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Relevant bibliographies by topics / Meat spoilage / Dissertations / Theses

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Dissertations / Theses on the topic 'Meat spoilage'

Author: Grafiati

Published: 4 June 2021

Last updated: 20 February 2023

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1

Betts, G. D. "Predicting bacterial spoilage of meat products." Thesis, University of Surrey, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.402780.

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2

Argyri, Anthoula A. "Quantifying meat spoilage with an array of biochemical indicators." Thesis, Cranfield University, 2010. http://dspace.lib.cranfield.ac.uk/handle/1826/5621.

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Freshness and safety of muscle foods are generally considered as the most important parameters for the food industry. It is crucial to validate and establish new rapid methods for the accurate detection of microbial spoilage of meats. In the current thesis, the microbial association of meat was monitored in parallel with the chemical changes, pH measurements and sensory analysis. Several chemical analytical techniques were applied to explore their dynamics on quantifying spoilage indicators and evaluate the shelf life of meat products. The applied analytical methods used were Fourier transform

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3

Doherty, Alice Majella. "Growth of a number of pathogenic bacteria on modified atmosphere packaged lamb." Thesis, University of Ulster, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.339314.

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4

Al-Omirah, Husam F. "Proteolytic degradation products as indicators of quality in meat and fish." Thesis, McGill University, 1996. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=27268.

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Assessment of freshness and quality of meat and fish is a major activity of both food regulatory agencies and the food industry. Various methods are used for measuring fish and meat quality, each with its particular advantages and limitations. However, methods based on monitoring the products of proteolysis have received relatively little attention. The objective of the present study was to identify specific protein and peptide products of proteolysis as indicators of freshness and quality during chilled storage of fresh fish and meat.<br>Samples of meat and fish were subjected to chilled stor

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5

Blana, Vasiliki A. "Quorum sensing : understanding the role of bacteria in meat spoilage." Thesis, Cranfield University, 2010. http://dspace.lib.cranfield.ac.uk/handle/1826/6778.

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Quorum sensing is a fundamental process to all of microbiology since it is ubiquitous in the bacterial world, where bacterial cells communicate with each other using low molecular weight signal molecules called autoinducers. Despite the fact that quorum sensing regulates numerous bacterial behaviours, very few studies have addressed the role of this phenomenon in foods. The microbial association of beef consists mainly of pseudomonads, Enterobacteriaceae, Brochothrix thermosphacta and lactic acid bacteria as revealed by minced beef samples purchased from retail shops, which fluctuates accordin

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6

Gauthier, Elisabeth. "Utilization of low molecular weight substrates by psychrotrophic meat spoilage organisms." Thesis, McGill University, 1990. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=59274.

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Four meat spoilage organisms were grown at 4$ sp circ$C for 7 d, in an aqueous extract of meat (Meat Juice Medium), and the levels of various nutrients in the extracts were measured. At an agitation rate of 50 rev$ cdot$min$ sp{-1},$ the four species reached viable counts of 10$ sp8$ Colony Forming Units (CFU)$ cdot$ml$ sp{-1},$ and the order of nutrient utilization was as follows: (1) glucose, (2) gluconate and urea, (3) glycerol, (4) glucose-6-phosphate. Several substrates were still present in the growth medium at the end of the growth period, namely lactate, glucose-6-phosphate and the two

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7

Dillon, Vivian Maureen. "Sulphite tolerance of yeasts from comminuted lamb products." Thesis, University of Bath, 1988. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.383909.

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8

Moosavi-Nasab, Marzieh. "Identification of low molecular weight compounds produced or utilized by pychrotrophic meat spoilage organisms." Thesis, McGill University, 1997. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=27892.

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Meat Juice Medium (MJM), an aqueous extract of meat, was inoculated with Pseudomonas aeruginosa and incubated for 7 d at 4$ sp circ$C under shaking conditions (100 rev.min$ sp{-1}$). Two predominant compounds produced during spoilage of MJM were detected using HPLC. These compounds with retention times (RT) of 21.48 and 32.04 min were tentatively identified as acetic and butyric acids, respectively. These compounds were also produced when MJM was replaced with Brain Heart Infusion Broth medium. In later experiments, the effect of glucose supplementation on the rate of MJM spoilage was examined

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9

Wickramasinghe, Nirmani. "Understanding the role of biofilm formation in the predominance of meat spoilage pseudomonads." Thesis, Curtin University, 2020. http://hdl.handle.net/20.500.11937/82845.

