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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
11

Atypical muscles and their importance as meat

Wright, David, January 1970 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1970. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
12

Effects of modified atmosphere packaging and low-dose irradiation on the shelf life and microbiological safety of fresh pork

Lambert, Anne January 1991 (has links)
The effects of irradiation dose (0, 0.5 and 1.0 kGy), various gas atmospheres and storage temperature (5, 15 and 25$ sp circ$C) on the physical, chemical, microbiological, and organoleptic changes in fresh pork were studied using factorial design experiments. The effects on toxin production by Clostridium botulinum were also investigated using challenge studies. Shelf life could be extended to 21 d when product was packaged in 0% O$ sb2$, irradiated at 1.0 kGy and stored at 5$ sp circ$C compared to 4 d for control samples. While the presence of O$ sb2$ in the package headspace enhanced the antimicrobial effects of low-dose irradiation, it adversely affected the organoleptic qualities of pork. Botulinum toxin was detected after only 2 d in all inoculated treatments stored at 25$ sp circ$C. At 15$ sp circ$C, toxin was produced faster when pork was initially packaged with O$ sb2$ or low levels of CO$ sb2$ (15-30%) as compared to 100% N$ sb2$. Higher levels of CO$ sb2$ (45-75%) delayed toxin production. In most treatments, spoilage preceded toxigenesis. Models were developed relating the above factors to the time until toxin production and to the probability of toxigenesis. Temperature, initial O$ sb2$ and irradiation were all significant factors.
13

The combined effect of modified atmosphere packaging (MAP) and chitosan on the growth of Lysteria monocytogenes in model systems and in fresh pork loin

Morris, Jennifer E. (Jennifer Elizabeth) January 1995 (has links)
Listeria monocytogenes is a pathogenic, psychrotrophic microorganism that is ubiquitous in nature. L. monocytogenes has been isolated from numerous meat products, both fresh and processed, the incidence of contamination varying greatly. The ability of Listeria to grow in meats depends on temperature, pH, water activity (a$ sb{ rm w}$), nutrients, species and numbers of competing microorganisms, gaseous conditions, and levels of additional barriers. Therefore, methods to control the growth of L.monocytogenes are of great importance to food processors since this organism can grow under a wide range of environmental and storage conditions. Two methods of control, in conjunction with temperature, were studied in this project: (i) modified atmosphere packaging (MAP) and (ii) chitosan, to determine the optimum levels of these "hurdles" needed to effectively control the outgrowth of L.monocytogenes in both model broth and agar systems and in fresh pork loin. On the basis of these preliminary studies, a combination of chitosan as a dipping solution and modified atmosphere packaging were investigated to control the growth of L.monocytogenes in fresh pork loin. Pork loin samples were dipped in a 0.2% chitosan solution for 60 seconds and packaged under various atmospheres in Cryovac bags and stored at 5, 10 and 15$ sp circ$C up to 28 days. Samples were monitored for physical, chemical and microbiological changes throughout the storage period. Optimum control over the growth of L. monocytogenes was achieved using a combination of 100%N$ sb2$ + an Ageless FX oxygen absorbent and dipping in a 0.2% chitosan solution. Based on these studies, a combination of 0.2% chitosan and MAP could be used to extend the shelf life of pork without adversely affecting color, odor and exudate loss while inhibiting the growth of the pathogenic microorganism, L.monocytogenes. (Abstract shortened by UMI.)
14

Effects of modified atmosphere packaging and low-dose irradiation on the shelf life and microbiological safety of fresh pork

Lambert, Anne January 1991 (has links)
No description available.
15

The combined effect of modified atmosphere packaging (MAP) and chitosan on the growth of Lysteria monocytogenes in model systems and in fresh pork loin

Morris, Jennifer E. (Jennifer Elizabeth) January 1995 (has links)
No description available.
16

Effect of three end point temperatures on the doneness and palatability of pork loin roasts

Pengilly, Charlotte I. January 1965 (has links)
Call number: LD2668 .T4 1965 P398 / Master of Science
17

The effect of end point temperature, thickness and section on acceptability of broiled pork chops from right and left loins

Holmes, Zoe Ann. January 1965 (has links)
Call number: LD2668 .T4 1965 H75 / Master of Science
18

Promoting oxygenation of vacuum packaged fresh pork using soybean leghemoglobin /

Espinel, Ruth Karina, January 1992 (has links)
Thesis (M.S.)--Virginia Polytechnic Institute and State University, 1992. / Vita. Abstract. Includes bibliographical references (leaves 95-107). Also available via the Internet.
19

Optimal packaging systems for Australian domestic and export pork markets /

Lee, Michael Jonathan. January 2004 (has links) (PDF)
Thesis (M.App.Sc.) - University of Queensland, 2004. / Includes bibliography.
20

Pork storage in freezer lockers

Wellington, George Harvey January 2011 (has links)
Typescript, etc. / Digitized by Kansas State University Libraries

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