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Texas A&M University
1.
May, Laura.
The Beef Nutrient Database Improvement Project: Retail Cuts From the Rib and Plate.
Degree: MS, Animal Science, 2011, Texas A&M University
URL: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8663 
► The purpose of this study was to collect and analyze retail cuts from the beef rib and plate that had been identified as needing nutrient…
(more)
▼ The purpose of this study was to collect and analyze retail cuts from the beef rib and plate that had been identified as needing nutrient composition updates in the United States Department of Agriculture’s (USDA) National Nutrient Database for Standard Reference (SR). Twenty beef carcasses were selected from three different regions of the United States, and the rib and plate were collected for shipment via refrigerated truck to the Rosenthal Meat Science and Technology Center. Each rib and plate was fabricated 14 to 21 d postmortem into the appropriate retail cuts to be used for this study. The cuts were dissected, either raw or cooked (braised, grilled, roasted), into four separable components: separable lean, seam fat, external fat, and refuse. Bone and heavy connective tissue were considered refuse. Percent total chemical fat, moisture, protein, and ash analyses were conducted on the separable lean component obtained from dissection.
Cooking yields were evaluated for each of the three cooking methods utilized in this study. Grilled cuts had the highest numerical yield followed by roasted and braised cuts. Dissection data showed single muscle cuts had a higher percentage of separable lean than retail cuts composed of multiple muscles. Boneless and lip-off retail cuts contained a higher percentage of separable lean when compared to their bone-in and lip-on counterparts. Finally, proximate analysis data showed that as retail cuts increased in the percentage of total chemical fat, the percentage of moisture decreased. When percentage of total chemical fat was stratified by USDA quality grade, most cuts showed differences between USDA Choice and Select quality grades.
This study was a collaborative project; therefore, the results and discussion of this thesis are only based on findings from
Texas A and
M University's data. The final project results will be published in the USDA’s National Nutrient Database SR.
Advisors/Committee Members: Savell, Jeffrey W. (advisor), Harris, Kerri B. (advisor), Litzenberg, Kerry K. (committee member).
Subjects/Keywords: Beef; Nutrient Database; Rib and Plate; Retail Cuts; Proximate Analysis
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APA (6th Edition):
May, L. (2011). The Beef Nutrient Database Improvement Project: Retail Cuts From the Rib and Plate. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8663
Chicago Manual of Style (16th Edition):
May, Laura. “The Beef Nutrient Database Improvement Project: Retail Cuts From the Rib and Plate.” 2011. Masters Thesis, Texas A&M University. Accessed March 09, 2021.
http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8663.
MLA Handbook (7th Edition):
May, Laura. “The Beef Nutrient Database Improvement Project: Retail Cuts From the Rib and Plate.” 2011. Web. 09 Mar 2021.
Vancouver:
May L. The Beef Nutrient Database Improvement Project: Retail Cuts From the Rib and Plate. [Internet] [Masters thesis]. Texas A&M University; 2011. [cited 2021 Mar 09].
Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8663.
Council of Science Editors:
May L. The Beef Nutrient Database Improvement Project: Retail Cuts From the Rib and Plate. [Masters Thesis]. Texas A&M University; 2011. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8663
Texas A&M University
2.
Laster, Brittany Anise.
Efficacy of Beef Carcass Surface Trimming to Reduce or Eliminate Escherichia coli O157:H7 Surrogates from Subsequent Subprimals.
Degree: MS, Animal Science, 2012, Texas A&M University
URL: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-9014
► This study was conducted to determine the effectiveness of trimming the original external carcass surfaces from subprimals during fabrication on the reduction of surrogates for…
(more)
▼ This study was conducted to determine the effectiveness of trimming the original external carcass surfaces from subprimals during fabrication on the reduction of surrogates for Escherichia coli O157:H7. Carcass sides from five cattle (n = 10 sides) were inoculated along the pattern hide opening before entering the blast chill cooler with a gelatin slurry containing a bacterial cocktail of three rifampicin-resistant, nonpathogenic E. coli Biotype I strains. Following a 48 h chill, sides were fabricated to produce eight subprimals (brisket, chuck, clod, rib, bottom round, top sirloin, short loin, and inside round). Microbiological samples were taken from the original carcass fat surface area, initial lean surface area, trimmed fat surface area (where applicable), and trimmed lean surface area (where applicable). Trimming of the external fat surfaces reduced (P < 0.05) microbiological counts on the newly exposed lean surfaces of all eight subprimals during fabrication. However, these data also indicated that fat and lean surfaces that were not initially exposed to contamination became contaminated during the fabrication process. Trimming external surfaces reduces levels of pathogens, but under normal fabrication processes, pathogens may still be spread to the newly exposed surfaces.
Advisors/Committee Members: Savell, Jeffrey W. (advisor), Harris, Kerri B. (advisor), Castillo, Alejandro (committee member).
Subjects/Keywords: Beef; Carcass Trimming; Escherichia coli O157:H7; Surrogates
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APA (6th Edition):
Laster, B. A. (2012). Efficacy of Beef Carcass Surface Trimming to Reduce or Eliminate Escherichia coli O157:H7 Surrogates from Subsequent Subprimals. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-9014
Chicago Manual of Style (16th Edition):
Laster, Brittany Anise. “Efficacy of Beef Carcass Surface Trimming to Reduce or Eliminate Escherichia coli O157:H7 Surrogates from Subsequent Subprimals.” 2012. Masters Thesis, Texas A&M University. Accessed March 09, 2021.
http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-9014.
MLA Handbook (7th Edition):
Laster, Brittany Anise. “Efficacy of Beef Carcass Surface Trimming to Reduce or Eliminate Escherichia coli O157:H7 Surrogates from Subsequent Subprimals.” 2012. Web. 09 Mar 2021.
Vancouver:
Laster BA. Efficacy of Beef Carcass Surface Trimming to Reduce or Eliminate Escherichia coli O157:H7 Surrogates from Subsequent Subprimals. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2021 Mar 09].
Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-9014.
Council of Science Editors:
Laster BA. Efficacy of Beef Carcass Surface Trimming to Reduce or Eliminate Escherichia coli O157:H7 Surrogates from Subsequent Subprimals. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-9014
Texas A&M University
3.
Smith, Amanda 1987-.
Dry Versus Wet Aging of Beef: Retail Cutting Yields and Palatability Evaluations of Steaks Using Alternative Cutting Styles.
Degree: MS, Animal Science, 2012, Texas A&M University
URL: http://hdl.handle.net/1969.1/148309
► Boneless ribeye rolls (n = 12) and boneless top sirloin butts (n = 12) were obtained from heavy weight carcasses (mean = 407.8 kg), assigned…
(more)
▼ Boneless ribeye rolls (n = 12) and boneless top sirloin butts (n = 12) were obtained from heavy weight carcasses (mean = 407.8 kg), assigned to one of two aging treatments (dry or wet) and aged for 35 days at a commercial aging facility. Cutting tests were performed at the end of the aging period to determine retail yields. Subprimals were fabricated using the Beef Alternative Merchandising cutting styles, isolating four specific muscles:
M. spinalis thoracis,
M. longissimus thoracis,
M. gluteobiceps, and
M. gluteus medius. Retail cutting tests showed wet-aged subprimals had higher (P < 0.0001) total saleable yield percentages with decreased cooler shrink and gross cut loss percentages. This resulted in wet-aged ribeye rolls and top sirloin butts yielding 1.5 times and 1.3 times more saleable product than dry-aged counterparts, respectively. In order to determine palatability characteristics, consumer sensory evaluations and trained panel evaluations were preformed. Palatability related to aging and muscle type resulted in significant differences. From a consumer standpoint, aging treatment influenced OLIKE, FLAV, FLEVEL, and BEEFLIKE but only through the interaction of aging treatment x muscle. Clearly, consumers rated the wet-aged,
M. spinalis thoracis highest in each of the previously stated attributes. Aging also affected JUIC, whereas muscle type had a significant (P < 0.0001) effect on FLVBF, TEND, LEVTEND, JUIC, and LEVJUIC. As far as trained sensory attributes were concerned, a more concrete flavor profile of aged beef was obtained. In addition, dry-aged steaks had greater (P < 0.0001) cooking yield percentages when compared to wet-aged steaks.
Advisors/Committee Members: Savell, Jeffrey W (advisor), Harris, Kerri B (advisor), Griffin, Davey B (committee member).
Subjects/Keywords: yield; palatability; dry-aging; wet-aging; aging; beef
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APA (6th Edition):
Smith, A. 1. (2012). Dry Versus Wet Aging of Beef: Retail Cutting Yields and Palatability Evaluations of Steaks Using Alternative Cutting Styles. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/148309
Chicago Manual of Style (16th Edition):
Smith, Amanda 1987-. “Dry Versus Wet Aging of Beef: Retail Cutting Yields and Palatability Evaluations of Steaks Using Alternative Cutting Styles.” 2012. Masters Thesis, Texas A&M University. Accessed March 09, 2021.
http://hdl.handle.net/1969.1/148309.
MLA Handbook (7th Edition):
Smith, Amanda 1987-. “Dry Versus Wet Aging of Beef: Retail Cutting Yields and Palatability Evaluations of Steaks Using Alternative Cutting Styles.” 2012. Web. 09 Mar 2021.
Vancouver:
Smith A1. Dry Versus Wet Aging of Beef: Retail Cutting Yields and Palatability Evaluations of Steaks Using Alternative Cutting Styles. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2021 Mar 09].
Available from: http://hdl.handle.net/1969.1/148309.
Council of Science Editors:
Smith A1. Dry Versus Wet Aging of Beef: Retail Cutting Yields and Palatability Evaluations of Steaks Using Alternative Cutting Styles. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/148309
Texas A&M University
4.
Ulbrich, Carson.
Methods for controlling Escherichia coli O157:H7 and Salmonella surrogates during the production of non-intact beef products.
