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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.
1

Utilisation of chickpea flour in comminuted meats

Verma, M. January 1984 (has links)
No description available.
2

Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats

King, Amanda Mardelle 2010 August 1900 (has links)
Current industry chilling practices with and without the application of 2 percent L-lactic acid were compared for their effectiveness at reducing levels of Salmonella, Yersinia enterocolitica, Campylobacter coli, and common indicator organisms used in industry (aerobic plate count APC, Escherichia coli, and coliforms) on pork variety meats. Pork livers, hearts, intestines, and stomachs were either inoculated individually with 1 of the 3 pathogens or not inoculated and subjected to 1 of 5 treatments: 1 (water wash + lactic acid spray + freeze), 2 (freeze), 3 (water wash + lactic acid spray + chill + freeze), 4 (chill + freeze), and 5 (water wash + freeze). Samples were analyzed between treatment steps and after 2 months, 4 months, and 6 months of frozen storage. Results of effects of the steps within treatments showed that reductions in levels of pathogens after the water wash and lactic acid spray were significantly different (P<0.05) across variety meats. Treatment of variety meats with water wash and lactic acid before chilling resulted in >/= 0.5 log CFU/sample (P<0.05) reductions when compared to chilling alone. Regardless of treatments, reductions in levels of Salmonella and Y. enterocolitica of 0.6-1.3 log CFU/sample were observed after freezing (0 degrees C) overnight. Freezing reduced C. coli by >/= 2.2 log CFU/sample regardless of previous treatment. Throughout 6 months of frozen storage, reductions were observed in levels of all microorganisms equal to or greater than 1.3 log CFU/sample. The greatest reductions were observed on samples treated with lactic acid (Treatments 1 and 3) (1.3-5.0 log CFU/sample) while the smallest reductions were reported for samples without any spray treatment (Treatments 2 and 4) (0.7-4.5 log CFU/sample). Large reductions were observed in levels of C. coli (2.9-5.0 log CFU/sample) for all treatments. The results of this study suggest that, while the application of a water wash followed by freezing reduced levels of pathogens by approximately 1 log CFU/sample, the application of lactic acid before chilling and freezing variety meats results in significantly larger (P<0.05) reductions in microorganisms. Results also show that aerobic plate counts, E. coli, and coliforms follow similar trends to the pathogens.
3

Combined boiling and irradiation treatment on the shelf life and safety of Ready-to-eat bovine tripe

Parry-Hanson, Angela Araba Bondzewaa. January 2006 (has links)
Thesis (M. Sc.(Food science))-University of Pretoria, 2006. / Includes bibliographical references. Available on the Internet via the World Wide Web.
4

Evaluation of Methods Used in Meat Iron Analyses and Iron Content of Raw, Cooked, and Cured Meats

Clark, Eldred Merlyn 01 May 1997 (has links)
This research project was divided into three parts. In the first part, heme, nonheme, and total iron methodologies for meats were evaluated. The accuracy, precision, and specificity of each method were determined by spike recoveries of heme and nonheme iron, and by analysis of National Institute of Science and Technology standard reference materials. The most reliable and practical methods were then used to determine the total, nonheme, and heme iron contents of various meats before and after cooking. The meats analyzed were beef, pork, lamb, chicken, and turkey. The wet-ashing technique was a novel procedure in which nitric acid was used to digest most of the solids followed by peroxy-monosulfuric acid to complete the digestion. Total iron values of the meats were consistent with those previously reported, but the percentage of heme iron in red meats was much greater than commonly assumed, both before and after cooking. In the second part, the distribution of heme and total iron in heat-processed poultry products was investigated using light and dark chicken meat in the form of deep-flied chicken breasts and legs purchased from fast food restaurants and grocery stores in a ready-to-eat condition. Heme and total iron values were 1.7 ± 0.5 and 6.5 ± 2.0 μg Fe/g meat for light chicken meat and 7.6 ± 1.6 and 19.3 ± 2.2 μg Fe/g for dark chicken meat. Percent heme iron values averaged 29 and 40% for light and dark chicken meat, respectively. In the third and final part, an application for the heme and nonheme iron data assembled above was developed to give dieticians an important tool in dietary formulations designed to maintain iron homeostasis. From the data it is evident that cooked light chicken meat, taken from the breast, would provide the lowest quantity of absorbable iron among the meats investigated and that ground beef, highest in heme iron, would provide the greatest quantity of bioavailable iron. Additional research was performed on processed beef products. Cooked ground beef, frankfurters, beef steak, and roast beef were analyzed for heme and total iron. The different beef products contained similar amounts of total iron, 31.4 to 34.2 μg/g, but the heme iron content ranged from 6.2 μg/g in frankfurters to 36.3 μg/g in beef steak. Percent heme iron ranged from 33.0 to 63.8% in all meats. Total iron, heme iron, and percent heme iron varied significantly (P < 0.01) among meats, sources, and preparations. This research was published and has been reproduced in Appendix F.
5

