Sensory and dietary quality of fiber-beef blends

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dc.contributor.authorKatzir, Irenaen
dc.contributor.committeechairGraham, Paul P.en
dc.contributor.committeememberPalmer, James K.en
dc.contributor.committeememberKelly, Robert F.en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2014-03-14T21:41:09Zen
dc.date.adate2012-07-24en
dc.date.available2014-03-14T21:41:09Zen
dc.date.issued1989-08-03en
dc.date.rdate2012-07-24en
dc.date.sdate2012-07-24en
dc.description.abstractRecently, there has been an increased interest in manufacturing high fiber Foods. Beef patties containing 1% Lupran (sweet lupin bran flour), 2% barley and 3% of both fibers (1% Lu + 2% Ba) and a control all-beef pattie were manufactured and comparatively evaluated by visual and sensory panels. Hypocholesterolemic effects were tested by in vivo studies. Rats were fed diets containing meat or meat-blends as the sole source of protein, fat, fiber and cholesterol. All the diets were isocaloric. At the point of purchase, the meat blends were different (P < 0.05) from the in their apparent amount exudate, fat to lean ratio and integrity. Less significant was the difference in color, both visual and objective, with the beef-barley blend tending to be darker and the beef-lupran product tending to be brighter within 14 days oF storage. The sensory panel scored meat-blends as significantly less beefy, more beany and grainy (P> 0.05). The grainy flavor of barley was especially detectable. Mouthfeel was not significantly altered (P> 0.05) but there was a tendency for the panel to score the barley blend as dryer and tougher than the control. However, these results were not confirmed by objective measurements. Cooking losses and quantity of measured exudate For meat blends were similar to the control. Neither lupran nor barley had a significant antioxidative effect. The meat blend with 3% fiber lowered the LDL fraction in rats relative to that of rats on control diets. However, the amount of added fiber was too low to significantly affect serum or liver cholesterol.en
dc.description.degreeMaster of Scienceen
dc.format.extentviii, 77 leavesen
dc.format.mediumBTDen
dc.format.mimetypeapplication/pdfen
dc.identifier.otheretd-07242012-040130en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-07242012-040130/en
dc.identifier.urihttp://hdl.handle.net/10919/43898en
dc.language.isoenen
dc.publisherVirginia Techen
dc.relation.haspartLD5655.V855_1989.K375.pdfen
dc.relation.isformatofOCLC# 20442281en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.lccLD5655.V855 1989.K375en
dc.subject.lcshBeef -- Sensory evaluationen
dc.subject.lcshFood -- Fiber contenten
dc.titleSensory and dietary quality of fiber-beef blendsen
dc.typeThesisen
dc.type.dcmitypeTexten
thesis.degree.disciplineFood Science and Technologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

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