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 20 of 31 for “"Processed meat"”.
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Salt concentration and species affects protein extractability and processed meat characteristics
… that salt levels be reduced in food, including processed meats. As such, it is critical to understand the interaction of salt level and meat species with regards to characteristics of further processed meat. Salt-soluble protein extraction, important in forming meat emulsions, is dependent on …
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Formation of 4(5)-methylimidazole in processed meat and in glucose amino acid model system
… Even though 4-MeI has been detected in several processed foods no research has been conducted to measure levels of 4-MeI in processed meat. A method using isobutylchloroformate (IBCF) and gas chromatography mass-spectrometry (GC-MS) was developed to detect and quantify 4-MeI in processed meat …
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The optimization of plant protein meat re-placers and clean label water binders in processed meat (white pudding and chicken)
… environmental, economic and ethical concerns. Processed meat products have been under the spotlight for much of the recent past, with particular regard to their typically higher fat and salt contents and the health consequences of these, as well as the impact of meat production on the …
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Adopting Plant-rich Dietary Patterns and Reducing Red and Processed Meat Intake: Examining How Diverse U.S. Food and Health Systems Actors May Support Sustainable Diet Transitions for American Adults
… dietary patterns and consume less red and processed meats (RPM) as a high-impact climate action. This PhD dissertation describes three studies that examined how diverse food and health systems actors may encourage sustainable diet transitions for Americans to support human and planetary …
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Novel ingredients and emerging processing technologies in the development of clean label, phosphate-reduced meat products
Phosphate additives are used in numerous processed foods as stabilisers and emulsifiers. They are present in up to 65% of processed meat products. However, consumer preferences for more natural and less processed foods have resulted in clean-label growth trends, meaning shorter ingredient …
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The Role of Fto-Gene In Adiposity and Insulin Resistance: Interaction With Diet and Physical Activity
… nutrients (saturated fat, dietary fiber, red and processed meat, and high-fiber bread and cereal), and the interaction between FTO polymorphisms and physical activity on body mass index (BMI), waist circumference, visceral and subcutaneous adipose tissue in the adult multiethnic Insulin Resistance …
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Processed Meats and Protein Functionality
… conditions. This research approach relates processed meat manufacturing with the functional aspects of muscle proteins.
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Effect of Hot Processing, Mechanical Tenderization, and Tumbling on Ham Yield and Quality Characteristics
… characteristics was evaluated. Hot (pre-rigor) processed meat tissue exhibited higher pH, water holding capacity, and cooked yield (1.5 to 2.0%) characteristics, but pH and water holding capacity was not correlated to cooked yield. Mechanical tenderization consistently increased protein content …
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Meat consumption and type 2 diabetes: investigating heterogeneity and potential causal mechanisms
… diets play a crucial role in preventing T2D and meat has been reported to be associated with an increased risk of T2D. However, it is unclear whether different types of meat are all associated with increased risk and whether associations are the same in all individuals and in all populations. …
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Controlled microbiological and environmental techniques in meat processing
… microbiological populations and their effects on processed meat. The technique consisted of an initial reduction of surface bacteria on conventionally handled muscle tissue via a hot water dip, followed by processing at 28ºC in a sterile plastic isolator where Pediococcus cerevisiae was introduced …
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Sodium reduction challenges and facilitators in breads and processed poultry products: an industry perspective
… blood pressure (Garriguet, 2007). The breads and processed meat categories were identified as the highest contributors to sodium consumption within the Canadian population. The goal of this research is to identify the challenges associated with reducing sodium in bread and processed poultry …
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Disconnect between Cancer Prevention Guidelines and Dietary Practices Stratified by Obesity Status in a National Cohort
… were significantly less likely to meet red and processed meat recommendations (P<0.001, respectively). There were not significant differences in the percent of grains as whole grains or proportion meeting whole grain recommendation by obesity; however, all groups were below 5% meeting this …
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Experimental Investigation of Hyperbolic Heat Transfer in Heterogeneous Materials
… bicarbonate were used as test materials, while processed meat (bologna) was used in Experiment 2. The measured temperature profiles of the samples were compared with the parabolic and hyperbolic heat conduction model results. The values of thermal diffusivity and thermal conductivity were …
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An analysis of the U.S. meat industry from consumers' and processors’ points of view
… thesis consists of two research papers on the meat industry focusing on locally processed meat. The first paper is based on a survey distributed to meat consumers throughout the U.S. with the objective of understanding their willingness to pay for locally processed meat. This goal was achieved …
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Enhancing the health-status of processed meats through ingredient manipulation and its effects on sensory and physiochemical product attributes
… to determine the European consumers’ views on processed meats and bioactive compounds. Thus a survey gathered information form over 500 respondents and explored their perceptions on the healthiness and purchase-ability for both traditional and functional processed meats. This study found that …
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Phycoremediation of meat processing wastewater by using microalgae scenedesmus sp.
Wastewater produced from Meat Processing Wastewater (MPWW) contains high nutrient loads which can induce eutrophication and cause water quality to deteriorate as it has been claimed that this type of wastewater is difficult to treat due to different types of processed meat and factory activities. …
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Application of novel processing technologies for salt reduction in meat products
… the recommended daily allowance for an adult. Processed meat products are generally high in salt and 20% of the total sodium dietary intake is linked to this category. This thesis assesses the feasibility of employing novel processing technologies to develop reduced-salt meat products. To …
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Use of the Protein Misfolding Cyclic Amplification for food safety and drug discovery
… in two key areas: (1) detecting CWD prions in processed meats subjected to common cooking procedures, and (2) identifying potential anti-prion compounds through a high-throughput PMCA adaptation.</p> <p>Our results demonstrate that PMCA effectively detected CWD prions in a range of processed …
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Use of citrus fiber in ground beef meatballs as a functional ingredient
… with these health problems and consumption of processed meat products have been linked to these diseases. Research in developing healthy meat products is becoming more crucial. Therefore, the objective of this study was to determine the use of citrus fiber in ground beef meatballs as a …
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Hydrodynamic Shock Wave Effects on Protein Functionality
… altered the structural integrity of the meat. H1 and H3 decreased (P<0.05) Warner-Bratzler shear values of the IRS from 3.86 and 3.99 kg (controls) to 3.01 and 3.02 kg (HSW), respectively. H2 shear values, 3.86 (control) to 3.46 kg (HSW) were not different (P> 0.05). HSW and control BF …
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