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Full-Text Articles in Food Science
Effect Of Aging Time And Retail Displaying Period With A Short-Term Temperature Abuse On Color Stability Of Two Beef Muscles, Derico Setyabrata, Hyun-Wook Kim, Yuan H. Brad Kim
Effect Of Aging Time And Retail Displaying Period With A Short-Term Temperature Abuse On Color Stability Of Two Beef Muscles, Derico Setyabrata, Hyun-Wook Kim, Yuan H. Brad Kim
The Summer Undergraduate Research Fellowship (SURF) Symposium
Meat color and tenderness are two most important quality factors affecting consumers’ decision on meat purchasing. Post-mortem meat aging has been widely practiced to improve palatability attributes, but could be adversely related to meat color. In particular, temperature abuse during aging or retail display can negatively affect the color stability of aged meat. The objective of this study was to determine the effect of aging time and short-term temperature abuse during display on color stability of two beef muscles (M. longissimus dorsi, LD and semitendinosus, ST). LD and ST muscles were separated from three beef carcasses, vacuum-packaged …
Optical Emission Spectroscopy Diagnostics Of Cold Plasmas For Food Sterilization, Abhijit Jassem, Michael Lauria, Russell Brayfield Ii, Kevin M. Keener, Allen L. Garner
Optical Emission Spectroscopy Diagnostics Of Cold Plasmas For Food Sterilization, Abhijit Jassem, Michael Lauria, Russell Brayfield Ii, Kevin M. Keener, Allen L. Garner
The Summer Undergraduate Research Fellowship (SURF) Symposium
There is a growing need for economical, effective, and safe methods of sterilizing fresh produce. The most common method is a chlorine wash, which is expensive and may introduce carcinogens. High voltage cold atmospheric pressure plasmas are a promising solution that has demonstrated a germicidal effect; however, the responsible chemical mechanisms and reaction pathways are not fully understood. To elucidate this chemistry, we used optical emission spectroscopy to measure the species produced in the plasma generated by a 60 Hz pulsed dielectric barrier discharge in a plastic box containing various fill gases (He, N2, CO2, dry …
Processing Methods And Storage Conditions On Chocolate And Coffee Powder Flow Properties, Sunland L. Gong, Andrea Della Bella, Teresa M. Carvajal
Processing Methods And Storage Conditions On Chocolate And Coffee Powder Flow Properties, Sunland L. Gong, Andrea Della Bella, Teresa M. Carvajal
The Summer Undergraduate Research Fellowship (SURF) Symposium
Powders are widely used in a countless number of industries, and are crucial to the quality control of products in areas such as pharmaceuticals and food. Particle physicochemical properties (morphology, solid state – crystalline, amorphous or both) are important factors for powder flow, which in turn can have significant impact on the stability, performance, and presentation of powders. Different processing methods as well as storage conditions such as relative humidity (RH) can drastically affect powder flow. Due to the widespread use of chocolate and coffee powder around the world, and their importance to the food industry, this work investigates two …