Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 4 of 4 for “"Beef Fat"”.
-
Analysis of Ethoxyquin and its Oxidation Products using Supercritical Fluid Extraction and High Performance Liquid Chromatography with Chemiluminescent Nitrogen Detection
… fluids in the extraction of ethoxyquin from lean beef and beef fat. Supercritical fluids offer the advantages of safety, time, expense, and selectivity over liquid extractions. Three fluids were examined: carbon dioxide, trifluoromethane, and 1,1,1,2-tetrafluoroethane. Carbon dioxide appeared to …
-
Identifying preferences for specific beef flavor characteristics
Descriptive sensory analysis of beef samples was conducted at culinary institutions in three regions of the United States to determine differences in beef flavor attributes and flavor preferences among 12 different beef product categories (treatments). Treatments were chosen specifically to permit …
-
Development of Hybrid Meat Products by Replacing Animal Fats with Faba bean Protein Isolate-Stabilized Canola Oil-In-Water Emulsion Gel
… oil-in-water emulsion gel as a suitable animal fat replacer in meat products (pork bologna and beef burger). Emphasis was given to converting the viscous emulsion into a strong, self-supporting viscoelastic gel by modifying the emulsifying proteins to influence their interfacial properties and …
-
Modeling for thermal resistance of non-O157 shiga toxin producing Escherichia coli in ground beef
… <em>Escherichia coli</em> (STEC) in ground beef was developed. Six strains of non-O157 STEC; <em>E. coli</em> O26:H1, <em>E. coli</em> O45:H2, <em>E. coli</em> O103:H2, <em>E. coli </em>O111:H8, <em>E. coli</em> O121:H9, and <em>E. coli</em> O145: nonmotile, has similar pathogenicity as …