Typescript, etc. / Digitized by Kansas State University Libraries

Call number: LD2668 .T4 1962 T66

No description available.

No description available.

No description available.

Digitized by Kansas Correctional Industries

Thesis (Ph. D.)--Ohio State University, 2002. / Title from first page of PDF file. Document formatted into pages; contains x, 94 p.; also includes graphics. Includes abstract and vita. Advisor: Ian M. Sheldon, Dept. of Agricultural, Environmental, and Development Economics. Includes bibliographical pdnerences (p. 83-94).

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.

Thirty bone-in hams from market weight hogs were used in this study, three groups of 10 each. One group was brine-cured, frozen and stored (F/S) at -20°C for 90 days prior to heat processing and smoking. A second group was similarly cured and frozen, not stored (F/NS), but thawed immediately, and heat processed. The third group was cured and heat processed without frozen storage (NF/NS). The three treatments were concurrently evaluated for weight loss, total moisture, color, shear value, and lipid oxidation. A 10-member sensory panel evaluated treatment samples for intensity of seven characteristics. F/S hams had greater overall weight loss (p < .01) than both F/NS and NF/NS hams, and greater loss during freezing (p < .05) Smokehouse losses did not differ significantly, but were rather large (> 15%) for all three treatments. Total moisture in F/S hams was also less (p < .01) than in the other two treatments. F/S hams had greater (p < .05) L-values (lightness) than NF/NS hams, while b-values (yellowness) for F/S hams were greater (p < .05) than for other treatments. No differences were found in shear values or lipid oxidation by TBA analysis. Sensory panelists found F/S hams to be less firm and paler in color than other treatments (p < .01). For Treatment F/NS, a negative correlation (r < -0.8) was found to exist between sensory panel scores for color and percent weight loss. / Graduation date: 1992

Graduation date: 1960