Thesis (Ph. D.)--University of Wisconsin, 1967. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

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Thesis (Ph. D.)--Auburn University. / Abstract. Vita. Includes bibliographical references.

Four strains of Listeria monocytogenes (LCDC 81-861, ATCC 19115, M1 and M2) examined in pure culture behaved similarly when exposed to a concentration of 0.5% CharSol C-10 liquid smoke by reducing Listeria numbers to an undetectable level within 4 hours post treatment. However, at the lower concentration of 0.25% liquid smoke, differences in resistance to the antimicrobial properties of smoke components become evident among these strains indicating that a level of 0.5% liquid smoke is more effective in controlling this organism. CharSol C-10 liquid smoke was used as a full strength dip treatment for beef franks surface inoculated with six strains of L. monocytogenes (LCDC 81-861, ATCC 19115, M1, M2, M5, and C6) then vacuum packaged and stored at 4 ± 1°C for 72 hours. Beef franks dipped in CharSol C-10 liquid smoke exhibited a significant (P < 0.001) reduction in L. monocytogenes numbers after 72 hours of storage at both inoculum levels of 1 x 10³ cells/ml and 1 x 10⁵ cells/ml.

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Thesis (M.Phil.) - University of Queensland, 2005. / Includes bibliography.

This study determined the effects of sucrose and sorbitol as cryoprotectant (CR) on the quality and sensory attributes of bone-in hams (N=90) injected (20% of weight) with following brine treatments (BT): control (2% sucrose; CNT), 2% CR (1% sucrose, 1% sorbitol), 4% CR (2% sucrose, 2% sorbitol). Hams that were frozen and injected with CNT after thawing (FZ I) were used as a negative control. After reaching the designated ST all bone-in hams were thawed under refrigeration (4oC) and FZ I hams were then injected with CNT (n=8). Hams were cooked to 70oC, chilled (7oC), sliced, vacuum packaged and analyzed for lipid oxidation, color, protein solubility and purge at 0, 28, and 56 of refrigerated storage while sensory evaluation and shear force determinations were conducted at 28 d. Color, pH, and lipid oxidation values tended to remain similar or decrease as frozen storage time increased. Water holding capacity (percent bound water) and protein solubility increased as frozen storage increased. The 4% CR BT exhibited the lowest shear force value (4.04 N/g) but was not statistically different than CNT or FZ I on ham knuckle muscles. Trained sensory panelists found hammy and salty were the strongest flavor and basic taste attributes. The results of this study confirm that quality attributes and protein functionality were maintained but not significantly improved by injecting a brine solution with cryoprotectants prior to freezing.

Thesis (Ph. D.)--West Virginia University, 2001. / Title from document title page. Document formatted into pages; contains x, 152 p. : ill. (some col.). Includes abstract. Includes bibliographical references (p. 173-178).

Thesis (Ph. D.)--University of Wisconsin--Madison, 1966. / Typescript. Vita. Includes bibliographical references.

Master of Science / Department of Animal Sciences and Industry / Terry Houser / Two studies were conducted to determine the effectiveness of naturally smoked sugar in a conventional and natural curing brines to inhibit lipid oxidation in frozen, aerobically packaged, layout style bacon. Commercial pork bellies were trimmed and cut in half creating anterior and posterior sections. Each section was randomly assigned to one of two treatments targeted 12% injection: control brine or a brine containing naturally smoked sugar (n =15/treatment). In the first study a conventional control brine consisted of 76.4% water, 11.8% salt, 8.00% sugar, 1.70% sodium phosphate, 1.60% sodium nitrite, and 0.450% sodium erythorbate. The treatment brine contained the same ingredients with the addition of 5.00% naturally smoked sugar. In the second study a natural control curing brine was utilized and contained 72.0% water, 13.4% sea salt, 8.00% cane sugar, and 6.67% celery juice. While treatment brine had the same ingredients as the natural control brine with the addition 5.00% smoked sugar. Bacon slices were randomly assigned to four sensory and GCMS frozen storage periods (0, 40, 80, and 120 day) or seven thiobarbituric acid reactive substances (TBARS) frozen storage times (0, 20, 40, 60, 80, 100, and 120 day). To measure lipid oxidation trained sensory evaluation, TBARS, and gas chromatography mass spectrometry (GCMS) was conducted after the assigned frozen storage periods. All bacon slices were stored aerobically at -18 ± 2 °C for their designated storage period. The first study panelist scores for oxidized flavor of the conventional control bacon increased from day 0 to 120; whereas the naturally smoked sugar treatment had decreased panelist scores (P > 0.16) for oxidized flavor intensity compared to the control bacon. Also, TBARS results values for the conventional control bacon increased (P < 0.01) from day 20 to day 120; while the conventional naturally smoked sugar treatment remained constant (P > 0.99). Hexanal content for conventional control increased (P < 0.003) during frozen storage; but naturally smoked sugar TBARS values were not different from day 0 of storage (P > 0.734). Concentration of heptanal in conventional control bacon was the highest (P < 0.003) at day 80 and 120 of frozen storage. Heptanal content in conventional bacon with naturally smoked sugar was not different from day 0 of frozen storage (P > 0.846). Conventional bacon formulated with naturally smoked sugar had greater concentrations of creosol and syringol than control bacon (P < 0.003). In the second study, naturally cured bacon had increased panelist scores for oxidized flavor from day 0 to 120 of frozen storage (P < 0.001). Natural bacon with smoked sugar had oxidized flavor scores that remained constant during frozen storage (P > 0.936). Naturally cured bacon displayed increased TBARS values from day 20 to 120 of frozen storage (P < 0.001). Naturally cured bacon with smoked sugar exhibited static TBARS values throughout the frozen storage period (P > 0.196). Thus, smoked sugar is an effective antioxidant in frozen sliced, aerobically packaged, conventionally cured and naturally cured bacon.