Includes bibliographical references (p. 129-140).

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The purpose of this study was to investigate the use of preblended, prerigor beef in reduced salt meat batters. The functional properties of water-holding capacity, fat binding and gel strength were evaluated. Proximate analyses (protein, moisture and fat contents) of all cooked samples were performed, in duplicate. The sternomandibularis muscle (SM) was removed from the right side of each of fifteen steers within 1 hr after death. The control samples remained on the left side of each carcass for 48 hr at 2°C before removal. The muscles removed prerigor were preblended with four different levels of salt: 1.5, 2.25, 2.5, and 3.0%. The preblends and the postrigor SM were used to formulate batters with 1.5 or 2.5% salt. During preparation, the batters were chopped until a temperature of 16.0 +/- 0.5°C was reached, and the batter pH was adjusted to 5.8 with NaOH. Aliquots of batter were weighed into centrifuge tubes and cooked in a 70 - 75°C water bath for 30 min. Water-holding capacity was determined by weighing the amount of fluid lost during cooking. After the cooked batters had cooled, gel strength was evaluated with an Instron Universal Testing Machine using the penetration method with a cylindrical punch. The mean pH of the prerigor muscles (6.70) was significantly higher (p<0.01) than that of the control muscles (5.66). The proximate analysis results indicated no significant differences between treatments for the moisture and fat contents. The mean protein content of the 2.5% salt batter control treatment was significantly lower (p<0.05) at 11.13%, than the four prerigor, preblended treatments which ranged from 11.88 to 12.21%. The 1.5% salt batter control treatment had a mean cook loss of 9.75% and was significantly higher (p<0.05) than the other treatments which ranged from 4.55 to 6.93%. A red-colored cook loss fluid was observed in the prerigor, preblended 1.5% salt final batter treatments. This loss seemed to have no significant (p<0.05) effect on the functional properties of the batters studied. Fat release was negligible amounting to only a few droplets per treatment. The four preblended treatments had significantly stronger (p<0.05) gel strengths (0.88 - 0.97 lbs) than the two postrigor control treatments (0.67, 0.69 lbs). Gel strength seemed to be more dependent on the state of rigor when salt was added than on the amount of salt added. The evidence indicates that it is possible to make an acceptable reduced salt product using prerigor, preblended beef. / Graduation date: 1990

Thesis (MEng in Electronic Engineering) -- University of South Australia, 1995

Among three varieties of Australian lentils, Len culinaris, Matilda had larger physical dimensions and higher protein contents, but no significant difference in chemical composition or physical dimensions existed between Digger and Cobber. Optimum conditions for the extraction of lentil flours which passed through a 0.79 mm screen were pH 9.0 at 30??C for Matilda and pH 8.5 at 35??C for both Digger and Cobber. These conditions enable a high yield of lentil starches and proteins, with minimal changes or damage to their quality. Matilda offered advantages for processors over the other varieties: it had higher protein and fibre; lower lipid; and greater foam-forming capacity and foam stability. Its starch had higher Tg, lower Tm and better expansion behaviour. All lentil starches were shear-thinning. The flow of the molten lentil starches under limited moisture content differed from starches sheared in excess moisture condition. When extruded, lentil starches offered good expansion and had higher Tg than did cereal starches in extruded products. The overall rheological behaviour of lentil flours differed from that of their corresponding starches. The lentil flours had poorer pasting quality and expansion possibly because of interference by their lipid and protein components. Starch rheological behaviour was greatly affected by the amylose/amylopectin ratio and the molecular weight of starches, while flour behaviour was more influenced by the interfering components. The ?? value obtained from capillary rheometry (CR) could be used for the screening of materials for their expansion behaviour. The CR data gave excellent agreement to the results achieved from the extruder and in predicting the expansion indices and calculated viscosity of six flour blends. In all, the quantitative and qualitative knowledge on the physico-chemistry and rheology of lentils give a better understanding of the behaviour of lentil flours and starches in the expansion of extruded products, producing suitable end products with acceptable quality and storage stability. This project highlights the lentil flour and starch rheology characteristics in view of possible application in extruded products.

Thesis (MEng in Electronic Engineering) -- University of South Australia, 1995