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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
1

Some observations on the pH of pork under various conditions

McCarthy, John Francis January 2011 (has links)
Typescript, etc. / Digitized by Kansas State University Libraries
2

Interaction of non-meat ingredients on sensory characteristics and chemical characteristics of pork loin chops during vacuum-packaged refrigerated storage

Ford, Tara K. 01 November 2005 (has links)
Fresh, boneless, vacuum-packaged pork loins were obtained from a commercial pork processor and used in a five-part study to examine the effects of sodium chloride (0, .125, .375, .75, 1.50%), sodium phosphates (0, .1, .2, .3 and .4%), sodium lactate (0, 1, 2, 3 and 4%), potassium lactate (0, 1, 2, 3 and 4%) and sodium diacetate (0, .05, .10, .15 and .20%) on the color, sensory characteristics, package purge, water holding capacity, and pH of pork chops stored in vacuum-packaging for 0, 7, 14, 21 and 28 days. The first experiment examined the effects of sodium chloride and sodium phosphates (Brifisol 512, polyphosphate blend) in the aforemented attributes. The second experiment was designed like the first experiment except a different sodium phosphate (Brifisol 85, polyphosphate and pyrophosphate blend) was used. In the third experiment, sodium chloride was standardized at .75% and sodium phosphate and sodium lactate differed. In the fourth experiment, sodium chloride was standardized at .75% and sodium phosphate and potassium lactate differed. In the fifth experiment, sodium chloride and potassium lactate were standardized at .75% and 2%, respectively, and sodium phosphate and sodium diacetate differed. Results from Experiments 1 and 2 indicated that pork chops should contain .2% NaP + .75% NaCl to improve flavor, texture, and water holding capacity over storage time. Based on results from Experiments 3 and 4, it is recommended that pork chops contain approximately 2% NaL or KL + .2% NaP to maintain positive sensory flavor, texture, color and minimize processed meatlike bite, package purge, and cook loss over time. The combination of approximately .1% NaDi + .2% NaP maximized desirable characteristics like pork lean/brothy, juiciness, tenderness, and color; and minimized processed meat-like bite when compared to the control chops in Experiment 5.
3

Histological and physical characteristics of pork muscle and their relationship to pork quality

Carpenter, Zerle L. January 1962 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1962. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
4

The bacteriology of fresh pork packaged in plastic films

Blanchett, Roland Dee. January 1962 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1962. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 66-69).
5

Biochemical properties of pork muscle and their relationship to quality

Kauffman, Robert G. January 1961 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1961. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 168-172).
6

Quality, thickness and end point effects on charcoal-broiled pork rib chop acceptability

Wilson, Anita Kay January 2011 (has links)
Digitized by Kansas State University Libraries
7

The colour and oxidative stability of cooked pork /

Hay, Theresa Kathleen Clare. January 2002 (has links) (PDF)
Thesis (Ph. D.)--University of Queensland, 2002. / Includes bibliographical references.
8

Chemical, physical, and electronic evaluation of pork loins

Leander, Raymond Charles, 1950- January 1975 (has links)
No description available.
9

Quality of frozen-defrosted meat from protamone-fed and thiouracil-fed hogs

Rasheed, Ahmed Adel 06 1900 (has links)
Graduation date: 1949
10

Glucose tolerance in swine as related to post-mortem muscle characteristics the relationship of niacin and niacin coenzymes with various post-mortem properties of porcine muscle.

Meyer, James Anthony. January 1963 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1963. / Typescript. Abstracted in Dissertation abstracts, v. 23 (1963) no. 9, p. 3058. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 123-131).

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