Call number: LD2668 .T4 1984 P44 / Master of Science

Call number: LD2668 .T4 1951 C53 / Master of Science

Call number: LD2668 .T4 1965 A28 / Master of Science

Published Article / An experiment was conducted to investigate the effects of substituting wheat flour (WF) for cassava flour (CF) on chemical composition, storage stability and sensory qualities of beef sausage. The WF in the sausage was replaced with CF at 0, 25, 50, 75 and 100% levels. Values obtained for protein content were comparable with one another. However, fibre content increased with the increase in the levels of CF in the sausage. The highest fibre content of 0.43% was recorded in sausage with 15% CF. Fat content tended to decrease with increase in the levels of CF in the sausage. Values obtained for cooking and refrigeration losses were comparable with one another. Cooking losses ranged between 1.08 - 1.85% while refrigeration loss ranged from 7.60-8.53%. Compared with the control, higher panel scores were recorded on sensory qualities for sausages containing CF. WF in beef sausage can be substituted with 100% CF without adverse effect on chemical composition, processing yield or sensory qualities. This approach will satisfy the growing demand of consumers for gluten-free meat products, thereby minimising the incidence of coeliac disease in humans.

This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project.

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Master of Science / Department of Animal Sciences and Industry / Travis G. O'Quinn / The objectives of this study were to determine the effect of enhancement on consumer and trained beef palatability scores of three quality grades when cooked to three degrees of doneness (DOD) and to determine the accuracy and repeatability of the Pressed Juice Percentage (PJP). Striploins of USDA Prime, Low Choice, and Low Select quality grades were used in this study. To maximize variation in juiciness, steaks were either enhanced (formulated for 108% pump with a solution of water, salt, and alkaline phosphates) or non-enhanced, and cooked to three degree of doneness (Rare: 60°C, Medium: 71°C, or Very Well-Done: 82°C). All samples were evaluated for Warner-Bratzler shear force (WBSF), Slice Shear Force (SSF), PJP, and palatability traits by consumer and trained panelists. Consumer panelists rated all enhanced treatments similar (P > 0.05) to each other and greater (P < 0.05) for juiciness, tenderness, flavor liking, and overall liking than all non-enhanced treatments. Consumer ratings of juiciness, tenderness, and overall liking scores increased (P < 0.05) as DOD decreased. Consumer panelists rated all enhanced treatments similar (P > 0.05) and greater (P < 0.05) for the percentage of steaks classified as premium quality. For trained panel initial juiciness, all enhanced treatments and non-enhanced Prime samples were similar (P > 0.05) and greater (P < 0.05) than other treatments cooked to Medium and Very Well Done. Results indicated PJP had a relatively high repeatability coefficient (0.70), indicating that only 30% of the variation observed was due to sample measurement differences. The PJP threshold values evaluated accurately segregated steaks by the probability of a sample being rated “juicy” by consumers, with the actual percentage of “juicy” samples determined to be 41.67%, 72.31%, 89.33%, and 98.08% for the <50%, 50 – 75%, 75 – 90%, and >90% categories, respectively. Therefore, enhancement has a substantial, positive effect on beef palatability. Enhancing higher quality beef does not provide an additional palatability benefit; hence the greatest economic advantage is in enhancing lower quality beef products. Results of this study indicate the PJP juiciness method is both repeatable and accurate at sorting steaks based on the likelihood of a steak being “juicy”.

Fluctuating feeder cattle prices have a direct affect on the revenue variability of feeder cattle producers. Hedging in the commodity futures market is a marketing strategy which can, if properly used, reduce the financial risk of feeder cattle producers. If the closing basis value is known when a hedge is placed, a price can be established for the feeder cattle in advance. This fact prompted research in determining the factors which affect nearby feeder cattle basis in the Pacific Northwest. This research is an attempt to identify factors which influence the feeder cattle basis through their influence on the prices which compose the basis—i.e., the cash and futures prices. The feeder cattle cash price has been established as a function of the factors affecting the profit of feedlot operations. Controversy exists on the factors which influence the futures price of livestock products; however, the use of technical indicators is well established in the literature. For the purposes of this research feeder cattle basis is developed as a function of the profit factors and a lag-trend indicator along with dummy variables which influence feeder cattle futures contracts over time. The profit factors include expected slaughter price, corn price, and interest rate values. These profit factors are expected to influence the cash price of feeder cattle. The lag-trend indicator is a calculated trend of the basis over the past two time periods and is expected to represent the analysis made by traders in both the futures and cash markets of past events or prices. This analysis by traders in the futures market will be similar to their use of technical indicators. In specifying the model, two methods of analyzing the expected affects of the profit factors on the basis are acknowledged. In this research, the profit factors are assumed to influence only the cash price. Therefore, the effect of the factors on basis is hypothesized by making assumptions about the price movement of the feeder cattle futures price. The analyses produce various hypotheses about the expected effects of the profit factors on basis. The empirical results produce evidence that the estimated equations explain a good proportion of the Pacific Northwest basis of feeder cattle for light and heavy weight categories. After a close analysis of the profit factors, corn price is concluded to have a positive influence on 500-600 pound feeder cattle basis and a negative influence on 700-800 pound feeder cattle basis. However, due to the inability of the methods to hypothesize the effect of slaughter price on basis and/or to hypothesize, with consistency, the correct signs of the estimated interest rate coefficient, conclusions are not made about their influences on the basis. Feeder cattle producers can apply the information produced in this research in making hedging decisions. However, a thorough knowledge and analysis of hedging theory and market conditions should be undertaken first. Since a predicted closing basis is needed by feeder cattle producers to establish a "locked-in" cash price, further research in developing a forecasting model of feeder cattle basis is warranted. / Graduation date: 1981

The composition and some qualitative aspects of ground beef offered for sale in Corvallis, Oregon were studied. Samples were purchased from six retail markets twice weekly throughout a six week test period. Three stores were independently owned and operated and three were chain stores. Differences in moisture, fat and protein levels of ground beef samples among the six stores and between chain and independently owned stores were statistically significant. Differences in composition between sampling days (Tuesday versus Friday) and between replicate weeks were generally not significant. Ground beef from chain stores was generally characterized by higher moisture and protein levels and lower fat levels. Thirty-two percent of all samples (50 percent of the independent stores and 14 percent of the chain stores) exceeded the legal limit of 30 percent fat. Moisture:protein ratios ranged from 2.53 to 4.24 while the average value was 3.59. About 28 percent of all samples had ratios in excess of 3.70. Differences in moisture:protein ratios between chain and independent stores were not significant. Although differences in extract-release volume (ERV) of ground beef obtained from the various stores were significant, differences between sampling days, replicate weeks and chain versus independent stores were not. Resazurin reduction times of ground beef among individual stores, between sampling days, replicate weeks and chain versus independent stores were not significantly different. The correlation between ERV and resazurin reduction time was low (r = 0.21) suggesting a poor relationship between these two procedures for assessing microbial contamination in ground beef. Differences in nonprotein nitrogen (NPN) levels of samples among stores and between sampling days were statistically significant. Only minor differences in NPN levels between store types and replicate weeks were observed. Soluble protein levels appeared to be a reflection of total protein. Iodine numbers of ground beef fat ranged from 43.7 to 53.6 and were significantly higher in ground beef purchased from chain stores. Price per pound of ground beef and price per pound of protein were significantly different among the six stores. The price per pound of meat was significantly higher in the chain stores than in the independent stores. However, price per pound of protein and price per pound of soluble protein were essentially the same for the two types of stores. Recommendations for quality control of ground beef sold at the retail level are discussed. / Graduation date: 1968

This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project.