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
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27096 |
| Date | 14 August 1984 |
| Creators | Zondagh, Irene Beryl |
| Contributors | Holmes, Zoe Ann |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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