Thesiss

Spices and essential oils containing phenolic compounds can control or prevent the growth of foodborne pathogens and spoilage organisms in media and food systems. Commercial dried plums and dried plum mixtures (Prunus domestica cv. French) contain phenolics and have been shown t…

α-Tocopherol and β-carotene (0.03%) and sodium tripolyphosphate (STP, 0.2 and 0.3%), alone and in combination, were studied in refrigerated, cooked, ground turkey and pork with or without salt (1%). Hexanal was measured after 0, 2, 4, or 6 d storage. α-Tocopherol reduced hexanal…

The objective of this study was to test a variety of ground meat products sold on the U.S. commercial market for the presence of potential mislabeling. Forty-eight ground meat samples were purchased from online and retail sources, including both supermarkets and specialty meat r…

A predictive model for moist-air impingement cooking of ground-and-formed meat and poultry products was developed. A coupled heat and mass transfer model incorporating the effects of fat transfer was combined with a model for Salmonella inactivation, to produce a complete predic…