{"id":{"repo_id":"missouri","oai_identifier":"oai:mospace.umsystem.edu:10355/5355"},"canonical_url":"https://search.dev.ndltd.org/etd/missouri/oai:mospace.umsystem.edu:10355/5355","repository":{"repo_id":"missouri","name":"University of Missouri","base_url":"https://mospace.umsystem.edu/oai/request"},"display":{"title":"Effect of different marinade treatments on survival and morphology of pathogens in beef jerky","abstract":"In the early fall of 2003, the Food Safety and Inspection Service (FSIS 2004) found that producers of meat and poultry jerky were not adequately processing the meat to achieve the lethality required to kill or reduce the number of microorganisms. In this project, ground beef jerky was prepared with four different treatments i.e. traditional marinade (TM), modified marinade (MM), acetic acid-traditional marinade (AATM), Tween 20-traditional marinade (TWTM), along with a control. The jerky strips were individually inoculated with four different bacterial strains i.e. E. coli O157:H7, S. Typhimurium, L. monocytogenes and S. aureus and stored at ambient temperature under vacuum packaging for analysis at 7 day intervals up to 28 days. The parameters studied were pH, water activity and enumeration of microbial count. Every marinade used in this study was effective in reducing pathogen survival on inoculated beef jerky when compared to the control, which was evident by low microbial count in treated jerky samples compared to control. In order to reduce the survival of pathogens that are introduced to the surface of beef jerky post-processing, a combination of marinade reformulation, effective thermal processing, and avoidance of cross - contamination is considered ideal for ensuring the safety of beef jerky for consumers.","abstract_html":"In the early fall of 2003, the Food Safety and Inspection Service (FSIS 2004) found that producers of meat and poultry jerky were not adequately processing the meat to achieve the lethality required to kill or reduce the number of microorganisms. In this project, ground beef jerky was prepared with four different treatments i.e. traditional marinade (TM), modified marinade (MM), acetic acid-traditional marinade (AATM), Tween 20-traditional marinade (TWTM), along with a control. The jerky strips were individually inoculated with four different bacterial strains i.e. E. coli O157:H7, S. Typhimurium, L. monocytogenes and S. aureus and stored at ambient temperature under vacuum packaging for analysis at 7 day intervals up to 28 days. The parameters studied were pH, water activity and enumeration of microbial count. Every marinade used in this study was effective in reducing pathogen survival on inoculated beef jerky when compared to the control, which was evident by low microbial count in treated jerky samples compared to control. In order to reduce the survival of pathogens that are introduced to the surface of beef jerky post-processing, a combination of marinade reformulation, effective thermal processing, and avoidance of cross - contamination is considered ideal for ensuring the safety of beef jerky for consumers.","abstract_has_math":false,"creators":["Khurana, Sandeep K., 1976-"],"institution":"University of Missouri--Columbia","degree_name":"M.S.","degree_level":"Masters","degree_discipline":"Food science (MU)","degree_department":null,"school":null,"contributors":[],"advisors":["Clarke, Andrew Douglas"],"committee_chairs":[],"committee_members":[],"year":2009,"date_issued":"2009","date_published":"2009","updated_at":"2026-07-24T03:08:09Z","subjects":[],"languages":["eng","English"],"rights":["OpenAccess."],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier.doi","label":"DOI","values":["https://doi.org/10.32469/10355/5355"],"render_values":[{"text":"https://doi.org/10.32469/10355/5355","href":"https://doi.org/10.32469/10355/5355","code":true}]}]},"links":{"outbound_url":"https://hdl.handle.net/10355/5355","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.advisor","label":"Advisor","values":["Clarke, Andrew Douglas"]},{"key":"dc:creator","label":"Author","values":["Khurana, Sandeep K., 1976-"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2010-02-09T17:56:43Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2010-02-09T17:56:43Z"]},{"key":"dc:date.issued","label":"Date","values":["2009"]},{"key":"dc:publisher","label":"Institution","values":["University of Missouri--Columbia"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food science (MU)"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["M.S."