Life Sciences Commons^™

The Effects Of Sous Vide Cooking And Cysteine Proteases On Instrumental And Sensory Textural Properties Of Lower Value Cuts Of Beef, Ian Smith

All Theses

Sous vide cooking has the potential to increase the value of lower quality cuts of beef. Understanding the textural properties following a cook-chill sous vide process is crucial to maximizing this potential. The use of enzymes may further increase the value of these products if able to positively alter the texture of the final product.

The first research objective was to use instrumental texture analysis to evaluate potential relationships between enzymatic treatments and sous vide processing time of lower value cuts of beef. Three cuts were evaluated: infraspinatus (top blade), semitendinosus (eye of round), and beef tongue. Infraspinatus and semitendinosus …

Development Of A User-Friendly Shelf-Life Model To Evaluate The Suitability Of Sustainable Materials In Roasted And Ground Coffee Fractional Packs, Matthew Baxley

All Theses

Roasted and ground coffee is a shelf stable product yet quite sensitive to oxidative staling. A consumer acceptance-based shelf-life modeling system was proposed with intent for the rapid determination of suitable coffee packages. This model requires as input the oxygen consumption rate (OCR) of the coffee, barrier values of packages, and the size of the packaging. Within the time period tested, it was shown that this model accurately predicted the oxygen uptake of coffee over time. Four bio-based packaging systems with barrier layers including mPLA, mPE, mcellophane, and paper were compared against a control (mPET). These materials displayed a range …

The Chemical And Physical Analysis Of Hiveless Tm A Plant Based Honey Alternative, Javin Goodine

All Theses

Honey is perhaps the oldest and one of the world's most widely used natural sweeteners. It is a viscous, sweet, golden substance bees produce via natural enzymatic and physical modification of flower nectar. It has long been prized for its unique flavor and medicinal properties. It can be incorporated into many applications, such as bread, cured meats, alcohol, condiments, candy, pharmaceuticals, and skin care products. In 2022 alone, America consumed over 600 million pounds of honey (Board Reports, 2023), but less than a fifth of that was produced domestically, the rest imported from other countries. The international honey trade can …

Thawing And Storage Effects On Quality Of Plant-Based Sausage Patties, Dakota Cook

All Theses

Maintaining sausage analogue quality during a thawing process and storage is important for increasing consumer satisfaction. Following new trends and prevalence of plant-based meats and a flexitarian diet, two experiments were conducted to test how thawing methods (experiment 1) and storage temperatures (experiment 2) affect meat analogue quality. For Experiment 1, Jimmy Dean Original Sausage Patties Made with Pork & Turkey, Morningstar Veggie Original Patties and Beyond Sausage Original Patties were purchased pre-frozen and subsequently thawed in one of three ways: 1. thawed at 4°C for 24 hours, 2. thawed at room temperature (22°C±2°C) for 4 hours and 3. thawed …

Effect Of Storage Temperatures And Home Refrigeration Systems On The Shelf Life Of Frozen Desserts, Natalie Sinclair

All Theses

The effect of storage temperature over 12 weeks was studied using dairy and non-dairy frozen desserts. Research was conducted to determine if higher freezer temperatures affect frozen dessert quality to reduce energy use associated with lower freezer temperatures. Samples were analyzed for ice crystal pore size using micrographs, grittiness by a trained sensory panel and weight loss during storage. Ice crystal size was determined using scanning electron microscopy and grittiness was measured on a 5-point ranking scale, with 1 being least gritty and 5 being most gritty. Weight loss was determined by measuring sample weights before and after the 12-week …

An Investigation Of The Impact Of Entrepreneurship Programs On Student Interest In Entrepreneurship Competitions, Toni Sharp

All Theses

According to a survey by ACNielsen International Research, over half of Americans want to start their own business to build wealth and achieve independence (Bygrave & Zacharakis, 2011). In the research community, most entrepreneurship education research happens in business schools (Matlay, 2006). As a result of continually researching one form of entrepreneurship, less attention has been paid to other forms contributing to the “definitional obscurity with important consequences for the direction of the field” of entrepreneurship (Baker & Welter, 2017). This has created a need for research on entrepreneurship at the college level in fields outside of business.

