Dissertations / Theses on the topic 'Processed meat quality'
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Hullberg, Anja. "Quality of processed pork : influence of RN genotype and processing conditions /." Uppsala : Dept. of Food Science, Swedish Univ. of Agricultural Sciences, 2004. http://epsilon.slu.se/a438.pdf.
Full textTlhong, Tumelo Maud. "Meat quality of raw and processed guinea fowl (Numeda meleagris)." Thesis, Stellenbosch : Stellenbosch University, 2008. http://hdl.handle.net/10019.1/1898.
Full textThe purpose of this study was to investigate the chemical composition mineral and cholesterol content of the different cuts (breast, drumstick and thigh) of raw guinea fowl meat. The study also aimed at establishing the effect of cooking method on guinea fowl quality attributes by investigating the effect of different cooking methods on the chemical composition and sensory attributes of the different cuts. The effect of injecting a brine solution on the chemical composition and sensory attributes were also investigated. There were no differences in terms of moisture content of the various cuts raw guinea fowl meat The breast had significantly higher protein content when compared to drumstick and thigh (P<0.05). The fat content was similar for all the cuts (P>0.05). Whilst the drumstick had significantly the lowest value for ash content when compared to the thigh. Saturated fatty acids (SFAs) and total unsaturated fatty acids (TUFAs) were not different (P>0.05) in all the cuts. Drumstick had significantly higher monounsaturated fatty acids compared to other cuts (P<0.05), and it had the highest polyunsaturated fatty acids (P<0.05). The breast had the lowest (P<0.05) n-6 fatty acid value (44.25) and had relatively the lowest Polyunsaturated:Saturated (P:S) fatty acid ratio of 1.74 when compared to the other cuts. High n-6:n-3 ratios, ranging from 7.05 to 16.58, were also found in all the cuts. Cholesterol was lowest (P<0.05) in the breast. Seventeen amino acids were found, including the eight of the nine essential amino acids. Significant differences were found in amino acid values for the different cuts. Values of iron were significantly higher in the drumstick and thigh cuts (P<0.05), whilst drumstick had the highest zinc content of all the cuts (P<0.05). On investigating the effect of three cooking methods (baking-bag, foil-wrap, open-roasting at 140ºC for 65 minutes) on the chemical composition, the open-roasting method produced higher moisture content (P<0.05) consistently for all cuts, with the breast having the highest and the drumstick the lowest (P<0.05). The moisture content of the baking-bag method on the other hand was consistently the lowest (P>0.05). This effect was significant for the breast, which had lost the most moisture (P<0.05). The baking-bag method consistently resulted in a higher protein content, which is attributed to the higher moisture loss (P<0.05) in comparison with the other methods, resulting in a more concentrated product. With regard to the fat content no effect resulting from the cooking methods could be observed (P>0.05), but the cuts’ natural fat content was reflected especially in the open–roasting method (P<0.05) giving further support to the understanding that the open-roasting method indeed made the least inroads on the chemical composition of guinea fowl meat under these restraints: controlled for cooking time and temperature, internal temperature not controlled. All the cuts cooked according to all the methods, had the favourable >0.4 Polyunsaturated:Saturated fatty acids (P:S) ratio, ranging from 0.91 to 1.42 between cuts and treatments. The n-6:n-3 ratio was below the recommended beneficial value, namely <4:1, in all the cuts irrespective of all the cooking methods, ranging from 2.47 to 3.08. The study of the effect of the three cooking methods (baking-bag, foil-wrap and open-roast) on the sensory attributes of the breast meat revealed that aroma-intensity of the three cooking treatments did not differ significantly (P>0.05). Foil-wrap produced a more tender and juicier product (P<0.05), while, when using the baking-bag method, values for flavour decreased (P<0.05). It is proposed that a higher internal temperature (which was not controlled) was attained when using the baking-bag method (temperature and time controlled) resulting in loss of volatile flavour components. The effect of the three cooking methods (baking-bag, foil-wrap and open-roast) on the proximate composition (moisture, protein, fat and ash) of raw and cooked breast meat was investigated. As anticipated raw breast meat had higher moisture content (74.55%, P<0.05) than the cooked cuts, with open-roasting showing the highest (68.55%) value and foil-wrap close second (68.12%). These values differed significantly from the baking-bag method (66.06%, P<0.05). An investigation on the effect of brine infusion on the sensory attributes and chemical composition (proximate and fatty acid composition, and mineral content) of breast meat, baked in foil-wrap, was carried out using descriptive sensory analysis with the injected breast and the control as variable. There were no significant differences (P>0.05) between the injected and the control samples for any of the sensory attributes of aroma, tenderness, initial juiciness, sustained juiciness and flavour. Judge:treatment variations were observed for all the attributes, and samples differed for all attributes except for aroma. It is proposed that the use of the hand injector could not effectively distribute the brine solution, hence the recommendation to repeat the experiment using an electronic multineedle-injector. No effect was observed for the proximate composition (P>0.05). Further research pertaining to cooking methods of meat of free-range guinea fowl is recommended to address certain issues that have been highlighted.
