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Western Kentucky University

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Full-Text Articles in Food Processing

Hart County Foodways (Fa 1291), Manuscripts & Folklife Archives May 2019

Hart County Foodways (Fa 1291), Manuscripts & Folklife Archives

FA Finding Aids

Finding aid only for Folklife Archives Project 1291. Collection of projects conducted by students for Dr. Ann Ferrell's 2018 fieldwork class. Projects address traditional and contemporary foodways practices throughout Hart County, Kentucky.

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Antonini, Virginia (Fa 1221), Manuscripts & Folklife Archives Oct 2018

Antonini, Virginia (Fa 1221), Manuscripts & Folklife Archives

FA Finding Aids

Finding aid only for Folklife Archives Project 1221. Student paper titled “Moonshining” in which Virginia Antonini details the process of distilling moonshine from harvest to bottling. Antonini describes the equipment used to produce moonshine and includes several stories told by her informant, a man only referred to as “Jim,” about his methods and various run-ins with the law. The author also includes her mother’s wine recipe and additional “home brew” stories.

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Foodways (Fa 1202), Manuscripts & Folklife Archives Sep 2018

Foodways (Fa 1202), Manuscripts & Folklife Archives

FA Finding Aids

Finding aid only for Folklife Archives Project 1202. Collection of papers written by students in Professor Barry Kaufkins’ Foodways class (FLK/ANTH 388) at Western Kentucky University. While a majority of the papers focus on Easter traditions, other topics of note include immigrant foodways traditions, fundraising efforts, community organizations, tailgating, and sorority life. Papers also include photographs taken by students.

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Kentucky Women In Agriculture (Mss 611), Manuscripts & Folklife Archives Mar 2018

Kentucky Women In Agriculture (Mss 611), Manuscripts & Folklife Archives

FA Finding Aids

Finding aid only for Manuscripts Project 611. Minutes, financial records, conference handouts, and newsletters related to Kentucky Women in Agriculture, an awareness and support group for women farmers in the Commonwealth. Also includes interviews with members and digital images of members.

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Thomas, Norman (Fa 1129), Manuscripts & Folklife Archives Feb 2018

Thomas, Norman (Fa 1129), Manuscripts & Folklife Archives

FA Finding Aids

Finding aid only for Folklife Archives Project 1129. Paper titled “Traditional Recipes” in which Norman Thomas details how to prepare various dishes ranging from opossum and porcupine to maple syrup and molasses taffy. Paper is based on information collected by Thomas from close relatives and family friends.

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Chance, Nancy Fowler (Fa 1110), Manuscripts & Folklife Archives Nov 2017

Chance, Nancy Fowler (Fa 1110), Manuscripts & Folklife Archives

FA Finding Aids

Finding aid only for Folklife Archives Project 1110. Student folk studies project titled: “Butter making” which includes survey sheets with descriptions of the traditional butter making process in Allen County and Warren County, Kentucky. Sheets may include a brief description of pictured equipment, traditional practice, belief and motif index number.

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Collins, Gary & Tammy Pickering (Fa 346), Manuscripts & Folklife Archives Nov 2017

Collins, Gary & Tammy Pickering (Fa 346), Manuscripts & Folklife Archives

FA Finding Aids

Finding aid only for Folklife Archives Project 346. Paper titled "Hog Killing in Western Kentucky" in which Gary Collins and Tammie Pickering discuss the cultural significance of farm-raising hogs and the foodways traditions that result from the slaughtering process. Using slides and interviews, Collins and Pickering document a hog killing that took place in January 1986 on a farm in Trigg County, Kentucky.

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Dailey, Jan (Fa 1103), Manuscripts & Folklife Archives Oct 2017

Dailey, Jan (Fa 1103), Manuscripts & Folklife Archives

FA Finding Aids

Finding aid only for Folklife Archives Project 1103. Paper titled “Food Storage for Winter Consumption” in which Jan Dailey offers an in-depth exploration into the realm of traditional food preservation and storage practices, such as drying, peeling, dipping, husking, and “hilling up,” that have persisted in spite of modern mechanized methods. Paper is based on information gathered by Dailey from farmers and homemakers across McCracken and Metcalfe County.

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Miller, Carl William (Fa 1063), Manuscripts & Folklife Archives Sep 2017

Miller, Carl William (Fa 1063), Manuscripts & Folklife Archives

FA Finding Aids

Finding aid only for Folklife Archives Project 1063. Paper titled “Butchering and Rendering: Now and Then” in which Carl Miller describes the lengthy hog butchering process from slaughtering to wrapping and freezing. Paper is based on information collected by Miller from Buddy Crabtree, a butcher in Smiths Grove, Kentucky.

