Food Processing Commons^™

The Lobster Bulletin, Fall 2007, Lobster Institute, University Of Maine

Lobster Bulletin

The Lobster Bulletin newsletter includes research updates, and information on lobsters and the lobster industry. The Lobster Institute at the University of Maine is dedicated to protecting and conserving the lobster resource, and enhancing lobstering as an industry and a way of life.

Headlines in the Fall 2007 issue include:

• Lobster Institute Honors Long-Time Volunteers at its 20^th Anniversary Celebration
• Lobster Institute Unveils New Logo
• Twenty Years of Service
• Maine DMR Announces Online Licensing Services
• Research Report: New Designs for Juvenile Sampling Trap Studied
• The Lobster Institute Celebrates Its 20^th Anniversary: 1987-2007

Sheep Updates 2007 - Part 1, Richard Gunner, Anthony Clarke, Kevin Bell, Hugh Dove, H. M. Burrow, Kevin Goss

Sheep Updates

This session covers six papers from different authors:

PLENARY

1. Life beyond the farmgate - the meat perspective, Richard Gunner – Principal:- Richard Gunner’s Fine Meats

2. Do you need to worry about climate change?, Anthony Clark, Centre for Resource and Environmental Studies, Australian National University and Bureau of Rural Sciences.

3. Ruminant nutrition panel session - The impact of nutrition on animal health and welfare, Kevin Bell, School of Veterinary and Biomedical Studies, Murdoch University

4. Ruminant nutrition panel session - Pasture/animal interactions, Hugh Dove, Chief Research Scientist, CSIRO Plant Industry

5. Precision Cattle Breeding for …

The Lobster Bulletin, Summer 2007, Lobster Institute, University Of Maine

Lobster Bulletin

The Lobster Bulletin newsletter includes research updates, and information on lobsters and the lobster industry. The Lobster Institute at the University of Maine is dedicated to protecting and conserving the lobster resource, and enhancing lobstering as an industry and a way of life.

Headlines in the Summer 2007 issue include:

• Long Island Sound Lobstermen Establish Fund to Support the Lobster Institute
• Twenty Years of Service
• Lobster Institute to Benefit from a Bequest to Establish a Product Development Fund
• Alternative Lobster Bait Moves Out of the Lab and Into the Marketplace
• Research Report: Medicated Feed Trials Conducted
• The Lobster Institute Celebrates …

Texture Profile Analysis And Melting In Relation To Proteolysis As Influenced By Aging Temperature And Cultures In Cheddar Cheese, Taylor Rasmussen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Changes in cheese physical properties during aging are related to proteolysis by coagulant type, culture enzymes, and non-starter lactic acid bacteria (NSLAB). Storage temperature also affects aging rate. Cultures are important for flavor development , but less is understood about their role in melting and textural properties.

Our objective was to make Cheddar cheese using different cultures, to age it at 6 and 13°C, and measure physical and proteolytic properties over 12 mo to determine whether changes in texture and melting correlated with the extent of proteolysis that occurred during aging.

Cheese was manufactured using Lactococcus lactis starter culture either …

Effect Of Chronic Consumption Of Almonds On Body Weight In Healthy Humans, James Hollis, Richard Mattes

James Hollis

Small changes of diet may reduce CVD risk. One example is the inclusion of nuts. They are rich in fibre, unsaturated fatty acids and phytonutrients. However, their fat content and energy density raise concerns that chronic consumption will promote weight gain. Randomised intervention studies are required to evaluate whether this concern is well founded. This study’s aim was to determine if the inclusion of a 1440 kJ serving of almonds in the daily diet results in positive energy balance, and body composition change. During a 23-week cross-over design study, participants were required to consume almonds for 10 weeks and were …

The Lobster Bulletin, Spring 2007, Lobster Institute, University Of Maine

Lobster Bulletin

The Lobster Bulletin newsletter includes research updates, and information on lobsters and the lobster industry. The Lobster Institute at the University of Maine is dedicated to protecting and conserving the lobster resource, and enhancing lobstering as an industry and a way of life.

