A5032402480- Animal Nutrition and Physiology
- Listeria monocytogenes in Food Safety
- Meat and Animal Product Quality
- Essential Oils and Antimicrobial Activity
- Coccidia and coccidiosis research
- Salmonella and Campylobacter epidemiology
- Moringa oleifera research and applications
- Postharvest Quality and Shelf Life Management
- Sensory Analysis and Statistical Methods
- Helminth infection and control
- Bee Products Chemical Analysis
- Biochemical Analysis and Sensing Techniques
Texas A&M University
2010-2017
One-day-old broiler chicks (n = 300) were orally vaccinated (Coccivac-B) and divided into 6 groups to evaluate Arg at 3 levels of supplementation, 0, 0.3, or 0.6% [normal level (NARG), medium (MARG), high (HARG), respectively], 2 vitamin E (VE), 40 80 IU/kg feed (VE40 VE80, respectively), in a factorial experiment. Birds reared floor pens with fresh pine shavings provided corn-soybean-based diet water ad libitum. At d 14, all chickens challenged mixture Eimeria field isolates (Eimeria...
Chicken nuggets are commonly made with varying levels of textured vegetable proteins, such as soy and wheat, for their ability to bind water meat like conformation. This project compared wheat proteins at 10%, 20%, 30%, 40% in emulsified chicken nuggets. A total 3,024 were evaluated replications batter breader pickup (%), par fry yield cook loss L*, a*, b* color value, texture profile analysis, sensory analysis. The analysis was conducted all 4 concentrations treatments then each other an...
As consumer demand for all-natural marinades increases, the need to replace phosphate with a natural product that can produce equivalent or improved yield in products such as but not limited rotisserie chickens (whole birds without giblets) and boneless/skinless breast (BSB) is challenge processors. The objective of this study was determine if using an nonphosphate blend (SavorPhos-200, SP) water-based (WB) oil-based (OB) would perform better than commercial (PB). treatments included WB+PB...
This study evaluated the efficacy of organic acids applied singly or in combination as postlethality dips to sliced uncured turkey deli loaves inhibit growth Listeria monocytogenes (Lm) Scott A. Treatments consisted sodium lactate (SL; 3.6%), potassium (PL; citrate (SC; 0.75%), a SL and diacetate (SDA; 0.25%), SL/PL/SDA, alongside appropriate negative positive controls. Products were inoculated with 10 4 –10 5 CFU/mL streptomycin-resistant (1500 μ g/mL) Lm A prior treatment. then stored at...