Li, Zhen. "Epidemiological Study of Diet, Obesity and Asthma in the French EGEA Study." Thesis, Université Paris-Saclay (ComUE), 2017. http://www.theses.fr/2017SACLS087/document.
Full textThe general aim of the thesis was to study the role of diet and obesity in asthma, while accounting for potential mediators in these analyses.The first part of the thesis aimed to investigate the role of dietary factors in asthma at a “macro-level”, considering body mass index (BMI) as a potential mediator, and to evaluate effect modification by smoking. We first focused on processed meat intake, a recent carcinogen. Among 971 participants from the Epidemiological study on the Genetics and Environment of Asthma, bronchial hyperresponsiveness and atopy (EGEA), analysis showed that high processed meat intake (at least 4 servings/week) was associated with worsening asthma symptoms over time, through a direct effect and to a lesser extent an effect mediated by BMI. We then focused on the overall diet quality assessed by the Alternate Healthy Eating Index 2010. Among 969 participants from the EGEA study, the analyses showed that a greater adherence to a better diet quality was associated with improved asthma symptoms over time in never smokers only and was not mediated through BMI. The second part of the thesis aimed to better understand the association between obesity and asthma at a “micro-level”, considering leptin, an inflammatory biological marker related to obesity, as a mediator. Including 331 participants from the EGEA study with current asthma at baseline, analysis showed that high body adiposity estimated by different measures was associated with persistent asthma activity, likely mediated by leptin
Kebakile, Martin Mosinyi. "Sorghum dry-miling processes and their influence on meal and porridge quality." Pretoria [s.n.], 2008. http://upetd.up.ac.za/thesis/available/etd-01152009-165345.
Full textRadwan, Badreddin. "Treatment of a Liquid Al-Si Alloy : Quality Control and Comparison of Two Melt Degassing Processes." Thesis, Tekniska Högskolan, Jönköping University, JTH, Material och tillverkning, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-48236.
Full textBretz, Karen Riggs Shelley Ann. "An actor-partner interdependence model of attachment processes, conflict resolution, and psychological abuse on relationship quality in a community sample of heterosexual couples." [Denton, Tex.] : University of North Texas, 2009. http://digital.library.unt.edu/permalink/meta-dc-9932.
Full textMcGinn, H. J. "An evaluation of six novel processes to treat wastewater and sludge employed by Northern Ireland Water Service to meet higher effluent quality standards." Thesis, Ulster University, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.428610.
Full textSalvino, Alanne Tamize de Medeiros. "Processamento da carne-de-sol com carne maturada: qualidade sensorial e textura." Universidade Federal da Paraíba, 2011. http://tede.biblioteca.ufpb.br:8080/handle/tede/4004.
