Browsing by Subject "Marination"
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Item Acid treatments have an effect on Salmonella Eneritidis, shelf-life, and quality attributes in poultry breast fillets(2005-08) Buses, Hannah Margaret; Thompson, Leslie D.; Boyce, Janice B.; Alvarado, Christine Z.The overall objective of this research was to determine the effects of phosphate and phosphate and organic acid marinades on water-holding ability, quality attributes, muscle pH, and microbial quality of marinated breast fillets, and to determine the survivability of Salmonella Enteritidis in inoculated, marinated fillets.Item Acid treatments have an effect on Salmonella Eneritidis, shelf-life, and quality attributes in poultry breast fillets(Texas Tech University, 2005-08) Buses, Hannah Margaret; Thompson, Leslie D.Not availableItem Marination of turkey breast fillets using organic acids to control the growth of Listeria monocytogenes and improve meat quality in deli loaves(Texas Tech University, 2005-08) Carroll, Casey D.; Alvarado, Christine Z.; Boyce, Janice B.; Brashears, Mindy M.; Thompson, Leslie D.Not availableItem Marination of turkey breast fillets using organic acids to control the growth of Listeria monocytogenes and improve meat quality in deli loaves(2005-08) Carroll, Casey D.; Alvarado, Christine Z.; Boyce, Janice B.; Brashears, Mindy M.; Thompson, Leslie D.This study is very unique in that it will determine the effects of different organic acids applied in the raw turkey meat and its effect on LM growth and meat quality in cooked and stored turkey deli loaves. If the application of organic acids in the raw state decreases or prevents LM growth in the cooked product, then several food safety problems can be prevented through marination, a process already conducted in preparation of these deli loaves. The objectives of this research project are to determine the effect of commonly used marinade ingredients such as phosphate, sodium lactate, sodium diacetate and sodium citrate alone or in combination on the growth of Listeria monocytogenes and on meat quality parameters such as color, water holding capacity and bind ability in turkey deli loaves. Several food safety problems can be prevented through marination if the application of organic acids in the raw state decreases or prevents LM growth in the cooked product.