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Effects of rbST treatment and dietar...

Herring, Joshua Lee.

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Effects of rbST treatment and dietary protein level prior to the finishing phase and cooking method on sensory and physical attributes of beef steaks.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Effects of rbST treatment and dietary protein level prior to the finishing phase and cooking method on sensory and physical attributes of beef steaks./
Author:	Herring, Joshua Lee.
Description:	89 p.
Notes:	Major Professor: Robert W. Rogers.
Contained By:	Masters Abstracts International40-01.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1404936
ISBN:	049326079X

Effects of rbST treatment and dietary protein level prior to the finishing phase and cooking method on sensory and physical attributes of beef steaks.
Herring, Joshua Lee.

Effects of rbST treatment and dietary protein level prior to the finishing phase and cooking method on sensory and physical attributes of beef steaks. - 89 p.

Major Professor: Robert W. Rogers.

Thesis (M.S.)--Mississippi State University, 2001.

The purpose of this study was to observe sensory attributes and physical differences among steaks from steers subjected to different diets, growth hormones and cooking methods. Beef steaks (n = 516) were cooked either with a conventional electric broiler oven (EB) or a gas infrared oven broiler unit (IR). Three 1.27 cm diameter cores were removed from each steak for Warner-Bratzler shear determinations. Three 2.54 cm cubes were removed for texture profile analysis, while the remaining meat was utilized by an expert sensory panel for scoring tenderness and juiciness. The average time required to cook the steaks with IR was 4 min 56 sec less (P < 0.05) than with EB, a reduction of 25%. According to sensory data, sirloin tip steaks and rib steaks were more tender and juicy (P < 0.05) when cooked with IR. There were no differences (P > 0.05) due to diet, growth hormone implantation, or cooking method on other types of steak.

ISBN: 049326079XSubjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Effects of rbST treatment and dietary protein level prior to the finishing phase and cooking method on sensory and physical attributes of beef steaks.
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005 20110512
008 110512s2001 eng d
020 $a 049326079X
035 $a (UnM)AAI1404936
035 $a AAI1404936
040 $a UnM $c UnM
100 1 $a Herring, Joshua Lee. $3 1262705
245 1 0 $a Effects of rbST treatment and dietary protein level prior to the finishing phase and cooking method on sensory and physical attributes of beef steaks.
300 $a 89 p.
500 $a Major Professor: Robert W. Rogers.
500 $a Source: Masters Abstracts International, Volume: 40-01, page: 0096.
502 $a Thesis (M.S.)--Mississippi State University, 2001.
520 $a The purpose of this study was to observe sensory attributes and physical differences among steaks from steers subjected to different diets, growth hormones and cooking methods. Beef steaks (n = 516) were cooked either with a conventional electric broiler oven (EB) or a gas infrared oven broiler unit (IR). Three 1.27 cm diameter cores were removed from each steak for Warner-Bratzler shear determinations. Three 2.54 cm cubes were removed for texture profile analysis, while the remaining meat was utilized by an expert sensory panel for scoring tenderness and juiciness. The average time required to cook the steaks with IR was 4 min 56 sec less (P < 0.05) than with EB, a reduction of 25%. According to sensory data, sirloin tip steaks and rib steaks were more tender and juicy (P < 0.05) when cooked with IR. There were no differences (P > 0.05) due to diet, growth hormone implantation, or cooking method on other types of steak.
590 $a School code: 0132.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a Mississippi State University. $3 1017550
773 0 $t Masters Abstracts International $g 40-01.
790 $a 0132
790 1 0 $a Rogers, Robert W., $e advisor
791 $a M.S.
792 $a 2001
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1404936