dc.contributor.author	Daigle, Scott Paul	en
dc.contributor.committeechair	Marriott, Norman C.	en
dc.contributor.committeemember	Schneider, Mark E.	en
dc.contributor.committeemember	Wang, Hengjian	en
dc.contributor.committeemember	Barbeau, William E.	en
dc.contributor.committeemember	Williams, Robert C.	en
dc.contributor.department	Food Science and Technology	en
dc.date.accessioned	2014-03-14T20:45:27Z	en
dc.date.adate	2005-09-23	en
dc.date.available	2014-03-14T20:45:27Z	en
dc.date.issued	2005-09-08	en
dc.date.rdate	2005-09-23	en
dc.date.sdate	2005-09-16	en
dc.description.abstract	Pale, soft, and exudative (PSE) poultry originates during rigor mortis when the muscle pH drops rapidly in high temperature carcasses. This condition results from antemortem stress and/or genetic material in the live animal. PSE poultry is pale in color, has low water-holding capacity, and forms products that are unappealing, dry, and unacceptable to consumers. Since value added products processed with PSE turkey meat display poor protein bind, color, and water retention, enhanced usability could add value to this low value raw material through locating a niche for PSE meat currently utilized in further processed products. Experiment 1 consisted of four broiler breast treatments: 100% PSE, 100% PSE + 1.5% chicken collagen, 100% normal, and 100% normal + 1.5% chicken collagen to test the effects of raw material and chicken collagen. Incorporation of collagen improved (p<0.05) protein bind and CIE L* values in both PSE and normal broiler breast treatments, while decreasing (p<0.05) the cooking and chilling loss of PSE broiler breast treatments. Experiment 2 consisted of four turkey breast treatments: 100% PSE, 100% PSE + 1.5% turkey collagen, 100% normal, and 100% normal + 1.5% turkey collagen to test the effects of raw material and turkey collagen. Addition of turkey collagen improved (p<0.05) the protein bind and CIE L* values in both PSE and normal broiler breast treatments, while decreasing (p<0.05) the cooking and chilling loss of PSE turkey breast treatments. Experiment 3 consisted of five turkey breast treatments: 100% PSE, 100% PSE + 1.5% collagen, 100% PSE + 0.30% kappa/iota carrageenan, 100% PSE + 1.5% soy protein concentrate, and 100% normal to test the effects of raw material, turkey collagen, soy protein concentrate, and carrageenan. Addition of soy protein and turkey collagen both decreased (p<0.05) cooking and chilling loss and increased (p<0.005) the protein bind of 100% PSE. Purge loss was decreased (p<0.05) in PSE raw material when turkey collagen, soy protein concentrate, and kappa/iota carrageenan were utilized. Treatments with collagen displayed similar (p>0.05) CIE L* and CIE a* values to that of normal treatments. No differences (p>0.05) in consumer acceptability existed among the treatments.	en
dc.description.degree	Master of Science	en
dc.identifier.other	etd-09162005-180700	en
dc.identifier.sourceurl	http://scholar.lib.vt.edu/theses/available/etd-09162005-180700/	en
dc.identifier.uri	http://hdl.handle.net/10919/35074	en
dc.publisher	Virginia Tech	en
dc.relation.haspart	Chapter5.pdf	en
dc.relation.haspart	Chapter3.pdf	en
dc.relation.haspart	Chapter4.pdf	en
dc.relation.haspart	Appendix.pdf	en
dc.relation.haspart	Chapter1&2.pdf	en
dc.rights	In Copyright	en
dc.rights.uri	http://rightsstatements.org/vocab/InC/1.0/	en
dc.subject	PSE	en
dc.subject	poultry collagen	en
dc.subject	chunked and formed	en
dc.title	PSE Poultry Breast Enhancement through the Utilization of Poultry Collagen, Soy Protein, and Carrageenan in a Chunked and Formed Deli Roll	en
dc.type	Thesis	en
thesis.degree.discipline	Food Science and Technology	en
thesis.degree.grantor	Virginia Polytechnic Institute and State University	en
thesis.degree.level	masters	en
thesis.degree.name	Master of Science	en

PSE Poultry Breast Enhancement through the Utilization of Poultry Collagen, Soy Protein, and Carrageenan in a Chunked and Formed Deli Roll

Files

Original bundle

Collections