東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Evaluation of solubilized proteins a...

Vann, Dustin Glen.

Linked to FindBook

Google Book

Amazon

博客來

Evaluation of solubilized proteins as an alternative to phosphates for meat enhancement.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Evaluation of solubilized proteins as an alternative to phosphates for meat enhancement./
Author:	Vann, Dustin Glen.
Description:	77 p.
Notes:	Adviser: Christina DeWitt.
Contained By:	Masters Abstracts International44-06.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1436175
ISBN:	9780542727023

Evaluation of solubilized proteins as an alternative to phosphates for meat enhancement.
Vann, Dustin Glen.

Evaluation of solubilized proteins as an alternative to phosphates for meat enhancement. - 77 p.

Adviser: Christina DeWitt.

Thesis (M.S.)--Oklahoma State University, 2006.

Scope and method of study. Select grade strip loins (n=10) were enhanced with a 10% target phosphate based or an acid solublized protein solution. Color score, aerobic plate count, lipid oxidation, purge loss, cook yield, Warner-Bratzler shear force, and sensory analysis were measured to characterize storage quality. The phosphate based solution consisted of 4.5% phosphate, 3.6% sodium chloride, 90.9% water and 1% Herbalox seasoning. The protein based solution was prepared in two solutions one consisting of 1:9 protein to water ratio and the other an aqueous solution of 1% Herbalox seasoning and 3.6% sodium chloride. Enhancement solutions were injected twice at 5% to create a 10% total injection.

ISBN: 9780542727023Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Evaluation of solubilized proteins as an alternative to phosphates for meat enhancement.
LDR:02084nam 2200277 a 45 001 964157
005 20110901
008 110901s2006 eng d
020 $a 9780542727023
035 $a (UMI)AAI1436175
035 $a AAI1436175
040 $a UMI $c UMI
100 1 $a Vann, Dustin Glen. $3 1287226
245 1 0 $a Evaluation of solubilized proteins as an alternative to phosphates for meat enhancement.
300 $a 77 p.
500 $a Adviser: Christina DeWitt.
500 $a Source: Masters Abstracts International, Volume: 44-06, page: 2670.
502 $a Thesis (M.S.)--Oklahoma State University, 2006.
520 $a Scope and method of study. Select grade strip loins (n=10) were enhanced with a 10% target phosphate based or an acid solublized protein solution. Color score, aerobic plate count, lipid oxidation, purge loss, cook yield, Warner-Bratzler shear force, and sensory analysis were measured to characterize storage quality. The phosphate based solution consisted of 4.5% phosphate, 3.6% sodium chloride, 90.9% water and 1% Herbalox seasoning. The protein based solution was prepared in two solutions one consisting of 1:9 protein to water ratio and the other an aqueous solution of 1% Herbalox seasoning and 3.6% sodium chloride. Enhancement solutions were injected twice at 5% to create a 10% total injection.
520 $a Findings and conclusions. Protein enhanced steaks out performed the phosphate enhanced steaks for percent discoloration and overall acceptability. The phosphate enhanced steaks performed better than the protein enhanced steaks for lean color, fat color, aerobic plate count, lipid oxidation, percent purge, cook yield, and Warner Bratzler shear force. It should be noted that for protein enhanced steaks lean color and cook yield although significantly different did perform similar to phosphate enhanced steaks.
590 $a School code: 0664.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a Oklahoma State University. $3 626630
773 0 $t Masters Abstracts International $g 44-06.
790 $a 0664
790 1 0 $a DeWitt, Christina, $e advisor
791 $a M.S.
792 $a 2006
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1436175