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dc.contributor.advisorClarke, Andrew Douglaseng
dc.contributor.authorHuang, Huisuo, 1981-eng
dc.date.issued2016eng
dc.date.submitted2016 Summereng
dc.descriptionAbstract from short.pdf file.eng
dc.descriptionDissertation supervisor: Dr. Andrew Clarke.eng
dc.descriptionIncludes vita.eng
dc.description.abstractLactic acid and its derivatives are widely applied to various processed food products for multiple functions. In this research, the antimicrobial study of lactic acid was investigated; the analysis methods for lactic acid by HPLC and FTIR were used to analyze different types of meat; Meat performance comparison in restructured meat was studied with other meat binders. Quantitative and qualitative properties of sodium alginate in restructured meat were investigated using FTIR. The results showed that when STEC-8 were exposed to 55 [degree symbol]C lactic acid, there were 5.7- 6.0 and 1.8 log reductions for pure culture strains and beef brisket, respectively. When use an electrostatic sprayer, there were no significant differences between spray times and different temperatures. Results from lactic acid analysis with HPLC and FTIR showed that compared with HPLC, FTIR method cannot provide extract values, it only predicted the amounts. Results from comparison fish balls performance with different effects of binders showed that Activa[registered trademark symbol] RM binder showed the best functionality, following with FG+ and FG treatments. Determination of sodium alginate in restructured meat analysis with FTIR combined with PLS and PCA at wavenumber of 800 cm-1 showed that directly drying method could be used to analyze sodium alginate in meat samples. In summary, this study is important to the food industry. The promising results could contribute to consumer health. The purpose of this project was to provide reference data for food safety, including both shelf life study and chemical residual testing, which may provide solutions for processing added-value meat samples.eng
dc.description.bibrefIncludes bibliographical references (pages 167-177).eng
dc.format.extent1 online resource (xix, 178 pages) : illustrationseng
dc.identifier.merlinb118801983eng
dc.identifier.oclc988610764eng
dc.identifier.urihttps://hdl.handle.net/10355/57183
dc.identifier.urihttps://doi.org/10.32469/10355/57183eng
dc.languageEnglisheng
dc.publisherUniversity of Missouri--Columbiaeng
dc.relation.ispartofcollectionUniversity of Missouri--Columbia. Graduate School. Theses and Dissertationseng
dc.rightsOpenAccesseng
dc.rights.licenseThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.eng
dc.subject.FASTMeat industry and trade -- Safety measureseng
dc.subject.FASTLactic acideng
dc.subject.FASTAnti-infective agentseng
dc.titleApplications of lactic acid and its derivatives in meat products and methods to analyze related additives in restructured meateng
dc.typeThesiseng
thesis.degree.disciplineFood science (MU)eng
thesis.degree.grantorUniversity of Missouri--Columbiaeng
thesis.degree.levelDoctoraleng
thesis.degree.namePh. D.eng


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