Boneless cured pork was produced from combinations of pale, soft, and exudative (PSE) and red, firm, and non-exudative (RFN) semimembranosus muscle differing in amount of modified food starch (MFS), sodium caseinate (SC), and soy protein concentrate (SPC). Response Surface Methodology was utilized to determine the effects of these adjuncts on water holding capacity, color, and texture. Both RFN pork and PSE pork were selected based on visual color for the following five treatments for processing: 100 % PSE, 75% PSE +25 % RFN, 50 % PSE+ 50 % RFN, 25 % PSE +75 % RFN, and 100 % RFN. Fifteen ingredient combinations for each PSE and RFN treatment combination yielded 75 treatments per replication. Three replications of each treatment were completed. Chemical composition and color of raw materials also were measured and used as covariates to determine their effect on the above-mentioned responses. Utilization of SC decreased (p<0.05) cooking loss, lightness, and cohesiveness. SPC incorporation decreased (p<0.05) cooking loss, cohesiveness, and redness, and MFS inclusion decreased (p<0.05) expressible moisture and cohesiveness. Utilization of SC and MFS increased (p<0.05) redness and SPC incorporation increased (p<0.05) yellowness. Results indicated that combining soy protein concentrate and modified food starch together in formulations demonstrated the greatest potential of these adjuncts to improve water binding, color, and texture in pale, soft, and exudative pork. Utilization of combinations of these adjuncts demonstrates potential to improve protein functionality in PSE as well as RFN pork. This research also demonstrated that diluting RFN pork with no more than 25 % PSE pork allows the formation of a high quality boneless deli ham roll. / Ph. D.

Fresh bone-in hams were sorted into "high pH" (5.6 or greater) and "low pH" (5.5 or less) groups and processed into spiral sliced, bone-in hams. Randomly selected hams from each group were evaluated for objective color and purge loss during a 75-day storage period and at a "holiday thaw" or 137-day storage date. At slicing, the "high pH" group displayed lower levels (P < 0.05) of fluid loss. When evaluated during the "holiday thaw" period, the "high pH" group had lower L* and higher a* values (P < 0.05), as well as lower purge loss values (P < 0.05). Boneless inside cushion muscles (M. semimembranosus) were sorted into four treatment groups: Control, Low PSE, Intermediate PSE, and High PSE. There were differences (P < 0.05) found between all treatments for fresh muscle pH. The Low PSE group had the lowest L* and highest a* values, whereas the High PSE group had the highest L* and lowest a* values as fresh muscles. The sorted muscles then were manufactured into 4x6 sliced ham, water added product. The Low PSE group displayed lower yield loss values during slicing. Randomly selected finished product was evaluated for objective color and purge loss during a 75-day storage period. The Low PSE and Control groups had lower mean L*, and lower mean purge loss values (P < 0.05). At day 45, consumer panel evaluations and textural measurements were collected. The Low PSE group had higher purchase intent ratings (P < 0.05) when compared to all other treatments. Fresh bellies were sorted into three treatments (Thin, Average, Thick) according to thickness. Information collected included processing and slicing yields, consumer panel sensory and visual characteristics, and proximate composition values. While the Thick treatment showed yield advantages during processing and slicing, the Thin and Average groups were clearly preferred (P < 0.05) when the consumer panel visually evaluated the slices. These data suggest that sorting for higher lean quality, if feasible, can be advantageous for ham manufacturing. In addition, thick bellies have proven to have an advantage during processing; however, consumers still prefer bacon that is visually leaner.

No description available.

Earlier studies suggest that emotion affects long duration estimates of 3-7 seconds and more, but how emotions affect shorter events is not well known. The aim of the thesis was to investigate how emotion, in terms of emotional Valence and Arousal, affects subjective time estimates of short (sub-second) and long (half-a-minute) durations. Participants (N= 26) were exposed to neutral and emotive video clips resembling the International Affective Picture System (IAPS; Bradley, 1995) while making time discrimination judgments (short duration estimates: PSE). Afterwards they made long duration estimates (Long Time Estimates: LTE) and ratings of Valence and Arousal of every video clip. Significant results were that Arousal affected LTE estimates, with longer LTE estimates, the higher the Arousal level. The results indicate that Arousal, but not Valence, affects subjective time perception both of short and long durations. / Tidigare studier antyder att emotioner påverkar uppskattningen av långa durationer på 3-7 sekunder, men hur emotioner påverkar kortare durationer är mindre känt. Studiens syfte var att undersöka hur emotioner, i form av emotionell Valens och Arousal, påverkar subjektiva tidsestimat av korta (sub-sekund) och långa (halv-minuts) durationer. Deltagare (N= 26), exponerades för stimuli i form av neutrala och emotionellt laddade videosekvenser utvalda att efterlikna the International Affective Picture System (IAPS; Bradley, 1995) och utförde samtidigt intervalldiskriminationer (korttidsestimat: PSE). Efteråt utförde de långa durationsestimat (långtidsestimat: LTE) och skattningar av Valens och Arousal för samtliga videoklipp. Signifikanta resultat var att Arousal gav längre durationsskattningar för LTE estimaten, med längre LTE estimat, ju högre Arousal-nivå. Resultaten indikerar att Arousal, men inte Valens, påverkar subjektiv tidsuppfattning för både korta och långa durationer.

