Browsing by Subject "Meat"

Now showing items 1-3 of 3

    • Reducing Food Loss And Waste While Improving The Public's Health 
      Neff, Roni A.; Kanter, Rebecca; Vandevijvere, Stefanie (Project Hope, 2015)
      An estimated 30 percent of the global food supply is lost or wasted, as is about 40 percent of the US food supply. There are valuable synergies between efforts to reduce food loss and waste and those promoting public ...
    • The use of a bacteriophage cocktail as a biocontrol measure to reduce Salmonella enterica serovar Enteritidis ... 
      Jorquera, D.; Navarro, C.; Rojas, V.; Turra, G.; Robeson, J.; Borie Polanco, Consuelo (Taylor and Francis, 2015)
      We evaluated the effectiveness of phages on meats and goat cheese contaminated with Salmonella Enteritidis (SE). In meats, reductions of SE were observed during the whole experiment, while in goat cheese a reduction was ...
    • Total iron and heme iron content and their distribution in beef meat and viscera 
      Valenzuela, Carolina; López de Romaña, Daniel; Olivares, Manuel; Morales Silva, María Sol; Pizarro Aguirre, Fernando (2009)
      To determine the content of total iron (TFe) and heme iron (HeFe) in major cuts of meat and principal viscera of bovine origin. 55Fe (30 mCi) was injected into two 4-month-old calves. Triplicate samples of the 12 basic ...