Browsing by Author "Bratcher, Christy"

Now showing items 21-29 of 29

Peracetic Acid Effects on Shelf Life and Survival of Escherichia coli on Beef Steaks

Davenport, Caroline (2016-04-05)

A study was conducted to determine the effectiveness of peracetic acid (PAA) against Escherichia coli O157:H7 in beef. In this study, 150 slices of beef ball tips (IMPS: 185B) weighing 100g each were inoculated with either ...

Post-weaning, Feedyard, and Carcass Performance of Alabama Feeder Cattle: The Current State of Alabama Cattle and the Effect of Backgrounding Diet

Tigue, Daniel (2022-06-01)

Understanding the effect of post-weaning management strategies on feedyard performance, health, and carcass characteristics of Southeastern beef calves can help cattle producers add value to their operations. However, due ...

Prediction of Sensory Texture Characteristics of Deli Meat Using Instrumental Analysis

Baker, Bradley (2016-05-05)

The objective of Experiment 1 was to develop a method that has the ability to measure multiple readings on the same deli meat sample and have those readings be highly correlated with descriptive sensory data. Texture profile ...

Relationship of an Objective Measure and Consumer Perception of Oxidized Flavor in Ground Beef

McMurray, Megan (2014-04-25)

An experiment was conducted to compare the sensory and shelf life characteristics of ground beef with three different fat contents in order to determine if an objective measure is adequate in predicting consumer perception ...

Salmonella and Campylobacter Reduction and Quality Characteristics of Poultry Carcasses Treated with Various Antimicrobials in a Finishing Chiller®

Nagel, Gretchen (2012-06-19)

With the implementation of more stringent regulatory guidelines, it is necessary for processors to employ new or additional pathogen intervention strategies for more effective control of Salmonella and Campylobacter ...

Shelf Life Validation of Marinated and Frozen Chicken Tenderloins

Rehm, John (2020-07-21)

It is immensely important for producers and restaurants to know the shelf life of a meat product. If a consumer eats a product that is rancid it could impact a restaurant’s reputation. The objective of this study is to ...

Survival and Prevalence of Non-O157 Shiga Toxin Producing Escherichia coli (STEC) in Beef Cattle Preharvest and in the Environment

Palmer, Christine (2014-04-25)

Cattle are primary reservoirs of shiga toxin producing Escherichia coli (STEC) and are considered “super-shedders” if they shed more than 104 CFU/g of E. coli O157:H7. In addition to E. coli O157:H7, six non-O157 STEC ...

Survival of LIsteria monocytogenes on Ready-to-Eat Roast Beef During Refrigeration Storage

Broady, Johnathan (2014-10-10)

Listeria monocytogenes (LM) is a psychrotrophic bacterium with serious consequences to human health. Listeriosis causes an estimated 1600 sicknesses and 260 deaths annually in the United States with the primary source of ...

Translocation of E. coli in Whole Muscle Non-Intact Beef

Johns, Danny (2010-05-05)

Beef striploins were inoculated on the lean side with 8.2 to 10.1 log CFU/mL ranging from 6.4 to 7.2 mL of a nalidixic resistant Escherichia coli. Total CFU inoculated on striploins ranged from 1.12 X 109 to 9.10 X 1010. ...