The Resource Effect of antimicrobial agents on physical, chemical and microbiological characteristics of ready-to-eat bologna, by Ayca Gedikoglu, (electronic resource)

Effect of antimicrobial agents on physical, chemical and microbiological characteristics of ready-to-eat bologna, by Ayca Gedikoglu, (electronic resource)

Label
Effect of antimicrobial agents on physical, chemical and microbiological characteristics of ready-to-eat bologna
Title
Effect of antimicrobial agents on physical, chemical and microbiological characteristics of ready-to-eat bologna
Statement of responsibility
by Ayca Gedikoglu
Creator
Contributor
Thesis advisor
Subject
Genre
Language
eng
Summary
Quality and safety of ready-to-eat meat products can be altered by antimicrobial agents such as lactates and diacetates. This project evaluated the effect of Ional (1.5%, 2.5%, 3.5%), Ional LC (1.5%, 2.5%, 3.5%) and Optiform SD4 (2.5%) compared to a control on selected physical, chemical and microbiological characteristics of ready-to-eat vacuum-packaged bologna slices stored less at than 40C for up to 112 days of retail display. Water activity (aw), expressible moisture (WHC), pH, fat and moisture content, cooking yield, texture profile analysis, puncture test, Hunter color values, total aerobic plate count (PCA), yeast and mold count (YM), and lactobacilli count (MRS) were evaluated. WHC, pH and texture profile parameters were significantly different (P[lesser than]0.05) between treatments. Bologna formulated with Optiform SD4 (2.5%) had the highest springiness and hardness values after control and it had highest puncture value. Water activity was not significantly different (P[greater than]0.05) between treatments. Furthermore, day of display had no significant affect on aw L value was significantly different for treatments, but Hunter a and b values were not
Cataloging source
MUU
http://library.link/vocab/creatorName
Gedikoglu, Ayca
Degree
M.S.
Dissertation year
2008.
Granting institution
University of Missouri--Columbia
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
  • theses
http://library.link/vocab/relatedWorkOrContributorName
Clarke, Andrew Douglas
http://library.link/vocab/subjectName
  • Precooked meat
  • Meat
  • Anti-infective agents
Target audience
specialized
Label
Effect of antimicrobial agents on physical, chemical and microbiological characteristics of ready-to-eat bologna, by Ayca Gedikoglu, (electronic resource)
Instantiates
Publication
Note
  • The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file
  • Title from PDF of title page (University of Missouri--Columbia, viewed September 24, 2009)
  • Thesis advisor: Dr. Andrew D. Clarke
Bibliography note
Includes bibliographical references
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Control code
438890039
Extent
1 online resource (x, 113)
Form of item
electronic
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations
Specific material designation
remote
System control number
(OCoLC)438890039
Label
Effect of antimicrobial agents on physical, chemical and microbiological characteristics of ready-to-eat bologna, by Ayca Gedikoglu, (electronic resource)
Publication
Note
  • The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file
  • Title from PDF of title page (University of Missouri--Columbia, viewed September 24, 2009)
  • Thesis advisor: Dr. Andrew D. Clarke
Bibliography note
Includes bibliographical references
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Control code
438890039
Extent
1 online resource (x, 113)
Form of item
electronic
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations
Specific material designation
remote
System control number
(OCoLC)438890039

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