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 20 of 105 for “"meat products"”.
-
The Microstructure of Sectioned and Formed Meat Products
Made available in DSpace on 2014-12-13T19:42:43Z (GMT). No. of bitstreams: 1 7726762.pdf: 4385744 bytes, checksum: 76cf9bbef4f4639557f217d69f40ed96 (MD5) Previous issue date: 1977
-
Digestible indispensable amino acid scores for meat products
… amino acid scores (DIAAS) for pork and beef products using the pig as a model, and to test the hypothesis that various degrees of meat processing may increase the digestibility of amino acids (AA) and protein quality of meat as shown by an increase in DIAAS. In experiment 1, DIAAS values were …
-
Benzo(a)pyrene control and transport processes in smoke meat products
El incremento del consumo de carne y productos cárnicos en el mundo, así como su proyección en los países en desarrollo y desarrollados, ha estimulado la investigación de su impacto en la salud humana. Los productos cárnicos son componentes importantes de una dieta saludable y balanceada, …
-
Application of novel processing technologies for salt reduction in meat products
… 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 achieve these …
-
Nitritmennyiségek hatásának vizsgálata húskészítményekben = Effect of different nitrite-concentrations in meat products
A húskészítmények egyik legfontosabb adalékanyaga a nátrium-nitrit, amelyet már több mint 200 éve használnak. Bakteriosztatikus és sporasztikus hatású, gátolja a mikrobák, elsősorban a kolbászmérgezést okozó Clostridium botulinum mikroba szaporodását és a toxikus hatású spórái kihajtását, azaz …
-
Bacteriocinogenic potential of lactic acid bacteria isolates from artisanal fermented meat products
… acid bacteria (LAB) from artisanal fermented meat products through phenotypic and genotypic methodologies, searching for the selection of isolates with bacteriocinogenic potential. LAB isolates were obtained from artisanal fermented meat products and were characterized to their …
-
Development of innovative seasonings from wine pomace and their applications in meat products
La tesis se centra en el desarrollo de sazonadores procedentes del orujo de uva, un subproducto de la elaboración del vino, y en el estudio de sus aplicaciones en alimentos con bajos contenidos de sal. Los sazonadores desarrollados han mostrado su capacidad para mejorar la conservación de los …
-
Effect of Poor Sanitation Procedures on Cross-Contamination of Animal Species in Ground Meat Products
… of ≥1% of an undeclared species in ground meat generally used as an indicator of intentional mislabeling as opposed to cross-contamination, the actual percent of undeclared species resulting from cross-contamination has not been experimentally determined. The objective of this study was to …
-
Novel ingredients and emerging processing technologies in the development of clean label, phosphate-reduced meat products
… 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 declarations avoiding ingredients unfamiliar to the consumer. Due to the unique …
-
Consumer attitudes and willingness to pay for plant-based meat products: A health and nutrition perspective
Meat production is a key part of future food systems as meat is one of the most important sources of dietary protein globally but its production, which has rapidly industrialized in recent decades, is linked with significant negative environmental, health and animal welfare impacts. These negative …
-
"Meat of the Future": Evaluation of the sensory characteristics of cell-cultured and traditional meat products
Cell-cultured meat (CM), a meat alternative grown in vitro, is increasingly promoted as conventional meat produced more sustainably. Consumer acceptance remains a critical factor for CM's success. Thus, despite CM's limited availability consumer acceptance of CM has been widely investigated and …
-
Identification of Species in Ground Meat Products Sold on the U.S. Commercial Market Using DNA-Based Methods
<p>Mislabeling of ground meat products is a form of food fraud that can lead to economic deception and interfere with dietary restrictions related to allergens or religious beliefs. In various parts of the world, including Ireland, Mexico and Turkey, high levels of meat mislabeling have been …
-
Escherichia coli O157:H7 control in nonintact meat products and inhibition of Listeria monocytogenes biofilms on kitchen surfaces
To view the abstract, please see the full text of the document.
-
Optimisation of quality and nutritional value of reformed/restructured meat products for older adults developed using plant proteins
… rice protein (RP) and lentil flour (LF)] in a meat model using underutilised beef cuts. The meat model could then be extrapolated to a meat product such as beef patties and restructured beef products. The physicochemical properties of the inclusion of plant-derived ingredients in a beef pattie …
-
Development of meat products fortified with omega-3 rich oil obtained from fish by-products by supercritical carbon dioxide extraction
Los beneficios para la salud de los ácidos grasos Omega-3 son conocidos y muy bien valorados por los consumidores, quienes han incorporado a su dieta habitual alimentos enriquecidos con estos ácidos, elevando su demanda. Convertir un embutido tan convencional como una salchicha, en una gran fuente …
-
Development of Hybrid Meat Products by Replacing Animal Fats with Faba bean Protein Isolate-Stabilized Canola Oil-In-Water Emulsion Gel
… gel as a suitable animal fat replacer in meat products (pork bologna and beef burger). Emphasis was given to converting the viscous emulsion into a strong, self-supporting viscoelastic gel by modifying the emulsifying proteins to influence their interfacial properties and inducing …
-
A study of the effect of Iysozyme, pediocin and heat treatment on the survival of pathogenic bacteria in fermented meat products.
A method for the isolation of listeria from meat products based on the use of primary enrichment with LEB, secondary enrichment with UVM-II, followed by plating on PALCAM agar was developed. The method yielded a higher number of better isolated colonies, with a lower rate of mould contamination …
Page 1 of 6