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Full-Text Articles in Life Sciences
Evaluation Of Chilling Efficiency, Meat Tenderness, And Microbial Analysis Of Broiler Carcasses Using Sub-Zero Saline Solutions, Samira Viliani
Evaluation Of Chilling Efficiency, Meat Tenderness, And Microbial Analysis Of Broiler Carcasses Using Sub-Zero Saline Solutions, Samira Viliani
Master's Theses
The poultry industry is seeking an advanced chilling system that can improve chilling efficiency, microbial safety, and water consumption without compromising meat quality. The objective of this study was to evaluate the effects of sub-zero saline chilling methods on chilling efficiency, breast fillet tenderness and microbial reduction of broiler carcasses. Following evisceration and rinsing, broiler carcasses were randomly assigned to one of three chilling solutions: 1) 0% salt or ice water control (0% NaCl/0.5oC), 2) 3% salt (3% NaCl/-1.8oC), and 3) 4% salt (4% NaCl/-2.41oC) solutions. Broiler carcasses in sub-zero saline solutions reached the …
Saponin Removal From Quinoa By Abrasion Processing, Luke Lundberg
Saponin Removal From Quinoa By Abrasion Processing, Luke Lundberg
Master's Theses
Quinoa is coated with a thin layer of saponins, glycosylated triterpenoids, that produce a bitter flavor when consumed. The average saponin content in commercial varietals from Bolivia average around 2.7% saponins and organoleptic testing shows the threshold for noticing a bitter flavor is below 0.12% (Medina-Meza et al., 2016). Current industrial processing methods use a combination of abrasion and turbulent water flow to remove saponin. This study will address the following research question: How will grain-to-grain and grain-to-surface abrasion affect the processing time to remove saponin from quinoa? In particular, can effective saponin removal be achieved in less than 10 …
The Effect Of Alcohol And Bitterness Levels On Brewing Yeast Viability, Nichole Elizabeth Bryant
The Effect Of Alcohol And Bitterness Levels On Brewing Yeast Viability, Nichole Elizabeth Bryant
Master's Theses
Two of the most popular beer styles within the craft brewing industry are India Pale Ales (IPA’s) and those with high alcohol by volume (ABV). Production of these styles requires high gravity fermentation and high amounts of bittering hops in order to reach the required values for ABV and International Bitterness units (IBU) respectively. The aim of this study was to determine the impact of high gravity fermentation and high IBU levels on yeast viability and repitching cycles.
An initial experiment on high gravity fermentations was done in order to assess the effects this variable had alone. Successive five day …