Full textCoordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES
Sun meat is a widely accepted foodstuff in the Brazilian northeast, with processing generally carried out by hand by small producers who, due to the absence of specific legislation, show differences in their acquisition processes, which influences the final quality with considerable variation in its physical-chemical, microbiological and sensory aspects. This study aimed to characterize the sun meat processing commercialized in the municipality of João Pessoa/PB through structured interviews with shopkeepers and producers and to evaluate the physical-chemical, microbiological and sensory characteristics of sun meat processed with previously matured raw material compared to sun meat commercialized in the municipality of João Pessoa/PB. Three sun meat samples were evaluated, with two being processed at pilot scale, differentiated by the previous treatment of the raw material, one being traditional and the other having matured previously during 14 days. The samples were processed using the commercial cut inside round (m. semimenbranosus e m. adductor femoris), following the processing stages (preparation of the raw material, salting, washing, drying and refrigeration) in accordance with the survey carried out among the producers of the city of João Pessoa/PB. The processed samples were compared with a commercial sample from the city of João Pessoa/PB, which were evaluated in relation to its physical-chemical quality: composition, centesimal composition, chlorates, water activity (Aa), pH, water retention capacity (CRA), color (L*, a*, b*) and shear force with a Warner-Bratzler blade, microbiological analysis (total coliforms and thermotolerant bacteria, Salmonella sp e Estafilococos coagulase positiva) and sensory analysis, by trained panelists, and, acceptance by potential consumers. 79 shopkeepers were interviewed in 15 visited establishments of which, 31,6% process their own sun meat they commercialize, and the slaughterhouses operation was checked (39,2%) regarding the supply of sun meat commercialized in these establishments. A similarity in the processing techniques of processed sun meat was observed for both small producers and slaughterhouses, however, a lack of standardization of operations was found in relation to the type and salting time and the way in which drying was realized in the sun meat processing. The maturing process did not influence the physical-chemical, nor the microbiological quality of the sun meat, not being different from the traditional, nor the commercial sun meat. However, the addition of sodium chlorate and the salting time of the present study were sufficient to reduce the humidity and to increase the chlorate concentrations of the products, but these variations were not sufficient to reduce the Aa, no difference was observed (p≥ 0,05) between the raw material and the products. However, low content of chlorates between 2,49 and 4,66, elevated. Aa between 0,94 and 0,95 and pH between 5,8 and 6,1 show the high perishability of the product, which should have double attention for the use of good practices during its processing, using matured raw material. The maturing process also did not influence the sensory quality of the sun meat, not having any difference (p≥ 0,05), according to both the trained panelists and the acceptance test, where the three samples obtained an acceptance rate of over 60%. The maturing process did not produce the expected effects. Therefore, further study with longer maturing times, and, or, new techniques with the intent of providing even greater tenderness of the sun meat, is recommended.
A carne-de-sol é um alimento de ampla aceitação no Nordeste brasileiro, com processamento, na grande maioria, realizado artesanalmente por pequenos produtores que devido à ausência de legislação específica, apresentam variações no seu processo de obtenção, influenciando na sua qualidade final. Objetivou-se neste trabalho caracterizar o processamento da carne-de-sol comercializada no município de João Pessoa/PB, por meio de entrevista estruturada junto aos comerciantes e produtores, e avaliar as características físico-químicas, microbiológicas e sensoriais da carne-de-sol processada com matéria-prima previamente maturada comparada com carne-de-sol comercial do município de João Pessoa/PB. Foram avaliadas três amostras de carne-de-sol, sendo duas processadas em escala piloto, diferenciadas pelo tratamento prévio da matéria-prima, sendo uma tradicional e a outra previamente maturada por 14 dias. As amostras foram processadas usando o corte comercial coxão mole (m. semimenbranosus e m. adductor femoris), seguindo as etapas de processamento (preparação da