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This project assessed how biofilm formation can aid the spoilage pseudomonads to withstand harsh environmental conditions of chilled storage. The cellular arrangements, the matrix composition and the gene expression profile of Pseudomonas fragi and Pseudomonas lundensis were studied. Despite having continued access to nutrients biofilms formed on meat dispersed after population maximum. The matrix protein and carbohydrate contents were significantly higher when biofilms are formed under chilled temperatures. The iron uptake systems were downregulated in mature biofilms on meat.

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10

Moosavi-Nasab, Marzieh. "Identification of low molecular weight compounds produced or utilized by psychrotrophic meat spoilage organisms." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/tape16/PQDD_0024/MQ37151.pdf.

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11

D'Aoust, Frédéric. "The effects of organic acids and microcolony formation on the adhesion of meat spoilage organisms." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape10/PQDD_0003/MQ44153.pdf.

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12

Renteria-Monterubio, Ana Luisa. "Spoilage of raw red vacuum-packed meat by Clostridium estertheicum and other cold tolerant Clostridia." Thesis, University of Bristol, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.503855.

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Cold tolerant Clostridia, particularly Clostridium estertheticum, are responsible for spoilage of vacuum-packed raw beef, lamb and venison, causing substantial losses to the meat industry. This study aimed to develop cultural and molecular methods for detection and enumeration of cold tolerant Clostridia with a view to understanding their ecology in the meat processing industry.

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13

Lim, Kyungwha. "Reduction of spoilage and pathogenic bacteria on beef products by direct and indirect applications of antimicrobial agents /." free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p3100061.

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14

Woshie, Adem Hiko [Verfasser]. "Zoonotic and spoilage bacteria in a meat production and a processing line in Ethiopia / Adem Hiko Woshie." Berlin : Freie Universität Berlin, 2017. http://d-nb.info/114215534X/34.

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15

Sarnoski, Paul J. "Instrumental Methods for Determining Quality of Blue Crab (Callinectes sapidus) Meat." Thesis, Virginia Tech, 2007. http://hdl.handle.net/10919/32810.

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The purpose of this study was to find an alternative instrumental method to sensory analysis and to further investigate the aroma properties of spoiling blue crab meat. This was accomplished by use of a Cyranose 320â ¢ Electronic Nose, Draeger-TubesÂ®, and solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS). These techniques were compared to the more established techniques for determining quality of blue crab meat of sensory and microbiological analysis. Three different electronic nose methods were used to evaluate five sequentially spoiled groups of crab meat. Th

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16

Ariyapitipun, Tipayanate. "Lactic acid, low molecular weight polylactic acid, and nisin for reduction of spoilage and pathogenic bacteria on vacuum-packaged fresh raw beef /." free to MU campus, to others for purchase, 1999. http://wwwlib.umi.com/cr/mo/fullcit?p9962501.

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17

Fernandes, Pedro António Rodrigues. "Hyperbaric storage of meat products at room temperature." Master's thesis, Universidade de Aveiro, 2014. http://hdl.handle.net/10773/13823.

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Mestrado em Biotecnologia - Biotecnologia Alimentar<br>Hyperbaric storage (HS) is a preservation methodology of food products in which pressure is used as a determining factor in spoilage inhibition. With this new preservation methodology significant energy saving might be achieved, namely when the storage occurs at room temperature (RT). As such, the objective of this study focused on the evaluation of HS as an alternative to refrigeration for sliced cooked ham and minced pork meat preservation by using different combinations of pressures (0.1-150 MPa), temperatures (4-37 ºC) and storage time

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18

Höll, Linda [Verfasser], Rudi F. [Akademischer Betreuer] Vogel, Rudi F. [Gutachter] Vogel, and Horst-Christian [Gutachter] Langowski. "Identification and growth dynamics of meat spoilage microbiota in modified atmosphere packaged poultry meat / Linda Höll ; Gutachter: Rudi F. Vogel, Horst-Christian Langowski ; Betreuer: Rudi F. Vogel." München : Universitätsbibliothek der TU München, 2018. http://d-nb.info/1162621249/34.

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19

Paulos, Filipa Lopes Pereira Jorge. "Estudo da interrupção da refrigeração no prazo de validade de carne embalada em atmosfera protetora." Master's thesis, Universidade de Lisboa. Faculdade de Medicina Veterinária, 2015. http://hdl.handle.net/10400.5/10352.