Degree: MS, Animal Science, 2012, Texas A&M University
URL: http://hdl.handle.net/1969.1/148347
► This study evaluated methods for controlling Escherichia coli O157:H7 and Salmonella non-pathogenic bacterial surrogates during the production of marinated non-intact beef products. Hot (~30 degrees…
(more)
▼ This study evaluated methods for controlling Escherichia coli O157:H7 and Salmonella non-pathogenic bacterial surrogates during the production of marinated non-intact beef products. Hot (~30 degrees C) boneless, beef strip loins (n = 54, Institutional Meat Purchase Specification 180) were inoculated with one of two levels (approximately 5.8 and 1.9 log10 CFU/cm2, hereafter referred to as high- and low-inoculated, respectively) of non-pathogenic, rifampicin-resistant E. coli organisms used to simulate harvest floor contamination. The inoculated beef strip loins were chilled at 2 degrees C for 24 h, and then vacuum packaged and aged for 7 to 24 days at 2 degrees C. The beef strip loins were subjected to one of five treatments or control (no treatment). Spray treatments were: 2.5% L-lactic acid, 5.0% L-lactic acid, 1,050 ppm acidified sodium chlorite, 205 ppm peroxyacetic acid, and tap water. Lactic acid treatments were applied at ~53 degrees C, whereas the other sprays were applied at room temperature (~25 degrees C). Treated and control pieces were tumble marinated using a commercial marinade. Sample counts were collected throughout the experiment to track reductions in inoculated microorganisms as impacted by antimicrobial treatment and processing. For the high-inoculated strip loins, the 5.0% L-lactic acid treatment was most effective (P < 0.05) across treatments and control at reducing surrogate organisms on meat surfaces before marination, producing a 2.6 log10 CFU/cm2 reduction. The water treatment accounted for the least (P < 0.05) reductions across treatments and control of surrogate organisms on the meat surface before marination. Peroxyacetic acid produced the greatest reduction of surface surrogate organisms in the finished, marinated product. The water treatment resulted in greater internalization of surrogate microorganisms when compared to the control. Furthermore, certain less effective antimicrobial sprays such as water may facilitate internalization of surface bacteria, more so than non-treated subprimals. It is important that producers of non-intact beef products focus on using effective antimicrobial sprays that maximize reductions and minimize internalization of surface bacteria into the finished product.
Advisors/Committee Members: Savell, Jeffrey W (advisor), Harris, Kerri B (advisor), Taylor, Thomas M (committee member).
Subjects/Keywords: E. coli; Non-intact; Beef
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APA (6th Edition):
Ulbrich, C. (2012). Methods for controlling Escherichia coli O157:H7 and Salmonella surrogates during the production of non-intact beef products. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/148347
Chicago Manual of Style (16th Edition):
Ulbrich, Carson. “Methods for controlling Escherichia coli O157:H7 and Salmonella surrogates during the production of non-intact beef products.” 2012. Masters Thesis, Texas A&M University. Accessed March 09, 2021.
http://hdl.handle.net/1969.1/148347.
MLA Handbook (7th Edition):
Ulbrich, Carson. “Methods for controlling Escherichia coli O157:H7 and Salmonella surrogates during the production of non-intact beef products.” 2012. Web. 09 Mar 2021.
Vancouver:
Ulbrich C. Methods for controlling Escherichia coli O157:H7 and Salmonella surrogates during the production of non-intact beef products. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2021 Mar 09].
Available from: http://hdl.handle.net/1969.1/148347.
Council of Science Editors:
Ulbrich C. Methods for controlling Escherichia coli O157:H7 and Salmonella surrogates during the production of non-intact beef products. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/148347
Texas A&M University
5.
Grimes, Haley.
The Beef Nutrient Database Improvement Study: Retail Cuts from the Loin and Round.
Degree: MS, Animal Science, 2012, Texas A&M University
URL: http://hdl.handle.net/1969.1/ETD-TAMU-2012-05-11135
► The objective of this study was to update the existing nutritional data available in the USDA National Nutrient Database for Standard Reference by providing revised…
(more)
▼ The objective of this study was to update the existing nutritional data available in the USDA National Nutrient Database for Standard Reference by providing revised nutritional information on the round and loin cuts evaluated in Phase III of the Nutrient Database Improvement Project. A total of 20 carcasses were selected from three packing plants across the United States, and round and loin subprimals from these carcasses were collected and transported to
Texas A&
M University. These subprimals were fabricated 14 to 21 d postmortem, dissected either raw or cooked, and divided to determine the amount of separable lean, separable fat, and refuse amounts per cut. Separable lean from these cuts was homogenized and proximate analyses were conducted in order to determine percent total chemical fat, protein, moisture, and ash.
Cooking yields and fat retention values were determined for the cuts that were grilled and roasted. Cuts with external fat had higher cooking yields than cuts with external fat removed. Cuts with external fat had higher fat retention values than the cuts with no external fat. Dissection data indicated that cuts trimmed to lower levels of external fat had the highest values for percent lean and the lowest values for percent seam and external fat and bone-in cuts had the lowest values for percent lean and the highest values for percent refuse. Proximate analyses indicated a decrease in percent moisture as the percentage of total chemical fat increased. Also, round cuts evaluated in the study contained a lower percentage of total chemical fat than loin cuts on a raw basis. When total chemical fat was stratified by USDA quality grade, it was evident that there was a clear separation between upper Choice, lower Choice, and Select cuts.
Data resulting from this study will be used to update the existing nutritional database and will provide a current nutritional profile for beef loin and round products.
Advisors/Committee Members: Savell, Jeffrey W. (advisor), Harris, Kerri B. (advisor), Smith, Stephen B. (committee member).
Subjects/Keywords: nutrient; beef; loin; round
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APA (6th Edition):
Grimes, H. (2012). The Beef Nutrient Database Improvement Study: Retail Cuts from the Loin and Round. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2012-05-11135
Chicago Manual of Style (16th Edition):
Grimes, Haley. “The Beef Nutrient Database Improvement Study: Retail Cuts from the Loin and Round.” 2012. Masters Thesis, Texas A&M University. Accessed March 09, 2021.
http://hdl.handle.net/1969.1/ETD-TAMU-2012-05-11135.
MLA Handbook (7th Edition):
Grimes, Haley. “The Beef Nutrient Database Improvement Study: Retail Cuts from the Loin and Round.” 2012. Web. 09 Mar 2021.
Vancouver:
Grimes H. The Beef Nutrient Database Improvement Study: Retail Cuts from the Loin and Round. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2021 Mar 09].
Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2012-05-11135.
Council of Science Editors:
Grimes H. The Beef Nutrient Database Improvement Study: Retail Cuts from the Loin and Round. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2012-05-11135
Texas A&M University
6.
Arnold, John.
Evaluating Quality and Palatability Characteristics of Beef Subprimals Treated with Low-dose Irradiation.
Degree: MS, Animal Science, 2012, Texas A&M University
URL: http://hdl.handle.net/1969.1/ETD-TAMU-2011-12-10574
► This study was conducted to evaluate the impact of low-dose irradiation on beef quality and sensory attributes. Beef top rounds (n=10), bottom round flats (n=10),…
(more)
▼ This study was conducted to evaluate the impact of low-dose irradiation on beef quality and sensory attributes. Beef top rounds (n=10), bottom round flats (n=10), and knuckles (n=18) were collected from a commercial meat processing facility. Paired subprimals were randomly assigned to treated (irradiated) and control (non-irradiated) groups. The treated group was irradiated with a surface dose of 1-1.5 kGy. Following treatment, subprimals were fabricated into thirds and randomly assigned to one of three aging days (0, 14, or 21). After the aging period, subprimal pieces were trimmed, cut into 2.54 cm steaks, and the resulting trimmings were ground to produce 0.113 kg patties. Steaks and patties were randomly assigned to one of two shelf-life days (2 or 4). During retail display, L*, a*, and
b* measurements were taken for raw steak and patty color (0, 2, and 4 day). Steaks and patties from all treatments were evaluated by a trained sensory panel for flavor, basic taste, mouthfeel, after-taste, and texture attributes. Steaks and patties were cooked on open-faced grills, and used for cooked color analysis. Samples from across treatments were used for TBARS analysis. Differences in raw steak and patty color were seen among samples. No differences were evident between cooked steak samples; however, cooked patty color differences were observed. Further, numerous palatability attributes were impacted by treatment. Additionally, differences in TBARS values were seen. These results suggest that if chilled subprimals or carcasses were treated with low-dose e-beam irradiation, quality and palatability characteristics could be negatively impacted.
Advisors/Committee Members: Savell, Jeff W. (advisor), Harris, Kerri B. (advisor), Miller, Rhonda K. (committee member), Griffin, Davey B. (committee member).
Subjects/Keywords: Irradiation; Beef; Subprimal; Quality; Sensory
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APA (6th Edition):
Arnold, J. (2012). Evaluating Quality and Palatability Characteristics of Beef Subprimals Treated with Low-dose Irradiation. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2011-12-10574
Chicago Manual of Style (16th Edition):
Arnold, John. “Evaluating Quality and Palatability Characteristics of Beef Subprimals Treated with Low-dose Irradiation.” 2012. Masters Thesis, Texas A&M University. Accessed March 09, 2021.
http://hdl.handle.net/1969.1/ETD-TAMU-2011-12-10574.
MLA Handbook (7th Edition):
Arnold, John. “Evaluating Quality and Palatability Characteristics of Beef Subprimals Treated with Low-dose Irradiation.” 2012. Web. 09 Mar 2021.
Vancouver:
Arnold J. Evaluating Quality and Palatability Characteristics of Beef Subprimals Treated with Low-dose Irradiation. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2021 Mar 09].
Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2011-12-10574.
Council of Science Editors:
Arnold J. Evaluating Quality and Palatability Characteristics of Beef Subprimals Treated with Low-dose Irradiation. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2011-12-10574
Texas A&M University
7.
McKeith, Russell Owen.
The Biological Basis for Animal Variation in Beef Lean Color Stability.
Degree: MS, Animal Science, 2014, Texas A&M University
URL: http://hdl.handle.net/1969.1/152742
► Two experiments were conducted to investigate biochemical factors that influence beef lean color and beef lean color stability. The first study was conducted to investigate…
(more)
▼ Two experiments were conducted to investigate biochemical factors that
influence beef lean color and beef lean color stability. The first study was conducted to
investigate biochemical traits contributing to lean color and lean color stability in dark
cutting beef. The second study was conducted to evaluate the effects of mitochondrial
functionality during electron transport on beef lean color stability in beef (n = 160).
Beef carcasses exhibiting various levels of dark cutting were selected based on pH:
(severe dark cutter SEDC; mean pH = 6.50, n = 40), moderate dark cutter (MODC;
mean pH = 6.33, n = 40), mild dark cutter (MIDC; mean pH = 6.09, n = 40), shady dark
cutter (SHDC; mean pH = 5.92, n = 40), and normal cohorts (mean pH = 5.53; n = 160)
from the same production lot and similar marbling. For both studies, strip loin
subprimals were aged until 13 d postmortem, when longissimus lumborum steaks were
cut for simulated retail display. Instrumental color attributes [lightness (L*), redness
(a*), yellowness (
b*), chroma and hue angle] were determined on d 0, 1, 4, 7, and 11 of
simulated retail display. Overall color change from d 0 was calculated for d 1, 4, 7, and
11 of simulated retail display. Additional steaks were used for determination of electron
loss from the electron transport chain utilizing succinate and glutamate as substrates,
oxygen consumption, nitric oxide metmyoglobin reducing ability, glycolytic potential,
mitochondrial abundance, myoglobin concentration and protein oxidation. The results
from the first experiment suggested that greater electron loss is associated with
decreased metmyoglobin reducing ability and, consequently, reduced beef lean color
stability. The results from the second experiment suggested that dark cutting beef
carcasses favored oxidative metabolism, and overall color stability was greater in dark cutting carcasses than cohort carcasses. Data from these experiments indicate that biochemical factors affect initial lean color attributes, as well as lean color stability attributes.