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Young, Larry (Fa 1058), Manuscripts & Folklife Archives Sep 2017

Young, Larry (Fa 1058), Manuscripts & Folklife Archives

FA Finding Aids

Finding aid only for Folklife Archives Project 1058. Paper titled “Hog Killing and Cutting Process” in which Larry Young discusses the process of slaughtering and butchering hogs on farms in Green County and Taylor County in Kentucky. He interviewed three men, one of whom was his father, about the process they used for processing pork on their farms and how they learned their techniques. The collection contains photos of the informants.

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Agriculture Research And Education Center Impact Report 2016/2017, Wku Department Of Agiculture Jan 2017

Agriculture Research And Education Center Impact Report 2016/2017, Wku Department Of Agiculture

Agriculture Department Publications

No abstract provided.

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Food Safety Management Practices Of Small And Medium Sized Food Industry Enterprizes In Tanzania, Bright Barestus Kahindi Apr 2016

Food Safety Management Practices Of Small And Medium Sized Food Industry Enterprizes In Tanzania, Bright Barestus Kahindi

Masters Theses & Specialist Projects

The study aimed to investigate the food safety practices of HACCP and ISO2200 in food establishments in Tanzania, focused on knowledge (awareness) and management practices of food safety systems. The research randomly surveyed 200 food establishments from three regions in the country; only 113 managers completed the survey. Research conducted face-to-face by questioning knowledge (employees and managers), management practices (ISO 22000, HACCP and prerequisites programs, GMP and SSOP), and demographic information. Employees indicated to have more knowledge on the use of GMP (64.3 %) than HACCP (22.9%) and ISO22000 (15.4%) and training of employees was GMP (73.9 %), ISO22000 (19.2 …

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Food Defense Among Meat Processing And Food Service Establishments In Kentucky, Morgan Webb-Yeates May 2013

Food Defense Among Meat Processing And Food Service Establishments In Kentucky, Morgan Webb-Yeates

Masters Theses & Specialist Projects

Agroterrorism is the deliberate introduction of a plant or animal disease with the
goal of causing fear, economic instability, illness, or death. After the 2002 terrorist
attacks on the World Trade Center, the security of the food supply is of increasing
concern to the United States. A major incidence of agroterrorism or food tampering would have far reaching impacts on the economy and public health. The first objective of this project was to determine knowledge and concern of agroterrorism in meat processing facilities in Kentucky, and to determine knowledge and concern of food tampering and food defense in food service …

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Sensory Evaluations Of Usda Select Strip Loin Steaks Enhanced With Sodium And Potassium Phosphates And Usda Choice Strip Loin Steaks For Comparable Palatability Factors, Lindsey Reynolds May 2011

Sensory Evaluations Of Usda Select Strip Loin Steaks Enhanced With Sodium And Potassium Phosphates And Usda Choice Strip Loin Steaks For Comparable Palatability Factors, Lindsey Reynolds

Masters Theses & Specialist Projects

The cyclic nature of the beef industry is dependent on the supply and demand transaction initiated by consumers’ acceptability of quality meat products. When purchasing beef at the grocery store, consumers are dependent on USDA grades and visual appraisal; consumers expect consistency in products. Upon this appraisal, quality is determined by the color, marbling content, and texture of a particular retail cut, as well as cooked characteristics of tenderness, flavor, and juiciness. Variability in meat tenderness is a major quality defect of beef (Morgan et al., 1991b; Smith et al., 1992). A common practice used by beef processors to extend …

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Effect Of Different Schedules Of Baby Corn (Zea Mays L.) Harvests On Baby Corn Yield, Grain Yield, And Economic Profit Value, Zheng Wang Nov 2009

Effect Of Different Schedules Of Baby Corn (Zea Mays L.) Harvests On Baby Corn Yield, Grain Yield, And Economic Profit Value, Zheng Wang

Masters Theses & Specialist Projects

Maize (Zea mays L.) ranks third as a food crop after wheat and rice and is characterized not only as a cereal crop but also as a vegetable. Maize used as a vegetable is known as “baby corn”. Baby corn consists of unfertilized young ears harvested 2 or 3 days after silk emergence. The present study was implemented in 2009 at Western Kentucky University Agriculture Research and Education Center (36.93 N, 86.47 E) in Bowling Green, Kentucky. The purpose of the study was to compare the effect of different schemes of harvest on baby corn (BC) yield, grain maize (GM) …

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