Textural variability in chicken breast meat and its control

Dunn, Adele January 1993 (has links)
No description available.
6

Sensory Evaluations of USDA Select Strip Loin Steaks Enhanced with Sodium and Potassium Phosphates and USDA Choice Strip Loin Steaks for Comparable Palatability Factors

Reynolds, 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.
7

Efeitos da irradiação no aspecto nutricional e químico de carnes / Effects of the irradiation in the nutritional and chemical aspect of meats

Souza, Adriana Régia Marques de 17 December 2007 (has links)
As diferentes técnicas de conservação de alimentos são muito importantes para a extensão da vida de prateleira e oferecimento de produtos alimentícios para a população mundial. Uma dessas técnicas é a irradiação, que além de estender a shelf life dos produtos ainda os torna seguros do ponto de vista microbiológico. Com o objetivo de avaliar sua influência na qualidade nutricional e química de carnes, esse trabalho analisou diferentes doses de radiação gama e diferentes cortes cárneos (cordeiro e frango). Estudos sobre o efeito da irradiação e do armazenamento em carnes de frango foram realizados para se conhecer melhor sua influência nos teores de ferro heme, não-heme, cor e pigmentos totais. Foram estudados coxa e filé de peito de frango. Estes foram irradiados a 0, 1 e 2 kGy e armazenados por 14 dias a 4 °C em câmara refrigerada. Os valores de ferro heme e não heme foram influenciados tanto pela irradiação quanto pelo armazenamento, diminuindo e aumentando, respectivamente, seus teores com o passar do tempo. A cor não se mostrou influenciada pelas doses estudadas, somente pela estocagem, e os pigmentos totais foram afetados tanto pela irradiação quanto pelo tempo, diminuindo seus valores com o aumento do tempo de armazenamento. Amostras de carne de cordeiro tratados com diferentes dietas foram irradiadas nas doses 0 (controle), 2 e 4 kGy, e armazenados a 4ºC por 15 dias. Os valores de ferro total e ferro heme, colesterol e substâncias reativas ao ácido tiobarbitúrico (TBARS) foram medidos até 15 dias de armazenamento. O armazenamento diminuiu os teores de ferro total e ferro heme. As dietas afetaram os níveis de ferro total e heme da carne, sendo que a dieta com sorgo foi a que apresentou maiores teores. A dose de 2 kGy foi a dose que mais afetou os valores de ferro independente dos tempos de armazenamento. Foi constatado que os teores de ferro total e heme, variaram em função do tempo de armazenamento, doses de irradiação e das dietas fornecidas aos cordeiros. Os valores de TBARS aumentaram com o armazenamento e com a irradiação, indicando que ambos afetam a oxidação lipídica. As taxas de colesterol diminuíram com o armazenamento, porém aumentaram com a dose de 2 kGy para o segundo tempo de estocagem. A dieta também influenciou nos teores de TBARS e de colesterol da carne de cordeiros. A dieta controle foi a que apresentou valores de TBARS menores, independentemente das doses de radiação e do tempo de armazenamento. O colesterol se mostrou mais influenciável pelo tempo de armazenamento do que pelas doses de radiação e dietas estudadas. De maneira geral a irradiação se mostrou um bom método para manutenção dos valores nutricionais da carne e do colesterol, porém para os valores de TBARS o comportamento encontrado foi semelhante à outras técnicas de conservação / The different techniques of conservation of foods are very important for the extension of the shelf life and offer of nutritional products for the world population. One of those techniques is the irradiation, that still turns them besides extending the shelf life of the products safe of the point of view microbiologic. With the objective of evaluating influence in the nutritional and chemical quality of meats, that research analyzed different radiation doses and cuts meat (lamb and chicken). Studies on the effect of the irradiation and storage in chicken meats were accomplished to know influence better in the amount of iron heme, no-heme, color and total pigments. They were studied thigh and filet of chicken chest. These were irradiated to 0, 1 and 2 kGy and stored by 14 days to 4 °C in refrigerated. The values of iron heme and no heme were influenced so much by the irradiation as for the storage, decreasing and increasing, respectively, their amount in the several times. The color was not shown influenced by the studied doses, only for the stockpiling, and the total pigments were affected so much for the irradiation as for the time, reducing their values with the increase of the time of storage. Lamb samples treated with different diets were irradiated in the doses 0 (controls), 2 and 4 kGy, and stored to 4ºC by 15 days. The values of total iron and iron heme, cholesterol and substances reactivate to the acid tiobarbituric (TBARS) they were measured up to 15 days of storage. The storage reduced the amount of total iron and iron heme. The diets affected the concentration of total and heme iron of the meat, and the diet with sorghum was the one that presented larger concentration. The dose of 2 kGy was the dose that more affected the values of independent iron of the times of storage. It was verified that the amount of total iron and heme, varied in function of the time of storage, irradiation doses and of the diets supplied the lambs. The values of TBARS increased with the storage and with the irradiation, indicating that both affect the oxidation lipidic. The cholesterol amount decreased with the storage, however they increased with the dose of 2 kGy for the second time of storage. The diet also influenced in the amount of TBARS and of cholesterol of the meat of lambs. The diet control was the one that presented values of smaller TBARS, independently of the radiation doses and of the time of storage. The cholesterol was shown more effect for the time of storage than for the radiation doses and studied diets. In a general way the irradiation a good method was shown for maintenance of the nutritional values of the meat and of the cholesterol, however for the values of TBARS the found behavior was similar to other conservation techniques.
8

