Thesis (Th. M.)--Western Conservative Baptist Seminary, 1988. / Abstract. Includes bibliographical references (leaves 105-112).

Thesis (Ph. D.)--University of Wisconsin--Madison, 1958. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 76-79).

Dry cured meat production is a costly and long term investment for producers. Ham mites (Tyrophagus putrescentiae) are a common pest of dry cured products and cause devastating effects, potentially nullifying producers' investments due to loss of salable product, as well as regulatory concerns. Methyl bromide, a chemical fumigant used to control mite populations, is damaging to stratospheric ozone and will no longer be available. Presently, no alternative control measure has been approved to combat the ham mite; therefore, it is essential to identify potential alternatives. Interest in safe alternatives to control arthropod pest populations is gaining momentum, and garlic (Allium sativum) has been used to control other arthropod species including the northern fowl mite, mosquitos, and aphids. We chose to explore the efficacy of garlic juice in controlling T. putrescentiae. Using a choice test design, approximately 65% of the inoculated mites colonized on the control ham cubes, while no mites remained on garlic juice-dipped cubes. Garlic was ineffective when examined for volatile efficacy, but was effective in direct contact assays. However, as garlic juice was aged and diluted, efficacy was reduced even after treatments with antioxidants, metal chelators, and pH neutralization. In total, garlic juice acted as a short term repellent and showed efficacy in contact models, but application is time sensitive due to variable enzymatic degradation. / Master of Science

No description available.

Thirty bone-in hams from market weight hogs were used in this study, three groups of 10 each. One group was brine-cured, frozen and stored (F/S) at -20°C for 90 days prior to heat processing and smoking. A second group was similarly cured and frozen, not stored (F/NS), but thawed immediately, and heat processed. The third group was cured and heat processed without frozen storage (NF/NS). The three treatments were concurrently evaluated for weight loss, total moisture, color, shear value, and lipid oxidation. A 10-member sensory panel evaluated treatment samples for intensity of seven characteristics. F/S hams had greater overall weight loss (p < .01) than both F/NS and NF/NS hams, and greater loss during freezing (p < .05) Smokehouse losses did not differ significantly, but were rather large (> 15%) for all three treatments. Total moisture in F/S hams was also less (p < .01) than in the other two treatments. F/S hams had greater (p < .05) L-values (lightness) than NF/NS hams, while b-values (yellowness) for F/S hams were greater (p < .05) than for other treatments. No differences were found in shear values or lipid oxidation by TBA analysis. Sensory panelists found F/S hams to be less firm and paler in color than other treatments (p < .01). For Treatment F/NS, a negative correlation (r < -0.8) was found to exist between sensory panel scores for color and percent weight loss. / Graduation date: 1992

Thesis (Ph. D.)--University of Wisconsin--Madison, 1952. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 71-77).

Boneless cured pork was produced from combinations of pale, soft, and exudative (PSE) and red, firm, and non-exudative (RFN) semimembranosus muscle differing in amount of modified food starch (MFS), sodium caseinate (SC), and soy protein concentrate (SPC). Response Surface Methodology was utilized to determine the effects of these adjuncts on water holding capacity, color, and texture. Both RFN pork and PSE pork were selected based on visual color for the following five treatments for processing: 100 % PSE, 75% PSE +25 % RFN, 50 % PSE+ 50 % RFN, 25 % PSE +75 % RFN, and 100 % RFN. Fifteen ingredient combinations for each PSE and RFN treatment combination yielded 75 treatments per replication. Three replications of each treatment were completed. Chemical composition and color of raw materials also were measured and used as covariates to determine their effect on the above-mentioned responses. Utilization of SC decreased (p<0.05) cooking loss, lightness, and cohesiveness. SPC incorporation decreased (p<0.05) cooking loss, cohesiveness, and redness, and MFS inclusion decreased (p<0.05) expressible moisture and cohesiveness. Utilization of SC and MFS increased (p<0.05) redness and SPC incorporation increased (p<0.05) yellowness. Results indicated that combining soy protein concentrate and modified food starch together in formulations demonstrated the greatest potential of these adjuncts to improve water binding, color, and texture in pale, soft, and exudative pork. Utilization of combinations of these adjuncts demonstrates potential to improve protein functionality in PSE as well as RFN pork. This research also demonstrated that diluting RFN pork with no more than 25 % PSE pork allows the formation of a high quality boneless deli ham roll. / Ph. D.