Advisors/Committee Members: Savell, Jeffrey W (advisor), Harris, Kerri B (advisor), Miller, Rhonda K (committee member), Griffin, Davey B (committee member), King, David A (committee member).
Subjects/Keywords: beef; meat color; lean color stability; dark cutting beef
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APA (6th Edition):
McKeith, R. O. (2014). The Biological Basis for Animal Variation in Beef Lean Color Stability. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/152742
Chicago Manual of Style (16th Edition):
McKeith, Russell Owen. “The Biological Basis for Animal Variation in Beef Lean Color Stability.” 2014. Masters Thesis, Texas A&M University. Accessed March 09, 2021.
http://hdl.handle.net/1969.1/152742.
MLA Handbook (7th Edition):
McKeith, Russell Owen. “The Biological Basis for Animal Variation in Beef Lean Color Stability.” 2014. Web. 09 Mar 2021.
Vancouver:
McKeith RO. The Biological Basis for Animal Variation in Beef Lean Color Stability. [Internet] [Masters thesis]. Texas A&M University; 2014. [cited 2021 Mar 09].
Available from: http://hdl.handle.net/1969.1/152742.
Council of Science Editors:
McKeith RO. The Biological Basis for Animal Variation in Beef Lean Color Stability. [Masters Thesis]. Texas A&M University; 2014. Available from: http://hdl.handle.net/1969.1/152742
Texas A&M University
8.
Haneklaus, Ashley N.
Challenges of Pathogen Control in Beef Cattle Production and Processing in South Texas.
Degree: PhD, Animal Science, 2013, Texas A&M University
URL: http://hdl.handle.net/1969.1/149246
► This multi-phase project was designed (1) to evaluate existing post-harvest process controls and intervention strategies used to reduce Escherichia coli O157:H7, (2) to evaluate the…
(more)
▼ This multi-phase project was designed (1) to evaluate existing post-harvest process controls and intervention strategies used to reduce Escherichia coli O157:H7, (2) to evaluate the impacts of cattle source and environmental factors on Salmonella prevalence in bovine lymph nodes, and (3) to evaluate sanitary conditions of feedyards in South
Texas. The ultimate goal of this project was to identify and implement measures that reduce E. coli O157:H7 in beef harvest facilities, and Salmonella prevalence in feedyards. To evaluate process control of E. coli O157:H7 throughout the beef harvest process, samples were collected from harvest floor processing areas at two commercial beef slaughter establishments, and enumerated for aerobic plate counts, E. coli/coliform, and Enterobacteriaceae. To survey existing Salmonella prevalence, bovine lymph nodes (n = 307) were collected from beef carcasses at a commercial beef processing plant. Lymph nodes were extracted from cattle sourced from seven feedyards. Salmonella prevalence in lymph nodes was found to be 0% in cattle sourced from only one of the seven yards. Lymph nodes from cattle sourced from the other feedyards yielded positive samples, with varying prevalence. Of the remaining six feedyards, one feedyard yielded 88.2% prevalence of Salmonella in bovine lymph nodes, which was significantly higher than all other feedyards (42.9, 40.0, 40.0, 24.0, and 4.0%). The prevalence of Salmonella in the feedlot environment was compared among three feedyards; one yard had 65.0% environmental prevalence of Salmonella, which was statistically higher than the other feedyards surveyed. Of the two remaining yards, one had 0% prevalence of Salmonella in fecal and soil samples, which was also the feedyard with 0% prevalence of Salmonella in lymph nodes. Findings include (1) the significance of effective sanitary dressing procedures and intervention strategies in a beef harvest environment, (2) that there is clear feedyard-to-feedyard variation with relation to Salmonella prevalence in bovine lymph nodes, and (3) that differences in environmental factors existed among feedyards although the reasons remain unclear.
Advisors/Committee Members: Savell, Jeffrey W (advisor), Harris, Kerri B (advisor), Castillo, Alejandro (committee member), Russell, Leon H (committee member).
Subjects/Keywords: process control; E. coli; Salmonella; lymph nodes
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APA (6th Edition):
Haneklaus, A. N. (2013). Challenges of Pathogen Control in Beef Cattle Production and Processing in South Texas. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/149246
Chicago Manual of Style (16th Edition):
Haneklaus, Ashley N. “Challenges of Pathogen Control in Beef Cattle Production and Processing in South Texas.” 2013. Doctoral Dissertation, Texas A&M University. Accessed March 09, 2021.
http://hdl.handle.net/1969.1/149246.
MLA Handbook (7th Edition):
Haneklaus, Ashley N. “Challenges of Pathogen Control in Beef Cattle Production and Processing in South Texas.” 2013. Web. 09 Mar 2021.
Vancouver:
Haneklaus AN. Challenges of Pathogen Control in Beef Cattle Production and Processing in South Texas. [Internet] [Doctoral dissertation]. Texas A&M University; 2013. [cited 2021 Mar 09].
Available from: http://hdl.handle.net/1969.1/149246.
Council of Science Editors:
Haneklaus AN. Challenges of Pathogen Control in Beef Cattle Production and Processing in South Texas. [Doctoral Dissertation]. Texas A&M University; 2013. Available from: http://hdl.handle.net/1969.1/149246
9.
Moore, Melanie 1989-.
National Beef Quality Audit-2011: In-Plant Survey of Targeted Carcass Characteristics Related to Quality, Quantity, Value, and Marketing of Fed Steers and Heifers.
Degree: MS, Animal Science, 2012, Texas A&M University
URL: http://hdl.handle.net/1969.1/148397
► The National Beef Quality Audit – 2011 assessed the current status of quality and consistency of fed steers and heifers. Beef carcasses (n = 9,802),…
(more)
▼ The National Beef Quality Audit – 2011 assessed the current status of quality and consistency of fed steers and heifers. Beef carcasses (n = 9,802), representing approximately 10 percent of each production lot in 28 beef processing facilities, were selected randomly for the survey. Carcass evaluation for the cooler assessment of this study revealed these traits and frequencies: steer (63.5%), heifer (36.4%), cow (0.1%), and bullock (0.03%) sex classes; dark-cutters (3.2%); blood splash (0.3%); yellow fat (0.1%); calloused ribeye (0.05%); A (92.8%),
B (6.0%), and C or greater (1.2%) overall maturities; native (88.3%), dairy-type (9.9%), and Bos indicus (1.8%) estimated breed types; and United States (97.7%), Mexico (1.8%), and Canada (0.5%) country of origin. Certified or marketing program frequencies were age and source verified (10.7%), ≤ A40 (10.0%), Certified Angus Beef (9.3%), top Choice (4.1%), natural (0.6%), and Non-Hormone Treated Cattle (0.5%), and there were no organic programs observed. Mean USDA YG traits were USDA YG (2.9), HCW (374.0 kg), AFT (1.3 cm), LM area (88.8 cm2), and KPH (2.3%); Frequencies of USDA YG distributions were YG 1 (12.4%), YG 2 (41.0%), YG 3 (36.3%), YG 4 (8.6%), and YG 5 (1.6%). Mean USDA QG traits were USDA QG (Select93), marbling score (Small40), overall maturity (A59), lean maturity (A54), skeletal maturity (A62). Frequencies of USDA QG distributions were Prime (2.1%), Choice (58.9%), Select (32.6%), and Standard or less (6.3%). Marbling score distribution was Slightly Abundant or greater (2.3%), Moderate (5.0%), Modest (17.3%), Small (39.7%), Slight (34.6%), and Traces or less (1.1%). Carcasses with QG of Select or greater and YG of 3 or numerically less represented 85.1% of the sample. This is the fifth benchmark study measuring targeted carcass characteristics, and information from this survey will continue to help drive progress in the beef industry. Results will be used in extension and educational programs as teaching tools to inform beef producers and industry professionals of the current state of the U.S. beef industry.
Advisors/Committee Members: Savell, Jeffrey W (advisor), Harris, Kerri B (advisor), Griffin, Davey B (committee member).
Subjects/Keywords: meat grade; market survey; carcass; beef quality
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APA (6th Edition):
Moore, M. 1. (2012). National Beef Quality Audit-2011: In-Plant Survey of Targeted Carcass Characteristics Related to Quality, Quantity, Value, and Marketing of Fed Steers and Heifers. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/148397
Chicago Manual of Style (16th Edition):
Moore, Melanie 1989-. “National Beef Quality Audit-2011: In-Plant Survey of Targeted Carcass Characteristics Related to Quality, Quantity, Value, and Marketing of Fed Steers and Heifers.” 2012. Masters Thesis, Texas A&M University. Accessed March 09, 2021.
http://hdl.handle.net/1969.1/148397.
MLA Handbook (7th Edition):
Moore, Melanie 1989-. “National Beef Quality Audit-2011: In-Plant Survey of Targeted Carcass Characteristics Related to Quality, Quantity, Value, and Marketing of Fed Steers and Heifers.” 2012. Web. 09 Mar 2021.
Vancouver:
Moore M1. National Beef Quality Audit-2011: In-Plant Survey of Targeted Carcass Characteristics Related to Quality, Quantity, Value, and Marketing of Fed Steers and Heifers. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2021 Mar 09].
Available from: http://hdl.handle.net/1969.1/148397.
Council of Science Editors:
Moore M1. National Beef Quality Audit-2011: In-Plant Survey of Targeted Carcass Characteristics Related to Quality, Quantity, Value, and Marketing of Fed Steers and Heifers. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/148397
10.
Labus, Cody John.
Using Critical Parameters to Ensure Efficacy of Selected Harvest and Fabrication Intervention Strategies used to Control Escherichia coli O157:H7 and Salmonella.
