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Filtering by: Subject Poultry as food -- Quality Remove constraint Subject: Poultry as food -- Quality Resource Type Masters Thesis Remove constraint Resource Type: Masters Thesis

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  • Enzyme Supplementation of Broiler Chicken Diets Containing Whole Flax Seed as a Means to Increase n-3 Fatty Acids in Human Diets

    Creator:
    Apperson, K. Denise
    Abstract:
    Flax seed is a rich source of alpha-linolenic acid (ALA). Feeding broiler birds flax seed can increase n-3 fatty acids (FA) in meat tissues and can increase human intake of n-3 FA. However, non-starch polysaccharides (NSP) in flax seed decrease digestibility of lipids and proteins and have a negative impact...
    Resource Type:
    Masters Thesis
    Full Text:
    PUFA and would meet international food labeling requirements for labeling as an “enriched” consumer

  • Quality of fryers purchased in retail markets using microbial and sensory assessment

    Creator:
    Chen, Yinghwei
    Abstract:
    Dressed, bagged whole chickens from three Oregon and several out-of-state processors were purchased from retail markets in each season in 1988. Birds were stored at 3°C for 6 days. Total aerobic microorganisms, total psychrotrophic microorganisms, pseudomonads and fluorescent pseudomonads were determined by appropriate procedures. Total aerobic microorganisms and psychrotrophic microorganisms...
    Resource Type:
    Masters Thesis
    Full Text:
    CONTENTS Page INTRODUCTION 1 LITERATURE REVIEW 4 Food Quality and Spoilage 4 Poultry Processing 6

  • Retronasal Odor Enhancement by Salty and Umami Tastes

    Creator:
    Linscott, Tyler D.
    Abstract:
    The sensations of taste and smell are integral to our perception of food. Because the olfactory and gustatory systems are physiologically separate, scientists were once uncertain of whether information from these two systems interacted at the perceptual level. Recent studies suggest that taste and smell do indeed interact. Two interaction...
    Resource Type:
    Masters Thesis
    Full Text:
    alter the perception of food quality. In particular, retronasal odor enhancement by sweetness has