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Dissertação de Mestrado Integrado em Medicina Veterinária<br>A contaminação microbiana inicial da carne e a subsequente contaminação cruzada devido à manipulação ou contacto com superfícies contaminadas são factores que influenciam o prazo de validade de carne. Para além disso, uma monitorização cuidada da temperatura em toda a cadeia de processamento, seguindo os princípios de um plano HACCP, é importante na prevenção do desenvolvimento de microbiota de deterioração. O objectivo deste trabalho foi verificar o impacto de uma refrigeração inadequada no prazo de validade de carne acondicionada

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20

Dall'Osso, Nicolò. "Shelf Life Assessment of Fresh Poultry Meat Packaged in Novel Bionanocomposite of Chitosan Incorporated with ZnO nanoparticles synthesized using food industry by-products." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2020. http://amslaurea.unibo.it/20653/.

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Nel settore alimentare viene utilizzata un’elevata quantità di materie plastiche per conservare i prodotti e facilitarne la distribuzione. L’utilizzo di questi polimeri ha un costo ambientale piuttosto elevato, per questo trovare surrogati ecosostenibili diventa sempre più importante. In questa tesi abbiamo testato l’efficacia del confezionamento di un prodotto altamente deperibile, quale carne di pollo, con un biofilm a base di chitosano. Il chitosano è polisaccaride largamente presente in natura, dotato di caratteristiche chimico-fisiche che permettono l’ottenimento di un film con proprietà

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21

Felipe, Lívia Mara. "Associação de bactérias da família Enterobacteriaceae e Clostridium estertheticum com a deterioração "blown pack" em cortes cárneos embalados a vácuo /." Jaboticabal : [s.n.], 2008. http://hdl.handle.net/11449/94637.

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Orientador: Oswaldo Durival Rossi Junior<br>Banca: Luiz Augusto do Amaral<br>Banca: Ana Maria Centola Vidal Martins<br>Resumo: A deterioração "blown pack" é caracterizada por abundante produção de gás, induzindo a completa distensão da embalagem durante o processo de estocagem sob refrigeração. Quando a embalagem é aberta, há um odor desagradável, levemente fecal. O gás presente na embalagem é composto por dióxido de carbono e hidrogênio e por vários tipos butíricos do metabolismo fermentativo. O objetivo deste experimento foi determinar possíveis causadores deste tipo de deterioração, quantif

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22

Webster, Janet B. "Identification and characterization of a psychotrophic Clostridium sp. isolated from spoiled pasteurized crabmeat." Thesis, Virginia Tech, 1994. http://hdl.handle.net/10919/43608.

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A number of crab processors in the Maryland and Virginia region experienced an abnormally high incidence of spoilage in their pasteurized product in the fall of 1989. The spoilage was only seen in cans that were processed either shortly before or after hurricane Hugo and the majority of spoilage occurred in machine picked meat only. All processors pasteurized the meat at least to an Fi~5 of 32 minutes, which is the minimum National Blue Crab Industry Association (NBCIA) recommendation. Spoiled pasteurized crabmeat, processed in 1989 and 1990, were analyzed for their microbial content. Sever

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23

Nentvichová, Aneta. "Jednorázový sensor amoniaku pro inteligentní obaly." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2021. http://www.nusl.cz/ntk/nusl-449761.

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This diploma thesis is focused on the problematic of the smart packaging and deals with the preparation of disposable ammonia sensors/indicators and the subsequent color measurement of prepared sensors/indicators using the CIE L* a* b* color space. The theoretical part of the diploma thesis focuses on active and intelligent packaging, using ammonia sensors/indicators. The emphasis is placed on the main components of the sensor/indicator, i.e., chitosan as a polymer and curcumin as a dye. The theoretical part also includes the problematic of meat degradation, which plays a very important role i

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24

Felipe, Lívia Mara [UNESP]. "Associação de bactérias da família Enterobacteriaceae e Clostridium estertheticum com a deterioração blown pack em cortes cárneos embalados a vácuo." Universidade Estadual Paulista (UNESP), 2008. http://hdl.handle.net/11449/94637.

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Made available in DSpace on 2014-06-11T19:27:16Z (GMT). No. of bitstreams: 0 Previous issue date: 2008-06-06Bitstream added on 2014-06-13T19:35:10Z : No. of bitstreams: 1 felipe_lm_me_jabo.pdf: 356871 bytes, checksum: 16d6d5f606db8c2a71fd32fc4c6570dc (MD5)<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>A deterioração “blown pack” é caracterizada por abundante produção de gás, induzindo a completa distensão da embalagem durante o processo de estocagem sob refrigeração. Quando a embalagem é aberta, há um odor desagradável, levemente fecal. O gás presente na embalagem

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25

Luong, Ngoc-Du. "Mieux comprendre l’altération microbiologique de saucisses fraîches au travers du prisme de la modélisation." Thesis, Nantes, Ecole nationale vétérinaire, 2020. http://www.theses.fr/2020ONIR150F.