matéria-prima, salga, lavagem, secagem e refrigeração) de acordo com o levantamento realizado junto aos produtores da cidade de João Pessoa/PB. As amostras processadas foram comparadas com uma amostra comercial da cidade de João Pessoa/PB, que foram avaliadas quanto à qualidade físico-química: composição centesimal, cloretos, atividade de água (Aa), pH, capacidade de retenção de água (CRA), cor (L*, a*, b*) e força de cisalhamento; análise microbiológica (coliformes totais e termotolerantes, Salmonella sp e Estafilococos coagulase positiva) e análise sensorial, por provadores treinados e, aceitação por potenciais consumidores.Verificou-se que 31,6% dos comerciantes processam a própria carne-de-sol que comercializam; 16,5% são provenientes de pequenos produtores e 39,2% de frigoríficos. Não foram observadas variações nas técnicas de processamento entre os pequenos produtores e os frigoríficos, no entanto, verificou-se a falta de padronização entre as operações em relação ao tipo e tempo de salga e a forma de secagem realizada no processamento das carnes-de-sol. O processo de maturação não influenciou na qualidade físico-química e microbiológica da carne-de-sol, não diferenciando da carne-de-sol tradicional, nem da comercial. A adição de cloreto de sódio e o tempo de salga do presente estudo foram suficientes para reduzir a umidade e aumentar as concentrações de cloretos dos produtos, porém, estas variações não foram suficientes para reduzir a Aa, não sendo observada diferença (p ≥ 0,05) entre as matérias-primas e os produtos. O processo de maturação também não influenciou na qualidade sensorial da carne-de-sol, não havendo diferença (p ≥ 0,05) tanto pelo painel treinado quanto pelo teste de aceitação, onde as três amostras obtiveram aceitação superior a 60%. O processo de maturação não surtiu o efeito esperado, recomendando-se novos estudos com maior tempo de maturação e, ou, novas técnicas com o intuito de proporcionar uma maior maciez da carne-de-sol.
Mesanovic, Diana, Dijana Rubil, and Beatrice Rylander. "A Conjoint based study on meat preferences. The effect of Country-of-Origin, Price, Quality and Expiration date on the consumer decision making process." Thesis, Jönköping University, JIBS, EMM (Entrepreneurship, Marketing, Management), 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-11589.
Full textThis study will examine the importance of Country-of-Origin, Price, Quality and Expiration date, in the consumer decision making process for fresh meat. Country-of-Origin has earlier been investigated, however the research has been focusing on manipulating one single cue. With the recent scandals in the fresh meat industry, were animals being abused and expiration dates being changed, it is interesting to investigate how important the consumers find the four attributes; Country-of-Origin, price, quality and expiration date.In order to answer the research questions, and fulfil the purpose, the authors will use a mix of different data collection methods. Qualitative data will be gathered by performing interviews and quantitative data will be gathered by conducting a pilot study and an experiment. The data will be retrieved with the use of SPSS 17.0 and the conjoint analysis procedure. Country-of-origin has been found to be the most preferred attribute for consumers in their purchasing process for fresh meat, closely followed by expiration date. The consumer did find price and quality to be of importance, however the attributes were not found to be as important as Country-of-Origin and expiration date. As Country-of-Origin was found to be the most significant attribute for consumers in their decision making process, this indicates that the consumers are ethnocentric in their behaviour, i.e. they consider their own country and culture to be above others, which leads to a purchase of Swedish meat. It has also been found that the purchasing process of fresh meat is of great complexity, especially with the negative attention the fresh meat industry has induced.
Saeedi, Kawther Abdulelah. "QRMF : a multi-perspective framework for quality requirements modelling." Thesis, University of Manchester, 2014. https://www.research.manchester.ac.uk/portal/en/theses/qrmf-a-multiperspective-framework-for-quality-requirements-modelling(7e02e8f6-7abb-4179-84f0-8ea1581fadb2).html.
Full textWang, Sai. "GLR Control Charts for Monitoring the Mean Vector or the Dispersion of a Multivariate Normal Process." Diss., Virginia Tech, 2012. http://hdl.handle.net/10919/77227.
Full textPh. D.
Brossi, Camila. "Qualidade de carne de frango: efeito do estresse severo pré-abate, classificação pelo uso da cor e marinação." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-16102007-112154/.
