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602 full-text articles. Page 1 of 19.

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


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.


Avoiding Common Canning Mistakes, Kathleen Riggs 2017 Utah State University Extension

Avoiding Common Canning Mistakes, Kathleen Riggs

Kathleen Riggs

This publication gives tips on avoiding common canning mistakes.


Preserving Pears, Charlotte P. Brennand, Teresa Hunsaker 2017 Utah State University Extension

Preserving Pears, Charlotte P. Brennand, Teresa Hunsaker

Teresa Hunsaker

This publications provides information on pears, including freezing, canning, drying, storing, and nutritional information.


Preserving Grapes, Christine Jensen, Charlotte P. Brennand 2017 Utah State University Extension

Preserving Grapes, Christine Jensen, Charlotte P. Brennand

Christine Jensen

This publication describes grapes, how to select, can, freeze and dry them. It gives storage and nutritional information.


Preserving Apricots, Charlotte P. Brennand, Ann Henderson 2017 Utah State University Extension

Preserving Apricots, Charlotte P. Brennand, Ann Henderson

Ann Henderson

This publication provides information on the proper selection, preparation, freezing, and canning of apricots.


Food Safety In The United States And The European Union: Sequel To A Case Study, Bryan Harris 2017 University of New Hampshire

Food Safety In The United States And The European Union: Sequel To A Case Study, Bryan Harris

RISK: Health, Safety & Environment

The author reports on recent regulatory and legislative developments in the United States and European Union relating to toys imbedded in candy.


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

Animal Industry Report

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 ...


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

Animal Industry Report

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.


Sodium Reduction In Turkey Breast Meat By Using Sodium Anion Species, Janamkumar Pandya 2017 University of Massachusetts - Amherst

Sodium Reduction In Turkey Breast Meat By Using Sodium Anion Species, Janamkumar Pandya

Masters Theses May 2014 - current

Research studies show that an average American consumes 3,400 to 4,500 mg/day of sodium in their diet against the dietary recommendation of 1,500 to 2,300 mg/day. The majority of this sodium comes from processed foods. Excess sodium in the diet can potentially cause health issues such as hypertension, heart attack, kidney failure, and bone problems. The objective of this study is to understand sodium diffusion in a protein model using turkey breast meat and determine the opportunities of its reduction by changing the process conditions and combining table salt with other sodium salts.

Since ...


Effect Of Ultrasonic Processing On Food Enzymes Of Industrial Importance, Paula Bourke, Brijesh Tiwari, Colm O Donnell, Patrick Cullen 2016 Dublin Institute of Technology

Effect Of Ultrasonic Processing On Food Enzymes Of Industrial Importance, Paula Bourke, Brijesh Tiwari, Colm O Donnell, Patrick Cullen

Brijesh Tiwari

In the last decade power ultrasound has emerged as an alternative processing option to conventional thermal approaches for pasteurisation and sterilisation of food products. While sonication alone is not adequate for inactivation of various spoilage and harmful enzymes present in food, ultrasound in combination with mild heat treatment and/or pressure has shown potential for both enzyme and pathogen inactivation. Numerous studies have investigated ultrasound for inactivating enzymes such as pectinmethylesterase, polyphenoloxidases and peroxidases responsible for deterioration of fruit & vegetable juice and various enzymes pertinent to milk quality. The efficacy of ultrasound for the inactivation of enzymes in food is ...


Value Added: Learning Communities, Experiential Process And Student Engagement In Life Long Learning In The Culinary Arts, Thomas J. Smyth 2016 CUNY Kingsborough Community College

Value Added: Learning Communities, Experiential Process And Student Engagement In Life Long Learning In The Culinary Arts, Thomas J. Smyth

Learning Communities Research and Practice

Culinary Arts training at the associates level presents a set of challenges to the instructor. It has been my experience that as the work environment is changing, students face new challenges in the kitchen, including a new mix of skills, both technical and social in nature. In this piece, I reflect on a promising learning community model at our college.


Fermentation-Assisted Extraction Of Isothiocyanates From Brassica Vegetable Using Box-Behnken Experimental Design, Amit Jaiswal, Nissreen Abu-ghannam 2016 Dublin Institute of Technology

Fermentation-Assisted Extraction Of Isothiocyanates From Brassica Vegetable Using Box-Behnken Experimental Design, Amit Jaiswal, Nissreen Abu-Ghannam

Articles

Recent studies showed that Brassica vegetables are rich in numerous health-promoting compounds such as carotenoids, polyphenols, flavonoids, and glucosinolates (GLS), as well as isothiocyanates (ITCs) and are involved in health promotion upon consumption. ITCs are breakdown products of GLS, and typically used in the food industry as a food preservative and colouring agent. They are also used in the pharmaceutical industry due to their several pharmacological properties such as antibacterial, antifungal, antiprotozoal, anti-inflammatory, and chemoprotective effects, etc. Due to their widespread application in food and pharmaceuticals, the present study was designed to extract ITCs from York cabbage. In order to ...


Assessing Georgia Consumer Attitudes And Beliefs About Locally Or Regionally Produced Livestock And Products, Jannette R. Bartlett, Reem I. Omer, Akua Adu-Gyamfi, David Nii O. Tackie, Francisca A. Quarcoo, Bridget J. Perry 2016 Tuskegee University

Assessing Georgia Consumer Attitudes And Beliefs About Locally Or Regionally Produced Livestock And Products, Jannette R. Bartlett, Reem I. Omer, Akua Adu-Gyamfi, David Nii O. Tackie, Francisca A. Quarcoo, Bridget J. Perry

Professional Agricultural Workers Journal

Abstract

Interest in local and regional food production has been growing in the last few years. The study, therefore, assessed consumer attitudes and beliefs regarding local or regional livestock products. Data were obtained from a convenience sample of 384 participants from several counties of Georgia, and were analyzed by descriptive statistics, including chi-square tests. A majority of respondents thought using chemicals and additives in locally or regionally produced beef or goat meat was a serious or somewhat serious hazard. Consequently, many were willing to pay more for meat certified as locally or regionally produced. Furthermore, a majority agreed or strongly ...


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