Use of Natural Antioxidants to Control Oxidative Rancidity in Cooked Meats

Vasavada, Mihir 01 May 2006 (has links)
The research in this dissertation focused on determining antioxidant effects of various natural antioxidants in cooked meat systems. Milk mineral (MM), spices, and raisin paste were used in cooked meat systems to verify their potential antioxidant properties. The MM study determined the antioxidant activity of 1.5% MM added to uncured cooked beef meatballs, and possible additive effects of MM in combination with 20-ppm or 40-ppm sodium nitrate in cooked beef sausages . There was no additive inhibition of lipid oxidation in samples containing 20-ppm or 40-ppm sodium nitrite plus 1.5% MM. Cooked meat yield was not different between control meatballs and those containing MM. As expected, treatments containing nitrite had higher redness (a*) values than samples without nitrite. The MM at 1.5% was a very effective antioxidant as compared to controls. The Garam Masala (GM) study determined the antioxidant effects and sensory attributes of the individual spices in an Indian spice blend GM in cooked ground beef, and possible additive antioxidant effects between Type I and Type II antioxidants. All spices had antioxidant effects on cooked ground beef, compared to controls without spices, with cloves being the most effective. All spices at their lowest effective recommended level effectively lowered the perception of rancid odor and rancid flavor in cooked ground beef as compared to control samples. As expected, most spices also imparted distinctive flavors to the cooked ground beef. Type II antioxidants (iron binding phosphate compounds) were more effective than individual Type I antioxidants (spices and butylated hydroxytoluene; BHT) in cooked ground beef. There was a positive additive antioxidant effect seen with rosemary + MM and rosemary + sodium tripolyphosphate (STPP) treatments as compared to individual rosemary treatment. There was no additive antioxidant effect observed for other combinations of spices with phosphate antioxidants. The raisin study was done to determine the antioxidant activity of raisin paste added to cooked ground beef, pork, and chicken. Thiobarbituric acid (TBA) values were measured using the distillation method, on the distillates, to avoid interference from sugar in the raisins. Beef, pork, and chicken flavor intensity, rancid flavor intensity, and raisin flavor intensity were evaluated by a trained sensory panel (n = 6). Addition of 2% raisin paste effectively inhibited rancid flavor development for 14 days after cooking in cooked ground beef, pork, and chicken. Sugar added at levels equivalent to that contributed by the raisins inhibited rancidity, probably due to antioxidant effects of Maillard browning products, suggesting that the antioxidant effect of raisins was due to their sugar content.
9

An experimental study of abattoir wastewater treatment from an economic perspective.

Verhoef, Geoffrey D., mikewood@deakin.edu.au January 2002 (has links)
The most cost effective treatment scheme for effluent from Midfield Meats, an abattoir in Warrnambool, Australia, was evaluated via a series of laboratory and commercial scale experiments. Effectiveness was measured in terms of suspended solids (SS) and biological oxygen demand (BOD) reduction. Economic assessment was based on predicted reduction in trade waste charges versus infrastructure and running costs. From the range of potential treatment technologies, those deemed most appropriate for trialling included pre-screening, sedimentation, coagulation and flocculation treatment and dissolved air floatation (DAF). Prior to evaluation of treatment types, flow, loads and contaminant characterisation of the waste streams was conducted to aid in selection of treatment type and capacity. Prescreening was found to be the most cost effective, followed by sedimentation, coagulation and flocculation treatment and finally DAF. The most economical treatment scheme that satisfied the requirements of Midfield Meats included a combination of prescreening and sedimentation. DAF and coagulation and flocculation treatment satisfactorily treated the wastewater, however were not cost effective under the current trade waste agreement.
10

Efeitos da irradiação no aspecto nutricional e químico de carnes / Effects of the irradiation in the nutritional and chemical aspect of meats