Headlines in the Spring 2007 issue include:

• 2007 Canadian/U.S. Lobstermen's Town Meeting
• Lobster Prices Elevated as Water Temperatures Remained Low
• Research Report: Tidal Lobster Pounds to be Tested as Lobster Rearing Facilities
• Research Report: Hatchery Project Also Underway in Cornwall, England
• The Lobster Institute Celebrates Its 20^th Anniversary: 1987-2007

Elaboración De Tres Variedades De Pate Untable Utilizando Carne De Caracol Helix Aspersa Al 100% En La Formulación, Johana Vaca Rojas, Narciso Hernando Lozano León

Zootecnia

Este trabajo se realizo con el fin de estudiar a fondo la posible utilización de la carne de caracol “Helix Aspersa”, en la industria cárnica, elaborando un producto cárnico procesado cocido o escaldado tal como el “Paté”. Por lo tanto para el desarrollo de esta investigación se procedió a realizar una pequeña descripción de la especie como su anatomía, morfología y reproducción, por otro lado también se hace un enfoque hacia las especies de interés zootécnico y a su vez se muestra el mercadeo y comercialización de la carne de caracol en Colombia. Seguidamente se realizó la caracterización química, evaluación …

Elaboración De Chorizos Con Carne De Codornices De Desecho Coturnix Coturnix Japonica Suplementadas Con Probióticos, Fanny Milena Cardenas Orjuela, Diego Ulloa Rojas

Zootecnia

En la actualidad uno de los inconvenientes más relevantes en el gremio de los coturnicultores esta dado por la comercialización de las codornices que culminan su ciclo de postura. La mayoría de los productores optan por regalar las codornices ya que los animales salen de la etapa de postura con muy baja condición corporal y por ende bajo peso. Son muy pocos los interesados en la compra de estos animales y el precio que ofrecen es muy bajo, o en ocasiones no existe un valor comercial. Es por esto que se diseñó una posible solución para todos aquellos coturnicultores que …

Vegetarians: A Typology For Foodservice Menu Development, Amir Shani, Robin B. Dipietro

Hospitality Review

There is currently a lack of research about the needs of vegetarians, from a practitioner or academic perspective. This paper contributes to filling this research gap, by discussing the needs of vegetarians who dine out and their current difficulties in participating in the dining experience, in the present context. Specifically, it is argued that the typology of vegetarians presented in this paper, based on their motivations to adopt the chosen diet, might prove useful for restaurants in order to understand the vegetarian guest and develop menu items and services that will better cater to their needs. Recommendations for practitioners and …

Menu Analysis: A Review Of Techniques And Approaches, James J. Taylor, Denise M. Brown

Hospitality Review

This review discusses menu analysis models in depth to identify the models strengths and weaknesses in attempt to discover opportunities to enhance existing models and evolve menu analysis toward a comprehensive analytical model.

The Lobster Bulletin, Winter 2007, Lobster Institute, University Of Maine

Lobster Bulletin

The Lobster Bulletin newsletter includes research updates, and information on lobsters and the lobster industry. The Lobster Institute at the University of Maine is dedicated to protecting and conserving the lobster resource, and enhancing lobstering as an industry and a way of life.

Headlines in the Winter 2007 issue include:

• Helene & Frank Crohn Endow the Lobster Bulletin
• 2007 Canadian/U.S. Lobstermen's Town Meeting
• 2006 Friends of the Lobster Institute
• Research Report: AVC Lobster Science Centre Isolates Antimicrobial Peptides from Lobster Blood
• Research Report: Lobster Health Monitoring Project Initiated
• The Lobster Institute Celebrates Its 20^th Anniversary: 1987-2007

Behavioral, Environmental, Metabolic And Intergenerational Components Of Early Life Undernutrition Leading To Later Obesity In Developing Nations And In Minority Groups In The Usa, Maria I. Varela-Silva, A. Roberto Frisancho, Berry Bogin, David Chatkoff, Patricia K. Smith, Federico Dickinson, Donna Winham

