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Modeling the transport of Salmonella...

Rochowiak, Julie A.

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Modeling the transport of Salmonella into whole-muscle meat products during marination.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Modeling the transport of Salmonella into whole-muscle meat products during marination./
Author:	Rochowiak, Julie A.
Description:	109 p.
Notes:	Adviser: Bradley P. Marks.
Contained By:	Masters Abstracts International45-06.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1444294
ISBN:	9780549021438

Modeling the transport of Salmonella into whole-muscle meat products during marination.
Rochowiak, Julie A.

Modeling the transport of Salmonella into whole-muscle meat products during marination. - 109 p.

Adviser: Bradley P. Marks.

Thesis (M.S.)--Michigan State University, 2007.

Salmonella is a harmful bacterium that can cause serious illness if contaminated meat is not properly processed. Recent research has shown that the assumption that the interior of intact whole-muscle meat products is sterile is not necessarily true for marinated products exposed to pathogens. Therefore, the objectives of this project were to: (1) develop a mechanistic mathematical model to describe the transport of Salmonella into intact whole-muscle meat products during marination, (2) estimate model parameters from laboratory trials, and (3) validate the model using independent data. The proposed model represents one-dimensional transport of Salmonella into whole-muscle meat products, assuming capillary diffusion of marinade and capsule-like transport of the Salmonella cells along with the marinade. The model solution was stable and yielded reasonable relationships between input and output variables (i.e., moisture uptake and Salmonella migration). In experimental trials, the total mass uptake was very low, < 1%, but significant numbers of Salmonella entered the product (counts > 101 at 4.5 cm from the surface in contact with marinade). However, the model did not predict the distribution of Salmonella in whole-muscle meat products during marination with sufficient accuracy to support the hypothesis regarding the underlying mechanism.

ISBN: 9780549021438Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Modeling the transport of Salmonella into whole-muscle meat products during marination.
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005 20110630
008 110630s2007 ||||||||||||||||| ||eng d
020 $a 9780549021438
035 $a (UMI)AAI1444294
035 $a AAI1444294
040 $a UMI $c UMI
100 1 $a Rochowiak, Julie A. $3 1280914
245 1 0 $a Modeling the transport of Salmonella into whole-muscle meat products during marination.
300 $a 109 p.
500 $a Adviser: Bradley P. Marks.
500 $a Source: Masters Abstracts International, Volume: 45-06, page: 3009.
502 $a Thesis (M.S.)--Michigan State University, 2007.
520 $a Salmonella is a harmful bacterium that can cause serious illness if contaminated meat is not properly processed. Recent research has shown that the assumption that the interior of intact whole-muscle meat products is sterile is not necessarily true for marinated products exposed to pathogens. Therefore, the objectives of this project were to: (1) develop a mechanistic mathematical model to describe the transport of Salmonella into intact whole-muscle meat products during marination, (2) estimate model parameters from laboratory trials, and (3) validate the model using independent data. The proposed model represents one-dimensional transport of Salmonella into whole-muscle meat products, assuming capillary diffusion of marinade and capsule-like transport of the Salmonella cells along with the marinade. The model solution was stable and yielded reasonable relationships between input and output variables (i.e., moisture uptake and Salmonella migration). In experimental trials, the total mass uptake was very low, < 1%, but significant numbers of Salmonella entered the product (counts > 101 at 4.5 cm from the surface in contact with marinade). However, the model did not predict the distribution of Salmonella in whole-muscle meat products during marination with sufficient accuracy to support the hypothesis regarding the underlying mechanism.
590 $a School code: 0128.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Engineering, Agricultural. $3 1019504
690 $a 0359
690 $a 0539
710 2 $a Michigan State University. $3 676168
773 0 $t Masters Abstracts International $g 45-06.
790 $a 0128
790 1 0 $a Marks, Bradley P., $e advisor
791 $a M.S.
792 $a 2007
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1444294