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Effects of sodium nitrite and tocopherol incorporated poly (lactic acid) films on dark-cutting beef
(2023-05)
This study aimed to determine the effects of poly(lactic acid)-(PLA) films incorporating sodium nitrite and α-tocopherol on dark-cutting beef. A low-concentration (LC) PLA pellet was compounded with 0.12% sodium nitrite ...
Evaluation of the color compounds present in Rubaiyat wine as function of skin contact time during fermentation
(2020-07)
This research evaluated a hybrid grape originating from Oklahoma State University to determine the physical and chemical characteristics of the wine it produced and its viability as a coloring agent in commercial winemaking. ...
Effects of enhancement on beef longissimus color
(2020-05)
Aging can improve beef palatability and eating experience. However, extended aging negatively impacts meat color and oxidative stability. The overall goal of the current research was to determine the effect of enhancement, ...
Study of manufacturing edible beef skin
(2021-05)
The purpose of this study is to manufacture edible beef skin (Ponmo). Getting off hair from the hide is a major issue in the manufacturing process. Different treatments like mechanical, Skinned, Trimmed, and Chemical ...
Effects of enhancement and nitrite-embedded packaging on dark-cutting beef color
(2020-07)
The objective of this study was to determine the effects of novel nitrite-embedded packaging (NEP) and enhancement on retail and cooked color and palatability of dark-cutting beef. Selection of dark-cutting beef strip loins ...
Evaluation of identification and molecular characterization of foodborne pathogens by whole genome sequencing through Illumina and Nanopore
(2021-07)
As next-generation sequencing (NGS) costs has dropped in recent years, whole genome sequencing (WGS) has been adopted as the primary typing method for pathogens of interest in outbreak surveillance in the U.S. In this ...
Evaluating the effects of storage time on gas formation from retail ground meat
(2021-05)
The objective of this study was to evaluate greenhouse gas emissions (GHG), specifically carbon dioxide (CO2), methane (CH4), and nitrous oxide (N2O) from raw and cooked ground beef. Shoulder clods were ground, formed into ...
Evaluation of the effects of electrode configuration and power pulse regime on the inactivation efficiency of Salmonella enterica by atmospheric cold plasma
(2022-05)
Effective food decontamination method is critical in safeguard food safety in fresh produce worldwide. While there are several commercially available methods for food decontamination many are unsustainable or lack consumer ...
Application of a next generation quaternary ammonium chloride sanitizer against Staphylococcus and Pseudomonas laboratory biofilms and natural biofilms found on workers' boots from a meat processing plant
(2020-12)
Foodborne pathogens are known to adhere strongly to surfaces and can form biofilms in food processing facilities whereby the potential to contaminate manufactured foods underscores the importance of sanitation, but all too ...
Microbial validation for Biltong processing to achieve 5-log reduction of Listeria monocytogenes, E. coli O157:H7 and Staphylococcus aureus
(2021-07)
Biltong' is a South African style dried beef product that is marinated and dried at moderate heat but still must accommodate USDA-FSIS safety concerns for process validation by demonstrating a 5-log pathogen reduction. Our ...