Full textIn evaluating the quality of chicken breast meat regarding the effects of pre-slaughter severe heat stress (35°C, 75% relative humidity, for 2 hours), it was observed that the intense energy expenditure of the animal at the moment of stress resulted in a slight extension of glicolysis, generating as a consequence, mainly, characteristics of darkening and high levels of pH, on the meat. The use of marination in an attempt to restore meat with damaged functional properties due to stress resulted in the standardization of appearance and in leveling of pH between the treatments (stressed and non-stressed animal meat). In the last chapter, it was possible to observe the existence of strong correlation between the color and the other quality attributes and that the lightness can be used as a classification tool (minimum level L*=53, measured 24 hours postmortem). As for the marination process, it was observed that the technique partly restores the quality of pale meat, promoting a visual improvement of the color, however, it does not correct the proteins functionality to retain water at the same level of normal meat.
Herm, Cornelia. "Möglichkeiten der prozessbegleitenden Charakterisierung von Fleisch auf Basis der dielektrischen Zeitbereichsreflektometrie." Doctoral thesis, Universitätsbibliothek Leipzig, 2013. http://nbn-resolving.de/urn:nbn:de:bsz:15-qucosa-128980.
Full textAs the dielectric properties of each material, thus also for meat, are characteristically and depend on factors as for instance humidity and the chemical composite as well as physical structure there are existing different research approaches in the array of dielectric measurement methods already for many years. A new developed meas-urement method for the estimation of the quality parameters storage time and option-ally occurred freezing processes on fish is basing on the dielectric time domain reflec-tometry. The clarification of the question how far this method can also be used for fresh meat is the intention of the present graduate thesis. In preliminary tests initially the general applicability of the method in the meat sector by means of different storage and freezing examinations was reviewed. Basing on these results the experimental examinations were divided into the following parts: evaluation of the storage time of packaged minute steaks from the pork chop (MAP) as also of chicken breast filets, estimation of freezing processes of chicken breast filets and pork chops, freezing storage time recognition of different meat varieties (pork chop, pork belly and beef bow pieces) with three different freezing temperatures and evaluation of added water in chicken breast filets. The preliminary tests indicated a general ability of the method for the recognition of storage times and freezing processes on meat. In the array of storage time evaluation an appliance, also for MAP-packaged products (in controlled atmosphere), is thinkable, however the method has to be optimized concerning the underlying linear evaluation models (curve fitting is necessary). As well there could be aimed good results for the freezing storage time recognition, the meat variety comprehensive better results for measurements on pattern which were stored some days previously were flashy. Good results were also adduced by the measurements concerning the freezing process recognition (pattern fresh, once- and double-frozen). An application of the technology is notably thinkable for the poultry meat sector and, in the face of the legal requirements for poultry meat (no preparation of frozen and thawed material allowed) also exceedingly desirable. The best results were carried out using the method for the recognition of added water in chicken breast filets, what is explainable by reason of the strong dipole character of water within a measurement method based on dielectricity. Even the pattern additionally glazed with poultry hydrolyzed protein powder could definitely be differentiated from the untreated pattern, what could not be realized with the water protein percentage using a laboratory chemical analysis. After all an appliance of the method for this application seems particularly reasonable, as a suitable instrument for the fast recognition of added water (with an unmodified water-protein-ratio) could be given to the monitoring and quality assurance. Before starting the practically application of this measurement method there have to be accomplished larger validation examinations, to have suitable calibration kits for the application on unknown pattern at one´s disposal, especially in the poultry meat sector. The assignment of the method for quality evaluation in the meat sector is generally possible and would be desirable for the monitoring and quality control by the reason of its fast result delivery and easy handling of the (mobile) measurement arrangement
Ahlqvist, Marcus, and Gulnaz Hamad. "Kvalitet och processprestanda inom cementindustrins råmjölstillverkning." Thesis, Uppsala universitet, Institutionen för teknikvetenskaper, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-387795.
