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Browsing by Author "Schilling, Mark Wesley"

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    Functional Properties of Restructured Boneless Pork Produced From Pse and Rfn Pork Utilizing Non-Meat Adjuncts
    Schilling, Mark Wesley (Virginia Tech, 2002-07-12)
    Boneless cured pork was produced from combinations of pale, soft, and exudative (PSE) and red, firm, and non-exudative (RFN) semimembranosus muscle differing in amount of modified food starch (MFS), sodium caseinate (SC), and soy protein concentrate (SPC). Response Surface Methodology was utilized to determine the effects of these adjuncts on water holding capacity, color, and texture. Both RFN pork and PSE pork were selected based on visual color for the following five treatments for processing: 100 % PSE, 75% PSE +25 % RFN, 50 % PSE+ 50 % RFN, 25 % PSE +75 % RFN, and 100 % RFN. Fifteen ingredient combinations for each PSE and RFN treatment combination yielded 75 treatments per replication. Three replications of each treatment were completed. Chemical composition and color of raw materials also were measured and used as covariates to determine their effect on the above-mentioned responses. Utilization of SC decreased (p<0.05) cooking loss, lightness, and cohesiveness. SPC incorporation decreased (p<0.05) cooking loss, cohesiveness, and redness, and MFS inclusion decreased (p<0.05) expressible moisture and cohesiveness. Utilization of SC and MFS increased (p<0.05) redness and SPC incorporation increased (p<0.05) yellowness. Results indicated that combining soy protein concentrate and modified food starch together in formulations demonstrated the greatest potential of these adjuncts to improve water binding, color, and texture in pale, soft, and exudative pork. Utilization of combinations of these adjuncts demonstrates potential to improve protein functionality in PSE as well as RFN pork. This research also demonstrated that diluting RFN pork with no more than 25 % PSE pork allows the formation of a high quality boneless deli ham roll.
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    Hydrodynamic Shock Wave Effects on Protein Functionality
    Schilling, Mark Wesley (Virginia Tech, 1999-08-25)
    USDA Select bovine Biceps femoris (BF) samples were divided into four sections and randomly assigned to three hydrodynamic shock wave (HSW) treatments and a control. Different amounts of explosive (105 g, H1; 200 g, H2; 305 g, H3) were suspended in the center of the hemishell tank, 26.7 cm above the vacuum packaged beef placed on the bottom center of that water-filled tank and detonated, representing three HSW treatments. In addition, BF steaks (2.54-cm thick) from a different and limited common source (2 muscles) were packaged with each HSW designated BF section. These served as internal refernce steaks (IRS) for the six replications to determine if the HSW treatments physically altered the structural integrity of the meat. H1 and H3 decreased (P<0.05) Warner-Bratzler shear values of the IRS from 3.86 and 3.99 kg (controls) to 3.01 and 3.02 kg (HSW), respectively. H2 shear values, 3.86 (control) to 3.46 kg (HSW) were not different (P> 0.05). HSW and control BF sections were analyzed for protein solubility and then used to manufacture frankfurters formulated with 2.0% NaCl, 0.5 % sodium tripolyphosphate, 156 ppm sodium nitrite, 0.42 % sodium erythorbate, 2.0 % sucrose, and 25 % water. Frankfurters (cooked to 71 C) were evaluated for cooking yield, CIE L*a*b*, nitrosylhemochrome, Texture Profile Analysis (hardness, cohesiveness), and stress and strain (torsion testing). Compared to the control samples, the HSW did not affect (P>0.05) myofibrillar or sarcoplasmic protein solubility, cooking yield, or color. Textural properties and gel strength of the frankfurters were not affected (P>0.05) by the HSW. These results indicate that beef trim obtained from HSW processed meat can be used interchangeably with normal meat trim in the production of further processed meats since the functionality of meat protein is not affected significantly by the HSW process.