Degree: MS, Animal Science, 2013, Texas A&M University
URL: http://hdl.handle.net/1969.1/149604
► The objective of this study was to identify critical parameters of application for selected harvest and fabrication intervention strategies used to control Escherichia coli O157:H7…
(more)
▼ The objective of this study was to identify critical parameters of application for selected harvest and fabrication intervention strategies used to control Escherichia coli O157:H7 and Salmonella. Paired, boneless, beef strip loin (n=120, IMPS 180) were selected at a commercial cow harvest facility, transported to the Food Microbiology Laboratory,
Texas A&
M University, and inoculated with nonpathogenic, rifampicin-resistant E. coli organisms (ATCC1427, 1428, 1430) to simulate harvest floor contamination. The beef strip loins were inoculated hot (~30°C) and then subjected to one of three chemical treatments (L-lactic acid, peroxyacetic acid, and acidified sodium chlorite) including subset variations for concentration and pH. Lactic acid was applied warm (~53°C) and at room temperature (~25°C), whereas the peroxyacetic acid, and acidified sodium chlorite were applied at room temperature (~25°C). Lactic acid was applied at concentrations of 2.5% and 5% using different water sources (tap and distilled), and at a common pH of ~2.2 using different water sources (tap and distilled). Peroxyacetic acid was applied at concentrations of 210 ppm and 150 ppm, and acidified sodium chlorite was applied at concentrations of 500 ppm and 1200 ppm. Half of the strip loins received the chemical interventions prior to chilling or “hot” (~25°C), whereas the other half received the interventions after a chilling for ~24 h at ~2°C. When applied to hot strip loins, only the 2.5% and 5% lactic acid treatments resulted in a greater than 1 log reduction, but for chilled strip loins all treatments achieved greater than a 1 log reduction. When tap water was used to prepare the intervention, there was a difference between reductions for hot (0.68 CFU/cm2) and chilled (2.02 CFU/cm2) product, but there were no differences between hot and chilled for distilled water. Also, there were no differences in reductions between using tap and distilled water for hot products or for chilled products. The pH of the meat surface was lowest for the 5.0% lactic acid (3.07) and highest for the 150 ppm peroxyacetic acid (6.07). These data support the significance of conducting in-plant validation studies utilizing the specific parameters used in the plant.
Advisors/Committee Members: Savell, Jeffrey W (advisor), Harris, Kerri B (advisor), Lineberger, R D (committee member).
Subjects/Keywords: Intervention; Beef; Surrogates
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APA (6th Edition):
Labus, C. J. (2013). Using Critical Parameters to Ensure Efficacy of Selected Harvest and Fabrication Intervention Strategies used to Control Escherichia coli O157:H7 and Salmonella. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/149604
Chicago Manual of Style (16th Edition):
Labus, Cody John. “Using Critical Parameters to Ensure Efficacy of Selected Harvest and Fabrication Intervention Strategies used to Control Escherichia coli O157:H7 and Salmonella.” 2013. Masters Thesis, Texas A&M University. Accessed March 09, 2021.
http://hdl.handle.net/1969.1/149604.
MLA Handbook (7th Edition):
Labus, Cody John. “Using Critical Parameters to Ensure Efficacy of Selected Harvest and Fabrication Intervention Strategies used to Control Escherichia coli O157:H7 and Salmonella.” 2013. Web. 09 Mar 2021.
Vancouver:
Labus CJ. Using Critical Parameters to Ensure Efficacy of Selected Harvest and Fabrication Intervention Strategies used to Control Escherichia coli O157:H7 and Salmonella. [Internet] [Masters thesis]. Texas A&M University; 2013. [cited 2021 Mar 09].
Available from: http://hdl.handle.net/1969.1/149604.
Council of Science Editors:
Labus CJ. Using Critical Parameters to Ensure Efficacy of Selected Harvest and Fabrication Intervention Strategies used to Control Escherichia coli O157:H7 and Salmonella. [Masters Thesis]. Texas A&M University; 2013. Available from: http://hdl.handle.net/1969.1/149604
11.
Lemmons, Jacob Lynn.
Evaluation of Escherichia coli O157:H7 Translocation and Decontamination for Beef Vacuum-packaged Subprimals Destined for Non-intact Use.
Degree: MS, Animal Science, 2012, Texas A&M University
URL: http://hdl.handle.net/1969.1/ETD-TAMU-2011-05-9437
► The translocation of Escherichia coli O157:H7 as well as the impact of water washing and partial or complete surface trimming as possible pathogen reduction strategies…
(more)
▼ The translocation of Escherichia coli O157:H7 as well as the impact of water washing and partial or complete surface trimming as possible pathogen reduction strategies were evaluated for vacuum-packaged beef subprimals destined for non-intact use. Cap-on and cap-off beef top sirloin butts were inoculated with two levels of E. coli O157:H7! a high-inoculum at approximately 10
4 CFU/cm
2 and a low-inoculum at approximately 10
2 CFU/cm
2. Following inoculation, the subprimals were vacuum packaged and stored for either 0, 14, or 28 days. Upon opening, the following sites were evaluated: exterior of the bag, purge, the inoculation site on the subprimal, the area adjacent to the inoculation site, and the surface opposite from the inoculation site. The following treatments then were applied: water wash, water wash followed by full-surface trimming, water wash followed by partial-surface trimming, full-surface trimming, full-surface trimming followed by water wash, partial-surface trimming, and partial-surface trimming followed by water wash. For both high and low inoculated top sirloin butts, contamination of adjacent and opposite surfaces was found after vacuum packaging. Of the treatments applied, water washing alone and partial-surface trimming were the least effective for both high and low inoculated subprimals. Full trimming, with or without a water wash, proved to be the most effective treatment used to reduce E. coli O157:H7 to non-detectable levels.
Advisors/Committee Members: Harris, Kerri B. (advisor), Savell, Jeffrey W. (advisor), Lineberger, R. D. (committee member).
Subjects/Keywords: E. coli O157:H7; translocation; decontamination; beef; non-intact
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APA (6th Edition):
Lemmons, J. L. (2012). Evaluation of Escherichia coli O157:H7 Translocation and Decontamination for Beef Vacuum-packaged Subprimals Destined for Non-intact Use. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2011-05-9437
Chicago Manual of Style (16th Edition):
Lemmons, Jacob Lynn. “Evaluation of Escherichia coli O157:H7 Translocation and Decontamination for Beef Vacuum-packaged Subprimals Destined for Non-intact Use.” 2012. Masters Thesis, Texas A&M University. Accessed March 09, 2021.
http://hdl.handle.net/1969.1/ETD-TAMU-2011-05-9437.
MLA Handbook (7th Edition):
Lemmons, Jacob Lynn. “Evaluation of Escherichia coli O157:H7 Translocation and Decontamination for Beef Vacuum-packaged Subprimals Destined for Non-intact Use.” 2012. Web. 09 Mar 2021.
Vancouver:
Lemmons JL. Evaluation of Escherichia coli O157:H7 Translocation and Decontamination for Beef Vacuum-packaged Subprimals Destined for Non-intact Use. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2021 Mar 09].
Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2011-05-9437.
Council of Science Editors:
Lemmons JL. Evaluation of Escherichia coli O157:H7 Translocation and Decontamination for Beef Vacuum-packaged Subprimals Destined for Non-intact Use. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2011-05-9437
12.
Nelson, Kayla.
In-plant Validation of Two Antimicrobial Agents Applied During the Production of Tenderized and/or Enhanced Beef Products.
Degree: MS, Animal Science, 2013, Texas A&M University
URL: http://hdl.handle.net/1969.1/151326
► Numerous outbreaks of foodborne illness have been attributed to non-intact beef (e.g., tenderized, marinated, and enhanced) products contaminated with Escherichia coli O157:H7. Organic acids are…
(more)
▼ Numerous outbreaks of foodborne illness have been attributed to non-intact beef (e.g., tenderized, marinated, and enhanced) products contaminated with Escherichia coli O157:H7. Organic acids are commonly utilized in the beef industry as antimicrobial interventions, which must be validated to eliminate or reduce E. coli O157:H7 to an undetectable level. Rifampicin-resistant Biotype I E. coli O157:H7 surrogate microorganisms (ATCC BAA-1427, BAA-1428, and BAA-1430) were applied as a cocktail (7.8 log10 CFU/ml) to three beef products (boneless strip loins, top sirloin butts, and bottom sirloin flaps) prior to treatment with an antimicrobial intervention (2.5% Beefxide or 2.9% lactic acid). Products were then subjected to a single or multiple pass tenderization and/or marination process. Beefxide and lactic acid treatments resulted in statistically significant log reductions of the microorganisms (P < 0.05) on the surfaces for all three products. Surrogate microorganisms were recovered from interior samples of all three products after mechanical tenderization. Additionally, surrogate concentrations recovered from flap surface and internal samples taken post-tumbling and marination were statistically similar (P < 0.05). These data indicate that tenderization and marination processes can transfer microorganisms into the interior of whole-muscle cuts, and suggest Beefxide and lactic acid may be similar in their efficacy as an antimicrobial applied as an intervention in the production of non-intact beef products.
Advisors/Committee Members: Harris, Kerri B (advisor), Savell, Jeff W (committee member), Taylor, T. Matthew (committee member).
Subjects/Keywords: Beef; non-intact; E. coli
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APA (6th Edition):
Nelson, K. (2013). In-plant Validation of Two Antimicrobial Agents Applied During the Production of Tenderized and/or Enhanced Beef Products. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/151326
Chicago Manual of Style (16th Edition):
Nelson, Kayla. “In-plant Validation of Two Antimicrobial Agents Applied During the Production of Tenderized and/or Enhanced Beef Products.” 2013. Masters Thesis, Texas A&M University. Accessed March 09, 2021.
http://hdl.handle.net/1969.1/151326.
MLA Handbook (7th Edition):
Nelson, Kayla. “In-plant Validation of Two Antimicrobial Agents Applied During the Production of Tenderized and/or Enhanced Beef Products.” 2013. Web. 09 Mar 2021.
Vancouver:
Nelson K. In-plant Validation of Two Antimicrobial Agents Applied During the Production of Tenderized and/or Enhanced Beef Products. [Internet] [Masters thesis]. Texas A&M University; 2013. [cited 2021 Mar 09].
Available from: http://hdl.handle.net/1969.1/151326.
Council of Science Editors:
Nelson K. In-plant Validation of Two Antimicrobial Agents Applied During the Production of Tenderized and/or Enhanced Beef Products. [Masters Thesis]. Texas A&M University; 2013. Available from: http://hdl.handle.net/1969.1/151326
13.
Aquino, Mayra.
Regulation of Zinc Transport in the Choroid Plexus.
Degree: MS, Food Science and Technology, 2014, Texas A&M University
URL: http://hdl.handle.net/1969.1/153201
► The choroid plexus epithelium forms the blood-cerebrospinal fluid barrier, but also accumulates and transports nutritive minerals, such as zinc, into and out of the cerebrospinal…
(more)
▼ The choroid plexus epithelium forms the blood-cerebrospinal fluid barrier, but also accumulates and transports nutritive minerals, such as zinc, into and out of the cerebrospinal fluid. The goal of this thesis was to analyze interdependent regulation of zinc transporters with metallothionein as the choroid plexus epithelium adapts to increases or decreases in extracellular zinc. My first objective was to characterize time-dependent changes in zinc transporter and MT-1 expression as extracellular zinc was pharmacologically depleted or supplemented. My second objective was to characterize changes in zinc transporter and MT-1 expression in response to exposure to prolactin.
