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dc.contributor.authorMartin, Jr, Daniel Een_US
dc.date.accessioned2014-03-14T21:48:16Z
dc.date.available2014-03-14T21:48:16Z
dc.date.issued2002-10-17en_US
dc.identifier.otheretd-10312002-174359en_US
dc.identifier.urihttp://hdl.handle.net/10919/45331
dc.description.abstractThis study examined the effectiveness of UV radiation in reducing numbers of naturally occurring aerobic psychotrophic bacteria, lactic acid bacteria, Campylobacter and surface inoculated E. coli on split, boneless, skinless chicken breasts and the effects the UV treatments had on the taste of the chicken. The objective of the study was to determine the UV dosage that gave the largest amount of microbial kill without adversely affecting the taste of the chicken. Two groups of 12 breasts were individually vacuum packaged. One group was surface inoculated with 1ml of a 2.0 X 106 CFU/ml culture of generic E. coli. The other group received no inoculation. Two breasts from each group were treated with one of six different UV radiation doses, 0 mW s/cm2 (control-no exposure), 34mW s/cm2, 101mW s/cm2, 202mW s/cm2, 504mW s/cm2 and 1008mW s/cm2. Within 24 hr of the treatments and again after seven days, one breast from each group and each treatment was enumerated for bacterial load. The results showed that bacterial load on the inoculated UV treated breasts were significantly reduced (p <0.05) at every treatment level by an average of 1.5 logs compared to the inoculated controls. There were however, no significant differences (p >0.05) between the inoculated breasts at any of the five different UV treatment dosages. The non-inoculated breasts showed no significant differences in the numbers of bacteria on the controls, as compared to the breasts treated with any of the five UV doses (p >0.05). Another set of 50 breasts were individually vacuum packaged and divided into six groups. Five groups contained five breasts each. Each group was treated with UV doses of 202mW s/cm2, 504mW s/cm2, 1008mW s/cm2, 2016mW s/cm2 and 3024mW s/cm2 respectively. The control group (n=25) received no exposure. Within 48 hr, and again seven days after treatments, triangle tests for difference were conducted to see if the taste of the chicken had been affected by the treatments. A sensory panel detected a significant taste difference between the untreated chicken and chicken treated at 504mW s/cm2 (p <0.05) two days after treatment, and between the control and chicken treated at 2016mW s/cm2 seven days after treatment (p <0.05).en_US
dc.publisherVirginia Techen_US
dc.relation.haspart17.pdfen_US
dc.rightsI hereby certify that, if appropriate, I have obtained and attached hereto a written permission statement from the owner(s) of each third party copyrighted matter to be included in my thesis, dissertation, or project report, allowing distribution as specified below. I certify that the version I submitted is the same as that approved by my advisory committee. I hereby grant to Virginia Tech or its agents the non-exclusive license to archive and make accessible, under the conditions specified below, my thesis, dissertation, or project report in whole or in part in all forms of media, now or hereafter known. I retain all other ownership rights to the copyright of the thesis, dissertation or project report. I also retain the right to use in future works (such as articles or books) all or part of this thesis, dissertation, or project report.en_US
dc.subjectChickenen_US
dc.subjectSpoilageen_US
dc.subjectPathogenen_US
dc.subjectUVen_US
dc.titleReduction of Microbial Load on Boneless, Skinless Chicken Breast Using Ultraviolet Radiationen_US
dc.typeThesisen_US
dc.contributor.departmentFood Science and Technologyen_US
thesis.degree.nameMaster of Scienceen_US
thesis.degree.levelmastersen_US
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen_US
dc.contributor.committeechairEifert, Joseph D.en_US
dc.contributor.committeememberDuncan, Susan E.en_US
dc.contributor.committeememberMarcy, Joseph E.en_US
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-10312002-174359/en_US
dc.date.sdate2002-10-31en_US
dc.date.rdate2003-11-07
dc.date.adate2002-11-07en_US


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