Full textDuring this work, one of Europe's most modern cement factories is studied, with the capacity to produce around 2.6 million tons of cement per year. The purpose of the thesis is to describe the variation in the outcome of raw meal and identify which causes of variation are possible to reduce. Involuntary variations in the quality of the input raw meal can result in a lack of clinker quality, which in turn can result in a significant loss of revenue. The work is based on theories relating to Total Quality Management, process management and cement production. A method combination of quantitative and qualitative methods has been applied for data collection and data analysis, where the quantitative data collection is based on historical data gathered from the reference organization. The conclusions outlined are that the process being studied has the opportunity to perform world-class. The main contributing factor is the method for control where the system lacks control limits that lead to over compensation. Also, material variation in the case of changes of raw material piles is a significant cause of the variance in the raw meal. Provided that the control system is switched on prematurely after a raw material pile change has been carried out, the effect of the change can be worsened. Furthermore, the results indicate that 80% of the total variation in the raw meal’s lime saturation is created by raw material pile changes.
Mebius, Alexander. "Philosophical controversies in the evaluation of medical treatments : With a focus on the evidential roles of randomization and mechanisms in Evidence-Based Medicine." Doctoral thesis, KTH, Filosofi, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-161489.
Full textQC 20150312
Chauvin, Anthony. "Développement et évaluation d'interventions visant à améliorer le processus de « peer-review » en recherche biomédicale The most important tasks for peer reviewers evaluating a randomized controlled trial are not congruent with the tasks most often requested by journal editors Impact of interventions to improve the quality of peer review of biomedical journals: a systematic review and meta-analysis A protocol of a cross-sectional study evaluating an online tool for early career peer reviewers assessing reports of randomised controlled trials." Thesis, Sorbonne Paris Cité, 2018. http://www.theses.fr/2018USPCB215.
Full textThe peer-review process is a cornerstone of biomedical research publication. However, studies have shown that peer-reviewers' evaluations are often discordant, that they fail to detect fraud, errors and that their evaluation is influenced by the results. The objective of this thesis work was to explore and rethink the process of peer-review editorial. As a first step, we identified the tasks expected of peer-reviewers when evaluating a randomized controlled trial report and compared the importance of these tasks from the points of view of peer-reviewers and editors. Our study showed that the most important tasks for peer reviewers were not congruent with the tasks most often requested by journal editors in theirs guidelines to reviewers. In a second step, we conducted a systematic review and a meta-analysis of randomized controlled trials evaluating an intervention aimed at improving the quality of peer-review in biomedical journals. We identified 22 randomized controlled trials that evaluated 5 interventions. These trials included a small number of participants, were mostly monocentric and had biases that limited the interpretation of their results. Finally, we have developed and evaluated a tool to help achieve the peer-review of randomized trials associated with online training. This tool is specifically aimed at evaluating the quality of the reporting that means the compliance with the recommendations of the CONSORT statement (i.e., international recommendations required by publishers to report randomized trials in a complete and transparent manner). We compared the performance of young trained peer-reviewers using the tool with the performance of reviewers evaluating the manuscript as part of the usual peer-review process. We included 120 randomized controlled trials. Our results showed that the tool improved the number of items correctly classified per manuscript by young peer-reviewers. This finding suggests that the use of a CONSORT checklist focusing on specific items could improve the quality of the peer-review process, and thus the quality of the published manuscript. At the end of this work, we propose to rethink the peer-review process that could be carried out in 2 stages with junior peer-reviewers assessing compliance with the recommendations of the CONSORT statement and experienced reviewers evaluating the methodology and relevance of the question
Chang, Chingting, and 張景婷. "Effect of Pork from Black Pig on Quality Characteristics of Processed Meat Products." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/90457353707417828132.
