Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 3 of 3 for “"Beef safety"”.
-
Assessment of consumers' knowledge, attitudes, awareness, and beliefs of food handling and beef safety handling behaviors
… desire tender, juicy, and flavorful cuts of beef. Mechanical tenderization (MT) and enhancement methods applied to lower valued beef cuts can improve tenderness, flavor or juiciness, increasing desirability for the consumer. However, these processes can introduce pathogens that may be present …
-
Electrostatic Atomization Of Antimicrobial Treatments On Ground Beef Processing, Instrumental Color, Sensory Color, Taste and Aroma Characteristics
… chemical and sensory characteristics of ground beef patties, when compared to an un-treated control. Antimicrobial treatments included: fumaric acid, malic acid, octanoic acid, decanoic acid, sodium propionate, propionic acid solution, potassium lactate/diacetate blend, sodium benzoate, hexanoic …
-
Estudio integral del análisis de la calidad y seguridad alimentaria con el fin de definir acciones estratégicas por parte de la industria agroalimentaria
… titled ‘Study of the determinants of food safety and quality perception and strategic actions by the Spanish food industry to increase consumer’s confidence’ proposes the study of food safety and quality from a double perspective. On the one hand from consumer’s perspective through the …