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Full-Text Articles in Meat Science
Meat Quality Of Broiler Breast Fillets With White Striping And Woody Breast Muscle Myopathies, Vishwesh Vijay Tijare
Meat Quality Of Broiler Breast Fillets With White Striping And Woody Breast Muscle Myopathies, Vishwesh Vijay Tijare
Graduate Theses and Dissertations
The global poultry industry has been faced with emerging broiler breast meat quality issues known as white striping and woody breast. Two experiments were conducted to evaluate effects of white striping and woody breast hardness on meat quality traits in broiler breast fillets. Birds were processed at 8 wk (Exp.1) and at 6 and 9 wk of age (Exp.2), whereas deboning was carried out at 4 and 2 h postmortem in Exp.1 and 2, respectively. Fillets were categorized as: normal for both white striping and woody breast (NORM); mild for white striping and woody breast (MILD); severe for white striping …
Thermal Inactivation Of Shiga Toxin-Producing Escherichia Coli In Foods, Malcond David Valladares
Thermal Inactivation Of Shiga Toxin-Producing Escherichia Coli In Foods, Malcond David Valladares
Doctoral Dissertations
Emerging non-O157 Shiga toxin-producing Escherichia coli (STEC) were recently added to the zero tolerance policy by the USDA-FSIS. Therefore, the precise characterization of their thermal inactivation kinetics in different foods and the effect of stress on thermal inactivation are needed. This research aimed at determining the heat inactivation kinetics of non-O157 and O157 STECs in buffer and model food matrices and the effects of DnaK levels on thermal resistance after acid and heat-shock. Thermal inactivation was carried out in either in 2-ml glass vials or nylon vacuum-sealed bags for buffer and food (spinach, ground-beef, turkey deli-meat, pasta) samples, respectively. Vials …
Identification Of Species In Ground Meat Products Sold On The U.S. Commercial Market Using Dna-Based Methods, Dawn Kane
Food Science (MS) Theses
Mislabeling of ground meat products is a form of food fraud that can lead to economic deception and interfere with dietary restrictions related to allergens or religious beliefs. In various parts of the world, including Ireland, Mexico and Turkey, high levels of meat mislabeling have been reported between 2000-2015. However, there is currently a lack of information regarding this practice in the United States. Therefore, the objective of this study was to test a variety of ground meat products sold on the U.S. commercial market for the presence of potential mislabeling. Forty-eight ground meat samples were purchased from online and …