of display on physical, chemical and sensory characteristics of ground beef patties, when compared to an un-treated control. Antimicrobial treatments included: fumaric acid, malic acid, octanoic acid, decanoic acid, sodium propionate, propionic acid solution, potassium lactate/diacetate blend, sodium benzoate, hexanoic acid, pyruvic acid, levulinic acid, lactic acid/ citric acid blend, sodium diacetate, lemon juice and acetic acid. Prior to grinding, beef trimmings (80/20) were electrostatically sprayed with antimicrobial treatment solutions. Ground beef was processed into meat patties and sampled for …