Nutrient characterization of color modified and unaltered flaked turkey thigh meat

Simple item page
dc.contributor.authorPhelps, Steven Kirken
dc.contributor.committeecochairGraham, Paul P.en
dc.contributor.committeecochairMarriott, Norman C.en
dc.contributor.committeememberBarbeau, William E.en
dc.contributor.committeememberPalmer, James K.en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2014-03-14T21:50:49Zen
dc.date.adate2012-11-29en
dc.date.available2014-03-14T21:50:49Zen
dc.date.issued1989-04-15en
dc.date.rdate2012-11-29en
dc.date.sdate2012-11-29en
dc.description.abstractFlaked, skinless and boneless turkey thighs were successively washed in 0.03M sodium phosphate buffers at pH 5.8, 7.4 and 8.0. Proximate, mineral and riboflavin composition, as well as protein efficiency ratio (PER) and apparent digestibility (AD) using the rat bioassay technique were determined for three replications. The color modified tissue (CMT) had a higher (P=0.0429) moisture content and less (P=0.0527, 0.1240 and 0.0047, respectively) crude protein, fat and ash than flaked thigh (THI). Percentage of iron, magnesium, phosphorous, potassium and manganese decreased (P=0.0187) after color modification, whereas calcium, zinc and copper concentrations did not change (P=0.1184) and sodium increased (P=0.0058). Riboflavin was reduced by 30%. The PER of CMT evaluated was lower (P=0.0318) than THI, but higher (P=0.0001) than either casein or egg albumin diets. AD of CMT was 90.7% which is comparable to other meat products. The overall nutritional evaluation of CMT determined that it has potential as a raw material in further processed foods.en
dc.description.degreeMaster of Scienceen
dc.format.extentvii, 58 leavesen
dc.format.mediumBTDen
dc.format.mimetypeapplication/pdfen
dc.identifier.otheretd-11292012-040152en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-11292012-040152/en
dc.identifier.urihttp://hdl.handle.net/10919/46058en
dc.language.isoenen
dc.publisherVirginia Techen
dc.relation.haspartLD5655.V855_1989.P523.pdfen
dc.relation.isformatofOCLC# 19962931en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.lccLD5655.V855 1989.P523en
dc.subject.lcshMeat industry and tradeen
dc.subject.lcshTurkey industryen
dc.titleNutrient characterization of color modified and unaltered flaked turkey thigh meaten
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

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
LD5655.V855_1989.P523.pdf
Size:
2.69 MB
Format:
Adobe Portable Document Format
Description:
Download

Collections

Masters Theses