Wet coproducts fed to beef cattle include processing coproducts of the fruit, vegetable, juice, and brewing industries. Considerations for their utilization in beef cattle diets include quantity available, feeding value, quality of animal products produced, economics (e.g., transportation of water), storage and preservation, consumer perception, nuisance concerns, contaminants, and interactions...

Shelf life of fresh fruits and vegetables is greatly influenced by environmental conditions. Increasing temperature usually results in accelerated loss of quality and shelf-life reduction, which is not physically visible until too late in the supply chain to adjust logistics to match shelf life. A blackberry study showed that temperatures inside pallets varied significantly and 57% of the berri...

this study examined sourdough lab containing specific starter cultures used to produce barbari-style bread and evaluated their microbiological shelf life and sensory properties. the effects of sourdough fermentation time (8, 16, 24h), fermentation temperature (28, 32, 36°c) and type of starter culture (lactobacillus sanfransicencis, atcc 14917; lactobacillus plantarum, atcc 43332; a mixture of ...

The effects of ultrasound treatment prior to the vacuum package and modified atmosphere package on physical, microbial and sensory characteristics of beef meat stored at refrigerator 4oC. Sampling was carried out on the 0, 3, 6, 10, 14, 18 and 22 day of storage. The initial bacteria loading was the slight same on all meat samples and microbial load increase over time. The extension of shelf lif...

• Effects of PEF and OMF on supercooling beef steaks were explored. Lean beef's supercooled state was maintained with the treatment. Fat caused non-uniform current density temperature distribution under PEF. Combined required to inhibit ice nucleation within fat-rich beef. Quality factors indicated that could prolong shelf-life meat. Supercooling is particular interest in food industry since it...

The nature of the flora surviving substerilizing irradiation of foods is dependent on the dose applied and the conditions of applications as well as the microenvironment of the food. At a dose level low enough to preserve acceptable sensory properties of fresh food, few if any of the common contaminants of public health significance survive irradiation. Survivors are weakened and present no uni...

colour is one of the most important quality factors that can influence and determine the shelf life of canned chicken kebab. colour change is considered as unsuitable distasteful to consumers, indicating the end of a product's shelf life. in this study quality aspects of samples were examined over one month intervals after being prepared and while being stored under accelerated (44 °c) con...

Introduction: Tooth avulsion is defined as the complete displacement of the tooth from its alveolar socket which causes damage to the periodontal ligament structure, cementum, alveolar bone, gingiva, and dental pulp. The purpose of this study was to determine the ability of long-shelf life honey milk to serve as a temporary storage medium for the maintenance of periodontal ligament (PDL) cell v...

The aim of this project was to investigate and develop models for the shelf life of bottled wine and, in particular, the effects of elevated temperatures on the aging process. The MISG group divided the problem into three sub-problems. First, calculations were made to describe the temperature of wine in a single bottle when subjected to an elevated external temperature and then this was extende...