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.
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Showing 1 to 16 of 16 for “"Chicken breast"”.
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Reduction of Microbial Load on Boneless, Skinless Chicken Breast Using Ultraviolet Radiation
… inoculated E. coli on split, boneless, skinless chicken breasts and the effects the UV treatments had on the taste of the chicken. The objective of the study was to determine the UV dosage that gave the largest amount of microbial kill without adversely affecting the taste of the chicken. Two …
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Microwave ring resonator based on thermoplastic substrate for chicken breast meat quality identification application
… Recently, the quality of meat, especially chicken meat, has sparked an interest in both the producers and the consumers, due to the increasing trend of consumption of chicken meat as one of the primary foods in Malaysia. Thus, the characterisation of chicken meat quality is required, …
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Efficacy of Selected Chemicals on the Attachment and Survival of Campylobacter jejuni on Chicken Breast Skin
… linked to the consumption of raw or undercooked chicken. The population of bacteria on the breast skin has been reported to be greater than on other edible portions of the chicken carcass making this an important site to control the organism and to study bacterial attachment properties. This …
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Microbial Safety, Shelf Life Stability, Quality Preservation, and Consumer Acceptance of Vacuum-infused, Irradiated Chicken Breast Meat Treated with Natural Plant Extracts and Organic Acids
… States and the world. Recalls associated with chicken contamination are responsible for considerable economic losses to the poultry industry. Many decontamination steps are currently in place to reduce the likelihood of contaminated products reaching the consumer, but despite these safeguards, …
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Inhibitory effect of edible films and coatings containing selected amino acids on the formation of 2-amino-1-methyl-6-phenylimidazo[4-5-b]pyridine (PhIP) in pan-fried chicken breasts
… [4,5-b] pyridine (PhIP) in chicken breasts and to evaluate the physicochemical properties of the chicken. Heated whey protein isolate (HWPI) solution (100g ) was made by heating 5 g whey protein isolate (WPI) solution at 90 ºC for 30 min (in a water bath). After cooling down …
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Focusing Light Inside Scattering Media with Optical Phase Conjugation
… phantoms up to 96 mm thick, and through ex vivo chicken breast tissue up to 25 mm thick.</p>
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Ultrasound-encoded optical tomography and time-reversed ultrasonically encoded optical focusing
… in thick tissue-mimicking phantom samples and chicken breast tissue. The efficiency of SHB was improved by using a Tm3+: YAG crystal of higher doping concentration: 2.0-atomic%) and a double-pass pumping configuration. With the improved SHB-UOT system, we imaged absorbing, scattering, and phase …
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Comparison of thermal gelation properties of pork, beef, fish, chicken and turkey
… semimembranosus muscles of pork and beef, chicken breast (CB), chicken thigh (CT), turkey breast (TB), turkey thigh (TT), and catfish fillets were obtained. Gelation properties of muscle (10% protein at pH 5.5, 6.0, 6.5, or 7.0 and cooked at 0.7$\sp\circ$C or 3$\sp\circ$C/min to …
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Buckling and friction-based linear motion clutch with application to medical devices
… Prototypes of the device were tested on raw chicken breast, the best of which had about a 50% success rate. Tests performed on deceased pigs showed the device advanced well through muscle but not the peritoneum. The system studied consisted of a flexible filament (OD ~0.9 mm) passing through …
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The Effectiveness of Potassium Lactate and Lactic Acid Against Campylobacter Species and Psychrotrophic Bacteria
… Campylobacter sp. and psychrotrophic bacteria on chicken. The objectives of the two studies conducted were to determine the optimal combination of potassium lactate and lactic acid to inhibit Campylobacter sp. in a challenge study and to inhibit naturally occurring Campylobacter sp. and …
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Intelligent X-ray imaging inspection system for the food industry.
… foreign bodies found in x-ray images of chicken breast meat after the de-boning process. The meat product is passed under a solid-state x-ray sensor that acquires a dual-band two-dimensional image of the meat (a low- and a high energy image). A series of image processing operations are …
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PHOTOREFRACTIVE CRYSTAL-BASED ACOUSTO-OPTIC IMAGING IN THE NEAR-INFRARED AND ITS APPLICATIONS
… media, including biological tissues such as breast and brain. The light passing through a focused ultrasound beam undergoes a phase modulation at the ultrasound frequency that is detected using an adaptive interferometer scheme employing a GaAs photorefractive crystal (PRC). The PRC-based AO …
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Quantitative Microbial Risk Assessment Model to Estimate Exposure to Campylobacter from Consumption of Chicken in the United States
… This pathogen has been primarily associated with chicken production and processing which is a ~$33 billion industry. To further identify practices that could reduce Campylobacter presence, concentration, and persistence in chicken prior to consumption a quantitative microbial risk assessment …
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The optimization of plant protein meat re-placers and clean label water binders in processed meat (white pudding and chicken)
… in a brine intended for injection into chicken breast fillets. The effect of the replacement on the technological, sensory and microbiological quality of the cooked chicken (in the form of restructured chicken hams) was investigated. The overall objective was to produce a phosphate-free …
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High Pressure Hydrodynamic Shock Wave Effects on Tenderness of Early Deboned Broiler Breasts
Breast muscles that are deboned prior to 4 to 6 h postmortem are highly variable and lacking in tenderness. The poultry industry currently provides costly storage space for intact broiler breasts during this 4 to 6 h period. This thesis evaluates tenderization techniques that if effective could …
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Design and Fabrication of Optomechanical Formalin Fixation Monitoring Systems Integrated with a Millifluidic Device
… study. The stiffness changes of phantoms and chicken breast tissues during formalin fixation are investigated for different sizes of the samples. We present the distinct temporal change of the tissue’s mechanical property by formalin fixation, where the plateau of the fixation level is shown …