Thesis (Ph.D.). / Written for the Dept. of Bioresource Engineering, Macdonald College of McGill University. Title from title page of PDF (viewed 2008/08/04). Includes bibliographical references.

The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Title from PDF of title page (University of Missouri--Columbia, viewed on Oct. 7, 2009). Thesis advisor: Dr. Azlin Mustapha. Includes bibliographical references.

Thesis (Ph.D.)--Washington State University. / Includes bibliographical references.

Use of the bioluminometric ATP assay was evaluated for estimating total bacterial counts in ground beef. Minimum sensitivity was found to be 10⁶ cfu/g using a double filtration procedure for sample preparation. Although ATP content per cfu decreased approximately 10 fold during storage, correlation of total aerobic plate count (APC) with microbial ATP content was 0.96. Selective non-microbial ATP extraction with ATPase treatment was evaluated for use in conjunction with the double filtration procedure to increase assay sensitivity. The new method was effective for removing additional non-microbial ATP without reducing ATP in bacteria. Estimated APC values were generally accurate to within ±0.50 log for ground beef samples above the detection limit of 5 x 10⁴ cfu/g. ATPase treatment increased sensitivity of the ATP assay and APC estimation by about 1 log while increasing assay time by 40 minutes, for a total of 60 minutes for 4 samples assayed in triplicate. The ATP assay was evaluated for use with ground beef patties inoculated with mixed ground beef spoilage flora, <i>Pseudomonas</i>, or <i>Lactobacillus</i> and stored at 2°C or 10°C using oxygen permeable or impermeable (vacuum) packaging. Excellent correlation (r²=0.95) was obtained for each inoculum and storage condition over the range of 5 x 10⁴ to 1 x 10⁹ cfu/g, when estimated APC values were compared with experimentally observed APC values. Usefulness of the ATP assay for estimating APC values of frozen ground beef was evaluated. Retail ground beef and <i>Lactobacillus</i>- and <i>Pseudomonas</i>-inoculated beef were frozen and thawed at different rates and examined for APC and microbial ATP content. Results indicated that, although freezing and thawing lowered numbers of <i>Pseudomonas</i>, APC values and microbial ATP content closely correlated. APC estimates were generally accurate to within 1/2 log. The importance of using an ATP assay standard to correct for variable enzyme activity and presence of quenching factors was demonstrated, and improved formulae were developed for optimum assay standard use. Alternate regression methods were evaluated for estimation of APC values but did not yield enhanced accuracy. Only one regression equation was needed for estimating APC values of ground beef containing different types of bacteria stored in various ways. Therefore, little knowledge of ground beef history is needed in order to rapidly and accurately estimate microbial numbers in ground beef using the bioluminometric ATP assay. / Ph. D.

Call number: LD2668 .T4 1985 F66 / Master of Science

Thesis presented in partial fulfillment of the requirements for the degree of Master of Technology (Food Technology) Department of Food Technology Faculty of Applied Sciences Cape Peninsula University of Technology / The nutrient profile of meat and meat products make them a major protein and minerals source for non- vegetarian human beings. However, their high fat content and the saturated fatty acid profile associate them with increased risk of lifestyle diseases and occurrences of cancers. Researchers have focused on fat replacement and fatty acid profile modification without compromising the physico-chemical and sensory characteristics of meat products. Leaner ingredients are expensive hence the use of low/non-calorie adding ingredients such as water, vegetable oils and oat bran. In this study, three pineapple dietary fibres (PDF), NSP 60, NSP 100 and NSP 200 with water binding capacities (WBC) of 1: 8; 1: 7.4; 1: 7.8 (g/g), respectively, were assessed for their WBC in species sausage at levels 0%, 0.5%, 1.0% and 1.5%. Water was added in accordance to the specific WBC capacity of the fibres, replacing pork back fat. The WBC of the fibre in the meat emulsion was assessed by extracting the loosely bound fluid by centrifugation. Fibres NSP 100 and NSP 200 proved to be of better water binding than NSP 60 which had the highest total expressible fluid (TEF) at all levels. Although differing significantly in WBC at all levels, all the fibres excellently bound water at 1% level. The three PDF (at 1% level) were then assessed with regard to chemical, physical, and textural attributes in species sausage. Proximate analysis showed that the control sausages (no fibre), differed significantly from the sausages containing PDF. Emulsion stability analysis was based on TEF, cooking loss and purge. Sausages containing NSP 200 PDF did not significantly differ to the control in terms of TEF and cooking loss. Sausages containing NSP 100 had the lowest cooking loss although not significantly different to the control and NSP 200 containing sausages. NSP 60 PDF performed significantly poorly in terms of TEF and cooking loss. The control had a significantly lower purge comparing to sausages containing which were not different. The pH value of the control was significantly higher than the samples containing fibres which also differed from each other. Inclusion of fibre in the species resulted in a significant increase in lightness, hue and chroma as compared to the control. Textural parameters for the control were significantly higher than the fibre containing sausages, except for cohesiveness which was similar for all sausages. This study concluded that NSP 100 could be the most suitable for use in species sausage, followed by the NSP 200 and lastly the NSP 60. Addition of PDF, in combination with water to a species sausage can be a viable way of cutting costs since the formulation cost of all the fibre containing sausages was lower in comparison to the control. Fibre and water addition can be a positive means of reducing the lipid fraction in sausages and other meat products, increasing the dietary fibre component and hence improving the health status of meat product consumers.

The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Title from PDF of title page (University of Missouri--Columbia, viewed on December 29, 2009). Thesis advisor: Dr. Andrew D. Clarke. Includes bibliographical references.

Thesis (M.S. in human nutrition)--Washington State University, December 2009. / Title from PDF title page (viewed on Jan. 8, 2010). "College of Pharmacy." Includes bibliographical references (p. 93-101).

Thesis (Ph. D.)--University of Missouri-Columbia, 1998. / Typescript. Vita. Includes bibliographical references (leaves 77-86). Also available on the Internet.

Thesis (Ph. D.)--University of Missouri-Columbia, 1998. / Typescript. Vita. Includes bibliographical references (leaves 77-86). Also available on the Internet.