Clemson University …

Effect Of Metal Ions And Temperature On Stability Of Thiamine Determined By Hplc, Jhong Huei Huang

All Theses

Thiamine degradation occurs during storage and transportation for short and long periods due to the exposure to several factors, such as heat, oxidation-reduction reactions, and alkali. In this study, the effects of four metal ions (i.e., Cu⁺, Cu²⁺, Fe²⁺, and Fe³⁺) on thiamine stability in aqueous solutions at three temperatures (i.e., 25, 40, and 55°C) for the storage time of 7 days were discussed. Thiamine degradation was found to follow the first-order kinetic reaction, and the degradation rate could also be estimated. The factors in influencing thiamine stability included pH values, temperatures, …

Shelf Life Of Aquaponically-Grown Finstar Lettuce In Different Oxygen Transmission Rate Films, Katherine White

All Theses

The effects of oxygen transmission rate of packaging material on the shelf life of aquaponically-grown Finstar lettuce was studied. Parameters of packaging headspace gas composition (oxygen and carbon dioxide concentrations) and lettuce pH, percentage weight loss, total aerobic microorganisms, and color were analyzed every ten days for sixty days. Finstar lettuce was stored at 4^○C in four different types of packages (treatments), including a clamshell package and three film bags with oxygen transmission rates (OTR) of 3.0-6.0 cc/(m²/24 hr/1 atm), 80-90 cc/(m²/24 hr/1 atm), and >225 cc/(m²/24 hr/1 atm). Lettuce stored in …

Physical And Microbiological Characteristics Of Pickled Eggs From Japanese Quail (Coturnix Coturnix Japonica) Of The Pharaoh Variety, Adair Hoover

All Theses

The quality and microbiological characteristics of quail eggs were evaluated after eggs were pickled in different vinegar brine solutions. Pickling food in vinegar is one of the oldest preservation methods; however, little research has been conducted on pickled quail eggs. Commercial quail eggs obtained from a local producer were boiled, peeled, and placed into various pickling solutions and held for 24 or 48 hours at room temperature. After the holding period, eggs were removed from the solutions, weighed, and tested for pH, water activity, texture, and color. A second experiment was conducted to determine the effects of various pickling solutions …

Identification Of Critical Points For Bacterial Contamination In The Microbrewery Environment, Alex Ryan Thompson

All Theses

There are 8,884 craft breweries producing over 23 million barrels of beer in the United States as of 2020. These 23 million barrels of craft beer account for 12.3% of the United States beer consumption in 2020. The American craft beer industry is substantial and needs to protect its product from bacterial contamination.

Overall, beer is a microbially stable product. Beers pH, ethanol levels, CO₂ concentrations, the presence of hop-derived antimicrobial compounds, and low levels of O₂ make beer a highly unfavorable environment for most bacterial species. Furthermore, the brewing process, which involves heat treatments and chemical sanitizers …

Effects Of Thermal Processing On Peach Puree Of Different Cultivars: Analysis Of Biochemical Alteration, Non-Enzymatic Browning Reaction, And Color Changes, James Hayes

All Theses

The effects of pasteurization temperature and time on the change in seven peach puree variables over a 6-week accelerated shelf-life test (35°C) were evaluated. The variables of interest were three color measures [ L* (lightness), a* (redness), and b* (yellowness)]; two brown pigment measures [spectrophotometric absorption at 420 nm (Browning Index) and 443 nm (Hydroxymethylfurfural)]; °Brix; and pH). Puree was collected from three different cultivars (2 freestone and 1 clingstone) and puree samples from each cultivar were subjected to 20 combinations of pasteurization temperatures (70°C, 80°C, 90 °C, 100°C) and same hold times (0 minutes, 1 minute, 3 minutes, 5 …

Evaluating The Accuracy And Quality Of Microgreens Training Materials Available On The Internet: A Content Analysis, Supun Chathuranga Nabadawa Hewage

All Theses

Microgreens are the young, edible seedlings of various vegetables, spices, herbs, and considered as the intermediate stage of sprouts and mature greens, suggesting microgreens may share similar food safety risks with both of these produce. Even though there are no known outbreaks due to contaminated microgreens, multiple product recalls have been reported, indicating food safety risks associated with microgreens should not be underemphasized. A recent national survey of the U.S. microgreens industry reported that almost half of growers (48.3% of 176) learned to grow microgreens by viewing websites and videos on the internet.¹ However, it is unknown whether the …

