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Ultrasound uses for cookery, and to ...

Pohlman, Fred William.

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Ultrasound uses for cookery, and to improve cooking, textural, sensory and shelf life stability properties of beef muscle.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Ultrasound uses for cookery, and to improve cooking, textural, sensory and shelf life stability properties of beef muscle./
Author:	Pohlman, Fred William.
Description:	161 p.
Notes:	Source: Dissertation Abstracts International, Volume: 56-05, Section: B, page: 2403.
Contained By:	Dissertation Abstracts International56-05B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9528274

Ultrasound uses for cookery, and to improve cooking, textural, sensory and shelf life stability properties of beef muscle.
Pohlman, Fred William.

Ultrasound uses for cookery, and to improve cooking, textural, sensory and shelf life stability properties of beef muscle. - 161 p.

Source: Dissertation Abstracts International, Volume: 56-05, Section: B, page: 2403.

Thesis (Ph.D.)--Kansas State University, 1994.

A series of experiments were conducted to evaluate ultrasound uses for cookery, and to improve cooking, textural, sensory and shelf-life stability properties of beef muscle. Packaged semitendinosus muscles were exposed to low intensity ultrasound treatment for periods from 8 to 24 min. There was no effect (P Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Ultrasound uses for cookery, and to improve cooking, textural, sensory and shelf life stability properties of beef muscle.
LDR:03120nmm 2200229 4500 001 1860059
005 20041025132728.5
008 130614s1994 eng d
035 $a (UnM)AAI9528274
035 $a AAI9528274
040 $a UnM $c UnM
100 1 $a Pohlman, Fred William. $3 1947709
245 1 0 $a Ultrasound uses for cookery, and to improve cooking, textural, sensory and shelf life stability properties of beef muscle.
300 $a 161 p.
500 $a Source: Dissertation Abstracts International, Volume: 56-05, Section: B, page: 2403.
502 $a Thesis (Ph.D.)--Kansas State University, 1994.
520 $a A series of experiments were conducted to evaluate ultrasound uses for cookery, and to improve cooking, textural, sensory and shelf-life stability properties of beef muscle. Packaged semitendinosus muscles were exposed to low intensity ultrasound treatment for periods from 8 to 24 min. There was no effect (P $> $. 05) on purge loss, cooking loss, shear force or total energy to shear muscle samples. Ultrasound reduced (P $< $. 05) initial microbial numbers on biceps femoris muscles, and resulted in lower microbial numbers up to 30 d of aging. No adverse effect on meat color during storage was observed because of treatment with ultrasonic waves. Neither time of high intensity ultrasound exposure or duration of aging had an effect (P $< $. 05) on packaged pectoralis muscle purge or cooking loss percentages. However, ultrasound tended to improve instrumentally measured texture, and sensory panel flavor intensity, juiciness, myofibrillar tenderness, connective tissue amount and overall tenderness characteristics more than aging. Ultrasound cooked beef pectoralis muscles faster (P $< $. 05) and with lower (P $< $. 05) cooking losses than boiling or convection cookery. Ultrasound also required much less (P $< $. 05) electrical energy to cook meat pieces, and provided more uniform heating than convection cookery. Samples cooked by ultrasound required less (P $< $. 05) peak shear force energy, had higher (P $< $. 05) moisture and soluble collagen contents, rated lower (P $< $. 05) in sensory panel charbroiled and beef flavor intensity, and rated higher (P $< $. 05) in myofibrillar tenderness than samples cooked on a convection grill. Ultrasound caused more myofibrillar disruption in muscles than convection cookery as indicated by transmission and scanning electron micrographs. Longissimus muscles cooked faster (P $< $. 05), required less (P $< $. 05) cooking energy and shear force, were lower (P $< $. 05) in moisture and collagen contents, and superior (P $< $. 05) in sensory evaluated tenderness attributes than pectoralis muscles. Cooking both muscles to 70C required more (P $< $. 05) time and electrical energy, increased (P $< $. 05) peak shear force, decreased (P $< $. 05) moisture and soluble collagen contents, and decreased (P $< $. 05) sensory juiciness and myofibrillar tenderness ratings compared to the 60C treatment.
590 $a School code: 0100.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a Kansas State University. $3 1017593
773 0 $t Dissertation Abstracts International $g 56-05B.
790 $a 0100
791 $a Ph.D.
792 $a 1994
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9528274