Full text東海大學
畜產與生物科技學系
100
The purpose of this study was to evaluate the effect of pork from black pig on quality characteristics of processed meat products. Ham from Taiwan black pig (BP) and crossbred white pig (LYD) was used to manufacture of restructured ham and Chinese-style sausage. The treatments of restructured ham included: BP, LYD and the Chinese-style sausage were included: BB (ham from BP, fat from BP), BW (ham from BP, fat from LYD), WB (ham from LYD, fat from BP), WW (ham from LYD, fat from LYD). All products were vacuum packaged and storaged at 4℃ for 8 weeks. Samples from product were taken for the proximate composition, fatty acid composition, sensory evaluation analysis, shear value, texture profile and the keeping quality test in 0, 2, 4, 6, 8 weeks. For restructured ham, the results showed that BP had higher crude fat content and lower moisture content than LYD in proximate composition. During the storage time, the BP had significant lower pH value, b* value and higher L* value, a* value as compared to LYD. The amount of microorganism was increased as storage weeks increased. In total plate count, no significant different were found among treatments. The BP had more much lactic acid bacteria number than LYD. BP had higher TBA values during the storage. In the fatty acid analysis, BP had significant higher percentage of C16:0, C18:0, C18:1 saturated fatty acid (SFA) and monounsaturated fatty acid (MUFA). In addition, LYD had significant higher percentage of C14:0, C18:2 and polyunsaturated fatty acid (PUFA). In sensory evaluation, the treatment of BP had higher score in tenderness, juiciness and overall acceptability value as compared to LYD. Furthermore, BP group had lower shear force in 2 cm sliced but no significant different was found among treatment in texture profile analysis. For Chinese style sausage, the results showed that no significant effects were found on proximate composition from different sources of lean and fat. The pH value decreased as storage weeks increased and affected by the sources of fat. The treatments of BP fat had significant lower pH value except the eighth week. Lean or fat from BP treated had higher L* value contrast with LYD; moreover, there had higher a* value and b* value on BP lean. The amount of microorganism was significant increased as storage weeks increased. The number of total plate count was affected by different sources of lean. The sources of lean and fat could affect the growth of lactic acid bacteria. During refrigerated storage, TBA value results indicated that lean or fat from BP had higher TBA values and the variations in TBA value was a significant quadratic effect on the relationship between the numbers of storage weeks. In the fatty acid composition, BP lean had significant higher percentage of C16:0, C18:0, C18:1 and lower C18:2. BP fat had more C16:0, C18:1 and less C18:2. Lean or fat from BP had higher content of SFA, MUFA lower PUFA. Sensory evaluation and shear value revealed that BP lean had the lower shear value and better acceptance in tenderness, juiciness, flavor and overall acceptability. Tenderness had positive correlation with flavor. Both tenderness and flavor had positive correlation with SFA, MUFA, overall acceptability had negative correlation with PUFA, shear value. Juiciness also had positive correlation with flavor and overall acceptability.
Bater, Bilig. "Quality characteristics of processed turkey meat products as affected by added hydrocolloids and degree of comminution." 1991. http://catalog.hathitrust.org/api/volumes/oclc/24493293.html.
Full textTypescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
Kebakile, Martin Mosinyi. "Sorghum dry-milling processes and their influence on meal and porridge quality." Thesis, 2008. http://hdl.handle.net/2263/23307.
Full textThesis (PhD)--University of Pretoria, 2009.
Food Science
unrestricted
Abeykoon, C., P. Pérez, and Adrian L. Kelly. "The effect of materials' rheology on process energy consumption and melt thermal quality in polymer extrusion." 2020. http://hdl.handle.net/10454/18156.
Full textPolymer extrusion is an important but an energy intensive method of processing polymeric materials. The rapid increase in demand of polymeric products has forced manufactures to rethink their processing efficiencies to manufacture good quality products with low-unit-cost. Here, analyzing the operational conditions has become a key strategy to achieve both energy and thermal efficiencies simultaneously. This study aims to explore the effects of polymers' rheology on the energy consumption and melt thermal quality (ie, a thermally homogeneous melt flow in both radial and axil directions) of extruders. Six commodity grades of polymers (LDPE, LLDPE, PP, PET, PS, and PMMA) were processed at different conditions in two types of continuous screw extruders. Total power, motor power, and melt temperature profiles were analyzed in an industrial scale single-screw extruder. Moreover, the active power (AP), mass throughput, torque, and power factor were measured in a laboratory scale twin-screw extruder. The results confirmed that the specific energy consumption for both single and twin screw extruders tends to decrease with the processing speed. However, this action deteriorates the thermal stability of the melt regardless the nature of the polymer. Rheological characterization results showed that the viscosity of LDPE and PS exhibited a normal shear thinning behavior. However, PMMA presented a shear thickening behavior at moderate-to-high shear rates, indicating the possible formation of entanglements. Overall, the findings of this work confirm that the materials' rheology has an appreciable correlation with the energy consumption in polymer extrusion and also most of the findings are in agreement with the previously reported investigations. Therefore, further research should be useful for identifying possible correlations between key process parameters and hence to further understand the processing behavior for wide range of machines, polymers, and operating conditions.
