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dc.contributor.advisorClarke, Andrew Douglaseng
dc.contributor.authorGedikoglu, Aycaeng
dc.date.issued2008eng
dc.date.submitted2008 Falleng
dc.descriptionThe entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file.eng
dc.descriptionTitle from PDF of title page (University of Missouri--Columbia, viewed September 24, 2009).eng
dc.descriptionThesis advisor: Dr. Andrew D. Clarke.eng
dc.descriptionM.S. University of Missouri--Columbia 2008.eng
dc.description.abstractQuality 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 SD4 (2.5%) compared to a control on selected physical, chemical and microbiological characteristics of ready-to-eat vacuum-packaged bologna slices stored less at than 40C for up to 112 days of retail display. Water activity (aw), expressible moisture (WHC), pH, fat and moisture content, cooking yield, texture profile analysis, puncture test, Hunter color values, total aerobic plate count (PCA), yeast and mold count (YM), and lactobacilli count (MRS) were evaluated. WHC, pH and texture profile parameters were significantly different (P [less than] 0.05) between treatments. Bologna formulated with Optiform SD4 (2.5%) had the highest springiness and hardness values after control and it had highest puncture value. Water activity was not significantly different (P[greater than]0.05) between treatments. Furthermore, day of display had no significant affect on aw L value was significantly different for treatments, but Hunter a and b values were not.eng
dc.description.bibrefIncludes bibliographical referenceseng
dc.identifier.merlinb71132661eng
dc.identifier.oclc438890039eng
dc.identifier.urihttps://doi.org/10.32469/10355/5777eng
dc.identifier.urihttps://hdl.handle.net/10355/5777
dc.languageEnglisheng
dc.publisherUniversity of Missouri--Columbiaeng
dc.relation.ispartofcommunityUniversity of Missouri--Columbia. Graduate School. Theses and Dissertationseng
dc.rightsOpenAccess.eng
dc.rights.licenseThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
dc.subject.lcshPrecooked meateng
dc.subject.lcshMeat -- Preservationeng
dc.subject.lcshAnti-infective agentseng
dc.titleEffect of antimicrobial agents on physical, chemical and microbiological characteristics of ready-to-eat bolognaeng
dc.typeThesiseng
thesis.degree.disciplineFood science (MU)eng
thesis.degree.grantorUniversity of Missouri--Columbiaeng
thesis.degree.levelMasterseng
thesis.degree.nameM.S.eng


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