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Proteolysis Influences Tenderness Of Aged Pork Loins, Kelsey Carlson, Kenneth Prusa, Chris Fedler, Ed Steadham, Amanda Outhouse, Elisabeth Huff-Lonergan, Steven Lonergan 2017 Iowa State University

Proteolysis Influences Tenderness Of Aged Pork Loins, Kelsey Carlson, Kenneth Prusa, Chris Fedler, Ed Steadham, Amanda Outhouse, Elisabeth Huff-Lonergan, Steven Lonergan

Steven M. Lonergan

Aged pork loins were selected to have similar ultimate pH, color, lipid content, and purge. The star probe values (kg) obtained from these loins were evaluated and loins were sorted into either a low star probe (LSP) group or a high star probe (HSP) group. Loins were evaluated for autolysis of calpain-1 and degradation of troponin-T, desmin, and titin. Results showed calpain-1 was completely autolyzed in all samples. LSP pork loins exhibited more degradation of troponin-T, desmin, and titin, demonstrating proteolysis influences measured tenderness in aged pork.


Degradation Of Filamin In Aged Pork Loins Classified By High And Low Star Probe Values, Amanda C. Outhouse, Kelsey B. Carlson, Chris A. Fedler, Elisabeth Huff-Lonergan, Kenneth J. Prusa, Steven M. Lonergan 2017 Iowa State University

Degradation Of Filamin In Aged Pork Loins Classified By High And Low Star Probe Values, Amanda C. Outhouse, Kelsey B. Carlson, Chris A. Fedler, Elisabeth Huff-Lonergan, Kenneth J. Prusa, Steven M. Lonergan

Steven M. Lonergan

Filamin is necessary to maintain the integrity of muscle structure. Postmortem degradation of filamin results in loss of organizational structure at the Z-disk and improves meat tenderness. Intact and degraded filamin was successfully identified in aged pork loin. The removal of amino acids to form this degradation product is likely the first cleavage of intact filamin observed in postmortem muscle. A significant decrease in abundance of intact filamin in low star probe (SP) value samples demonstrates that degradation of filamin varies when aging period and pH are similar. Filamin degradation was significantly different in SP groups, suggesting that filamin proteolysis ...


Sustainable Production Of Bioenergy From Agricultural And Food Waste, Stéphanie Jung 2017 Iowa State University

Sustainable Production Of Bioenergy From Agricultural And Food Waste, Stéphanie Jung

Stéphanie Jung

This project will determine the potential of pre- and post-consumer waste collected from ISU Dining for bioethanol production. The investigator will gather data about the quantity and composition of these wastes and how much energy could be produced.


Environmental Impact Analysis Of Soybean Oil Production From Expelling, Hexane Extraction And Enzyme Assisted Aqueous Extraction, Ming-Hsun Cheng, Weitao Zhang, Kurt A. Rosentrater, Jasreen J. K. Sekhon, Tong Wang, Stéphanie Jung, Lawrence A. Johnson 2017 Iowa State University

Environmental Impact Analysis Of Soybean Oil Production From Expelling, Hexane Extraction And Enzyme Assisted Aqueous Extraction, Ming-Hsun Cheng, Weitao Zhang, Kurt A. Rosentrater, Jasreen J. K. Sekhon, Tong Wang, Stéphanie Jung, Lawrence A. Johnson

Stéphanie Jung

In the industry, expelling and hexane extraction are the two typical processes for soybean oil production. However, the low efficiency and hazardous chemical problem are the main issues for these two processes respectively. Enzyme assisted aqueous extraction process (EAEP) is applied to increase the efficiency without using organic solvent, which is replaced by water. The environmental impact analysis of these three processes are based on their mass flows, energy consumption and global warming potential. For mass flows, the environmental impact indices were calculated based on mass balance of input and output components. Energy consumption was used to evaluate the carbon ...


Techno-Economic Analysis Of Integrated Enzyme Assisted Aqueous Extraction Of Soybean Oil, Ming-Hsun Cheng, Weitao Zhang, Kurt A. Rosentrater, Jasreen J. K. Sekhon, Tong Wang, Stephanie Jung, Lawrence A. Johnson 2017 Iowa State University

Techno-Economic Analysis Of Integrated Enzyme Assisted Aqueous Extraction Of Soybean Oil, Ming-Hsun Cheng, Weitao Zhang, Kurt A. Rosentrater, Jasreen J. K. Sekhon, Tong Wang, Stephanie Jung, Lawrence A. Johnson

Stéphanie Jung

Aqueous oil extraction is a process which replace organic solvent, hexane is most used in solvent extraction, with water. Comparing to typical solvent extraction and expelling processes, the aqueous extraction has higher oil yield (over 80%) than expelling process and that is exempt the issues resulted from chemical loading and remaining. The enzyme was used to improve the breakdown of cell and release free oil. The enzyme assisted aqueous extraction process (EAEP) includes dehulling, flaking, extraction and demulsification processes. SuperPro Designer was used to conduct the techno-economic analysis (TEA) of the extraction process. The total capital investment, operation cost and ...


