Search
Skip to Search Results- 1Allen,Richelle J
- 1Beliveau, Marie C
- 1Bishop, Justin G
- 1Black, Emilie Kathleen.
- 1Bott, Gregory
- 1Chen, Yuanyao
- 27Department of Agricultural, Food, and Nutritional Science
- 6Department of Biological Sciences
- 3Department of Food Science
- 2Department of Chemical and Materials Engineering
- 2School of Public Health
- 1Department of Agricultural, Food and Nutritional Science
- 5Raivio, Tracy (Biological Sciences)
- 4McMullen, Lynn (Agricultural, Food and Nutritional Science)
- 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)
-
Fall 2014
Quantification of important biochemical (e.g. intramuscular fat content, toughness) properties of beef m. longissimus thorasis (LT) using technologies of optical spectroscopy and digital image analysis was examined in this thesis research. The main objective of this thesis work focused on the...
-
Fall 2017
Gram-negative bacteria are separated from the environment by a multilayered structure known as the envelope, which is comprised of the outer membrane, the inner membrane and the aqueous periplasmic space that lies between the two membranes. Biogenesis of the envelope is a complex process that...
-
Relationship of Radiated Heat Loss Measured by Infrared Thermography to Residual Feed Intake in Beef Heifers
DownloadFall 2013
Infrared thermography (IRT) has shown utility in predicting residual feed intake (RFI) differences in mature cows, growing bulls and finishing steers. It was hypothesized that efficient heifers would exhibit decreased radiated heat loss. RFIfat determined on sixty-one crossbred beef heifers over...
-
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...
-
Fall 2014
The growth of Listeria monocytogenes and spoilage microorganisms is a concern in sodium-reduced ready-to-eat (RTE) meats. To assess the microbial risk of sodium-reduced RTE meats, the microbiota of retail RTE meats was profiled and the growth of L. monocytogenes and an autochthonous microbiota...
-
Development of an optical biosensor based on Mach-Zehnder Interferometry for detection of Listeria monocytogenes
DownloadFall 2013
Label-free optical biosensors are widely used for the detection of pathogens due to their low-cost, real-time detection and high sensitivity. A Mach-Zehnder Interferometer (MZI) based biosensor has been developed for the detection of gram-positive bacteria, Listeria monocytogenes. An extensive...
-
Performance and Methane Emissions of RFI Selected Cattle in Drylot and Under Open Range Conditions
DownloadSpring 2018
Residual feed intake (RFI) is a moderately heritable trait that can be used to measure feed efficiency in beef cattle, and thereby reduce feed related costs. RFI has been primarily evaluated under drylot conditions where diet, feed intake and activity levels are controlled and foraging behaviour...
-
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...