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Full-Text Articles in Meat Science
Effects Of Protein Concentration And Beta-Adrenergic Agonists On Ruminal Microbial Communities In Finishing Beef Heifers, Alison P. Pfau
Effects Of Protein Concentration And Beta-Adrenergic Agonists On Ruminal Microbial Communities In Finishing Beef Heifers, Alison P. Pfau
Masters Theses
To improve animal performance and modify growth by increasing lean tissue accretion, beef cattle production has relied on use of growth promoting technologies such as beta-adrenergic agonists. These synthetic catecholamines, combined with the variable inclusion of rumen degradable (RDP) and undegradable protein (RUP), may improve feed efficiency and rate of gain in finishing beef cattle. However, research about the impact of beta-adrenergic agonists and protein level and source on the ruminal microbiome is limited. The objective of this study was to determine the effect of different protein concentrations and beta-adrenergic agonist (ractopamine hydrochloride; RAC usage) on ruminal bacterial communities in …
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 …