Global ETD Search

1	Effects of lipids on the oxidation of pigments in ground beef exposed to radiant energy Brown, Barbara Jean Reed January 2011 (has links) Digitized by Kansas Correctional Industries Color of meat Food-- Analysis.
2	Effects of beef carcass electrical stimulation and hot boning on muscle display color of unfrozen and frozen steaks Claus, James Robert January 2011 (has links) Typescript (photocopy). / Digitized by Kansas Correctional Industries Meat--Boning Color of meat
3	Electrical stimulation and hot processing : effects on cooking and sensory properties, color and microbial count of ground beef with three fat levels Contreras Martinez, Sonia January 2011 (has links) Photocopy of typescript. / Digitized by Kansas Correctional Industries Beef Cooking (Beef) Beef--Microbiology Color of meat
4	Effect of display conditions on color fading of wafer sliced cured and cooked beef Pontious Schwab, Mitzi Annette January 2011 (has links) Typescript (photocopy). / Digitized by Kansas Correctional Industries Color of meat Display of merchandise Meat--Packaging
5	Color display life under two packaging systems of longissimus and spinalis dorsi muscles from bulls, Zeranol implanted bulls and steers Jaunsolo, Carlos Marcelo. January 1984 (has links) Call number: LD2668 .T4 1984 J375 / Master of Science Color of meat. Meat--Preservation. Beef--Quality. Zeranol. Masters theses
6	Effect of oxygen exposure on color stability of ground beef Piske, Dorly. January 1986 (has links) Call number: LD2668 .T4 1986 P57 / Master of Science / Animal Sciences and Industry Color of meat. Oxygen. Meat--Packaging. Beef--Preservation. Masters theses
7	Beef muscle color as affected by nutritional regime and vacuum packaging Harrison, Allen Randall January 2011 (has links) Typescript. / Digitized by Kansas Correctional Industries Color of meat Beef cattle--Feeding and feeds Meat--Packaging
8	The effect of electrical stimulation and hot boning on bovine meat palatability and color Nagele, Kim Noel January 2011 (has links) Digitized by Kansas Correctional Industries Meat cutting Meat--Quality Meat--Boning Color of meat
9	Flavor, aroma and color influences on consumer acceptance and flavor profile analysis of polyvinyl chloride and vacuum packaged ground beef Lynch, Nancy Marie. January 1985 (has links) Call number: LD2668 .T4 1985 L96 / Master of Science Beef--Packaging. Market surveys--Kansas. Color of meat. Food--Sensory evaluation. Masters theses
10	Effects of dietary supplementation on physico-chemical and consumer sensory characteristics of chevon from South African indigenous goat genotypes Xazela, Nomasonto Martha January 2010 (has links) The study was conducted at the University of Fort Hare farm to assess the effect of dietary supplementation on physico-chemical and consumer sensory characteristics of chevon from South African indigenous goat genotypes. Forty-eight 6-month-old Xhosa lop-eared (XLE), Nguni (NGN), Xhosa-Boer cross (XBC) and Boer (BOR) castrated goats with a body weight range from 20 to 25 kg were used in this study. Half of the goats in each genotype were supplemented with 200g/head/day of sunflower cake. The other half of goats in each genotype was not supplemented. The goats were slaughtered at day 90 to determine slaughter weight (SLW), cold dress mass (CDM), meat colour, cooking loss, meat pH and Warner-Bratzler (WB) shear force values. Furthermore, a consumer sensory evaluation of cooked or fried chevon from supplemented and non-supplemented goats was conducted with consumers of different ages, tribes and gender. The XLE and NGN goats had higher pH24 (P < 0.05) than BOR and XBC goats. Supplemented BOR goats had higher L* values than their non-supplemented counterparts (P < 0.05). The other meat quality attributes in XLE and NGN were comparable to those in meat from the Boer goat. Female respondents gave higher (P < 0.05) sensory scores than male respondents for both cooked and fried meat on aroma intensity. Shona consumers gave higher (P < 0.05) aroma intensity scores than the Xhosa and the Zulu consumers for both cooked and fried meat. In the non-supplemented goats, fried meat for all genotypes was superior (P < 0.05) to the cooked meat for initial impression of juiciness. Age and gender of respondents and thermal iv treatment influenced initial impression of juiciness scores (P < 0.05). The quality of chevon from XLE and NGN was comparable to that of the Boer goat, and dietary supplementation improved most meat quality attributes. Chevon from the supplemented goats had higher consumer sensory scores than chevon from the non-supplemented goats. Keywords: supplementation, meat colour, ultimate pH, consumer sensory evaluation, Xhosa lop eared, Nguni, Boer goats. Color of meat Food -- Sensory evaluation Commercial products -- Testing Goats -- South Africa -- Eastern Cape Goats -- Feeding and feeds

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