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dc.contributor.author Wasney, Melanie A. en_US
dc.date.accessioned 2007-07-12T17:51:33Z
dc.date.available 2007-07-12T17:51:33Z
dc.date.issued 2001-05-01T00:00:00Z en_US
dc.identifier.uri http://hdl.handle.net/1993/2628
dc.description.abstract The research for this Masters thesis was divided into two parts. The first part was concerned with the evaluation of a refrigerated container previously designed to store fresh pork chops at -1.5C under 100% CO2. To assess the ability of the container to delay spoilage, measurements of metmyoglobin content, sensory changes and microbial populations of the pork chops were conducted. Tests were conducted on chops after a period of storage (weeks) in the container followed by aerobic display at 4C for up to 4 days. It was determined that fresh pork chops could be stored for up 9 weeks with 4 days of subsequent retail display with minimal changes in appearance, odour, and palatability. The second half of the work concerned the development of a selective medium for the isolation of carnobacteria. The aim of this study was to improve CTAS agar by broadening the spectrum of 'Carnobacterium' spp. recovery and increasing specificity through systematic improvement. (Abstract shortened by UMI.) en_US
dc.format.extent 4274567 bytes
dc.format.extent 184 bytes
dc.format.mimetype application/pdf
dc.format.mimetype text/plain
dc.language en en_US
dc.language.iso en_US
dc.title Sensory and microbial changes in retail-displayed fresh pork previously stored under controlled (CO|2) atmospheres en_US
dc.degree.discipline Food Science en_US
dc.degree.level Master of Science (M.Sc.) en_US


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