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Typescript (photocopy). / Digitized by Kansas Correctional Industries

Typescript (photocopy). / Digitized by Kansas Correctional Industries

Digitized by Kansas Correctional Industries

Thesis (M.S.)--University of Delaware, 2006. / Principal faculty advisor: John Bernard, Dept. of Food & Resource Economics. Includes bibliographical references.

The present study focussed its energy on the evaluation of a dielectric pasteurization for fresh meat. This research investigates ways to reduce the bacterial load on raw beef surfaces with microwave or RF energy in combination with different packaging methods and a natural antimicrobial combination. / Sterilized raw beef cores were inoculated with Escherichia coli biotype 1, Pseudomonas D17 and Carnobacterium "845" of a known inoculum. Treatments were imposed to the cores and packaged in either retail or vacuum packaging. The treatments for the full experiment were RF1 (600W-30s, 400W-30s, 200W-60s), RF2 (600W-30s, 400W-30s, 100W-60s), Nisin-lysozyme alone, Nisin-lysozyme/RF1 and Nisin-lysozyme/RF2. Positive and negative control treatments were added to facilitate the comparison. Microbial analysis, pH measurement, L*a*b* colour measurement and sensory evaluation were performed during the storage period to follow the evolution of the meat samples. / No significant reductions (P < 0.05) in bacterial numbers were observed in this study and none of the treatments showed positive results. Therefore the treatments used would not be considered as a good pasteurization treatment for keeping the quality of raw beef. (Abstract shortened by UMI.)

Para-hydroxybenzyl isothiocyanate (p-HBIT) formed in yellow mustard following hydrolysis of the glucosinolate, sinalbin, is a natural antimicrobial agent. p-HBIT is not dependably available commercially, and a small amount was synthesized for use in beaker sausage fermentations. For these trials stabilized p-HBIT was used in dry sausage meat batter to reduce the viability of inoculated Escherichia coli O157:H7. A >4 log CFU/g reduction of E. coli O157:H7 was achieved in the beaker sausage containing p-HBIT. For sensory evaluation of fermented sausages containing ≤ 4% (w/w) yellow mustard powder, consumer preference tests were done. Deodorized (deheated) yellow mustard was added at 1,2,3 and 4% (w/w) to dry-fermented sausage and it was found that 3% and 4% mustard negatively affected the flavour, texture and overall acceptability of the fermented sausage. Dry-fermented sausage containing 1% and 2% mustard had a slight change in flavour, texture and overall acceptability.

Para-hydroxybenzyl isothiocyanate (p-HBIT) formed in yellow mustard following hydrolysis of the glucosinolate, sinalbin, is a natural antimicrobial agent. p-HBIT is not dependably available commercially, and a small amount was synthesized for use in beaker sausage fermentations. For these trials stabilized p-HBIT was used in dry sausage meat batter to reduce the viability of inoculated Escherichia coli O157:H7. A >4 log CFU/g reduction of E. coli O157:H7 was achieved in the beaker sausage containing p-HBIT. For sensory evaluation of fermented sausages containing ≤ 4% (w/w) yellow mustard powder, consumer preference tests were done. Deodorized (deheated) yellow mustard was added at 1,2,3 and 4% (w/w) to dry-fermented sausage and it was found that 3% and 4% mustard negatively affected the flavour, texture and overall acceptability of the fermented sausage. Dry-fermented sausage containing 1% and 2% mustard had a slight change in flavour, texture and overall acceptability.

Thesis (Ph. D.)--University of Wisconsin, 1967. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. 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 September 24, 2009). Thesis advisor: Dr. Andrew D. Clarke. Includes bibliographical references.