Adriana Régia Marques de Souza 17 December 2007 (has links)
As diferentes técnicas de conservação de alimentos são muito importantes para a extensão da vida de prateleira e oferecimento de produtos alimentícios para a população mundial. Uma dessas técnicas é a irradiação, que além de estender a shelf life dos produtos ainda os torna seguros do ponto de vista microbiológico. Com o objetivo de avaliar sua influência na qualidade nutricional e química de carnes, esse trabalho analisou diferentes doses de radiação gama e diferentes cortes cárneos (cordeiro e frango). Estudos sobre o efeito da irradiação e do armazenamento em carnes de frango foram realizados para se conhecer melhor sua influência nos teores de ferro heme, não-heme, cor e pigmentos totais. Foram estudados coxa e filé de peito de frango. Estes foram irradiados a 0, 1 e 2 kGy e armazenados por 14 dias a 4 °C em câmara refrigerada. Os valores de ferro heme e não heme foram influenciados tanto pela irradiação quanto pelo armazenamento, diminuindo e aumentando, respectivamente, seus teores com o passar do tempo. A cor não se mostrou influenciada pelas doses estudadas, somente pela estocagem, e os pigmentos totais foram afetados tanto pela irradiação quanto pelo tempo, diminuindo seus valores com o aumento do tempo de armazenamento. Amostras de carne de cordeiro tratados com diferentes dietas foram irradiadas nas doses 0 (controle), 2 e 4 kGy, e armazenados a 4ºC por 15 dias. Os valores de ferro total e ferro heme, colesterol e substâncias reativas ao ácido tiobarbitúrico (TBARS) foram medidos até 15 dias de armazenamento. O armazenamento diminuiu os teores de ferro total e ferro heme. As dietas afetaram os níveis de ferro total e heme da carne, sendo que a dieta com sorgo foi a que apresentou maiores teores. A dose de 2 kGy foi a dose que mais afetou os valores de ferro independente dos tempos de armazenamento. Foi constatado que os teores de ferro total e heme, variaram em função do tempo de armazenamento, doses de irradiação e das dietas fornecidas aos cordeiros. Os valores de TBARS aumentaram com o armazenamento e com a irradiação, indicando que ambos afetam a oxidação lipídica. As taxas de colesterol diminuíram com o armazenamento, porém aumentaram com a dose de 2 kGy para o segundo tempo de estocagem. A dieta também influenciou nos teores de TBARS e de colesterol da carne de cordeiros. A dieta controle foi a que apresentou valores de TBARS menores, independentemente das doses de radiação e do tempo de armazenamento. O colesterol se mostrou mais influenciável pelo tempo de armazenamento do que pelas doses de radiação e dietas estudadas. De maneira geral a irradiação se mostrou um bom método para manutenção dos valores nutricionais da carne e do colesterol, porém para os valores de TBARS o comportamento encontrado foi semelhante à outras técnicas de conservação / The different techniques of conservation of foods are very important for the extension of the shelf life and offer of nutritional products for the world population. One of those techniques is the irradiation, that still turns them besides extending the shelf life of the products safe of the point of view microbiologic. With the objective of evaluating influence in the nutritional and chemical quality of meats, that research analyzed different radiation doses and cuts meat (lamb and chicken). Studies on the effect of the irradiation and storage in chicken meats were accomplished to know influence better in the amount of iron heme, no-heme, color and total pigments. They were studied thigh and filet of chicken chest. These were irradiated to 0, 1 and 2 kGy and stored by 14 days to 4 °C in refrigerated. The values of iron heme and no heme were influenced so much by the irradiation as for the storage, decreasing and increasing, respectively, their amount in the several times. The color was not shown influenced by the studied doses, only for the stockpiling, and the total pigments were affected so much for the irradiation as for the time, reducing their values with the increase of the time of storage. Lamb samples treated with different diets were irradiated in the doses 0 (controls), 2 and 4 kGy, and stored to 4ºC by 15 days. The values of total iron and iron heme, cholesterol and substances reactivate to the acid tiobarbituric (TBARS) they were measured up to 15 days of storage. The storage reduced the amount of total iron and iron heme. The diets affected the concentration of total and heme iron of the meat, and the diet with sorghum was the one that presented larger concentration. The dose of 2 kGy was the dose that more affected the values of independent iron of the times of storage. It was verified that the amount of total iron and heme, varied in function of the time of storage, irradiation doses and of the diets supplied the lambs. The values of TBARS increased with the storage and with the irradiation, indicating that both affect the oxidation lipidic. The cholesterol amount decreased with the storage, however they increased with the dose of 2 kGy for the second time of storage. The diet also influenced in the amount of TBARS and of cholesterol of the meat of lambs. The diet control was the one that presented values of smaller TBARS, independently of the radiation doses and of the time of storage. The cholesterol was shown more effect for the time of storage than for the radiation doses and studied diets. In a general way the irradiation a good method was shown for maintenance of the nutritional values of the meat and of the cholesterol, however for the values of TBARS the found behavior was similar to other conservation techniques.

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