Donna Winham

Nutritional transition, urbanization, and physical inactivity are primary factors responsible for the worldwide epidemic of overweight/obesity (OW/OB). However, these factors fail to explain the epidemic of OW/OB in developing countries and in recent-migrants to developed countries. Among these, OW/OB is associated with short/stunted stature and coexists with undernutrition at much higher rates than is statistically expected. Changes in metabolic pathways toward reduced fat oxidation and increased metabolism of carbohydrate may explain, in part, this phenomenon. Also, intergenerational consequences of malnutrition and poor health of the others may lead to impaired phenotypes in their offspring. We propose a novel methodology to …

Characteristics Of Cooked Chickpeas And Soybeans During Combined Microwave–Convective Hot Air Drying, Aoife Gowen, Nissreen Abu-Ghannam, Jesus Maria Frias, Jorge Oliveira

Articles

Moisture content, shrinkage, water activity (Aw), color and texture of cooked chickpeas and soybeans during convective, microwave and combined microwave–convective drying were studied. Combined drying was significantly (P < 0.05) faster than either convective or microwave drying, and resulted in less shrinkage of the dehydrated product. Rapid burning occurred when samples were dried below a Aw of 0.27 ± 0.07 for chickpeas (P < 0.05), and 0.13 ± 0.04 for soybeans (P < 0.05). Both chickpeas and soybeans displayed a transitional behavior in texture when dried to a Aw below 0.40 ± 0.10 (P < 0.05) for chickpeas, and below 0.63 ± 0.15 (P < 0.05) for soybeans, when samples became brittle. Shelf stable dehydrated chickpea and soybean products with low water activity (Aw = 0.35) and good visual quality could be obtained within 14 min of combination drying.

Irradiation D Values Of Salmonella Spp. In Diced Tomatoes Dipped In 1% Calcium Chloride, Anuradha Prakash, Nicole Johnson, Denise Foley

Food Science Faculty Articles and Research

Outbreaks of salmonellosis have been associated with eating raw domestic tomatoes. In this study, we examined the efficiency of combined irradiation and a 1% calcium chloride dip to reduce the population of Salmonella enterica strains on diced tomatoes. Tomatoes were contaminated with nalidixic acid-resistant strains of S. Hartford, S. Montevideo, or a mixture of 5 strains (S. Hartford, S. Montevideo, S. Poona, S. Michigan, S. Gaminara). We irradiated tomatoes at various doses up to 0.9 kGy from an electron beam source to conduct a D-value study (decimal reduction time required to eliminate 90% of the organism). Surviving Salmonella populations were …

1% Calcium Chloride Treatment In Combination With Gamma Irradiation Improves Microbial And Physicochemical Properties Of Diced Tomatoes, Anuradha Prakash, Pei-Chen Chen, Richard L. Pilling, Nicole Johnson, Denise Foley

Food Science Faculty Articles and Research

The purpose of this study was to determine the effect of a combination of a 1% calcium chloride dip with low dose irradiation on microbial populations, and biochemical and physical properties, of fresh diced tomatoes during a two-week storage period. Vine tomatoes at the light-red stage (trial 1) and Celebrity tomatoes at the table ripe stage (trial 2) were diced, dipped in 1% CaCl2, and irradiated at 1 kGy from a Co-60 source. Tomatoes were also contaminated with cocktail of nalidixic-acid resistant Salmonella strains (S. Poona, S. Hartford, S. Gaminara, S. Michigan, and S. Montevideo) and subjected to gamma irradiation. …

Aislamiento E Identificación De Bacterias Ácido Lácticas A Partir De Leche Cruda Y Queso Paipa Elaborado En Los Municipios De Pacho Cundinamarca Y Belén Boyacá, Gladys Lorena Rodríguez Villanueva