Pale, soft, and exudative (PSE) poultry originates during rigor mortis when the muscle pH drops rapidly in high temperature carcasses. This condition results from antemortem stress and/or genetic material in the live animal. PSE poultry is pale in color, has low water-holding capacity, and forms products that are unappealing, dry, and unacceptable to consumers. Since value added products processed with PSE turkey meat display poor protein bind, color, and water retention, enhanced usability could add value to this low value raw material through locating a niche for PSE meat currently utilized in further processed products. Experiment 1 consisted of four broiler breast treatments: 100% PSE, 100% PSE + 1.5% chicken collagen, 100% normal, and 100% normal + 1.5% chicken collagen to test the effects of raw material and chicken collagen. Incorporation of collagen improved (p<0.05) protein bind and CIE L* values in both PSE and normal broiler breast treatments, while decreasing (p<0.05) the cooking and chilling loss of PSE broiler breast treatments. Experiment 2 consisted of four turkey breast treatments: 100% PSE, 100% PSE + 1.5% turkey collagen, 100% normal, and 100% normal + 1.5% turkey collagen to test the effects of raw material and turkey collagen. Addition of turkey collagen improved (p<0.05) the protein bind and CIE L* values in both PSE and normal broiler breast treatments, while decreasing (p<0.05) the cooking and chilling loss of PSE turkey breast treatments. Experiment 3 consisted of five turkey breast treatments: 100% PSE, 100% PSE + 1.5% collagen, 100% PSE + 0.30% kappa/iota carrageenan, 100% PSE + 1.5% soy protein concentrate, and 100% normal to test the effects of raw material, turkey collagen, soy protein concentrate, and carrageenan. Addition of soy protein and turkey collagen both decreased (p<0.05) cooking and chilling loss and increased (p<0.005) the protein bind of 100% PSE. Purge loss was decreased (p<0.05) in PSE raw material when turkey collagen, soy protein concentrate, and kappa/iota carrageenan were utilized. Treatments with collagen displayed similar (p>0.05) CIE L* and CIE a* values to that of normal treatments. No differences (p>0.05) in consumer acceptability existed among the treatments. / Master of Science

Even with current transition practice and service delivery requirements mandated for students with disabilities by the Individuals with Disabilities Education Act (IDEA, 2004) participation in postsecondary education and employment for individuals with autism remains low (Shattuck et al., 2012; Newman, Wagner, Cameto, & Knokey, 2011). The purpose of this study was to determine the effects of the Self-Determined Learning Model of Instruction (SDLMI; Wehmeyer, Palmer, Agran, Mithaug, & Martin, 2000). The intervention was designed to facilitate student development, and participation in community college course settings, increase academic and vocational goal attainment and self-determined behavior while decreasing support needs. The SDLMI has been shown to be effective for teaching students with disabilities how to access the general education curriculum and increase self-determination skills to achieve academic and vocational goals. A multiple probe design across participants with four college-aged students with autism evaluated the effects of the intervention for three different postsecondary education goals. Study findings show the extent to which the intervention affects participants’ ability to be more self-determined in their decision-making regarding the management of postsecondary educational goals and course requirements using self-directed learning. The SDLMI Teacher’s Guide for Model Implementation (Shogren, Wehmeyer, Burke, & Palmer, 2017) and teacher-facilitated procedures (National Technical Assistance Center on Transition, 2017) were used to ensure intervention implementation fidelity. The researcher and trained research assistant compared real time data in point-by-point agreement ratios to quantify the number of times the observers agreed about what they saw in each observation to determine differences during data collection. The baseline, intervention, and maintenance sessions lasted 13 weeks, and data were collected during all sessions. Results from the intervention effects showed a functional relationship (cause-effect) between the intervention and goal attainment. Participants increased their ability to use self-determined behaviors to attain goals through student questions, teacher objectives, and educational supports. Self-determined behaviors increased while support needs greatly decreased. Social validity data were collected through student self-monitoring using goal attainment scaling and parent perspectives to inform support intensity results. Factors related to self-determination, motivation, and expectations for future goals contribute to a better understanding of goal attainment through this research.

