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Maintaining Meat Quality through the...

Krikorian, Abigail Lee,

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Maintaining Meat Quality through the Beef Supply Chain /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Maintaining Meat Quality through the Beef Supply Chain // Abigail Lee Krikorian.
Author:	Krikorian, Abigail Lee,
Description:	1 electronic resource (96 pages)
Notes:	Source: Masters Abstracts International, Volume: 86-03.
Contained By:	Masters Abstracts International86-03.
Subject:	Beef. -
Online resource:	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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500 $a Source: Masters Abstracts International, Volume: 86-03.
500 $a Advisors: Belk, Aeriel D; Smith, William B.; Sawyer, Jason.
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520 $a 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.
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650 4 $a Beef. $3 698477
650 4 $a Feeds. $3 659935
650 4 $a Food contamination & poisoning. $3 3562624
650 4 $a Food preservation. $3 3562690
650 4 $a Meat products. $3 3825967
650 4 $a Bacteria. $3 550366
650 4 $a E coli. $3 3556834
650 4 $a Packaging. $3 585030
650 4 $a Food waste. $3 3236349
650 4 $a Agriculture. $3 518588
650 4 $a Oxidation. $3 714629
650 4 $a Connective tissue. $3 3562992
650 4 $a Antimicrobial agents. $3 3556833
650 4 $a Meat quality. $3 3695366
650 4 $a Microorganisms. $3 666946
650 4 $a Meat processing. $3 3825968
650 4 $a Animal sciences. $3 3174829
650 4 $a Food science. $3 3173303
650 4 $a Microbiology. $3 536250
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710 2 $a Auburn University. $e degree granting institution. $3 3765916
720 1 $a Belk, Aeriel D $e degree supervisor.
720 1 $a Smith, William B. $e degree supervisor.
720 1 $a Sawyer, Jason $e degree supervisor.
773 0 $t Masters Abstracts International $g 86-03.
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792 $a 2024
856 4 0 $u https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=31345432