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Missouri--Columbia"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["English"]},{"key":"dc:language.iso","label":"Language (ISO)","values":["eng"]},{"key":"dc:rights","label":"Dc Rights","values":["OpenAccess."]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.doi","label":"DOI","values":["https://doi.org/10.32469/10355/5355"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://hdl.handle.net/10355/5355"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file.","Title from PDF of title page (University of Missouri--Columbia, viewed on December 29, 2009).","Thesis advisor: Dr. Andrew D. Clarke.","M.S. University of Missouri--Columbia 2009."]},{"key":"dc:description.abstract","label":"Abstract","values":["In the early fall of 2003, the Food Safety and Inspection Service (FSIS 2004) found that producers of meat and poultry jerky were not adequately processing the meat to achieve the lethality required to kill or reduce the number of microorganisms. In this project, ground beef jerky was prepared with four different treatments i.e. traditional marinade (TM), modified marinade (MM), acetic acid-traditional marinade (AATM), Tween 20-traditional marinade (TWTM), along with a control. The jerky strips were individually inoculated with four different bacterial strains i.e. E. coli O157:H7, S. Typhimurium, L. monocytogenes and S. aureus and stored at ambient temperature under vacuum packaging for analysis at 7 day intervals up to 28 days. The parameters studied were pH, water activity and enumeration of microbial count. Every marinade used in this study was effective in reducing pathogen survival on inoculated beef jerky when compared to the control, which was evident by low microbial count in treated jerky samples compared to control. In order to reduce the survival of pathogens that are introduced to the surface of beef jerky post-processing, a combination of marinade reformulation, effective thermal processing, and avoidance of cross - contamination is considered ideal for ensuring the safety of beef jerky for consumers."]},{"key":"dc:title","label":"Title","values":["Effect of different marinade treatments on survival and morphology of pathogens in beef jerky"]}]}],"canonical_facts":{"dc:contributor.advisor":["Clarke, Andrew Douglas"],"dc:creator":["Khurana, Sandeep K., 1976-"],"dc:date.accessioned":["2010-02-09T17:56:43Z"],"dc:date.available":["2010-02-09T17:56:43Z"],"dc:date.issued":["2009"],"dc:description":["The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file.","Title from PDF of title page (University of Missouri--Columbia, viewed on December 29, 2009).","Thesis advisor: Dr. Andrew D. Clarke.","M.S. University of Missouri--Columbia 2009."],"dc:description.abstract":["In the early fall of 2003, the Food Safety and Inspection Service (FSIS 2004) found that producers of meat and poultry jerky were not adequately processing the meat to achieve the lethality required to kill or reduce the number of microorganisms. In this project, ground beef jerky was prepared with four different treatments i.e. traditional marinade (TM), modified marinade (MM), acetic acid-traditional marinade (AATM), Tween 20-traditional marinade (TWTM), along with a control. The jerky strips were individually inoculated with four different bacterial strains i.e. E. coli O157:H7, S. Typhimurium, L. monocytogenes and S. aureus and stored at ambient temperature under vacuum packaging for analysis at 7 day intervals up to 28 days. The parameters studied were pH, water activity and enumeration of microbial count. Every marinade used in this study was effective in reducing pathogen survival on inoculated beef jerky when compared to the control, which was evident by low microbial count in treated jerky samples compared to control. In order to reduce the survival of pathogens that are introduced to the surface of beef jerky post-processing, a combination of marinade reformulation, effective thermal processing, and avoidance of cross - contamination is considered ideal for ensuring the safety of beef jerky for consumers."],"dc:identifier.doi":["https://doi.org/10.32469/10355/5355"],"dc:identifier.uri":["https://hdl.handle.net/10355/5355"],"dc:language":["English"],"dc:language.iso":["eng"],"dc:publisher":["University of Missouri--Columbia"],"dc:rights":["OpenAccess."],"dc:title":["Effect of different marinade treatments on survival and morphology of pathogens in beef jerky"],"dc:type":["Thesis"],"thesis:degree_discipline":["Food science (MU)"],"thesis:degree_level":["Masters"],"thesis:degree_name":["M.S."],"thesis:institution_name":["University of Missouri--Columbia"]},"updated_at":"2026-07-24T03:08:09Z"}