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Life Sciences Commons

Open Access. Powered by Scholars. Published by Universities.®

2021

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

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Full-Text Articles in Life Sciences

Influence Of External Ph And Organic Acids On Internal Ph And Acid Anion Accumulation In Listeria Monocytogenes And Escherichia Coli, Savannah R. Branson Dec 2021

Influence Of External Ph And Organic Acids On Internal Ph And Acid Anion Accumulation In Listeria Monocytogenes And Escherichia Coli, Savannah R. Branson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Listeria monocytogenes and Escherichia coli are both among the most common microbial pathogens that cause foodborne illnesses and death. They both are capable of growing over a wide range of conditions. Organic acids are widely employed in the food industry to control growth of these pathogens to help prevent foodborne illnesses. There is substantial evidence that intracellular accumulation of organic acid anions is a major inhibitor to cell growth, and that many bacteria may combat anion accumulation by lowering their intracellular pH (pHi). In this study, we followed the accumulation of acid anion into the cell pellet and …


Injection Of Iodoacetic Acid Into Pre-Rigor Bovine Muscle Simulates Dark Cutting Conditions, Jared Forrest Buhler Dec 2021

Injection Of Iodoacetic Acid Into Pre-Rigor Bovine Muscle Simulates Dark Cutting Conditions, Jared Forrest Buhler

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Following the harvest of an animal, muscle will continue to produce energy in an attempt to stay alive, primarily through the pathway of glycolysis. This occurs in the form of anaerobic (oxygen-free) metabolism of glucose and glycogen, which causes the meat to acidify. This acidification process is important for proper meat quality development and when insufficient glycolysis occurs it can cause a meat defect known as dark cutting. This defect causes the color of the muscle to become very dark, increases the water-holding capacity of the meat, and causes it to feel firm and dry on the surface because the …