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Novel PCR-based rapid detection strategies for Escherichia coli O157:H7 and Salmonella in meat products
(University of Missouri--Columbia, 2009)
staining step, the detection range was 10₃ to 10₉ CFU/ml for pure cultures, 10₅ to 10₉ CFU/ml for artificially contaminated poult y samples, and 10₈ to 10₄ CFU/g for ground beef samples. After a 12-h enrichment step, EMA combined real-time PCR...
Coenzyme Q₁₀ content, composition, texture and physiochemical characteristics of pasta fortified with freeze-dried beef heart
(University of Missouri--Columbia, 2008)
This study evaluated the feasibility of fortifying fresh pasta with beef heart, a beef by-product high in coenzyme Q₁₀. Incorporating freeze-dried beef heart into pasta significantly increased coenzyme Q₁₀ and protein ...