Alternative methods to reduce the variation caused by pale, soft, and exudative (PSE) and dark, firm, and dry (DFD) conditions in meat tissues need to be examined. The objective of this dissertation was to determine if functional ingredients, like hydrocolloids and bicarbonates, improved the quality of PSE and DFD meat. This was accomplished by examining the rheological characteristics of meat model systems and products after enhancement with hydrocolloids and bicarbonates ingredient solutions. These results will be used to formulate and manufacture either enhanced beef steaks, beef roasts, or frankfurters to test the efficacy of use to improve the quality of DFD or PSE meat. The flow behavior, steady-shear viscosity, and dynamic testing of hydrocolloid solutions were determined. Torsion Analysis (TA) and Texture Profile Analysis (TPA) were performed on PSE muscle tissue gel samples and frankfurters. Raw and cooked CIE color space values, pH, and sensory evaluation determination were made on meat gel samples, beef steaks, roast beef, and frankfurters. Hydroxypropyl methylcellulose (1.0%HPMC), methylcellulose (1.0%SGMC), and konjac flour (0.125%KF) were found to be Newtonian in behavior. The dynamic moduli of these ingredients were resistant to changes in ionic strength and were tested for viability in a meat model system. Potassium bicarbonate (KHCO) was a viable substitute for sodium bicarbonate. The synergistic effect of combining KHCO with hydrocolloids, salt and sodium phosphate (SP) improved the color, pH, and textural properties of PSE ground pork and frankfurters, but did not effect sensory characteristics. Acetic acid (AA), KF, and xanthan gum (XG) were added to beef steaks and bottom rounds to reduce the meat quality variation caused by high pH and animal age. The addition of AA and hydrocolloid treatments improved the color and pH of high pH muscles and did not appreciable affect shelf-life flavor of cooked roast beef. Solutions of AA, KF and XG were viable enhancement treatments for use in high pH beef bottom rounds to produce a fully cooked roast beef product.

Zugl.: St. Gallen, Hochschule, Diss.

The effects of deionized water and PSE pork percentage on the quality of smoked deli ham and retorted pouched ham with and without non-meat adjuncts were evaluated. Product quality was determined through evaluation of water holding capacity, cooked color, protein-protein bind, and sensory quality. A randomized complete block design with either three or four replications was utilized to test treatment effects in three separate experiments. The retorting process showed the potential to reduce the effect of PSE meat on color that is present in raw material and smoked deli ham. In retorted ham, modified food starch and soy protein concentrate reduced (p<0.05) cook loss and starch improved color. Deionized water can be utilized to improve yields (1 %) in smoked deli hams, and 25 % pale pork can be used without negatively affecting (p>0.05) sensory or instrumental quality in a retorted pouched ham product. Modified food starch can also be utilized to increase yields in a retortable-pouched ham without significantly affecting sensory quality.

A series of experiments were conducted to investigate the effects of certain biological, nutritional, and processing factors on breast meat quality of broilers. In the first experiment, the influence of genetic strain, plane of nutrition, and age at slaughter on breast meat quality was evaluated. Breast meat from a high yield line of broilers had lower pH at 24 h postmortem (PM), greater L*, a*, and b* values, lower water holding capacity (WHC), and higher expressible moisture (EM) than those of a line selected for rapid growth. Breast meat from birds processed at 42 d had lower WHC than those processed at 53 d, even though no differences in pH and L* values at 24 h were observed. No significant effects due to plane of nutrition on meat quality traits were observed. In Experiment two, the influence of strain and chilling methods (ice or air chilled) on breast meat quality was studied in broilers. Breast meat quality significantly differed among strains, with one of the strains evaluated having higher muscle pH, lower L* values, and higher WHC than the other strains. Ice-water chilling significantly reduced the rate and extent of PM pH decline, but had significantly lower WHC and higher EM than those from carcasses chilled by air. However, chilling conditions did not influence breast meat color. In Experiment three, the effects of strain and gender on breast muscle quality of broilers was studied. Meat quality traits were evaluated on both sexes of six genetic crosses of commercial strains. No significant differences in breast meat quality traits among strains were observed. However, differences between sexes were highly significant. The P. major muscles of females had lower pH values at all PM times, higher L*, a*, and b* values, and lower WHC than males. The P. minor of females had significantly lower pH, lower WHC, higher EM, but similar color L*, a*, and b* values than males. In Experiment four, the effects of strain, gender, and age at slaughter on breast meat quality were studied. Strain differences were observed in both sexes, but these differences did not show any specific relationship with the strain genotype. Breast muscles from a male pure line had superior meat quality, with higher muscle pH, and WHC, but higher L* values than the other strains. Significant differences in breast meat quality traits due to age at slaughter were also observed. Regardless of gender, breast muscle pH at 24 h PM and WHC decreased linearly with age, while breast muscle temperature and L* values increased in a linear fashion with advancing age at slaughter. No significant strain by age interactions were observed for any of the meat quality traits evaluated. The results of these studies indicate that commercial genotypes differ significantly in PM muscle metabolism and subsequent meat quality. The results also indicate that female broilers and older birds might be more susceptible to meat quality problems. / Ph. D.