My experimental approach was to analyze gene expression of ZnT1, Zip1, Zip6, MT-1 and carbonic anhydrase (CA-2) in primary cell cultures of neonatal rat choroid plexus and isolated tissues in which extracellular zinc was depleted with 10 μ
M diethylene triamine pentaacetic acid or supplemented with 25 μ
M ZnCl_(2) for 48 h. Gene expression was analyzed by fluorescence quantitative real-time polymerase chain reaction.
Zinc accumulation studies indicate choroid plexus cells maintain capacity to accumulate zinc, even when zinc is chelated. In cells, zinc depletion decreased expression of MT-1 and ZnT1 at 3 h and increased Zip1 expression; Zip6 expression fluctuated. In isolated tissues, zinc depletion down-regulated MT-1 and ZnT1 expression, while up-regulating Zip1 and Zip6 expression. In cells, zinc supplementation induced MT-1, ZnT1 and Zip6 expression at 3 h. Zip1 expression
decreased at 3 h. In isolated tissues zinc supplementation up-regulated MT-1 and ZnT1 expression, but did not alter Zip1 and Zip6 expression. These data indicate there is coordinated regulation of MT-1 and zinc transporters as extracellular zinc altered. Prolactin up-regulated gene expression of CA-2, MT-1, ZnT-1 and Zip6 in choroid plexus cells. The JAK/STAT inhibitor AG-490 increased CA-2 and MT-1 expression, but decreased ZnT1 and Zip6 expression. AG-490 further increased expression of CA-2 and MT-1 in prolactin treated cells. This suggests the JAK/STAT signaling pathway might tonically suppress basal expression of MT-1 and CA-2. AG-490 partially reversed
up-regulation of ZnT-1 and Zip6 expression by prolactin. These data indicate there is a coordinated regulation of MT-1 and zinc transporters during extracellular zinc depletion or supplementation.
Advisors/Committee Members: Harris, Kerri B. (advisor), Villalobos, Alice R.A. (advisor), Gomes, Carmen L. (committee member).
Subjects/Keywords: Zinc; Choroid Plexus
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APA (6th Edition):
Aquino, M. (2014). Regulation of Zinc Transport in the Choroid Plexus. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/153201
Chicago Manual of Style (16th Edition):
Aquino, Mayra. “Regulation of Zinc Transport in the Choroid Plexus.” 2014. Masters Thesis, Texas A&M University. Accessed March 09, 2021.
http://hdl.handle.net/1969.1/153201.
MLA Handbook (7th Edition):
Aquino, Mayra. “Regulation of Zinc Transport in the Choroid Plexus.” 2014. Web. 09 Mar 2021.
Vancouver:
Aquino M. Regulation of Zinc Transport in the Choroid Plexus. [Internet] [Masters thesis]. Texas A&M University; 2014. [cited 2021 Mar 09].
Available from: http://hdl.handle.net/1969.1/153201.
Council of Science Editors:
Aquino M. Regulation of Zinc Transport in the Choroid Plexus. [Masters Thesis]. Texas A&M University; 2014. Available from: http://hdl.handle.net/1969.1/153201
14.
Davidson, Melissa A.
Evaluation of Hot Water Wash Parameters to Achieve Maximum Effectiveness in Reducing Levels of Salmonella Typhimurium, Escherichia coli O157:H7 and coliforms/Escherichia coli on Beef Carcass Surfaces.
Degree: MS, Food Science and Technology, 2010, Texas A&M University
URL: http://hdl.handle.net/1969.1/ETD-TAMU-2010-05-7717
► This study measured and compared different temperatures and dwell times of hot water treatment on the reduction of Escherichia coli O157:H7 and Salmonella Typhimurium on…
(more)
▼ This study measured and compared different temperatures and dwell times of hot water treatment on the reduction of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces. Two different types of beef surfaces, lean and fat, were inoculated with a fecal slurry containing E. coli O157:H7 and S. Typhimurium at ca. 7-log CFU/g, washed to remove gross fecal matter, and rinsed with hot water between 66 and 82 degrees C (150 to 180 degrees F water) for either 5, 10, or 15 s. There were no differences (P > 0.05) in the log reductions of S. Typhimurium and E. coli O157:H7 on the lean surfaces for all three temperature treatments (66, 74, and 82 degrees C). Although the 15 s treatment resulted in a numerically higher log reduction than the other treatments, each of the times resulted in at least a 1 log reduction of both S. Typhimurium and E. coli O157:H7 for lean surfaces. For the fat surfaces, all time treatments for the 82 degrees C and the 10 and 15 s treatments for the 74 degrees C resulted in the highest log reduction for S. Typhimurium. The 5 and 10 s dwell times for treatments at 66 degrees C and the 5 s dwell time at 74 degrees C resulted in the lowest log reduction of S. Typhimurium and E. coli O157:H7. For E. coli O157:H7 all temperature and time treatments resulted in at least a 1 log reduction for the fat surfaces of the outside round. Therefore, hot water treatment is a proven method for reducing both coliforms and pathogenic bacteria.
Advisors/Committee Members: Harris, Kerri B. (advisor), Savell, Jeffrey W. (advisor), Castillo, Alejandro (committee member).
Subjects/Keywords: Salmonella; E. coli O157:H7; Beef; hot water
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APA (6th Edition):
Davidson, M. A. (2010). Evaluation of Hot Water Wash Parameters to Achieve Maximum Effectiveness in Reducing Levels of Salmonella Typhimurium, Escherichia coli O157:H7 and coliforms/Escherichia coli on Beef Carcass Surfaces. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2010-05-7717
Chicago Manual of Style (16th Edition):
Davidson, Melissa A. “Evaluation of Hot Water Wash Parameters to Achieve Maximum Effectiveness in Reducing Levels of Salmonella Typhimurium, Escherichia coli O157:H7 and coliforms/Escherichia coli on Beef Carcass Surfaces.” 2010. Masters Thesis, Texas A&M University. Accessed March 09, 2021.
http://hdl.handle.net/1969.1/ETD-TAMU-2010-05-7717.
MLA Handbook (7th Edition):
Davidson, Melissa A. “Evaluation of Hot Water Wash Parameters to Achieve Maximum Effectiveness in Reducing Levels of Salmonella Typhimurium, Escherichia coli O157:H7 and coliforms/Escherichia coli on Beef Carcass Surfaces.” 2010. Web. 09 Mar 2021.
Vancouver:
Davidson MA. Evaluation of Hot Water Wash Parameters to Achieve Maximum Effectiveness in Reducing Levels of Salmonella Typhimurium, Escherichia coli O157:H7 and coliforms/Escherichia coli on Beef Carcass Surfaces. [Internet] [Masters thesis]. Texas A&M University; 2010. [cited 2021 Mar 09].
Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-05-7717.
Council of Science Editors:
Davidson MA. Evaluation of Hot Water Wash Parameters to Achieve Maximum Effectiveness in Reducing Levels of Salmonella Typhimurium, Escherichia coli O157:H7 and coliforms/Escherichia coli on Beef Carcass Surfaces. [Masters Thesis]. Texas A&M University; 2010. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-05-7717
15.
Winkler, Dawna.
Validation of Sanitation Procedures to Prevent the Cross Contact with Allergens During the Processing of Pork Products.
Degree: MS, Animal Science, 2010, Texas A&M University
URL: http://hdl.handle.net/1969.1/ETD-TAMU-2009-08-7205
► This study was conducted to develop and validate cleaning procedures for different processing equipment of varying complexity and to determine the efficacy of two different…
(more)
▼ This study was conducted to develop and validate cleaning procedures for different
processing equipment of varying complexity and to determine the efficacy of two
different allergen tests. Following introduction of selected allergens to processing
equipment, two treatments were applied - water wash or scrub/sanitize ? and a no clean
was also evaluated. The equipment used consisted of a slicer, grinder, injector, vacuum
tumbler, and plastic lugs. To introduce the allergen to the slicer, nine ready-to-eat hams
were used. One hundred twenty-two kilograms of pork trim were ground, and a milk
allergen was incorporated into the meat. The injector was contaminated with a food
allergen by injecting boneless pork loins with a marinade containing soy flour. The
slicer, grinder, injector, tumbler, and lugs were then subjected to randomized treatments.
The results showed that the water wash and scrub/sanitize treatments did not differ
significantly among the pieces of equipment tested. This study supported that both
water wash and scrub/sanitize treatments can effectively removed allergens to a level
below the industry threshold of 5 ppm.
Advisors/Committee Members: Harris, Kerri B. (advisor), Hardin, Margaret D. (committee member), Farnell, Morgan B. (committee member).
Subjects/Keywords: pork; cleaning; food allergen; soy; milk; validation
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APA (6th Edition):
Winkler, D. (2010). Validation of Sanitation Procedures to Prevent the Cross Contact with Allergens During the Processing of Pork Products. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2009-08-7205
Chicago Manual of Style (16th Edition):
Winkler, Dawna. “Validation of Sanitation Procedures to Prevent the Cross Contact with Allergens During the Processing of Pork Products.” 2010. Masters Thesis, Texas A&M University. Accessed March 09, 2021.
http://hdl.handle.net/1969.1/ETD-TAMU-2009-08-7205.
MLA Handbook (7th Edition):
Winkler, Dawna. “Validation of Sanitation Procedures to Prevent the Cross Contact with Allergens During the Processing of Pork Products.” 2010. Web. 09 Mar 2021.
Vancouver:
Winkler D. Validation of Sanitation Procedures to Prevent the Cross Contact with Allergens During the Processing of Pork Products. [Internet] [Masters thesis]. Texas A&M University; 2010. [cited 2021 Mar 09].
Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-08-7205.
Council of Science Editors:
Winkler D. Validation of Sanitation Procedures to Prevent the Cross Contact with Allergens During the Processing of Pork Products. [Masters Thesis]. Texas A&M University; 2010. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-08-7205
16.
Gray, Gatlan 1989-.
National Beef Quality Audit - 2011: Survey of Instrument Grading Assessments of Beef Carcass Characteristics.
