Sökning: "bacteria meat"

Visar resultat 1 - 5 av 41 uppsatser innehållade orden bacteria meat.

  1. 1. Hundägares motivation till utfodring med färskfoder och deras inställning till sterilisering av foder: en enkätstudie

    Master-uppsats, SLU/Dept. of Clinical Sciences

    Författare :Moa Lindell; [2023]
    Nyckelord :färskfoder; RMBD; BARF; högtrycksbehandling; HPP; livsmedelsbestrålning;

    Sammanfattning : Att utfodra sin hund med färskfoder, även känt som Raw meat based diets (RMBD), har ökat i popularitet de senaste åren. Förespråkare av dieten menar att den är överlägsen traditionella våt- och torrfoder gällande näringsinnehåll och positiva effekter på hundens hälsa. LÄS MER

  3. 2. Survival of foodborne bacteria on wooden and plastic cutting boards - A laboratory protocol

    Master-uppsats, SLU/Dept. of Clinical Sciences

    Författare :Nicole Svärd; [2023]
    Nyckelord :foodborne bacteria; cutting board; bacterial survival; wood; plastic; laboratory protocol;

    Sammanfattning : The survival of foodborne bacteria on different cutting board materials has been studied and a functional laboratory protocol for further studies on the subject has been established. Six different bacteria, E. coli, S. aureus, L monocytogenes, S. LÄS MER

  4. 3. The potential of the microbiome and inflammatory markers in the faeces of dogs with GI disorders

    Magister-uppsats, SLU/Dept. of Clinical Sciences

    Författare :Malte Gustafsson; [2023]
    Nyckelord :Gut microbiota; dog; diets; calprotectin; dysbiosis; gastrointestinal disease;

    Sammanfattning : The gut microbiota greatly affects host health. It can hinder the growth of pathogenic bacteria, decrease intestinal wall permeability, modulate the immune system, and provide nutrients for enterocytes. However, an imbalance of the gut microbiota to the point of dysbiosis can cause both acute, and in time, chronic GI disorders. LÄS MER

  5. 4. Presence of bacteria in modified atmosphere packed raw chicken meat and their effect on shelf life and sensory characteristics : a microbiological and sensory evaluation

    Master-uppsats, SLU/Dept. of Biomedical Sciences and Veterinary Public Health

    Författare :Max Peterson; [2022]
    Nyckelord :broiler; expiration date; shelf life; total aerobic count; Enterobacteriaceae; Lactic acid bacteria; dynamic food labels;

    Sammanfattning : Food waste is a huge challenge and constitutes a massive hurdle for development of sustainable food systems. Around 30% of all food produced for human consumption globally is estimated to be discarded, which in many cases is due to the foods having reached best-before-date. LÄS MER

  7. 5. Product development of side-stream press cake through fermentation

    Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

    Författare :Jacob Eriksson; [2022]
    Nyckelord :Food technology; Livsmedelsteknologi; Fermentation; Product development; Rhizopus oligosporus; Lactic acid bacteria; Press cake; Side-stream; Agriculture and Food Sciences;

    Sammanfattning : People in the EU are increasingly turning towards eating more plant-based foods with a lower climate impact than meat and dairy products. The subsequent increase in the production of plant-based products has resulted in large volumes of side-stream press cake, which up until now has mainly been used for animal fodder. LÄS MER