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Skip to Search Results- 1Allen,Richelle J
- 1Beliveau, Marie C
- 1Bishop, Justin G
- 1Bott, Gregory
- 1Chen, Yuanyao
- 1Colyn, Jacob J
- 22Department of Agricultural, Food, and Nutritional Science
- 7Department of Biological Sciences
- 2Department of Agricultural, Food and Nutritional Science
- 2Department of Chemical and Materials Engineering
- 1Department of Agriculture, Food and Nutritional Science
- 1Department of Biochemistry
- 5Raivio, Tracy (Biological Sciences)
- 2Fitzsimmons, Carolyn (Agricultural, Food & Nutritional Science)
- 2Gaenzle, Michael (Agricultural, Food and Nutritional Science)
- 2Gaenzle, Michael (Agricultural, Food, and Nutritional Science)
- 2Gänzle, Michael (Agricultural, Food and Nutritional Science)
- 2McMullen, Lynn (Agricultural, Food and Nutritional Science)
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Effect of breed type and residual feed intake on meat and collagen quality and expression of genes involved in collagen synthesis and degradation in bovine m. gluteus medius
DownloadSpring 2020
Residual feed intake (RFI) is an index of feed efficiency that has been demonstrated to be moderately heritable, with cattle having low RFI values being efficient as they consume less feed for the same weight gain. This may be of financial benefit to producers, but to be fully beneficial to...
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Spring 2019
The safety of low water activity (aW) foods is a concern due to the survival of low-infectious dose pathogens such as Escherichia coli and Salmonella. Desiccation of non-heat resistant E. coli and Salmonella increases their heat resistance; therefore, a non-thermal alternative is necessary to...
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Environmental Risk Factors Associated with Contamination of Private Drinking Water Wells with Escherichia coli
DownloadFall 2014
The focus of this research was to identify environmental risk factors that play a critical role in the contamination of drinking water wells with Escherichia coli. This study used data from a case control-study carried out between April 2005 and September 2006 in Ontario and Alberta, using...
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Spring 2016
The main objective of this research was to evaluate the potential of 3-nitrooxypropanol (NOP) to lower enteric methane (CH4) production by ruminants. Methane is an undesirable byproduct of enteric fermentation that represents a loss of energy to the animal. Additionally, CH4 is a greenhouse gas...
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Fine scale mapping and association study of economically important traits on chromosomes 19 and 29 in beef and dairy cattle
DownloadFall 2009
The objective of this thesis was to construct radiation hybrid (RH) maps and estimate linkage disequilibrium (LD) using high density SNP markers on chromosomes 19 (BTA19) and 29 (BTA29) and use these as a tool to detect QTL in dairy and beef cattle. We have constructed RH maps of BTA19 and BTA29...
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Spring 2019
During food processing, Escherichia coli are exposed to stress from oxidation, osmolarity and temperature, and have developed mechanisms to survive. A highly heat resistant strain of E. coli AW1.7 was isolated from a beef carcass after thermal processing and it has a genomic island called the...
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Fall 2017
Strains of Escherichia coli may survive heat or pressure stress, acquire specific virulence genes and cause severe human diseases. The locus of heat resistance (LHR) has been identified as an important heat resistant element in E. coli. The objective of this thesis was to explore the role of the...
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Heat and Pressure Resistance of Escherichia coli and Its Inactivation In the Presence of Antimicrobial Compounds
DownloadFall 2014
Verotoxigenic Escherichia coli (VTEC) are pathogens causing severe foodborne disease. E. coli AW1.7 is a heat resistant beef carcass isolate that may be used as a surrogate organism to study the survival of VTEC on food. This dissertation examines the heat and pressure resistance of E. coli and...
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Spring 2018
Escherichia coli and Salmonella are contaminants in meat products and pose a risk for foodborne illness. Thermal lethality is the traditional method for controlling pathogens in meat products. It is recommended that ground beef and poultry products be cooked to internal temperatures of 71°C and...
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Fall 2011
The mechanism of heat resistance in an exceptionally resistant strain of E. coli was investigated. E. coli AW1.7 was compared to a heat sensitive strain, E. coli GGG10. The heat resistance of both strains was increased by inclusion of NaCl, but only E. coli AW1.7 exhibited a consistent heat...