Degree: MS, Animal Science, 2012, Texas A&M University
URL: http://hdl.handle.net/1969.1/148394
► The instrument grading assessments for the NBQA-2011 evaluated seasonal trends of beef carcass quality and yield attributes over the course of the year. One week…
(more)
▼ The instrument grading assessments for the NBQA-2011 evaluated seasonal trends of beef carcass quality and yield attributes over the course of the year. One week of instrument grading data—HCW, gender, USDA QG, and YG factors—were collected every other month (n = 2,427,074 carcasses) over a 13-month period (November 2010 through November 2011) from four beef processing corporations, encompassing 17 federally inspected beef processing facilities, to create an overview of carcass quality and yield attributes and trends from carcasses representing approximately 8.5% of the U.S. fed steer and heifer population. Mean yield traits were: YG (2.86), HCW (371.3 kg), FT (1.19 cm.), and LM area (88.39 cm
2). The YG distribution was YG 1 (15.7%), YG 2 (41.0%), YG 3 (33.8%), YG 4 (8.5%), and YG 5 (0.9%). Distribution of HCW was <272.2 kg (1.6%), 272.2 kg to 453.6 kg (95.1%), ≥453.6 kg (3.3%). Monthly HCW means were: November 2010 (381.3 kg), January 2011 (375.9 kg), March 2011 (366.2 kg), May 2011 (357.9 kg), July 2011 (372.54 kg), September 2011 (376.1 kg), and November 2011 (373.5 kg). The mean FT for each month was November 2010 (1.30 cm), January 2011 (1.22 cm), March 2011 (1.17 cm), May 2011 (1.12 cm), July 2011 (1.19 cm), September 2011 (1.22 cm), and November 2011 (1.22 cm). The mean marbling score was Small49. USDA QG distribution was Prime (2.7%), Top Choice (22.9%), Commodity Choice (
38.6%), and Select (31.5%). Interestingly, from November to May, seasonal decreases (P < 0.001) in HCW and FT were accompanied by increases (P < 0.001) in marbling. These data present the opportunity to further investigate the entire array of factors that determine the value of beef. Datasets utilizing the online collection of electronic data will likely be more commonly used when evaluating the U.S. fed steer and heifer population in future studies. These data indicate the wide array of carcasses produced by the beef cattle industry, and how the frequency of both YG and QG traits change from month-to-month.
Advisors/Committee Members: Savell, Jeffrey W (advisor), Harris, Kerri B (advisor), Hale, Dan S (committee member), Siebert, John W (committee member).
Subjects/Keywords: NBQA; audit; cooler; slaughter; dairy; beef; seasonal; quality grade; yield grade; fat thickness; marbling; ribeye; heifer; steer; cattle; meat; seasonality; meat grade; market survey; instrument grading; carcass; beef quality
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APA (6th Edition):
Gray, G. 1. (2012). National Beef Quality Audit - 2011: Survey of Instrument Grading Assessments of Beef Carcass Characteristics. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/148394
Chicago Manual of Style (16th Edition):
Gray, Gatlan 1989-. “National Beef Quality Audit - 2011: Survey of Instrument Grading Assessments of Beef Carcass Characteristics.” 2012. Masters Thesis, Texas A&M University. Accessed March 09, 2021.
http://hdl.handle.net/1969.1/148394.
MLA Handbook (7th Edition):
Gray, Gatlan 1989-. “National Beef Quality Audit - 2011: Survey of Instrument Grading Assessments of Beef Carcass Characteristics.” 2012. Web. 09 Mar 2021.
Vancouver:
Gray G1. National Beef Quality Audit - 2011: Survey of Instrument Grading Assessments of Beef Carcass Characteristics. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2021 Mar 09].
Available from: http://hdl.handle.net/1969.1/148394.
Council of Science Editors:
Gray G1. National Beef Quality Audit - 2011: Survey of Instrument Grading Assessments of Beef Carcass Characteristics. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/148394
17.
Schuehle, Celeste Elaine.
Evaluation of the Relationship Between Stress Response and the Fecal Shedding of Escherichia Coli O157:H7.
Degree: MS, Animal Science, 2006, Texas A&M University
URL: http://hdl.handle.net/1969.1/4436
► This study was conducted to determine if a relationship exists between temperament, stress response, and the shedding of Escerhichia coli O157:H7. Cattle (n = 150)…
(more)
▼ This study was conducted to determine if a relationship exists between
temperament, stress response, and the shedding of Escerhichia coli O157:H7. Cattle (n
= 150) were evaluated for disposition and stress response before shipping to the feeding
operation, upon arrival at the feedlot, at approximately 70d on feed, and prior to
transport to the harvesting facility. Chute and pen scores, as well as serum cortisol
concentrations, were measured in order to assess individual temperament and stress
response. A temperament index was created to classify cattle as Excitable, Intermediate,
or Calm. The presence of E. coli O157:H7 was determined by rectal swabs on the live
cattle and swabs of colons collected postmortem at the processing facility. As expected,
variables for pre-shipment temperament index, exit velocity, pen score, arrival and midpoint
exit velocity, and mid-point cortisol concentrations differed (P < 0.05) greatly
between temperament groups. However, pre-shipment chute scores and cortisol
concentration, as well as arrival and final cortisol concentrations differed (P < 0.05) only
for Excitable cattle compared to both Calm and Intermediate groups. The percentage of
cattle shedding the pathogen at arrival was approximately equal between temperament
groups. When sampled before shipment to the processing facility, a higher proportion (P
= 0.03) of cattle displaying Calm temperaments shed E. coli O157:H7 than the other groups. Results from postmortem colon samples exhibited a similar trend. When the
results from all four sampling periods were pooled, the Calm cattle had a greater
numerical percentage test positive for E. coli O157:H7. However, the pooled frequency
distribution is largely dictated by the results of the final sampling time. Based on these
results, it appears that Excitable cattle are not more likely to shed E. coli O157:H7. In
fact, it seems that Calm cattle may be equally or more susceptible to shed at later points
in the feeding period. However, it is important to note that a relatively small number of
the samples tested positive for E. coli O157:H7, thus, potentially causing dramatic
changes in the distributions.
Advisors/Committee Members: Savell, Jeffrey W. (advisor), Acuff, Gary R. (committee member), Harris, Kerri B. (committee member), Lineberger, R. Daniel (committee member).
Subjects/Keywords: E. coli O157:H7; Animal temperament
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APA (6th Edition):
Schuehle, C. E. (2006). Evaluation of the Relationship Between Stress Response and the Fecal Shedding of Escherichia Coli O157:H7. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/4436
Chicago Manual of Style (16th Edition):
Schuehle, Celeste Elaine. “Evaluation of the Relationship Between Stress Response and the Fecal Shedding of Escherichia Coli O157:H7.” 2006. Masters Thesis, Texas A&M University. Accessed March 09, 2021.
http://hdl.handle.net/1969.1/4436.
MLA Handbook (7th Edition):
Schuehle, Celeste Elaine. “Evaluation of the Relationship Between Stress Response and the Fecal Shedding of Escherichia Coli O157:H7.” 2006. Web. 09 Mar 2021.
Vancouver:
Schuehle CE. Evaluation of the Relationship Between Stress Response and the Fecal Shedding of Escherichia Coli O157:H7. [Internet] [Masters thesis]. Texas A&M University; 2006. [cited 2021 Mar 09].
Available from: http://hdl.handle.net/1969.1/4436.
Council of Science Editors:
Schuehle CE. Evaluation of the Relationship Between Stress Response and the Fecal Shedding of Escherichia Coli O157:H7. [Masters Thesis]. Texas A&M University; 2006. Available from: http://hdl.handle.net/1969.1/4436
Texas A&M University
18.
Haneklaus, Ashley.
Evaluation of Alternative Cooking and Cooling Procedures for Large, Intact Meat Products to Achieve Lethality and Stabilization Microbiological Performance Standards.
Degree: MS, Animal Science, 2010, Texas A&M University
URL: http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-760
► This study was conducted to determine if alternative heating times and slower cooling times, other than those defined by FSIS, could be utilized and still…
(more)
▼ This study was conducted to determine if alternative heating times and slower
cooling times, other than those defined by FSIS, could be utilized and still comply with
FSIS performance standards. Large (10.43 to 12.25 kg), cured bone-in hams (n = 190)
and large (greater than or equal to 9.07 kg), uncured beef inside rounds (n = 180) were utilized in a two-phase
study. Phase 1 of the study investigated the effect of alternative lethality parameters on
toxin production of Staphylococcus aureus and log reduction of Salmonella
Typhimurium and coliforms. Both the hams and roast beef were subjected to 1 of 10
treatments defined by varying final internal product temperatures (48.9 degrees C, 54.4 degrees C,
60.0 degrees C, 65.6 degrees C, or 71.1 degrees C) and smokehouse relative humidities (50% or 90%). Phase 2
investigated the effect of alternative stabilization parameters on log growth of
Clostridium perfringens. Stabilization treatments extended the times taken to reduce
internal product temperature from 54.4 degrees C to 26.7 degrees C and from 26.7 degrees C to 7.2 degrees C (ham) or
4.5 degrees C (beef), independently. Further, a control treatment following current FSIS,
Appendix
B guidelines was conducted for ham, and a "worst case" scenario was
assessed for both products. The "worst case" treatment evaluated the effects of cooling products at room temperature (approximately 22.8 degrees C) in place of normal cooling
procedures in a temperature controlled environment. Results of the study showed at
least a 6.5-log10 reduction in S. Typhimurium across all lethality treatments for both
products. Further, coliform counts also were reduced significantly, and S. aureus toxin
kits returned negative results for toxin production for all treatments of ham and roast
beef. Stabilization showed less than 1-log growth of C. perfringens for any treatment,
with the exception of the "worst case" scenario for roast beef. As expected, > 1 log
growth of C. perfringens was found for uncured roast beef maintained at room
temperature for cooling. This study supports that there are multiple time and
temperature combinations, other than those currently provided by FSIS, which may be
utilized for cooking and cooling large roast beef and bone-in ham products while still
meeting FSIS lethality and stabilization microbiological performance standards.
Advisors/Committee Members: Savell, Jeffrey W. (advisor), Harris, Kerri B. (advisor), Lineberger, R. D. (committee member).
Subjects/Keywords: Performance standards; lethality, stabilization; Salmonella; C. perfringens; S. aureus, Salmonella; Coliforms
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APA (6th Edition):
Haneklaus, A. (2010). Evaluation of Alternative Cooking and Cooling Procedures for Large, Intact Meat Products to Achieve Lethality and Stabilization Microbiological Performance Standards. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-760
Chicago Manual of Style (16th Edition):
Haneklaus, Ashley. “Evaluation of Alternative Cooking and Cooling Procedures for Large, Intact Meat Products to Achieve Lethality and Stabilization Microbiological Performance Standards.” 2010. Masters Thesis, Texas A&M University. Accessed March 09, 2021.
http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-760.