Effect Of Refrigerated Storage On Meat Quality, Jillian Reid Richardson

All Theses

Maintaining meat quality during cold temperature storage is an important goal for increasing consumer satisfaction and reducing food waste. Following a literature review on the importance of cold meat storage, a study was conducted as a part of Electrolux refrigerator research and development. Chicken breast and beef sirloin filets were stored at -2°C, -5°C, and -18°C and monitored for quality changes over a 7-day period. Temperature fluctuations and relative humidity data were monitored automatically by sensors. Meat quality was evaluated by measuring water activity, moisture content, pH, colorimetry, sensory, and drip loss. Microbial plate counts were used to monitor the …

Development And Testing Of Supplemental Materials For An Undergraduate Healthy Food Product Development Curriculum, Breanne Halteman

All Theses

ABSTRACT The goal of this research project was three-fold: (1) to follow up with students who had taken the Applied Interdisciplinary Product Development (AIPD) course two years prior to assess the long-term effect of the course on perceived self-confidence in product development skills, connectedness with the department, and preparedness to enter the industry; (2) to design, implement, and evaluate course materials educating undergraduate students about the subjects of herbs, spices, and sensory science; and (3) to evaluate the success of dissemination of a sophomore-level hybrid course on healthy food product development. A Subject Knowledge Assessment (SKA) was designed to measure …

Chemical Separation And Analyses Of Bioactive Compounds In Chloroform Fraction Of Oplopanax Horridus (Devil's Club), Lauren Wiseman

All Theses

O. horridus (a member of the family Araliaceae) is a plant traditionally used by the tribe of Pacific Northwest America for medicinal as well as spiritual purposes. O. horridus is found in the temperate forests of northwestern North America as an understory shrub capable of growing in well-drained to poorly drained, shady sites. Traditional medical preparations of O. horridus include decoction or infusion, preparation as a tea, preparation as a poultice, or preparation as a tonic. O. horridus is used as a form of treatment for cancer, hypoglycemia, diabetes, tough pneumonia, and for colds. A practical and reliable extraction method …

Dietary Behaviors And Nutrition Intervention Preferences Of Breast Cancer Survivors, Sherry A. Stokes

All Theses

Breast cancer is the most commonly diagnosed cancer among women and there are expected to be 1,665,540 new cases diagnosed in 2014. Advancements in early detection, have greatly improved treatment outcomes for the majority of these patients and the 5-year survival rate is 89.2%. The newly emerging field of survivorship care is an attempt to meet the unique needs of this expanding population. Research has demonstrated that an unhealthy body weight is an important modifiable risk factor for the recurrence of breast cancer. This study used an electronic version of the Block 2005 to collect dietary information on 30 breast …

Determining The Fate Of Non-O157 Shiga Toxin-Producing Escherichia Coli In Dairy Compost During Storage Using The Optimized Detection Method, Hongye Wang

All Theses

Shiga toxin-producing Escherichia coli (STEC), a member of Enterobacteriaceae family, has been recognized as emerging pathogens. Dairy compost is commonly applied to farmland as a soil amendment. Despite the agricultural benefit of manure-based soil amendment, the inadequately treated compost can contribute to fresh produce contamination on the farm. Moreover, the epidemiological results showed that the non-O157 STEC cases have surpassed those of E. coli O157. Therefore, it is critical to evaluate the behavior of non-O157 STEC strains in the dairy manure-based compost. The objectives of this study were to: 1) optimize a culturing method for detecting non-O157 STEC from dairy …

Combining Modified Atmosphere Packaging And Nisin To Extend The Shelf Life Of Atlantic Salmon (Salmo Salar), Dong Han

All Theses

Atlantic salmon is often used in laboratory experiments to represent marine fishes. Many researchers try to optimize the levels and dosage of preservatives to maintain the freshness and extend the shelf-life of Atlantic salmon. Little information has been provided about the effectiveness of combined method between MAP and nisin, especially on the preservation of Atlantic salmon. Strong evidences suggest that MAP associated with nisin may have a potential to improve Atlantic salmon storage quality. Preservation effectiveness of combining modified atmosphere package (MAP) and nisin on fresh Atlantic salmon was determined using various methods. Six groups of farmed Atlantic salmon were …

Prevalence Of Human Noroviruses In Commercial Retail Food Establishment Without A Recently Reported Outbreak Of Gastroenteritis, Chaoyi Tang

All Theses

Human noroviruses (NoV) are a leading cause of acute gastroenteritis, causing nearly 58% of foodborne disease in the USA. The aim of our study was to determine the prevalence of NoV on select bathroom surfaces in food establishments in South Carolina (SC). All SC counties (N=46) were sorted by population density into high-, medium-, and low-density categories. Three counties were randomly selected from each population category. Lists of all foodservice establishments in each selected county (N=9) were obtained from the Department of Health and Environmental Control and a total of 120 foodservice establishments were randomly selected. Swabs were collected from …

