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Filtering by: Creator Chaplen, Frank Academic Affiliation Food Science and Technology Committee Member Chaplen, Frank

Influence of Processing Parameters on the Inactivation of Salmonella spp. During the Cooking Step of Jerky Production Using a Commercial-Scale Dehydrator

Creator:

Minarsich, Joey

Abstract:

United States Department of Agriculture-Food Safety and Inspection Service (USDA-FSIS) guidelines for beef jerky processing support producers' ability to satisfy the performance standard requirements for achieving a 5-log reduction in Salmonella and E. coli O157:H7. The first compliance guide for jerky processors was created in response to several Salmonella outbreaks...

Resource Type:

Masters Thesis

Full Text:

Ross, Dr. Frank Chaplen and Dr. Gita Cherian for your flexibility and patience during this process
Multidisciplinary Approach to Evaluate the Effect of Plant Growth Promoting Rhizobacteria (PGPR) on Soil Microbiota and Quality of Strawberries

Creator:

Nam, Jun Haeng

Abstract:

Oregon strawberries are known for their high quality, intense flavor, sweetness, and rich red color. With optimal weather conditions, including rainy and mild seasons, Oregon has one of the best strawberry farming environments. Amongst the factors for a suitable strawberry farming environment, soil significantly influences strawberry growth and quality. The...

Resource Type:

Masters Thesis