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Beitrag zur frage des bakteriengehaltes und der haltbarkeit des fleisches bei gewöhnlicher aufbewahrung ...Marxer, Anton. January 1903 (has links)
Inaug.-diss.--Bern. / "Aus dem Hygienischen institut der Tierärztlichen hochschule zu Berlin." "Literatur": p. [43]-46.
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Über notschlachtungen und bakterien im fleische notgeschlachteter tiere ...Metzger, Adolph. January 1909 (has links)
Inaug.-diss.--Bern. / Cover title. "Literatur": p. [71]-72.
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Immunochemical determination of species of origin of meat productsHayden, Alonza Randolph. January 1979 (has links)
Thesis--University of Wisconsin--Madison. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
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Effects of beef carcass electrical stimulation and hot boning on muscle display color of unfrozen and frozen steaksClaus, James Robert January 2011 (has links)
Typescript (photocopy). / Digitized by Kansas Correctional Industries
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The effect of reducing microorganisms on the rate of color development in cured meatKalle, Gurudutt Pandurang 27 December 1954 (has links)
The microorganisms present determine to a great extent the quality of cured meat. Some of them may have unfavorable effects on the color and flavor, whereas others are known to have beneficial effects on these quality factors.
Yeasts, bacilli, and streptococci were found to be predominately present in a cover pickle which had been recently used for curing hams in a commercial meat packing plant. They were isolated and their characteristics studied. All three organisms rapidly reduced resazurin and litmus milk, but failed to reduce nitrates. They were salt-tolerant and grew best at about 21°C. The yeasts did not produce carbon dioxide when grown in lactose or glucose fermentation tubes.
The effect of these organisms on the rate of color development during curing of pork was studied. Ham from a freshly slaughtered hog was cut aseptically and ground. It was blended with a sterile curing solution and inoculated with each of the test organisms. It was then incubated at 60°F. for 24 hours and finally heated at 120°F. The color development throughout curing was studied with the Photovolt Spectrophotometer with a reflectance attachment. The pH, oxidation-reduction potentials, and plate counts were determined during curing at 60°F.
The results indicated that the organisms tested improved the color of cured meats by reducing the oxidation-reduction potential of the meat during curing. / Graduation date: 1955
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EFFECT OF CONTROLLED ATMOSPHERE PACKAGING ON PSYCHROTROPHIC GROWTH AND SUCCESSION ON STEAK SURFACES.AHMAD, HAMDI ABDULILAH. January 1985 (has links)
Top loin steaks were used to determine the influence of packaging procedure on the microbial growth and succession on the top and bottom surfaces of steaks during a 12 day storage period. The following packaging treatments were used: (1) Gas permeable Resinite film overwrap as a control; (2) gas flush with 1% CO, 40% O₂, 59% N₂ for 2 minutes followed by film overwrap; (3) loose packaging in gas impermeable barrier bags with 100 to 150 cc ambient air; (4) 15% CO₂, 40% O₂, 45% N₂ gas atmosphere; (5) 60% CO₂, 40% O₂ gas atmosphere; and (6) 10% CO₂, 5% O₂, 85% N₂ gas atmosphere. Total psychrotrophic counts obtained from the top and bottom surfaces did not differ significantly for most sampling periods. Similar growth patterns were observed on both steak surfaces, increasing (P <.05) primarily between Day 3 and Day 9 of post-treatment storage. The steaks packaged within the gas atmospheres had lower (P<.05) total growth than the control steaks. Comparing atmospheres, the steaks packaged in relatively low CO₂ and O₂ levels (10% and 5%, respectively) had lower (P<.05) microbial growth than steaks packaged in 15 to 60% CO₂ and 40% O₂ when initial contamination was low. Pseudomonas dominated the microflora on the steak surfaces in all packaging treatments during early storage. Other aerobic organisms which survived gas atmosphere treatments include Coryneforms, Micrococcus, and Microbacterium, although they did not show large increases in growth. Coryneforms were also competitive on the bottom surface of the control steaks despite domination by the pseudomonad organisms. Loose packaging in impermeable barrier bags allowed the growth of Serratia liquifaciens after 6 days of storage. This bacterium also tended to dominate the flora within the gas atmosphere packages, although other facultative organisms (Enterobacter aerogenes and Yersenia enterocolitica) were also identified. When initial contamination was low, the gas atmospheres provided an effective means of prolonging the shelf-life of fresh beef steaks.
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An evaluation of different packaging, processing and display systems for frozen lamb chopsLoveday, Hugh Dwight January 2011 (has links)
Digitized by Kansas Correctional Industries
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Beef carcass electrical stimulation and hot boning effects on psoas major and triceps brachii musclesLyon, Mary January 2011 (has links)
Typescript (photocopy). / Digitized by Kansas Correctional Industries
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The development of microbial decontamination and moisture loss control procedures for beef, pork and lamb carcassesLazarus, Charles Raphael, January 1976 (has links)
Thesis--University of Florida. / Description based on print version record. Typescript. Vita. Includes bibliographical references (leaves 58-62).
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Meat consumption in omnivorous-frugivorous primates across continents: a comparative analysisBlinkhorn, Emma 29 April 2016 (has links)
Primate dietary choices are subject to changing environmental conditions. Therefore, all primates must display varying degrees of behavioural plasticity and adaptability to ecological pressures and modify their diets in response to low food availability. Currently, primates worldwide are threatened by increasing deforestation and the removal of crucial food sources via anthropomorphic activity. Omnivorous-frugivorous primates in particular exhibit extreme degrees of behavioural and dietary plasticity in the wake of resource scarcity but generally do not include considerable portions of meat in their diets. Therefore, an increase in the amount of meat eaten (however small) could be an indicator of dietary stress due to habitat degradation. Considering the increasing fragmentation of primate habitats I investigated the relationship between primate meat consumption and food loss. The diets of a number of omni-frugivore primate species inhabiting different geographic regions, habitat types, and continents, were compared to determine variability in the percentage of meat consumption between each group and whether primate meat intake rose in tandem with deforestation over time. Omni-frugivores in drier habitats or regions of marked seasonality consumed more meat than those found in wetter regions. There was no relationship between the protein content of the plants ingested and meat intake. Furthermore, the percentage of meat in the diets of omni-frugivores tended to increase with the rate of habitat fragmentation, with the average percentage of meat consumption rising by 1.1% between 1970-2015. The relationship between increasing meat consumption and deforestation may significantly aide the conservation of forests, crucial plant food items and sustainability of primate population persistence and health. / Graduate
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