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Full-Text Articles in Meat Science
A New Method For Reducing Salmonella In Poultry Meat, Regis Yizerwe
A New Method For Reducing Salmonella In Poultry Meat, Regis Yizerwe
Honors Theses
An important approach to decreasing the transmission of Salmonella into the food chain is to treat raw chicken after processing. This can be, and has been done, by using antibiotics and chemical disinfectants. Using antibiotics is not a viable option due to the issue of antimicrobial resistance. Although some chemical disinfectants have been used effectively, they are restricted due to the amounts that can be used safely, the acceptance of their use and resistance to implementation in various parts of the world. This study has revealed that using a naturally occurring saponin–Quillaja Saponaria– in small concentrations under certain conditions of …
Impacts Of Temperature And Salt Concentrations For Thermal Inactivation Of Salmonella In Moisture Enhanced Reconstructed Chicken Patties, Alik D. Browning
Impacts Of Temperature And Salt Concentrations For Thermal Inactivation Of Salmonella In Moisture Enhanced Reconstructed Chicken Patties, Alik D. Browning
Graduate Theses, Dissertations, and Problem Reports
The purpose of this experiment is to determine the thermal kinetic parameters of Salmonella in moisture-enhanced, reconstructed ground chicken patties as affected by temperatures and salt concentrations. Salmonella is responsible for 35% of the foodborne illnesses associated with poultry products (Batz et al., 2011). Nonintact reconstructed chicken meat is mixed with brine solutions containing various salt and polyphosphate concentrations to increase water-holding capacity, decrease cooking losses, improve sensory tasting scores, and maintain the good quality of completed chicken products (Gill et al., 2004). Increasing salt concentrations within meats can increase the thermal inactivation of pathogens. In this study, Salmonella Typhimurium …
The Impacts Of Administering Metabolites Of Saccharomyces Cerevisiae On Broiler Performance, Yields And Salmonella Content Of Component Portions, Bill Douglas Potter
The Impacts Of Administering Metabolites Of Saccharomyces Cerevisiae On Broiler Performance, Yields And Salmonella Content Of Component Portions, Bill Douglas Potter
Graduate Theses and Dissertations
The impacts of using health-promoting Saccharomyces cerevisiae fermentation metabolites in poultry production and processing can be measured in respect to multiple measures of success. Traditionally this yeast-based compound has been administered to poultry, livestock, poultry, and other species to improve animal performance and production volume output. In addition, Saccharomyces cerevisiae fermentation metabolites have also been shown in more recent research to reduce colonization of pathogenic bacteria in the host organism’s gastro-intestinal tract. In this dissertation, the impacts of administering a functional ingredient containing Saccharomyces cerevisiae metabolites on broiler performance measures and pathogen reduction were measured. One of the studies in …