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Validation of Texas beef jerky processing
(2009-06-02)
This study evaluated the thermal drying process commonly used by small and
very small beef jerky operations in Texas. It was intended to determine the impact of
relative humidity on the production of beef jerky and to ...
Evaluation of pulse electric fields to reduce foodborne pathogen levels in scalder/chiller water during poultry processing
(2009-05-15)
Poultry slaughtering encompasses a series of processing steps with the objective
of harvesting the consumable meat. The scalding process consists of the submersion of
carcasses in hot water tanks to facilitate the removal ...
Comparison of cecal colonization of Salmonella enterica serotype Typhimurium in white leghorn chicks and Salmonella-resistant mice
(2009-05-15)
Salmonellosis is one of the most important bacterial food borne illnesses
worldwide. Among the many Salmonella serotypes, Typhimurium is the most
commonly implicated serotype in human disease in the United States. A major ...