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Le développement des bactéries pendant le stockage est une cause majeure de l’altération de la viande. Comprendre le lien entre les activités bactériennes et l’évolution de l’altération est difficile en raison de la complexité de l’écosystème alimentaire et nécessite l’intégration des données expérimentales variées. Cette thèse porte sur le développement d’outils statistiques et la modélisation de données hétérogènes issues d’analyses sensorielles, microbiologiques et physico-chimiques, en vue de mieux appréhender l’altération de saucisses fraîches de porc et de volaille. Quatre modèles différ

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26

Díaz, Molins Pedro. "Calidad y deterioro de platos "sous vide" preparados a base de carne y pescado almacenados en refrigeración." Doctoral thesis, Universidad de Murcia, 2004. http://hdl.handle.net/10803/11065.

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En la presente Tesis Doctoral se estudió la capacidad de conservación y la calidad sensorial de diversos platos preparados a base de carne o pescado cocinados mediante la tecnología sous vide y conservados en refrigeración. El objetivo fue estudiar el deterioro y determinar la vida comercial con el fin de introducir mejoras tecnológicas. Se determinaron diversos parámetros microbiológicos (enterobacterias totales, aerobios y anaerobios psicrófilos, bacterias ácido lácticas y mohos y levaduras), físico-químicos (pH, aw, acidez, textura instrumental y color CIELab) y sensoriales (análisis descri

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27

Moschonas, Galatios. "Control of 'blown pack' spoilage of vacuum packaged chilled meats." Thesis, University of Ulster, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.516530.

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28

Zhang, Guopeng. "Development and detection of dominance among lactic acid spoilage bacteria from cured meats." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp03/MQ32978.pdf.

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29

Stanborough, T. "A study of key meat spoilage bacteria." Thesis, 2018. https://eprints.utas.edu.au/28468/1/Stanborough_whole_thesis.pdf.

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Fresh meat is a highly nutritious commodity, conducive to the rapid growth of microorganisms and spoilage. Despite the economic and social importance associated with preventing meat spoilage and minimising food waste, the physiology of many microorganisms involved in meat spoilage remains poorly studied. Such fundamental knowledge is of great importance to enable further improvements in the control of meat contamination and spoilage, and to facilitate shelf-life extension. In this context, the broad objective of this thesis was to improve current knowledge of the biology of important meat spoi

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30

Al-Arabi, Medani M. "Chemical indicators of bacterial spoilage in ground lamb meat." 1985. http://catalog.hathitrust.org/api/volumes/oclc/13344427.html.

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Thesis (M.S.)--University of Wisconsin--Madison, 1985.<br>Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 63-69).

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31

Franz, Charles Marie Antoine Paul. "Heat resistance and inactivation of meat spoilage lactic acid bacteria." Thesis, 1993. https://hdl.handle.net/10539/24686.

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I declare that this is my own, unaided work. It is being submitted for the degree of Master of Science in the University of the Witwatersrand, Johannesburg. It has not been submitted before for any degree or examination in any other University.<br>Heat resistance and inactivation of processed meat spoilage lactic acid bacteria was investigated in vitro and by in-package pasteurization of South African vacuum-packaged vienna sausages. In vitro heat resistance of four lactic acid bacteria strains was low, since reductions of at least one log cycle in bacterial numbers occurred upon heat

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32

Mohsina, K. "Quantitative description of interactions among a meat bacterial spoilage community." Thesis, 2020. https://eprints.utas.edu.au/35855/1/Moshina_whole_thesis.pdf.

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Spoilage bacteria are a primary factor affecting the shelf-life of vacuum-packaged (VP) beef. Common bacterial species that dominate microbial communities of VP beef include Carnobacterium maltaromaticum, Brochothrix thermosphacta, and Serratia liquefaciens. However, a quantitative description of how these species establish and dynamically interact within a beef spoilage community, under commercial VP conditions, has yet to be reported. The pH, lactic acid, and glucose concentrations of beef can markedly impact bacterial growth. The effects of these combined factors on individual growth kinet

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33

Rood, LE. "Understanding and minimising microbiological spoilage of chilled vacuum-packed lamb." Thesis, 2022. https://eprints.utas.edu.au/47470/1/Rood_whole_thesis.pdf.