Relationship Between Peel Force, Opening Force, And Burst Force For A Semi-Rigid Cup And Lid, Pre- And Post-Retort, Raj Navalakha

All Theses

This research determines if there is any relationship between the peel force, the opening force and the burst force for a semi-rigid cup and lid system, for pre- and post-retort conditions. It also compares the relationship (regression lines) between these forces pre- and post-retort. These seal results were studied by varying the sealing parameters of dwell time and temperature while keeping the pressure constant. Polypropylene cups and a peelable barrier retort lidding were used in this study. As compared to past research, a different peel testing technique was used to measure the peel and the opening force. The entire lid …

Pilot Study Of A Budget-Tailored Culinary Nutrition Education Program For Undergraduate Food Science Students, Dorothy Kerrison

All Theses

The primary objective of this pilot study is to provide evidence that a budget-tailored culinary nutrition program is both appropriate and applicable to undergraduate food science students both in everyday life as well as their future health careers. Two validated programs were combined into one program in order to evaluate their combined effects: Cooking With a Chef and Cooking Matters at the Store. The secondary objective of this pilot study is to evaluate the components and reliability of a questionnaire created specifically for this pilot study. A review of past literature was written, which included culinary nutrition as a source …

Hand Hygiene Promotion: An Essential Strategy For Preventing Foodborne Disease In Elementary Schools, Zhangqi Wang

All Theses

Student absenteeism is a pervasive problem in the United States, causing a number of educational, economic, and institutional problems. Hand-hygiene interventions have been reported to be a method for reducing illness-associated student absenteeism. As an increasing number of schools offer self-service, including salad bars and bowls of whole fresh fruit, opportunities for the transmission of foodborne pathogens via hands could possibly increase illness-associated student absenteeism. To address this problem, we conducted a two-phase study. First, we conducted a systematic literature review to evaluate peer-reviewed studies (N=24) that reported an association between hand hygiene interventions and illness-associated absenteeism reduction in elementary …

Antioxidant Effect Of Peach Skin Extracts From 13 Varieties Of South Carolina Grown Peaches, Yueyuan Zhang

All Theses

South Carolina is the second largest peach producing state in the United States. Every year, large quantities of peaches do not meet the fresh peach standard and are discarded or used for further processing. The waste stream from discarded and processed peaches includes the skin and this could be recovered as a rich source of antioxidants. The objective of this research was to determine the antioxidant (phenolic) content and antioxidant capacity of peach skin from various peach varieties grown in South Carolina. Chapter 1 is a literature review which covers topics of oxidation in foods, mechanism of lipid oxidation, antioxidants …

Food, Nutrition, Culinary, And Packaging Science Undergraduate Research, Experiential Learning, And Product Development Focusing On Childhood Nutrition, Alexandra Weeks

All Theses

The objective of this research project was to develop a two-semester Applied Interdisciplinary Product Development (AIPD) course for sophomore students in the Food, Nutrition and Packaging Sciences (FNPS) department that would increase students’ confidence in skills pertaining to product development of food products and childhood nutrition, increase their sense of connection with the department, and would better prepare them to enter industry than students that did not participate in the course. A Subject Knowledge Assessment (SKA) was used to evaluate the mean difference value (MDV) of food science, nutrition, packaging science, and general product development knowledge gained through the AIPD …

The Effect Of Gender And Status Difference On Saturated Fat Content Of Entree Items Chosen By Elementary School-Aged Students, Annie Anderson

All Theses

The purpose of this study was to examine participants in a National School Lunch Program (NSLP), and the effect of gender and/or participation in the NSLP on selection of high saturated fat content entrée items by the students. Nutrition information provided to parents often does not include a profile of the fats offered in school lunch items. This was true of this study's schools. However, new NSLP guidelines focus upon saturated and trans fat content in school lunches. The total kcal limit is less than 30% total fat, and saturated fat is less than or equal to 10% total kcal, …

Effect Of Low And High Molecular Weights Water Soluble Chitosan On Oxidation Of Whole Milk Powder, Wesam Al-Jeddawi

