Life Sciences Commons^™

Effects Of Different Lowbush Blueberry Purees On Lipid Oxidation In Pre-Cooked Ground Turkey Patties, Kathleen Gabriel Buzzard

Electronic Theses and Dissertations

A growing trend in the food industry is the development of pre-cooked, ready-to-eat, meat products that only require reheating. However, reheating meats creates off-flavors that have been identified as warmed-over flavors (WOF). The off-flavors pose a problem to product development specialists during the development of cooked meat products. Lipid oxidation has been determined to effect warmed-over flavor, texture, and the appearance of reheated meat products. Ground turkey undergoes lipid oxidation rapidly because of its high-unsaturated fat content. Blueberries contain antioxidants, including anthocyanins and phenolic acids, which could potentially retard the rate of lipid oxidation in precooked meats. Blueberries are assorted …

Effects Of Post-Harvest Treatments On The Microbiological Quality And Pesticide Residues Of Lowbush Blueberries, Kristi Michele Crowe

Electronic Theses and Dissertations

Lowbush blueberries of the species Vaccinium angustifohm are native to the Northeast United States. In the state of Maine, lowbush blueberries are commercially managed and harvested each year to be marketed as either IQF (individually quick fiozen) or fiesh pack. Since IQF berries are processed at the field level, post-harvest treatments must be effective in ensuring crop quality and safety. Furthermore, with the increase in concern for microbiological and chemical food safety, post-harvest treatment of lowbush blueberries must be effective in reducing microbial populations and pesticide residues. Currently, the Maine Wild Blueberry Industry incorporates a 50-100ppm chlorinated water spray into …

Pasteurization Of Apple Cider With Uv Irradiation, Nazife Canitez

Electronic Theses and Dissertations

In a period of increasing concern about food safety, food poisoning outbreaks where unpasterurized apple cider or apple juice was found contaminated with Escherichia coli 0157:H7 reinforces the need for using the best technologies in apple cider production. Most apple cider is sold as an unpasteurized raw product. Because of their acidity, it was believed that juice products do not usually contain microorganisms such as E. coli 0157:H7, Salmonella, and Crytosporidium. Yet all of these foodborne pathogens are capable of being transmitted in unpasteurized juices. It is known that these pathogens can survive for several weeks in a …

2001 Wild Blueberry Csrees Project Reports, Alfred A. Bushway, Mary Ellen Camire, Kathy Davis-Dentici, Michael Dougherty, Kathleen Buzzard, Rodney J. Bushway, Kristi Crowe, Brian Perkins, Darrell W. Donahue, Frank Drummond, Judy Collins, Rose Mary Seymour, Maya Panangadan, Maribeth Haines, Heather Mclaughlin, S L. Annis, C S. Stubbs, John M. Smagula, Walter Litten, Karen Loennecker, Adam Nielsen, David E. Yarborough, Timothy M. Hess, John Jemison

Wild Blueberry Research Reports

The 2001 edition of the Wild Blueberry CSREES Progress Reports was prepared for the Maine Wild Blueberry Commission and the University of Maine Wild Blueberry Advisory Committee by researchers at the University of Maine, Orono. Projects in this report include:

1. Effect of Wild Blueberry Products on Oxidation in Meat Based Food Systems

2. Factors Affecting the Microbial and Pesticide Residues Levels on Wild Blueberries

3. Determination of Pesticide Residue Levels in Fresh and Processed Wild Blueberries

4. Separation of Maggot-Infested Wild Blueberries in the IQF Processing Line

5. Water Use of Wild Blueberries and the Impact of Plant Water …