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Effect of different marinade treatments on survival and morphology of pathogens in beef jerky
(University of Missouri--Columbia, 2009)
In the early fall of 2003, the Food Safety and Inspection Service (FSIS 2004) found that producers of meat and poultry jerky were not adequately processing the meat to achieve the lethality required to kill or reduce the ...
Effect of antimicrobial agents on physical, chemical and microbiological characteristics of ready-to-eat bologna
(University of Missouri--Columbia, 2008)
Quality and safety of ready-to-eat meat products can be altered by antimicrobial agents such as lactates and diacetates. This project evaluated the effect of Ional (1.5%, 2.5%, 3.5%), Ional LC (1.5%, 2.5%, 3.5%) and Optiform ...
Effect of bioprotectants on turkey sausage
(University of Missouri--Columbia, 2007)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.]Food pathogens are of great public health significance, but the spoilage bacteria cause tremendous loss to the food industry. The objective of this study ...
Evaluating alginate and organic acids for restructured carp intended for zoo animal and human diets
(University of Missouri--Columbia, 2008)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] Silver carp, a fresh water fish, are considered an invasive species in the Midwestern U.S. having low economic value, but providing raw material for ...