All Theses

Autoxidation significantly decreases the shelf life of whole milk powder due to primary and secondary oxidation products such as hydroperoxides, aldehydes, ketones, alcohols and hydrocarbons. Water soluble chitosan has been shown to reduce oxidation by chelating metals or combining with lipids resulting in a significant antioxidative effect. The objective of this study was to determine the antioxidative effects of different concentrations of low (L) and high (H) molecular weight water soluble chitosan (9 and 90 kDa, respectively) on whole milk powder (WMP). Commercially dried WMP was obtained and rehydrated 50% (wt/wt) with various aqueous chitosan solutions (2% L2, 4% L4, …

Analysis Of Volatile Compounds And Their Changes During Liquor Aging Of Chinese Liquor 'Gujing Gongjiu', Qingchuan Liu

All Theses

Chinese liquor 'Gujing Gongjiu' is a traditional Chinese distilled alcoholic beverage that is categorized into a strong-aromatic fragrance liquor. It has a strong mixed floral, fruity, and sweet flavor with a smooth taste. Volatile compounds were extracted by headspace solid-phase microextraction (HS-SPME) from Gujing liquors that were aged for 1, 5, 10, and 20 years. Optimization of HS-SPME method was performed to determine the best experimental condition for extraction of liquor volatiles. Gas chromatography-mass spectrometry (GC-MS) was used for quantitative and qualitative analysis of liquor volatiles. Volatile compounds were identified by Kovat's retention indices and their mass spectrum. The influence …

Effect Of Bromelain On Duck Breast Meat Tenderization, Ahmet Buyukyavuz

All Theses

ABSTRACT This study was conducted to determine the effect of bromelain on duck breast meat tenderization. Duck breasts were marinated with different concentrations (0, 1.5, 3 and 4.5%; C2, B1.5, B3 and B4.5, respectively) of bromelain and a solution composed of 92% refrigerated water, 6% salt and 2% sodium tripolyphosphate by using a vacuum food tumbler machine. A second non-marinated control (C1) was also included. Marination tumbling was operated at 8 RPM for 8 minutes. Physico-chemical and quality parameters were determined on raw and cooked samples. A significant reduction (p<0.05) in pH was observed in all bromelain treated samples when compared to C2. Although there was a significant reduction in pH of B1.5 when compared to C1, there was no significant difference among B3, B4.5 and C1. A significant increase was observed in water holding capacity of B3 and B4.5 when compared to C1. While a significant reduction was observed in lightness (L*), no differences were observed in redness (a*) and yellowness (b*) values of marinated samples (C2, B1.5, B3 and B4.5) when compared to C1. However, a significant increase in lightness (L*), and a significant decrease in redness (a*) and yellowness (b*) were observed in cooked bromelain treated samples. No differences were observed in razor shear forces, moisture content and water activity between treatments. There was no significant difference in cook yield of all marinated samples (C2, B1.5, B3, and B4) when compared to the C1. A significant reduction (p<0.05) in Warner-Bratzler shear force values was observed in all marinated samples when compared to untreated control (C1). Based on results, use of bromelain in marination solutions under the conditions tested here would not be cost effective.

Comparison Of Simultaneous Distillation And Extraction (Sde) And Headspace Solid Phase Microextraction (Spme) For Determination Of Volatiles Of Muscadine Grapes (Vitis Rotundifolia), Pei-Ching Lin

All Theses

Vitis rotundifolia also called 'Muscadine' grows abundantly throughout the southeastern United States. Muscadine grapes have desirable flavors, making them suitable to be either consumed as fresh fruit or made into wine and jam. Moreover, muscadine grapes have been reported containing rich complex phytochemicals, including anthocyanins and polyphenols that possess antioxidant, anti-cancer, anti-inflammatory and antimicrobial activities. Therefore, muscadine grapes have become increasingly popular in recent years due to its unique aroma, as well as health benefits. Various volatile compounds contribute to the aromatic flavors of muscadine grapes. In regards of their low concentrations, conventional simultaneous distillation and extraction (SDE) and solid …

A Study Of The Frothing Capacity Of Whole Milk- 1. A Market Survey Of Conventional And Organic Milks, 2. The Effect Of Clean In Place (Cip) Cleaning Solutions, Sara Stancil

All Theses

Gourmet coffee drink consumption is on the rise (NCAUSA 2013). With most of these coffee drinks including milk and/or milk foam, an emphasis on producing quality foam is of high importance. Recent complaints have been received on the failure of milk to foam to expectations of the coffee house (Randolph & Associates 2013). Identifying the source of this failure could enable the milk industry to provide higher foam quality milk to meet the growing needs of coffee houses.

A two-part study on the frothing capacity of milk was carried out to investigate potential variations in the market place and to …