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.)
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.33793 |
| Date | January 2001 |
| Creators | Lacroix, Karine. |
| Contributors | Raghavan, G. S. V. (advisor) |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Master of Science (Department of Agricultural and Biosystems Engineering.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: 001873471, proquestno: MQ78910, Theses scanned by UMI/ProQuest. |
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