Porcine Semimembranosus muscles were vacuum tumbled with phosphate, without phosphate, fiber dry vinegar, or whey protein concentrate (WPC). Consumers preferred (P<0.05) deli ham with phosphate, without phosphate and WPC over the oat fiber with vinegar treatment. In addition, the phosphate treatment had less cooking loss, (P<0.05) greater bind strength (P<0.05) and more intact slices (P<0.05) than other treatments. In addition, WPC produced ham with a higher (P<0.05) CIE l* and a lower (P<0.05) b* value than other treatments. Consumers preferred (P<0.05) chicken breasts marinated with phosphate with respect to flavor and aroma over the negative phosphate treatment and oat fiber treatments. Chicken breast with phosphate increased pH and had less cooking loss (P<0.05) as compared to chicken with WPC and without phosphate. Results indicated that oat fiber has potential as a phosphate replacer in marinated chicken, and WPC has potential as a phosphate replacer in deli ham.

No description available.

O HTLV-1 (Human T-Lymphotropic Virus) foi o primeiro retrovírus descoberto. Sua patogenia é relacionada à infecção das células T CD4+ e T CD8+ e sua disseminação depende da expansão clonal destas células. A imortalização celular e a resposta imune inflamatória direta contra o vírus levam os pacientes a desenvolverem a leucemia/ linfoma de células T do adulto (ATL) e paraparesia espástica tropical/mielopatia (TSP/HAM) respectivamente. Ainda que o vírus seja conhecido desde 1980, não existem trabalhos na literatura que evidenciem possíveis manifestações bucais associadas. Alguns estudos clínico-epidemiológicos, realizados em regiões altamente endêmicas para o vírus, apontam a possibilidade de associação entre o HTLV e a síndrome de Sjögren (SS). Este estudo objetivou conhecer melhor uma população HTLV+ identificando possíveis alterações estomatológicas. Foram avaliados 139 pacientes do Instituto de Infectologia Emilio Ribas, sendo que 112 (80,5%) eram HTLV-1+, 26 eram (18,7%) HTLV-2 + e 1 paciente era soropositivo para ambos os tipos virais. Entre os pacientes HTLV-1+, 88 (64,7%) eram assintomáticos e 48 (35,3%) apresentavam TSP/HAM. As alterações bucais mais freqüentes foram: xerostomia (26,5%), candidíase (25,4%), língua fissurada (22,1%) e língua depapilada (12,4%). Modelos de regressão logística multivariada confirmaram a TSP/HAM como um fator de risco independente para xerostomia (p=0,02), apresentando, pacientes TSP/HAM+, 3 vezes mais chances de desenvolver xerostomia quando comparados com pacientes sem TSP/HAM (OR=2,69; 95%IC=1,17-6,17). / HTLV-1 (human T-lymphotropic virus), the first retrovirus discovered, is associated with adult T cell leukemia/lymphoma (ATL) and tropical spastic paraparesis / HTLV associated myelopathy (TSP / HAM). Clinical studies and case reports in endemic areas showed the development of oral ALT and Sjögren`s syndrome in this patients. The aim of this study was to investigate the oral cavity of HTLV seropositive patients in São Paulo city. The present study was approved by the Institute of Infectious Diseases Emílio Ribas ethics committee. All patients answered a questionnaire designed for the study. Demographic and clinical data were recorded and then analyzed using Epi info (3.3.4 version) and SPSS Statistical Package for Social Sciences (v16.0). One hundred and thirty nine oral examinations were performed, 112 (80,5%) were HTLV-1 +, 26 were (18,7%) HTLV-2 + and one patient presented both types of HTLV. Sixty four (56,7%) were asymptomatic HTLV-1 seropositive patients, fourty nine (43,3%) patients were positive for HTLV-1 and TSP/HAM. HIV and HCV co-infection and comorbities were observed in 110 (79,1%) cases. Xerostomia (26,5%), candidosis (25,4%), oral fissured tongue (22,1%) and papillary atrophy of the tongue (12,4%) were the most prevalent oral manifestations found in these patients. Models of multivariate logistic regression confirmed the TSP / HAM as an independent risk factor for xerostomia (p = 0.02). Patients with TSP / HAM + were 3 times more likely to develop xerostomia when compared with patients without TSP / HAM (OR = 2.69, 95% CI = 1.17-6.17).