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dc.contributor.authorBenito-Delgado, Julianen
dc.date.accessioned2014-03-14T21:46:07Zen
dc.date.available2014-03-14T21:46:07Zen
dc.date.issued1992-04-18en
dc.identifier.otheretd-09192009-040231en
dc.identifier.urihttp://hdl.handle.net/10919/44842en
dc.description.abstractThe effects of a prerigor CaCl₂ injection and blade tenderization on several sensory and physical characteristics of beef infraspinatus and longissimus muscles were determined. Blade tenderization resulted in increased tenderness (P<0.05) of postrigor infraspinatus muscle as measured by sensory panel, and numerically higher, though insignificant (P>0.05), sensory scores for postrigor longissimus muscle. However, no improvements (P>0.05) in tenderness of prerigor CaCl₂ injected muscles were observed due to blade tenderization. Objective and subjective measurements revealed that prerigor CaCl₂ injected muscles were less tender (P<0.05) than postrigor muscles independent of blade tenderization. Furthermore, steaks from prerigor CaCl₂ injected cuts had lower (P<0.05) texture scores for both muscles and flavor scores for infraspinatus samples, as well as higher microbial counts (P<0.05) than samples from postrigor muscles. Increased aging from 3 days to 7 days resulted in improved (P<0.05) tenderness, but also resulted in decreased (P<0.05) flavor, texture, color, and overall appearance scores, as well as increased (P<0.05) TBA values and microbial load.en
dc.format.extentviii, 106 leavesen
dc.format.mediumBTDen
dc.format.mimetypeapplication/pdfen
dc.language.isoenen
dc.publisherVirginia Techen
dc.relation.isformatofOCLC# 27695342en
dc.relation.haspartLD5655.V855_1992.B465.pdfen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.lccLD5655.V855 1992.B465en
dc.subject.lcshBeef -- Qualityen
dc.titleOptimal utilization of the beef chucken
dc.typeThesisen
dc.contributor.departmentFood Science and Technologyen
dc.description.degreeMaster of Scienceen
thesis.degree.nameMaster of Scienceen
thesis.degree.levelmastersen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.disciplineFood Science and Technologyen
dc.contributor.committeememberMarriott, Norman G.en
dc.contributor.committeememberGraham, Paul P.en
dc.type.dcmitypeTexten
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-09192009-040231/en
dc.contributor.committeecochairClaus, James R.en
dc.date.sdate2009-09-19en
dc.date.rdate2009-09-19en
dc.date.adate2009-09-19en


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