Chabalenge, Billy, Sachin A. Korde, Adrian L. Kelly, Daniel Neagu, and Anant R. Paradkar. "Understanding matrix-assisted continuous co-crystallization using a data mining approach in Quality by Design (QbD)." 2020. http://hdl.handle.net/10454/17941.
Full textThe present study demonstrates the application of decision tree algorithms to the co-crystallization process. Fifty four (54) batches of carbamazepine-salicylic acid co-crystals embedded in poly(ethylene oxide) were manufactured via hot melt extrusion and characterized by powder X-ray diffraction, differnetial scanning calorimetry, and near-infrared spectroscopy. This dataset was then applied in WEKA, which is an open-sourced machine learning software to study the effect of processing temperature, screw speed, screw configuration, and poly(ethylene oxide) concentration on the percentage of co-crystal conversion. The decision trees obtained provided statistically meaningful and easy-to-interpret rules, demonstrating the potential to use the method to make rational decisions during the development of co-crystallization processes.
Commonwealth Scholarship Commission in the UK (ZMCS-2018-783) and Engineering and Physical Sciences Research Council (EPSRC EP/J003360/1 and EP/L027011/1)
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Lobe, Wondje Christine. "La gouvernance clinique pour l’amélioration de la qualité dans les établissements de soins et services non hospitaliers : enjeux conceptuels, de mise en œuvre et évaluatifs." Thesis, 2019. http://hdl.handle.net/1866/24269.
Full textIntroduction: Clinical governance framework was developed in order to achieve high standards of quality of care and services, by combining the concepts of continuous quality improvement, clinical excellence and corporate accountability. The aim of this doctoral thesis was to understand the implementation process of clinical governance in a rehabilitation center. Methods: A meta-narrative synthesis on the conceptualization and implementation of clinical governance was conducted. 65 tittles screened in 4 international databases were analysing. A qualitative single case study was conducted in a rehabilitation center for intellectual disabilities and autism spectrum disorders, in Quebec (Canada). By mobilizing the five constructs of the conceptual framework based on normalization process theory (coherence, cognitive participation, collective action, reflexive monitoring and organizational context), a thematic analysis of individual interviews with 22 participants (5 administrators, 11 managers and 6 clinicians) and tree focus groups with 8 clinicians and 4 relatives of users were conducted. Finally, an analysis of around hundred administrative documents from the Center was conducted. Results: The literature revealed that the clinical governance framework is an evolving concept and still seen as an interesting avenue for improving the quality of care. However, confusion over its definition and conceptualization, and the difficulties of its implementation remain challenges for organizations. By mobilizing the clinical governance framework, the senior management of the rehabilitation center under study wished to systematize the process of continuous improvement of quality of services offered to users and their families, by adopting good governance practices. This shift was well received by administrators and managers, resulting in active participation and a strong commitment to activities. The complexity of the framework and the absence of involvement of clinicians in the implementation process have created in them an apprehension regarding the contribution of clinical governance to clinical practice and the well-being of users. Clinicians have criticized the lack of alignment between theory and the realities of clinical practice; the high speed of implementation and a top-down decision-making approach as issues of the implementation of clinical governance. For managers, the challenges have been the establishment of effective communications; the alignment of management mechanisms and the availability of human resources. For administrators, the main issue was the instability of the internal and external organizational contexts which slowed down the implementation and the development of an evaluation plan. Conclusion: The implementation of clinical governance in non-hospital facility requires the promotion of this concept as a joint project for the benefit of the user with a view to strengthening the participation and commitment of all and the adoption of a partnership approach between users, caregivers and other actors in the organization.
VRZALOVÁ, Monika. "Role sestry ve screeningu deprese u seniorů." Master's thesis, 2016. http://www.nusl.cz/ntk/nusl-260905.
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