MLA Handbook (7th Edition):
Haneklaus, Ashley. “Evaluation of Alternative Cooking and Cooling Procedures for Large, Intact Meat Products to Achieve Lethality and Stabilization Microbiological Performance Standards.” 2010. Web. 09 Mar 2021.
Vancouver:
Haneklaus A. Evaluation of Alternative Cooking and Cooling Procedures for Large, Intact Meat Products to Achieve Lethality and Stabilization Microbiological Performance Standards. [Internet] [Masters thesis]. Texas A&M University; 2010. [cited 2021 Mar 09].
Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-760.
Council of Science Editors:
Haneklaus A. Evaluation of Alternative Cooking and Cooling Procedures for Large, Intact Meat Products to Achieve Lethality and Stabilization Microbiological Performance Standards. [Masters Thesis]. Texas A&M University; 2010. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-760
Texas A&M University
19.
West, Sarah.
The Beef Nutrient Database Improvement Project: Retail Cuts From the Chuck.
Degree: MS, Animal Science, 2010, Texas A&M University
URL: http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-764
► A total of 40 beef arm chucks were collected from three cities across the United States to study the proximate composition of their separable lean.…
(more)
▼ A total of 40 beef arm chucks were collected from three cities across the United
States to study the proximate composition of their separable lean. Chucks were
fabricated 5-7 d postmortem and later cooked and dissected, or dissected raw into four
separable components, separable lean, external fat, separable seam (intermuscular) fat,
and connective tissue (considered inedible). Proximate analysis was conducted on the
separable lean component of each dissected retail cut.
Dissection data showed that multiple muscled cuts had a numerically lower
percent separable lean when compared to the retail cuts comprised of a single muscle.
Proximate analysis showed that as the mean value for moisture decreased in the retail
cut, the mean percentage of total fat increased. Least squares means of total fat
percentage were reported on the retail cuts stratified by USDA quality grade (upper
Choice, lower Choice, and Select). Some of the retail cuts had significantly different
total fat percentage of the separable lean when considering the differences in USDA
quality grade. Cooking yields for the three methods utilized were numerically different.
The cuts that were roasted had the highest cooking yield (80.72 %), followed by cuts that were grilled (76.58%), and finally cuts that were braised (66.13%). Differences in final
endpoint temperature for each cut may account for the differences between cooking
methods.
This study was designed to acquire data to update the National Nutrient Database
for Standard Reference, as well as to provide nutritional information for cuts that are not
presently in the database. This study evaluated thirteen cooked cuts and twelve raw cuts
in an effort to increase the number of retail cuts available to search for nutrient
information in the National Database.
Advisors/Committee Members: Savell, Jeffrey W. (advisor), Harris, Kerri (advisor), Savell, Jefferey (advisor), Harris, Kerri B. (advisor), Lineberger, R. D. (committee member).
Subjects/Keywords: Beef; Nutrient Database; Chuck; Retail Cuts; Proximate Analysis
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APA (6th Edition):
West, S. (2010). The Beef Nutrient Database Improvement Project: Retail Cuts From the Chuck. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-764
Chicago Manual of Style (16th Edition):
West, Sarah. “The Beef Nutrient Database Improvement Project: Retail Cuts From the Chuck.” 2010. Masters Thesis, Texas A&M University. Accessed March 09, 2021.
http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-764.
MLA Handbook (7th Edition):
West, Sarah. “The Beef Nutrient Database Improvement Project: Retail Cuts From the Chuck.” 2010. Web. 09 Mar 2021.
Vancouver:
West S. The Beef Nutrient Database Improvement Project: Retail Cuts From the Chuck. [Internet] [Masters thesis]. Texas A&M University; 2010. [cited 2021 Mar 09].
Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-764.
Council of Science Editors:
West S. The Beef Nutrient Database Improvement Project: Retail Cuts From the Chuck. [Masters Thesis]. Texas A&M University; 2010. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-764
Texas A&M University
20.
Marquez Gonzalez, Mayra.
Heat resistance and outgrowth of clostridium perfringens spores as affected by the type of heating medium, and heating and cooling rates in ground pork.
Degree: PhD, Food Science and Technology, 2009, Texas A&M University
URL: http://hdl.handle.net/1969.1/ETD-TAMU-3173
► The survival and germination of Clostridium perfringens spores in different heating media and at different heating rates was studied to determine the fate of C.…
(more)
▼ The survival and germination of Clostridium perfringens spores in different
heating media and at different heating rates was studied to determine the fate of C.
perfringens spores during abusive cooking and cooling of pork products. The heat
resistance (HR) of C. perfringens spores from three strains that were either previously
heat shocked (HS) or non-heat shocked (NHS) was determined individually and as a
cocktail in phosphate buffer solution (pH 7.4) (PBS), beef gravy (BG), ground pork (GP)
and cured ground pork (CGP) at 75ºC. The effect of the heating rate on HR, germination
and outgrowth of C. perfringens spores in CGP was determined by increasing the
temperature from 20 to 75ºC at a rate of 4, 8, and 12ºC/h prior to heating and holding at
75ºC for 48 h. Heating rates at 4ºC/h in GP and CGP were repeated with additional
cooling from 54.4 to 7.2ºC within 20 h (temperature abuse).
Linear survival curves were observed on NHS spores in the four heating media,
whereas HS spores showed linear curves when heated in PBS and BG, and biphasic
curves when heated in GP and CGP. In general, HS spores were more heat sensitive than NHS spores. NHS spores heated in GP had greater HR than spores heated in CGP, BG
or PBS.
There were no significant differences (P>0.05) on the HR of C. perfringens
spores in CGP heated from 20 to 75ºC at 4, 8, or 12ºC/h. Heating rates of 8 and 12ºC/h
showed no difference in germination and outgrowth of inoculated spores, whereas at
4ºC/h, growth of C. perfringens occurred between 44 and 56ºC.
Temperature abuse during cooling of GP resulted in 2.8 log CFU/g increase of C.
perfringens counts. In CGP, C. perfringens counts decreased by 1.1 log CFU/g during
cooling from 54.4 to 36.3ºC and then increased by 1 log CFU/g until the product reached
7.2ºC. However, with an initial inoculum in raw CGP of 5 log CFU C. perfringens
spores/g, C. perfringens counts did not exceed 3.4 log CFU/g during a 20 h abusive
cooling. These results suggest there is no risk associated with C. perfringens in cured
pork products under the conditions tested. Results from the present study indicate that
different behavior may be expected with different meat products.
Advisors/Committee Members: Castillo, Alejandro (advisor), Hardin, Margaret D. (committee member), Harris, Kerri B. (committee member), Russell, Leon H. (committee member).
Subjects/Keywords: Clostridium perfringens; spores; heat resistance; cooling
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APA (6th Edition):
Marquez Gonzalez, M. (2009). Heat resistance and outgrowth of clostridium perfringens spores as affected by the type of heating medium, and heating and cooling rates in ground pork. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-3173
Chicago Manual of Style (16th Edition):
Marquez Gonzalez, Mayra. “Heat resistance and outgrowth of clostridium perfringens spores as affected by the type of heating medium, and heating and cooling rates in ground pork.” 2009. Doctoral Dissertation, Texas A&M University. Accessed March 09, 2021.
http://hdl.handle.net/1969.1/ETD-TAMU-3173.
MLA Handbook (7th Edition):
Marquez Gonzalez, Mayra. “Heat resistance and outgrowth of clostridium perfringens spores as affected by the type of heating medium, and heating and cooling rates in ground pork.” 2009. Web. 09 Mar 2021.
Vancouver:
Marquez Gonzalez M. Heat resistance and outgrowth of clostridium perfringens spores as affected by the type of heating medium, and heating and cooling rates in ground pork. [Internet] [Doctoral dissertation]. Texas A&M University; 2009. [cited 2021 Mar 09].
Available from: http://hdl.handle.net/1969.1/ETD-TAMU-3173.
Council of Science Editors:
Marquez Gonzalez M. Heat resistance and outgrowth of clostridium perfringens spores as affected by the type of heating medium, and heating and cooling rates in ground pork. [Doctoral Dissertation]. Texas A&M University; 2009. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-3173
Texas A&M University
21.
Muras, Tiffany Marie.
Escherichia coli O157:H7 and Salmonella Typhimurium Risk Assessment during the Production of Marinated Beef Inside Skirts and Tri-tip Roasts.
Degree: MS, Food Science and Technology, 2010, Texas A&M University
URL: http://hdl.handle.net/1969.1/ETD-TAMU-2009-08-7206
► This study was conducted to determine the survival of Escherichia coli O157:H7 and Salmonella Typhimurium in marinade that was used to vacuum tumble beef inside…
(more)
▼ This study was conducted to determine the survival of Escherichia coli O157:H7 and Salmonella Typhimurium in marinade that was used to vacuum tumble beef inside skirts and beef tri-tip roasts. The depth of penetration of each microorganism into the individual meat products, and the survival of these microorganisms in the products as well as marinade stored over time were evaluated. Two commercial marinades were used, Reo TAMU Fajita Marinade and Legg's Cajun Style Marinade. Eighteen beef inside skirts and 18 tri-tips were used during this study. Both inside skirts and tri-tips were vacuum tumbled for a total of 1 h. Samples of products were tested immediately following tumbling (day 0), or were vacuum packaged and stored in the cooler (approximately 2 degrees C) to be tested 7 and 14 days following tumbling. Samples of the spent marinade were taken and tested initially following tumbling (day 0), and were also stored in a cooler and tested 3 and 7 days after the marinade was used. The results of the study showed that with both marinades S. Typhimurium and E. coli O157:H7 penetrated throughout the skirt meat. After having been stored for 7 days following tumbling, the log value of both S. Typhimurium and E. coli O157:H7 decreased in the meat. After 14 days of storage following tumbling, the log value of both S. Typhimurium and E. coli O157:H7 continued to decrease; however, both pathogens were still detectable. The penetration of the pathogens in the tri-tip roast varied depending on the thickness of the roast. The thicker roasts had undetectable levels of both pathogens in the geometric center; however, the thinner tri-tip roasts had detectable levels at the geometric center. The spent marinade tested on day 0, 3, and 7 showed that the microorganisms were able to survive in the marinade at refrigerated temperatures. The results of this study demonstrated that pathogens may penetrate into the interior of beef skirts and tri-tips during vacuum tumbling with contaminated marinade, and that pathogens survive during refrigerated storage of spent marinade. Industry should consider these data when evaluating potential food safety risks associated with the production of vacuum tumbling beef products.
Advisors/Committee Members: Savell, Jeffrey W. (advisor), Harris, Kerri B. (advisor), Lineberger, R. Daniel (committee member), Hardin, Margaret D. (committee member).