Zootecnia

La fermentación de los alimentos por bacterias ácido lácticas es una de las formas más antiguas de conservación usadas por el hombre. Uno de los alimentos resultante de dichas fermentaciones es el queso Paipa, el cual es uno de los productos mas representativos de nuestro país en cuanto a quesos semimadurados, desafortunadamente, este tipo de queso se produce en forma artesanal, haciéndolo riesgoso para la salud pública, debido a que la leche utilizada en este proceso no es sometida a tratamiento térmico. En el presente trabajo, se realizaron análisis físico-químicos a la leche y al queso Paipa identificándolo como un …

Elaboración De Tres Productos Cárnicos: Chorizo, Longaniza Y Hamburguesa, Con 100% Carne De Babilla, Albeiro Bustacara Porras, Fredy Duvan Joya Torres

Zootecnia

El objetivo principal del presente trabajo fue elaborar chorizo, longaniza y hamburguesa con 100% carne de babilla. Para la obtención de la carne se sacrificaron 6 animales durante toda la investigación, con un peso promedio de 14 libras, en la finca curazao ubicada en el municipio de Carmen de Apicalá. Se desarrolló un análisis microbiológico de la materia prima obteniendo resultados positivos de salmonella lo que conllevó a revisar el proceso de sacrificio y faenado descubriendo que un punto crítico es la extracción de las vísceras. Consecutivamente se repitió el sacrificio y faenado evitando que el contenido visceral tuviera contacto …

Crecimiento Y Fracciones De Proteínas Y Carbohidratos De Los Pastos Raygrass (Lolium Hybridum) Aubade Y Boxer En Un Sistema De Producción Lechera En El Municipio De Subachoque, Danny Alejandro Barrera Granda, Ivan Dario Pinilla Reyes

Zootecnia

Con el objeto de evaluar el crecimiento, obtener un modelo y analizar la calidad nutricional de una mezcla de raygrasses (Lolium hibridum) aubade y boxer bajo condiciones comerciales en la finca San Jorge en el municipio de Subachoque (Cundinamarca) en una zona de bosque húmedo montano alto, se evaluaron 8 potreros durante 5 meses, se registró disponibilidad de biomasa cada 7 días hasta 70 días. Para el fraccionamiento CNCPS las muestras fueron recolectadas los días 45, 55, 65 y 75 de rebrote. Se evaluaron tres modelos sigmoideos para crecimiento (Gompertz, Logístico y Cacho). Para el fraccionamiento de carbohidratos y proteínas …

Controlling Listeria Monocytogenes On Ready-To-Eat Poultry Products Using Carboxymethylcellulose Film Coatings Containing Green Tea Extract (Gte) Combined With Nisin And Malic Acid, Brittany Adams, N. Hettiarachchy, M. G. Johnson

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

The ability to control Listeria monocytogenes on ready-to-eat poultry products using carboxymethyl-cellulose film coatings containing green tea extract (GTE), malic acid (M), nisin (N), and their combinations was evaluated. The antimicrobials (GTE: 1.0%, nisin: 10,000 IU/g, malic acid: 1.0%) were incorporated alone or in combination into a carboxymethyl cellulose film coating. Pre-inoculated, fully cooked chicken pieces (~1g, 1cm x 1cm x 1cm) were coated with the film solution. The coated chicken pieces were stored at 4°C and the inhibitory activity against Listeria monocytogenes was evaluated at 0, 7, 14, 21, and 28 days. The highest inhibitory activity was found in …

Are You What You Eat? An Inside Look At High-Tech Food, Roxanne Greitz Miller

Education Faculty Articles and Research

If we abide by the familiar saying "you are what you eat," it is understandable that people may be concerned with the incredible advances in food science technology and their possible impacts on human health. For example, in recent years high-tech scientific processes such as genetic modification, irradiation, and cloning have all been used to increase the safety of food supply, create foods that are more appealing to eat and easier to produce, and increase crop yields. This article will summarize a few hot topics in food science, address what is currently known about the safety of these processes, and …