Food Processing Commons^™

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 …

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 …

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. …

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 …

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 …

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 …

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.