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Item Embodied Storying, A Methodology for Chican@ Rhetorics: (Re)making Stories, (Un)mapping the Lines, And Re-membering Bodies(2012-10-19) Cobos, CasieThis dissertation privileges Chican@ rhetorics in order to challenge a single History of Rhetoric, as well as to challenge Chican@s to formulate our rhetorical practices through our own epistemologies. Chapter One works in three ways: (1) it points to how a single History of Rhetoric is implemented, (2) it begins to answer Victor Villanueva's call to "Break precedent!" from a singly History, and (3) it lays groundwork for the three-prong heuristic of "embodied storying," which acts as a lens for Chican@ rhetorics. Chapter Two uses embodied storying to look at how Chican@s are produced through History and how Chican@s produce histories. By analyzing how Spanish colonizers, contemporary scholars/publishers, and Chican@s often disembody indigenous codices, this chapter calls for rethinking how we practice codices. In order to do so, this chapter retells various stories about Malinche to show how Chican@s already privilege bodies in Chican@ stories in and beyond codices. Chapter Three looks at cartographic practices in the construction, un-construction, and deconstruction of bodies, places, and spaces in the Americas. Because indigenous peoples practice mapping by privileging bodies who inhabit/practice spaces, this chapter shows how colonial maps rely on place-based conceptions of land in order to create imperial borders and rely on space-based conceptions in order to ignore and remove indigenous peoples from their lands. Chapter Four looks at foodways as a practice of rhetoric, identity, community, and space. Using personal, familial, and community knowledge to discuss Mexican American food practices, this chapter argues that foodways are rhetorical in that they affect and are affected by Chican@ identities. In this way, food practices can challenge the conception of rhetoric as being solely attached to text and privilege the body. Finally, Chapter Five looks at how Chican@ rhetorics and embodied storying can affect the field(s) of rhetoric and writing. I ask three specific questions: (1) How can we use embodied storying in histories of rhetoric? (2) How can we use embodied storying in Chican@ rhetorics? (3) How can we use embodied storying in our pedagogy?Item Survivability of E. coli O157:H7 in needle tenderized beef steaks during lactic acid application and cooking(2010-12) Chancey, Cassandra L.; Brooks, Chance J.; Brashears, Mindy M.; Jackson, Samuel P.; Thompson, Leslie D.Illness has been associated with the consumption of non-intact beef products. Because blade tenderization is commonly used in the beef industry to improve meat tenderness, measures must be taken to reduce the threat the pathogen translocation from the surface of beef cuts during mechanical tenderization. The objective of this research was to characterize the effects of 5% lactic acid on needle-tenderized beef strip loins inoculated with Escherichia coli O157:H7 and managed under simulated industry conditions prior to cooking to various endpoint temperatures. Subprimals were inoculated with either a low or high level of E. coli O157:H7 (103CFU/cm2 and 105CFU/cm2, respectively) using a dip method at the BSL-II pathogen processing facility, at Texas Tech University (Lubbock, TX). Subprimals were then stored for 7 days at 2-4oC. At 7 days, subprimals were mechanically tenderized (Model H, Jaccard, Orchard Park, NY) and cut into 2.54 cm2 thick steaks, then stored at 2-40C for 21 days. At 28 days, the steaks were transported to the Experimental Sciences Building (ESB), at Texas Tech University (Lubbock, TX) to be cooked to internal temperatures of 55, 60, 65, 70, or 75oC. At low inoculation levels (103cfu/cm2), after processing, and cooking, E. coli O157:H7 was not detected on internal meat samples. However, E. coli was detected when high inoculums steaks (105cfu/cm2) that were cooked to 55, 60, or 70⁰C. Regardless, at low inoculation levels (typical of industry contamination) 5% lactic acid treatment, vacuum packaging, refrigerated storage and cooking reduced E. coli O157:H7 to non-detectable levels in needle tenderized beef steaks cooked to 55°C or higher internal temperatures.Item The effects of cooking, storage, and ionizing irradiation on carotenoids, antioxidant activity, and phenolics in potato (Solanum tuberosum L.)(Texas A&M University, 2005-11-01) Blessington, TyannPast research conducted by our lab demonstrated that potatoes contain significant levels of phytochemicals important to human health. However, since potatoes are not consumed raw, it is important to determine the effects of processing on these levels. Therefore, the changes in carotenoid content, antioxidant activity, and phenolic content were investigated using combinations of cultivars, cooking methods, storage treatments, and low-dose ionizing irradiation. Carotenoid content was measured via absorbance at 445 nm, 450 nm, and HPLC identification. Antioxidant activity was measured initially and at stabilization via the DPPH method and phenolic content was measured via the Folin method and HPLC identification. Microwaved, baked, fried, and raw potato samples contained more carotenoids than boiled samples. The samples microwaved, baked, and fried contained higher antioxidant activity and phenolics than the boiled or raw samples. However, the compound quercetin dihydrate appeared to decrease with cooking. Carotenoids, antioxidant activity, and phenolics appeared to decrease with storage; however, high storage temperatures and long storage times were believed to cause a dehydration and concentration of compounds, which caused levels to be equal to or greater than before storage. However, this decreasing trend was not linear and there were multiple significant interactions. The compound chlorogenic acid appeared to be quite sensitive to high temperature storage. Irradiation dose appeared to have only a minor, if any, effect on carotenoid levels. The interaction between storage time and irradiation dose was very influential on antioxidant activity. In early stages of storage, higher doses of irradiation had greater antioxidant activity, while, with continued storage, low doses had higher antioxidant activity. Exposure to irradiation appeared to cause an increase in phenolic content, determined by the Folin method. There may be a stimulation, induction, or release of some compounds due to processing; however, its magnitude is not believed to be as great as genetic control. The effects of processing can not be denied and should continue to be investigated. Future studies investigating the health properties of fruits and vegetables, particularly potatoes should include processing effects.