The influence of alfalfa fiber level 28, 54 and 74% in diets on the proximate compositions, pH and water-holding capacity of raw and cooked rabbit meat were investigated. Preslaughter live weight, percent dress weight and percent abdominal fat of rabbits fed 54% alfalfa fiber diet were significantly higher and total moisture content in raw rabbit meat was significantly less than those of rabbit groups fed 28 and 74% alfalfa fiber diets. The cooked meat from rabbit fed 54% alfalfa fiber diet had a lower protein content and total cooking losses as compared to the other two alfalfa fiber diets. From the results, the 54% was considered as the optimum alfalfa fiber level for rabbits to achieve optimum growth and to produce good quality meat. Cooking the rabbit meat increased pH, total protein, total lipids, and total cholesterol. However, on a dry weight basis, the total cholesterol content decreased which was caused by heat degradation. Alfalfa fiber level and the sex factor interaction effect was observed on the total cholesterol content on dry weight basis, and calcium on wet weight basis in raw meat. On wet weight basis, rabbit meat from all three groups fed alfalfa fiber diets contained an average of 74% total moisture, 21.95% total protein, 13.234 mg/100g calcium, 393 mg/100g potassium, 3.57% total lipids, and 74.93 mg/100g total cholesterol. Compared with other edible meat such as beef and pork, rabbit meat is a good source of edible meat. / Graduation date: 1982

The objectives were to investigate the ability of a two-factor central composite rotatable design (CCRD), using cooking temperature (CT) and endpoint temperature (ET) as independent variables, to predict selected chemical, physical and sensory meat quality characteristics considered important by the industry, researcher and consumer alike. Response surface analysis (RSA) was used simultaneously to evaluate the nature of the responses obtained, with 13 CT-ET combinations for the various species being evaluated. A contour plot-response surface graphics program ("SURCON") was developed at Oregon State University during this research and applied to the evaluation of the data. Evaluation of the nature of the response surfaces formed a major part of the thesis. Fresh pork loin roasts, frozen lamb loin roasts, turkey halves (breast and thigh meat), and control (conventionally processed) and treated (prerigor, pressurized) semitendinous beef blocks were used for heat treatments. For pork, the dependent variables of heating rate (°C/min); evaporation loss (%); cooking time (min); total moisture (%); total nitrogen and "remaining" protein fraction (dry weight basis); chromaticity coordinate, z; and sensory panel juiciness, were significant and the CCRD was successful. For lamb, the dependent variables of heating rates (°C/g; °C/min); total cooking, drip and evaporation loss (%); cooking time (min); total moisture (%); expressible moisture index; total nitrogen (wet weight basis); chromaticity coordinate, x and z; saturation index and sensory panel doneness and color were significant. For turkeys, the dependent variables of heating rates (°C/g, °C/min, °C/g/min), total cooking and evaporation loss (%), cooking time (min), total nitrogen, low ionic strength and "remaining" protein fraction (dry weight basis) and non-protein nitrogen extract (wet weight basis), and sensory panel thigh juiciness were significant and the CCRD was successful in its ability to predict significant dependent variables. The CCRD and RSA of pre-rigor pressurized beef beef were affected differently by CT-ET combinations than control processed beef. / Graduation date: 1985

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Digitized by Kansas Correctional Industries

Digitized by Kansas Correctional Industries

Digitized by Kansas Correctional Industries

Thesis (M.Sc.(Agric.))(Food Science)--University of Pretoria, 2009. / Abstract in English. Includes bibliographical references.

No description available.

No description available.

No description available.