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Beef and lamb produced in Australia typically have shelf-lives of 26 and 12 weeks respectively when vacuum-packed (VP) and stored at temperatures of -1.5 to 0°C. The faster rate of quality loss of VP lamb is thought to be mainly due to its intrinsically higher pH (~ 0.4 pH units cf. beef) from large amounts of adipose tissue compared to beef. Meat with a higher pH increases bacterial growth rate, including the growth of spoilage bacteria. The inherently shorter shelf-life of lamb compared to beef meat can present a challenge in long distance export supply chains in which value loss may occur d

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34

Baxter, Narida Jane. "The bacteria involved in meat spoilage and the effect of environmental factors on their growth." Thesis, 2000. https://vuir.vu.edu.au/15436/.

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The contamination of meat surfaces with microorganisms begins at slaughter then continues throughout the butchering and beyond. The development of the microflora on the meat surface depends on the storage conditions, in particular, on gaseous atmosphere during storage. Beef chicken, lamb and pork were packaged in air or under 30% CO2/70% N2 then stored at either one or 10°C until considered visually unacceptable. The meat stored at 10°C had a shorter shelf-life than the meat stored at 1°C, wdth the airpackaged meat deteriorating before MAP meat. In general, the shelf-life for beef and chicken

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35

Mellefont, LA. "Predictive model development and lag phase characterisation for applications in the meat industry." Thesis, 2001. https://eprints.utas.edu.au/20481/1/whole_MellefontLyndalAnne2001_thesis.pdf.

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Foods of bovine origin have been implicated as the principle vehicle in disease outbreaks of pathogenic Escherichia coli, hence the increasing interest in understanding the behaviour of this pathogen on carcasses during processing and handling. In the absence of rapid and noninvasive methods to determine the microbiological safety of meat carcasses, predictive modelling has been suggested as a strategy to estimate the consequences of processing and handling procedures on the fate and numbers of microorganisms. This thesis reports two contributions in realising the potential of predictive model

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36

Lin, Lo Wei, and 林洛瑋. "Effect of Modified Atmosphere Packaging/Nisin Combination System on Growth of Foodborne Pathogenic and Spoilage Microorganisms in Culture Model and Meat Systems." Thesis, 1993. http://ndltd.ncl.edu.tw/handle/57649086985868461814.

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37

Ho, Linda. "Characterization of Clostridium spp. from "blown-pack", chill-stored, vacuum packaged beef." Master's thesis, 2009. http://hdl.handle.net/10048/540.

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Thesis (M. Sc.)--University of Alberta, 2009.<br>Title from pdf file main screen (viewed on Sept. 10, 2009). "A thesis submitted to the Faculty of Graduate Studies and Research in partial fulfillment of the requirements for the degree of Master of Science in Food Science and Technology, Agricultural, Food and Nutritional Science, University of Alberta." Includes bibliographical references.

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38

Pereira, Mara Raquel Lino. "Estudo do prazo de validade em carne fresca de coelho." Master's thesis, 2009. http://hdl.handle.net/10400.5/1964.

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Mestrado em Engenharia Alimentar - Tecnologia dos Produtos Animais - Instituto Superior de Agronomia<br>The microbial indicators aerobic mesophilic bacteria, aerobic psychrophilic bacteria, Pseudomonas, lactic acid bacteria, moulds and yeasts and Enterobacteriaceae were assessed in rabbit carcasses packed under bulk (CG), on air (CE) and modified atmosphere (CATM), stored at 4 ºC over 8, 16 and 21 days, respectively. In initial samples the predominant groups were Pseudomonas and lactic acid bacteria, with a high component of moulds and yeasts. CG had a high growth of microbial flora (3 –

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39

Al-Nasiri, Ghofran. "Microencapsulation of Natural Antimicrobial Agents to Minimize Loss from Food Packaging Films." Thesis, 2019. https://vuir.vu.edu.au/40070/.

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The inherent volatility and/or heat sensitivity of many natural antimicrobial (AM) additives can be detrimental to their widespread use in commodity polymer packaging film formulations. In this study, beta-cyclodextrin (β-CD) inclusion complexes with naturally-derived AM agents: thymol, carvacrol, and linalool were prepared using a co-precipitation technique. The complexes were optimised and then characterised by techniques including thermal analysis. They were then incorporated into low-density polyethylene (LDPE) films with AM agents added directly for comparison. The subsequent release of t

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