Browsing by Subject "Dehydration"
Now showing 1 - 3 of 3
Results Per Page
Sort Options
Item EFFECTS OF DEHYDRATION ON BACTERIA LEVELS OF NON-HEAT TREATED, SHELF-STABLE, WHOLE-MUSCLE BEEF JERKYReyes, Arquimides Antonio; Branham, Loree A; Runyan, Chase A; Dickinson, James W; Bustos, Charlene DABSTRACT This study evaluated, aerobic bacteria and pathogen surrogate (Saga 200) levels of non-heat treated, shelf-stable, whole-muscle beef jerky over five processing days. Beef inside rounds (NAMP# 169A), were sliced into identical strips. Strips were assigned to either experiment I (n=72) or Experiment II (n=126/trial) and then assigned to one of three treatments: control, marinate, or dry rub. Experiment II strips were inoculated with Saga 200 prior to treatment application and dehydration. Strips were dehydrated on racks at 50±2°F (relative humidity of 65±5%). Samples were tested every 24 h for bacteria levels, water activity (Aw), and pH. Experiment I, showed an average 1.25 log10 reduction of APC over six days (P≤0.05). Experiment II showed a 1.5 log10 reduction of Saga 200 over six days (P≤0.05), and Aw ranged from 0.97-0.68 and pH ranged between 5.84 and 5.48. Results showed that simple dehydration without thermal treatment is insufficient to meet FSIS requirements.Item Effects of Short-Term Dehydration and Rehydration on Acoustic Measures of Voice(Texas Tech University, 1998-03) Dane, Rebecca LThe purpose of this study was to determine whether short-term dehydration (i.e., no fluid or food intake for a 10-hour period) and subsequent rehydration (i.e., 4-ounce fluid intake every 17 minutes over a period of 2 hours and 15 minutes) resulted in significant changes in acoustic measures of voice. Employing a within-subject, quasi-time series design, a total of 25 healthy subjects (3 males and 22 females) between the ages of 20 and 30 years participated in the study. Baseline data were established through speech samples obtained on four successive evenings and mornings. Speech samples consisted of phonating the randomly ordered vowels /a/, I'll, IvJ, and lol within the carrier phrase "Say /hAb_b/ again." During experimental procedures, speech samples were obtained at 17-minute intervals following intake of 4 ounces of water. It was hypothesized that the morning pretest samples would exhibit decreased fundamental frequency and greater values for jitter, shimmer, and harmonic-to-noise ratio across vowels due to decreased hydration levels. During post-tests, it was hypothesized that fundamental frequency values would increase and jitter, shimmer, and harmonic-to-noise ratio measures would decrease for all vowels over time as a function of increased hydration. Results indicated a significant (p < 0.01) main effect for vowel type across all acoustic measures; however, a significant (p < 0.01) main effect for time was only noted for fundamental frequency, jitter, and shimmer. Descriptive statistics revealed trends which supported the hypotheses for all vowels and acoustic measures with the exception of harmonic-to-noise ratio. Results of this study contribute to normative data and have implications for voice therapy and care of the professional voice.Item The effect of water loss on percent body fat(Texas Tech University, 1983-12) Lewis, Beth AnnThis research project proposed to determine if water loss, as a result of sweating, elicited a change in percent body fat. More explicitly, this study focused on a comparison of percent body fat measurements prior to sweating, following sweating, and postrehydration.