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 2 of 2 for “"Non-Intact Beef"”.
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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 …
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Escherichia coli O157:H7 and Salmonella Typhimurium Risk Assessment during the Production of Marinated Beef Inside Skirts and Tri-tip Roasts
… in marinade that was used to vacuum tumble beef inside skirts and beef tri-tip roasts. The depth of penetration of each microorganism into the individual meat products, and the survival of these microorganisms in the products as well as marinade stored over time were evaluated. Two …