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Filtering by: Subject Meat -- Preservation Decade 2010-2019

Big game from hunt to home

Creator:

Busboom, Jan Roger, Raab, Carolyn A., Sanchez, Dana Michelle, Oregon State University. Extension Service, and Pacific Northwest Cooperative Extension

Abstract:

Meat from big game animals (such as deer, antelope, elk, moose, and bear) is a nutritious choice for family meals. You'll enjoy eating it when it's good quality and well-prepared. For best flavor, it's important to handle game carcasses carefully and to butcher and store the meat correctly. This publication...

Resource Type:

Other

Full Text:

- ness and preservation. Although wrapping meat in game bags, pieces of canvas, or heavy wrapping paper
Inactivation of Clostridium perfringens in Meat Products

Creator:

Alnoman, Maryam M.

Abstract:

Clostridium perfringens type A strains are one of the main causative agents of gastrointestinal (GI) diseases in human and can cause both food poisoning (FP) and non-food-borne (NFB) diseases. Several factors contribute to the pathogenesis of C. perfringens type A strains including the wide presence of C. perfringens spores with...

Resource Type:

Dissertation

Full Text:

Meat Products Abstract approved: ______________________________________________________
Survival Assessment, Inactivation Kinetics Models, and Farm-to-Table Quantitative Risk Analysis of Food Pathogens

Creator:

Deng, Kai

Abstract:

About 48 million cases of Foodborne illnesses (FBIs) are estimated to occur every year in the US. These are diseases caused by contamination of foods with bacteria, viruses, protozoa, parasites and toxic chemicals. Clostridium difficile infections (CDIs) are an important health-care and community associated problem. Since C. difficile spores have...

Resource Type:

Dissertation

Full Text:

community associated problem. Since C. difficile spores have been frequently isolates from meat product