Bill Owens: A Us Craft Beer Pioneer, 1982-2001, Patrick Walls 2017 University of San Diego

Bill Owens: A Us Craft Beer Pioneer, 1982-2001, Patrick Walls

Theses

Bill Owens is a pioneer in the United States craft brewing industry through his efforts as an advocate, writer, publisher, brewer, and entrepreneur who created a lasting legacy by influencing generations of brewers and beer fans. Owens wrote the first book on homebrewing equipment (How to Build a Small Brewery: Draft Beer in Ten Days in 1982). He opened the third brewpub in the country (Buffalo Bill's Brewery in Hayward, California in 1983) where, in 1985, he introduced the first commercial pumpkin beer among other beer style firsts. Owens published numerous brewery-focused magazines that featured many illustrious beer writers ...


Postharvest Quality And Physiology Of ‘Fuji’ Apples Subjected To Phytosanitary Irradiation, Nasim Kheshti, Alan Baquero, Anderson Melo, Anuradha Prakash 2017 Chapman University

Postharvest Quality And Physiology Of ‘Fuji’ Apples Subjected To Phytosanitary Irradiation, Nasim Kheshti, Alan Baquero, Anderson Melo, Anuradha Prakash

Student Research Day Abstracts and Posters

Irradiation is an effective treatment to sterilize and destroy insect pests on fresh fruit. It serves as an alternative to cold treatment and to fumigation which are time consuming and ozone depleting, respectively. In this study, the postharvest quality of Fuji apples was evaluated after irradiation at 400 Gy and 800 Gy. The quality of the apples which were stored at 1˚C for 7 days to mimic ground transportation and distribution and then at ambient temperature for another 7 days to mimic retail storage and consumer use, was assessed. Irradiation caused an immediate decrease in firmness by 12% at ...


Simulating Foodborne Pathogens In Poultry Production And Processing To Defend Against Intentional Contamination, Silas B. Lankford 2017 University of Arkansas, Fayetteville

Simulating Foodborne Pathogens In Poultry Production And Processing To Defend Against Intentional Contamination, Silas B. Lankford

Computer Science and Computer Engineering Undergraduate Honors Theses

There is a lack of data in recent history of food terrorism attacks, and as such, it is difficult to predict its impact. The food supply industry is one of the most vulnerable industries for terrorist threats while the poultry industry is one of the largest food industries in the United States. A small food terrorism attack against just a single poultry processing center has the potential to affect a much larger population than its immediate consumers. In this work, the spread of foodborne pathogens is simulated in a poultry production and processing system to defend against intentional contamination. An ...


Temporal Evaluation Of Corn Respiration Rates Using Pressure Sensors, Gagandeep Singh Ubhi 2017 University of Arkansas, Fayetteville

Temporal Evaluation Of Corn Respiration Rates Using Pressure Sensors, Gagandeep Singh Ubhi

Theses and Dissertations

High respiration rate of a grain indicates faster degradation of its dry matter. Proper grain management requires chronological and precise measurements of carbon dioxide evolved from grain respiration during the postharvest storage duration. Therefore the main goal of this research was to develop a new technique that evaluates temporal corn respiration rate using pressure sensors. It was based on measuring pressure drop associated with the grain respiration in a closed container and using it to calculate the grain respiration rates.

Dry corn (Zea Mays L.) was procured from a local farmer and stored at 4ºC. Corn rewetting technique was applied ...


Development Of A One Pass Microwave Heating Technology For Rice Drying And Decontamination, Deandrae Lynette Smith 2017 University of Arkansas, Fayetteville

Development Of A One Pass Microwave Heating Technology For Rice Drying And Decontamination, Deandrae Lynette Smith

Theses and Dissertations

An industrial microwave (MW) system operating at 915 MHz frequency was used to dry high moisture content (MC) (23% to 24% wet basis) medium-grain rough rice samples (cv. Jupiter). The rice beds were contained in a modified tray that accommodated up to 9 kg of rice separated by thin fiberglass mesh in 3 kg increments. Each layer of rice was fitted with fiber optic sensors connected to a real time data logger during MW treatments. It was determined that drying rice to a MC of 14% to 16% was feasible with the application of MW specific energy at 600 kJ ...


Evaluation Of Different Probiotic Strains Supplemented In Commercial Broiler Rations And Their Influences On Performance, Yield, And Intestinal Microbiota., Justin M. Glasscock 2017 Stephen F Austin State University

Evaluation Of Different Probiotic Strains Supplemented In Commercial Broiler Rations And Their Influences On Performance, Yield, And Intestinal Microbiota., Justin M. Glasscock

Electronic Theses and Dissertations

The objective of this study was to evaluate Bacillus megaterium, Bacillus licheniformis, and Bacillus subtilis, as probiotic strains compared to Bacitracin Methylene Disalicylate (BMD) 50 as the antibiotic growth promotor, supplemented in commercial broiler rations and their influences on performance, yield, and intestinal microbiota. This trial was completed as a randomized-block design with 4,800 birds split into 96, 5’x10’ pens, and randomly assigned to one of eight treatment groups. The birds were placed at a stocking density of 1.00 ft2/bird, (50 birds/pen), and reared on used pine shaving for 55 days. Throughout the study ...


