Executive Summary In a desire to increase the company’s working capital for the company’s future financial investment in a plant modernization and expansion program‚ Beauregard Textile Company increased the price of its Triaxx-30 product to bring its profit margins up to that of their other products. In a sequential-move game theory Calhoun & Pritchard‚ Beauregard’s primary rival‚ did not raise its price even though its costs were assumed to be similar. As a result‚ Beauregard’s unit sales dropped
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Review of Literature: Modified Atmosphere Packaging of Minimally Processed Fruits and Vegetables Table of Contents 1. What are Minimally Processed Fruits and Vegetables? 2 2. Aspects of Minimally Processed Fruit & Vegetables that Affect Quality 3 2.1. Colour and Texture 3 2.2. Respiration and pH 4 2.3. Microbiology 5 2.4. Nutritional Content 6 3. Modified Atmosphere Packaging – What is it? 6 3.1. Advantages and Disadvantages 7 3.2. Microbial Safety of MAP 7
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MIDLANDS STATE UNIVERSITY FACULTY OF SCIENCE AND TECHNOLOGY DEPARTMENT OF FOOD SCIENCE AND NUTRITION ASSIGNMENT 1 DISCUSS METHODS OF PACKAGING MEAT (25) AN ASSIGNMENT SUBMITTED IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE MODULE: FSN 206: MEAT TECHNOLOGY BY DAVID SONGA R121204P SUBMITTED ON: 13/03/13 Meat packaging The function of packaging is to surround or wrap meat products with suitable protective material. Packaging materials were in the old days simple natural
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The infections of these pests cause a yield reduction of 50% to 100% which threatens the livelihood of the small scale farmers of tomatoes. Aside from pests‚ the environmental conditions also affect the tomatoes. Heat and moisture cause rapid spoilage among tomatoes. Extreme moisture conditions can cause the cracking of the skin of a healthy tomato fruit. Intense heat applied to tomatoes may result to the rapid ripening and softening of the crop. Furthermore‚ the juices inside the tomato may dry-up
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Food Code Joint publication by FDA‚ FSIS‚ & CDC. Reference document for food safety practices in foodservice operations. Revised every two years. ©2004 Pearson Education‚ Inc. Foodservice Organizations‚ 5th edition Spears & Gregoire Food Spoilage Unfitness for human consumption due to chemical or biological causes. Criteria for assuring foods are fit to eat: Desired stage of development or maturity Freedom from pollution Freedom from objectionable chemical & physical changes
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Some bacteriocins produced by lactic acid bacteria‚ such as nisin‚ inhibit not only closely related species but are also effective against food-borne pathogens and many other gram-positive spoilage microorganisms. For this reason‚ bacteriocins have attracted considerable interest for use as natural food preservatives in recent years (Rattanachaikunsopon et al.‚ 2010). Since bacteriocins are isolated from foods such as meat and dairy products
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The effectiveness of lemongrass essential oil incorporated into starch based bio-coating in lengthening the shelf life of Carica papaya (Papaya) was tested through the application of different concentrations of lemongrass essential oil and starch treatment on the papayas. The Peel Color Index (PCI) of each papaya was determined 4 days after the application of starch bio-coating. Table 1: Mean Peel Color Index of Carica papaya for Day 0 and Day 4. Treatment Day 0 Day 4 1 0 0 2 0 3 3 0 4 4 0 5 5 0
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foods. Using biotechnology in processing like checking for the safety of food and to detect the presence of microorganisms is strongly recommended. Biotechnology can be used to increase the self-life of food materials and decrease the rate of spoilage. Using biotechnology for the packaging is also an important use. Using biotechnology for distribution or transportation is the best use we can do to food
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Vegetable is important commodities to human being because it provides vitamin and minerals. Due to the public concern regarding the importance of vegetables in their life‚ the public demand on the vegetables increase. For example‚ carrot‚ tomato and chilli are most demand among Malaysian adult. However‚ vegetables are susceptible to the microbial infection due to its pH that closer to the neutral pH. Generally‚ Alternaria‚ Fusarium‚ Penicillium‚ Aspergillus‚ Geotrichum and Botrytis are common post-harvest
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that existence of bacteria with multiple antibiotic sensitivities and resistances in the tomato spoilage indicated high risks and potential hazards on consumption. Bruises and damages inflicted on fruit during harvest and handling could enhance proliferation of microbes as a vehicle of infections of such damaged tissue‚ thereby causing fruit decay. This confirmed the assertion of Matthew (2011) that spoilage microbes often gain entry into the fruit through wounds. Ghosh (2009) also opined that the prevalence
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