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Maintaining Meat Quality through the...

Krikorian, Abigail Lee,

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Maintaining Meat Quality through the Beef Supply Chain /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Maintaining Meat Quality through the Beef Supply Chain // Abigail Lee Krikorian.
作者:	Krikorian, Abigail Lee,
面頁冊數:	1 electronic resource (96 pages)
附註:	Source: Masters Abstracts International, Volume: 86-03.
Contained By:	Masters Abstracts International86-03.
標題:	Beef. -
電子資源:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=31345432
ISBN:	9798384216100

Maintaining Meat Quality through the Beef Supply Chain /
Krikorian, Abigail Lee,

Maintaining Meat Quality through the Beef Supply Chain /Abigail Lee Krikorian. - 1 electronic resource (96 pages)

Source: Masters Abstracts International, Volume: 86-03.

The studies presented here were designed to evaluate the impacts of increased time periods during two key phases of the beef supply chain: pre-harvest transportation and post-processing storage. In the first study, the objective was to determine the relationship between gut microbial community and pathogen presences in cattle under different levels of transportation stress. Cattle were transported for either 2.5 or 12 hours, with samples collected before and after transportation to evaluate microbial shedding, microbiome, temperature, weight, and exit velocity. Under longer transportation, there was greater weight loss compared with short transportation along with a decrease in microbial diversity, which was associated with an increase in the fecal shedding of Escherichia coli. It is likely that long transportation times are associated with increased risks to food safety due to this dysbiosis.The second study objective was to determine the impacts of low temperature storage followed by secondary retail storages for long time periods on hamburger patty quality and shelf-life. Hamburger patties we packaged using modified atmosphere packaging and stored using a novel low temperature storage method for either 16, 20, or 30 days, after which they were kept in dark simulated retail storage for either 7, 10, or 14 days. Microbial growth fluctuated depending on storage time, but never exceeded acceptable limits. Similarly, the consensus of panelist's sensory scores decreased especially under the retail storage time, but never below acceptable limits. Overall, using this storage regimen, the shelf-life of beef hamburger patties can be extended to at least 30 days without freezing. This thesis demonstrates that it is practical and beneficial to extend the storage time in post-processing phases but increasing the time in pre-processing phases may have negative impacts to the beef supply chain.

English

ISBN: 9798384216100Subjects--Topical Terms:

698477
Beef.

Maintaining Meat Quality through the Beef Supply Chain /
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