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Food safety and international trade : international legal issues and challenges facing Chinese food exports / / International legal issues and challenges facing Chinese food exportsChen, Yi January 2012 (has links)
University of Macau / Faculty of Law
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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 FactorsReynolds, Lindsey 01 May 2011 (has links)
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 the shelf life and improve tenderness of beef products is “enhancing”. Even though enhancing products is effective for water and color retention and improved tenderness, these additives can negatively impact flavor by giving a bitter, salty or metallic taste. This experiment was conducted to determine the effect of enhancement on the eating quality of USDA Select strip loin steaks. After a training session, six students in the agriculture department at Western Kentucky University were selected to serve on a sensory panel. The panel members evaluated tenderness, juiciness, flavor, off-flavor, overall acceptability, and saltiness. The USDA Select strip loin steaks were enhanced with a 12% solution of sodium and potassium phosphate and USDA Choice strip loin steaks were non-enhanced. Results indicated the enhanced product was inferior for all palatability measures (P<.05). Enhanced USDA Select strip loin steaks were rated as being lower for tenderness, juiciness, flavor, overall acceptability, and more salty. Also, the enhanced strip loin steaks received significantly higher evaluations for off-flavor (P<.01). These data suggested that a 12% solution of sodium and potassium phosphates administered to USDA Select strip loin steaks lowered consumer satisfaction.
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Producing a product, consuming values food films' critique of America's industrialized food system /Jelenchick, Jaime Lynn. January 2008 (has links) (PDF)
Thesis (MFA)--Montana State University--Bozeman, 2008. / Typescript. Chairperson, Graduate Committee: Walter Metz. Montana Fare is a DVD accompanying the thesis. Includes bibliographical references (leaves 38-40).
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Effect of different marinade treatments on survival and morphology of pathogens in beef jerkyKhurana, Sandeep K., Clarke, Andrew Douglas. January 2009 (has links)
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.
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The economic impact in Stanislaus and San Joaquin counties if a fruit and vegetable processor left as a result of changes in the food processing byproduct use program a thesis /Bylsma, Jessica Erin. Hurley, Sean. January 1900 (has links)
Thesis (M.S.)--California Polytechnic State University, 2009. / Mode of access: Internet. Title from PDF title page; viewed on Jan. 7, 2010. Major professor: Dr. Sean Hurley. "Presented to the faculty of California Polytechnic State University, San Luis Obispo." "In partial fulfillment of the requirements for the degree of Master of Science in Agribusiness." "December 2009." Includes bibliographical references (p. 75-77).
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Food process control based on sensory evaluations /Kupongsak, Sasikan, January 2003 (has links)
Thesis (Ph. D.)--University of Missouri-Columbia, 2003. / Typescript. Vita. Includes bibliographical references (leaves 133-140). Also available on the Internet.
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Food process control based on sensory evaluationsKupongsak, Sasikan, January 2003 (has links)
Thesis (Ph. D.)--University of Missouri-Columbia, 2003. / Typescript. Vita. Includes bibliographical references (leaves 133-140). Also available on the Internet.
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Food [w]ork: multi-scale food waste treatement networkChau, Sau-man., 周秀雯. January 2013 (has links)
published_or_final_version / Architecture / Master / Master of Landscape Architecture
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Festive foodscapes: iconizing food and the shaping of identity and placeAdema, Pauline 28 August 2008 (has links)
Not available / text
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Non destructive sensing of food materials using radio frequencies.Mabuza, Gugulethu Phumzile. January 2010 (has links)
M. Tech. Electrical Engineering. / Food security has become a global epidemic over the years. The objective of this research is to perform laboratory tests in order to measure and evaluate the electrical properties of different food materials using Radio Frequency (RF) channels. Presented in this document is a literature review which focuses on the dielectric and electrical properties of specific food materials, food media characteristics, transmission properties, the methods of testing that have been used as well as the achieved results, which provide a broader perspective of and about the food specimen that have undergone the experiment. The research is directed towards sensing food items through practical and experimental measurements as a contribution towards the development and erection of a future design and the operation of a device that will beam RF waves through food to detect any bacterial infections that may be present in the food.
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