Thesis (M.S.)--Virginia Polytechnic Institute and State University, 1992. Vita. Abstract. Includes bibliographical references (leaves 91-101). Also available via the Internet.
Vitamin B₆ retention in all-beef and beef-soy loaves processed by two simulated food-service systemsLi, Yu-tsuan 3 September 1981 (has links)
The effect of 0% (all-beef) and 30% replacement of beef by hydrated soy protein concentrate (beef-soy) on vitamin B₆ retention in meat loaves was investigated. Vitamin B₆, moisture, fat and nitrogen contents were determined in raw meat loaf mixtures, as well as in freshly baked, held, chilled and microwave reheated all-beef and beef-soy loaves. Baking time, internal temperature, weight of the loaves, and volume and weight of the drip were recorded. Retention of vitamin B₆ and heating losses of the all-beef and beef-soy loaves were calculated, based on the raw meat loaf samples. The beef-soy loaves required less time than the all-beef ones to reach an internal temperature of 74°C in a 177°C oven. Compared to the all-beef loaves, the weight of the beef-soy loaves was higher (P<0.05) and the volume of the drip was lower (P<0.05). The all-beef and beef-soy loaves were similar in fat and nitrogen content. Microwave reheating lowered (P<0.05) moisture in both all-beef and beef-soy loaves. Retention of vitamin B₆ in the all-beef and beef-soy loaves was affected by treatment. In freshly baked loaves approximately 91% of the vitamin B₆ was retained in the all-beef loaf, and 97% in the beef-soy ones. Additional losses of vitamin B₆ occurred during holding at 95°C for one hour followed by 70°C for 15 minutes: all-beef and beef-soy loaves, respectively, retained 80 and 89%. For the all-beef and beef-soy loaves, respectively, 88 and 94% of the vitamin B₆ was retained after chilled storage at 2.8°C for 24 hours; and 89 and 98% with microwave reheating for four minutes. For the freshly baked and held all-beef loaves, 4.3 and 5.7% of the vitamin B₆, respectively, was transferred to the drip; and for the beef-soy loaves 0.6 and 0.8% of the vitamin B₆ was recovered in the drip. Graduation date: 1982
Nygaard, Michael DuWayne
14 August 1980
This investigation was designed to study the possible effects of the electrical stimulation of beef muscle on microorganisms present on the meat surface during and after treatment. The effect of electric current on microorganisms in minimal media suspension was also studied. Cell viability before and after electrical treatment or exposure to treated media was determined. Storage studies of meat tissue for five days at 10°C were conducted to determine variations in microbial growth of treated muscle. Growth curves of inoculum in ground electrically stimulated beef and of organisms treated electrically were run to determine lag time, growth rate, and ultimate cell density variations due to the electrical treatment. The ATP pool of electrically treated organisms was also studied in an effort to determine variations due to the treatment which could alter the microbial growth characteristics. In no instance did the results of this study show variations in microbial growth characteristics which would be significant enough to cause an extended shelf life of electrically stimulated beef. Graduation date: 1981
Pre-rigor high-pressure treatment effects on selected quality characteristics of beef semitendinosus musclePratt, Joan Margaret 4 May 1977 (has links)
The effects of pre-rigor high-pressure treatment of beef semitendinosus muscle on tenderness, juiciness, and flavor were studied using both objective and subjective tests. Objective tests included Warner-Bratzler shear, myofibril protein solubility, total moisture, water-holding capacity, pH, total nitrogen, and fat content for raw and cooked samples. Total, evaporation, and drip cooking losses were determined also. Cooked samples were subjectively evaluated by a trained panel of eight judges. Samples were judged for tenderness, friability, juiciness, flavor, and number of chews before swallowing. Paired-t statistical analysis of data indicated no significant (P < 0.05) difference between the pressure-treated and untreated meat in Warner-Bratzler shear values, myofibril protein solubility, total moisture, water-holding capacity, total and evaporation cooking losses, total nitrogen, and fat content. Pressure treatment resulted in significantly less drip cooking loss and higher pH for the raw and cooked treated meat. Taste panel results showed no significant difference between the pressure-treated and traditionally-aged untreated meat in tenderness, juiciness, friability, flavor, and number of chews. Graduation date: 1977
Thompson, Garet Barton
19 January 1967
Effects of high temperature aging upon certain characteristics of bovine l. dorsi muscle were studied. Paired wholesale ribs of carcasses were obtained subsequent to slaughter. The left rib of each pair was held at 30°C for 24 hours, then stored at 3°C. Analogous right ribs were immediately stored at 3°C. A sampling schedule of 0, 1, 2, 3, 4, 7, and 10 days was followed. Muscles held at only the 3°C temperature showed slightly higher pH levels and superior water binding capacity than those subjected to the high temperature aging treatment. Up to three days storage, extractability of water soluble protein was greatest from muscles held at the elevated temperature. After the third day, however, extractability was greater for muscles held at 3°C. Also during the first three days of aging, tyrosine- tryptophan index ratios indicated protein breakdown to be greatest in muscles subjected to the elevated temperature. Thereafter, proteolysis appeared to occur more rapidly in the muscles held at 3°C. Color differences between muscles treated via the two storage temperatures were marked. Spectrophotometric ratios (422/280 mμ) of extracts showed that muscles held at the high temperature had higher extractable levels of oxymyoglobin than ribs held at 3°C. This difference remained apparent throughout the aging period. Results of DEAE-cellulose ion exchange chromatography of the sarcoplasmic proteins showed only minor variations in profiles between the two aging treatments. Alterations did appear with time. Profile alterations did not appear related to anticipated increases in tenderness. Graduation date: 1967
Suri, Balwant Rai
9 June 1955
Graduation date: 1956
The effect of prerigor electrical stimulation pH decline, protein solubility and water holding capacity in beef musclesElkhalifa, Elamin Abdalla 21 February 1980 (has links)
Graduation date: 1980
Teasdale, Lee Douglas, 1950-
No description available.
12 pp. Large frame steers weigh from 1200 to 1400 pounds at finish weight, while medium frame steers are only around 700 pounds. This publication discusses how to select and feed a steer in order to get it to its' desired weight.
A study of the mineral constituents of blood, muscle tissue, and adipose tissue of beef animals in relation to the shrinkage, palatability and keeping qualities of the meatLoy, Henry Wilbert 1933 (has links)
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