Subjects/Keywords: E. coli O157:H7; S. Typhimurium; Inside Skirt; Tri-tip; Non-Intact Beef; Vacuum Tumble Marination
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APA (6th Edition):
Muras, T. M. (2010). Escherichia coli O157:H7 and Salmonella Typhimurium Risk Assessment during the Production of Marinated Beef Inside Skirts and Tri-tip Roasts. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2009-08-7206
Chicago Manual of Style (16th Edition):
Muras, Tiffany Marie. “Escherichia coli O157:H7 and Salmonella Typhimurium Risk Assessment during the Production of Marinated Beef Inside Skirts and Tri-tip Roasts.” 2010. Masters Thesis, Texas A&M University. Accessed March 09, 2021.
http://hdl.handle.net/1969.1/ETD-TAMU-2009-08-7206.
MLA Handbook (7th Edition):
Muras, Tiffany Marie. “Escherichia coli O157:H7 and Salmonella Typhimurium Risk Assessment during the Production of Marinated Beef Inside Skirts and Tri-tip Roasts.” 2010. Web. 09 Mar 2021.
Vancouver:
Muras TM. Escherichia coli O157:H7 and Salmonella Typhimurium Risk Assessment during the Production of Marinated Beef Inside Skirts and Tri-tip Roasts. [Internet] [Masters thesis]. Texas A&M University; 2010. [cited 2021 Mar 09].
Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-08-7206.
Council of Science Editors:
Muras TM. Escherichia coli O157:H7 and Salmonella Typhimurium Risk Assessment during the Production of Marinated Beef Inside Skirts and Tri-tip Roasts. [Masters Thesis]. Texas A&M University; 2010. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-08-7206
Texas A&M University
22.
Langley, Scott P.
Survey of Pathogen Interventions and Best Practices Used by Beef Harvesters and Processors.
Degree: MS, Animal Science, 2010, Texas A&M University
URL: http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8559
► A survey was developed and sent out to each sector of the beef industry (slaughter, non-intact processing and grinding) by using the FSIS Meat, Poultry…
(more)
▼ A survey was developed and sent out to each sector of the beef industry (slaughter, non-intact processing and grinding) by using the FSIS Meat, Poultry and Egg Product Inspection Directory. Survey questions were specific to processes and interventions being applied, and the use and familiarity with Industry Best Practices documents for beef processing. Returned completed surveys. A total of 469 beef processing operations responded and of survey respondents, 119 establishments were called and asked additional questions. Critical Control Points (CCPs) and testing for E. coli O157:H7 were common discussion point during phone calls. Plant visits were made to confirm the answers that were provided in the written survey.
Plants that further processed beef were found to need to reassess their HACCP plan based on their response to the question, "Is E. coli O157:H7 a reasonably likely to occur food safety hazard?" E. coli O157:H7 is considered an adulterant in the products that they produced if they answered yes to this question.
Based on survey responses, slaughter establishments were using available technologies to reduce or eliminate possible microbiological contamination. Further process operations, especially those plants that produced intact steaks and roasts, marinated/enhanced steaks and roasts, and plants that produced needle/blade tenderized steaks and roasts, used documentation such as supplier purchasing specifications instead of using processes to control, reduce, or eliminated microbiological food safety hazards.
Industry Best Practices were being utilized most frequently by slaughter and ground beef operations. Plants that further process beef still need to implement the use of the Industry Best Practices specific to them.
Plants used testing for E. coli O157:H7 throughout the beef industry regardless of plant size or type.
Advisors/Committee Members: Savell, Jeffrey W. (advisor), Harris, Kerri B. (committee member), Griffin, Davey B. (committee member), Lineberger, Dan (committee member).
Subjects/Keywords: pathogen interventions; critical control point; industry best practices; E.coli O157:H7; survey
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APA (6th Edition):
Langley, S. P. (2010). Survey of Pathogen Interventions and Best Practices Used by Beef Harvesters and Processors. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8559
Chicago Manual of Style (16th Edition):
Langley, Scott P. “Survey of Pathogen Interventions and Best Practices Used by Beef Harvesters and Processors.” 2010. Masters Thesis, Texas A&M University. Accessed March 09, 2021.
http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8559.
MLA Handbook (7th Edition):
Langley, Scott P. “Survey of Pathogen Interventions and Best Practices Used by Beef Harvesters and Processors.” 2010. Web. 09 Mar 2021.
Vancouver:
Langley SP. Survey of Pathogen Interventions and Best Practices Used by Beef Harvesters and Processors. [Internet] [Masters thesis]. Texas A&M University; 2010. [cited 2021 Mar 09].
Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8559.
Council of Science Editors:
Langley SP. Survey of Pathogen Interventions and Best Practices Used by Beef Harvesters and Processors. [Masters Thesis]. Texas A&M University; 2010. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8559
Texas A&M University
23.
Adams, Carrie Lynn.
Benchmarking U.S. beef retail cut composition.
Degree: MS, Animal Science, 2006, Texas A&M University
URL: http://hdl.handle.net/1969.1/4292
► An assortment of 1,551 retail cuts were purchased from eleven cities across the United States to study their physical and chemical composition. Information with regard…
(more)
▼ An assortment of 1,551 retail cuts were purchased from eleven cities across the
United States to study their physical and chemical composition. Information with regard
to external fat thickness, package weight, price per kilogram, and total package price
were collected at the retail store. Cuts were purchased and later dissected into four
different separable components, separable lean, external fat (carcass and cut), seam
(intermuscular) fat, and bone and heavy connective tissue. Chemical fat analyses were
conducted on the separable lean component of each dissected cut.
Dissection data showed that cuts originating from the round had the highest
means for separable lean percentages, resulting in the lowest means for separable fat
percentages. Cuts from the rib were found to have the highest separable fat percentage
means, thus the lowest separable lean percentage means.
Chemical fat data mirrored dissection data, with round cuts having the lowest
means for percent extractable fat for the separable lean (only) and rib cuts producing the
highest means. In general, ground beef packages had a lower percentage of extractable
fat than the fat percentage that was declared on the retail package label.
This study was designed to acquire data on cuts presently available at the retail
level and compare their composition to data presented in the National Nutrient Database for Standard Reference. It must be noted that separable fat percentages are not available
for many of cuts sampled for this survey. Additionally, data reported in the Nutrient
Database encompasses only retail cuts trimmed to 1.25 cm, 0.6 cm, 0.3 cm, and 0.0 cm.
Cuts from this study consistently had fat thickness measurements between 0.0 cm and
0.3 cm; thus, there is no nutritional information in the Nutrient Database for beef cuts
trimmed to these levels.
Advisors/Committee Members: Savell, Jeff W. (advisor), Griffin, Davey G (committee member), Harris, Kerri B (committee member), Welch, Ben D (committee member).
Subjects/Keywords: beef; composition
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APA (6th Edition):
Adams, C. L. (2006). Benchmarking U.S. beef retail cut composition. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/4292
Chicago Manual of Style (16th Edition):
Adams, Carrie Lynn. “Benchmarking U.S. beef retail cut composition.” 2006. Masters Thesis, Texas A&M University. Accessed March 09, 2021.
http://hdl.handle.net/1969.1/4292.
MLA Handbook (7th Edition):
Adams, Carrie Lynn. “Benchmarking U.S. beef retail cut composition.” 2006. Web. 09 Mar 2021.
Vancouver:
Adams CL. Benchmarking U.S. beef retail cut composition. [Internet] [Masters thesis]. Texas A&M University; 2006. [cited 2021 Mar 09].
Available from: http://hdl.handle.net/1969.1/4292.
Council of Science Editors:
Adams CL. Benchmarking U.S. beef retail cut composition. [Masters Thesis]. Texas A&M University; 2006. Available from: http://hdl.handle.net/1969.1/4292
Texas A&M University
24.
Espitia, Felicia Danielle.
Validation of Texas beef jerky processing.
Degree: MS, Animal Science, 2009, Texas A&M University
URL: http://hdl.handle.net/1969.1/ETD-TAMU-1719
► 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…
(more)
▼ 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 provide documentation to beef
jerky producers to support their Hazard Analysis and Critical Control Point programs.
This project was divided into two phases: Phase I provided a low level of relative
humidity (15-25%), whereas Phase II provided a high level (100%) for 25% of the
cooking cycle. Both phases consisted of three trials, each representing one of the
treatments (n=18) applied to the samples. The first treatment served as the control group
and included samples that were non-inoculated, while the other two treatments included
inoculations of samples with a bovine fecal slurry and rifampicin-resistant Salmonella
Typhimurium. Each of the three treatments for both phases was analyzed for reduction
of microbial levels in addition to temperature and product composition.
Once the two phases had been completed and all data were analyzed, it was
concluded that there was not a statistical difference between the level of reduction for
Aerobic Plate Counts, coliforms, Escherichia coli and Salmonella provided by Phase I
with low humidity and Phase II with high humidity. Both levels of humidity provided similar levels of reduction within each trial, suggesting that the level of humidity does
not have a great impact on the level of microbial reduction achieved.
However, this study did not provide the adequate level of initial inoculation
levels to support the required 6.5 log reduction stated in 9 CFR 318.7. Inoculation levels
were lower than 6.5 logs for all three treatments in both phases, resulting in lower levels
of overall reduction. Therefore, based upon the information provided by this study, it
cannot be concluded that a low level of humidity will achieve a 6.5 log reduction as
mandated in 9 CFR 318.17.
Advisors/Committee Members: Savell, Jeff W. (advisor), Acuff, Gary R. (committee member), Harris, Kerri B. (committee member), Pina, Manuel (committee member).
Subjects/Keywords: Beef Jerky; Salmonella; E. coli O157:H7
Record Details
Similar Records
Cite
Share »
Record Details
Similar Records
Cite
« Share
❌
APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Espitia, F. D. (2009). Validation of Texas beef jerky processing. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1719
Chicago Manual of Style (16th Edition):
Espitia, Felicia Danielle. “Validation of Texas beef jerky processing.” 2009. Masters Thesis, Texas A&M University. Accessed March 09, 2021.
http://hdl.handle.net/1969.1/ETD-TAMU-1719.
MLA Handbook (7th Edition):
Espitia, Felicia Danielle. “Validation of Texas beef jerky processing.” 2009. Web. 09 Mar 2021.
Vancouver:
Espitia FD. Validation of Texas beef jerky processing. [Internet] [Masters thesis]. Texas A&M University; 2009. [cited 2021 Mar 09].
Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1719.
Council of Science Editors:
Espitia FD. Validation of Texas beef jerky processing. [Masters Thesis]. Texas A&M University; 2009. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1719
. 
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