Developments And Properties Of Plastic Mimicking Biopolymers For Food Packaging Application, Daniel I. Hefft 2017 Weetabix Ltd

Developments And Properties Of Plastic Mimicking Biopolymers For Food Packaging Application, Daniel I. Hefft

Journal of Applied Packaging Research

Sustainability takes an ever increasing importance in the food industry. Here not only the selection of raw materials plays a role, but also packaging materials. Nowadays there is an increasing number of biodegradable and bio-compostable packaging materials available.

However, these materials are still not able to replace mineral oil based packaging materials completely, nevertheless they are becoming increasingly important, since there must be solutions to problems such as pollution of the oceans by plastic waste, growing piles of rubbish from growing population, etc.

The following literature review shows briefly recent developments on plastic mimicking biopolymers, as these materials guarantee great ...


Effect Of Red Cabbage Extract On Minced Nile Perch Fish Patties Vacuum Packaged In High And Low Oxygen Barrier Films, Ayse Demirbas, Yavuz Yagiz, Ziynet Boz, Bruce A. Welt, Eric McLamore, Maurice Marshall, William Pelletier, Amarat Simonne 2017 University of Florida

Effect Of Red Cabbage Extract On Minced Nile Perch Fish Patties Vacuum Packaged In High And Low Oxygen Barrier Films, Ayse Demirbas, Yavuz Yagiz, Ziynet Boz, Bruce A. Welt, Eric Mclamore, Maurice Marshall, William Pelletier, Amarat Simonne

Journal of Applied Packaging Research

Oxidation of polyunsaturated fatty acids (PUFA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in fish causes loss of product quality. Oxidative rancidity causes loss of nutritional value and undesirable color changes. Therefore, powerful antioxidant extracts may provide a relatively low cost and natural means to reduce oxidation, resulting in longer, higher quality and higher value shelf life of foods.

In this study, we measured synergistic effects of red cabbage antioxidant and vacuum packaging on lipid oxidation in fresh tilapia patties using thiobarbituric acid reactive substances (TBARS) assay, peroxide value (PV), pH and color analysis.

Concentrated red cabbage extract was obtained ...


Length Of Aging Has Greater Effect Than Lactic Acid Treatment On Color Stability Of Beef Chuck Muscles, G. D. McCoy, T. A. Houser, T. G. O'Quinn, E. A. Boyle, K. J. Phelps, J. M. Gonzalez 2017 Kansas State University, Manhattan

Length Of Aging Has Greater Effect Than Lactic Acid Treatment On Color Stability Of Beef Chuck Muscles, G. D. Mccoy, T. A. Houser, T. G. O'Quinn, E. A. Boyle, K. J. Phelps, J. M. Gonzalez

Kansas Agricultural Experiment Station Research Reports

Lactic acid spray washes are widely used as an antimicrobial intervention in the beef industry. Sprays are typically applied to the exterior of carcasses and subprimal cuts to reduce or eliminate potential pathogenic bacteria. While the efficacy of these washes has been proven, other questions remain about their effect on color attributes of meat when applied to subprimal cuts. The objective of this study was to determine the effect of a lactic acid subprimal wash on the color stability of beef chuck rolls.


Preserving Figs, Carolyn Washburn, Charlotte P. Brennand 2017 Utah State University Extension

Preserving Figs, Carolyn Washburn, Charlotte P. Brennand

Carolyn Washburn

This publication provides facts about figs including selection and preparation; freezing; canning; jams jelly, preserves; drying; pickling; storage; and nutritional information.


Canning Guides At Altitudes Of 3,000-10,000 Ft., Carolyn Washburn, Kathleen Riggs 2017 Utah State University Extension

Canning Guides At Altitudes Of 3,000-10,000 Ft., Carolyn Washburn, Kathleen Riggs

Carolyn Washburn

This is an MS Word file that contains Charts for Canning at altitudes of 3000-10,000 ft.


Canning Guides At Altitudes Of 3,000-10,000 Ft., Carolyn Washburn, Kathleen Riggs 2017 Utah State University Extension

Canning Guides At Altitudes Of 3,000-10,000 Ft., Carolyn Washburn, Kathleen Riggs

Kathleen Riggs

This is an MS Word file that contains Charts for Canning at altitudes of 3000-10,000 ft.


Principles Of Pressure Canning, Kathleen Riggs, Brian Nummer 2017 Utah State University Extension

Principles Of Pressure Canning, Kathleen Riggs, Brian Nummer

Kathleen Riggs

This publication discusses the basic principles of pressure canning.


Principles Of Boiling Water Canning, Kathleen Riggs, Brian Nummer 2017 Utah State University Extension

Principles Of Boiling Water Canning, Kathleen Riggs, Brian Nummer

Kathleen Riggs

This publication discusses the basic principles of boiling water cannings.


Preserving Apples, Charlotte P. Brennand, Kathleen Riggs 2017 Utah State University Extension

Preserving Apples, Charlotte P. Brennand, Kathleen Riggs

Kathleen Riggs

This publication describes selecting apples, preparing them for freezing and canning, drying, storage, and nutritional information


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