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.
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Showing 1 to 10 of 10 for “"degree of doneness"”.
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The effects of chop quality, cooking method, and degree of doneness on consumer acceptability of boneless pork chops
… contrast in international consumer expectations of pork quality. While many of these changes occur on the live pig, it is necessary to ensure that such changes are not having adverse effects on the overall quality of products. Consumers make the final estimation of quality therefore, adverse …
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The effects of ultimate pH and color on sensory traits of pork loin chops cooked to a medium-rare degree of doneness
… are correlated with the sensory characteristics of pork loin chops cooked to a medium (71˚C) degree of doneness. In addition, consumers use color more than any other meat quality trait to determine purchase intent. Furthermore, increasing ultimate pH positively influenced both sensory tenderness …
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Effects of Enhancement Solution pH on Fresh and Cooked Color of Dark-Cutting Beef
… beef strip loins were used to test the effects of citric acid-enhancement pH on visual and instrumental color of fresh and cooked steaks. Dark cutting and normal pH strip loin were injected to 111% of raw product weight with pH 3.5, 4.0, 4.5, or 5.0 solutions by mixing citric acid in either …
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Effect of alternative heat processing methods upon cholesterol content of beef
"Research Objectives: 1. To study the effect of the cut of beef (flank, foreshank and shortloin) and cooking method (moist, rotating hot air, and charbroil) used, on the moisture, fat, and cholesterol contents of the cut. 2. To determine the effect of heat processing beef shortloin steaks by two …
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The Impacts of Intramuscular Fat Content and Other Biochemical Attributes of Fresh Pork Loins on Sensory Characteristics
… flavor) and mechanical tenderness has been of interest with many food service and retail programs marketing high quality pork. Two trials were conducted to determine if marbling improves sensory properties within a single genotype. Loins were collected from pigs to range from 1% to 8% …
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Relationship between cooking rate and Warner-Bratzler shear force from pork chops cooked to two degrees of doneness
Many factors can combine to affect the tenderness of pork chops, ranging from pre-slaughter factors (sire line, sex, animal handling), to inherent factors in both direct (sarcomere length, collagen content, postmortem proteolysis) and indirect (pH, WHC, color, marbling) ways. Other factors such as …
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Establishing the relationships among carcass characteristics and meat quality traits of pork
… Carcass length was measured on the left side of each carcass from the anterior of the aitch bone to the anterior of the first rib at 1-d postmortem. Carcasses were fabricated and boneless Canadian back loins (IMPS #414) were vacuum-packaged and transported to the University of Illinois Meat …
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The effects of dietary soy isoflavone supplementation on carcass cutability and meat quality of pigs infected with porcine reproductive and respiratory syndrome virus
… is essential to characterizing the true impact of infection. Interventions to mitigate the detrimental effects of infection are necessary to successfully overcome these consequences. The objective of this research was to evaluate the effects of porcine respiratory and reproductive syndrome virus …
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Effect of increased carcass weight on fresh pork quality and sensory traits
Due to the current trend of increased carcass weights, there is concern that chilling capabilities may become compromised, affecting pork quality and sensory traits. Therefore, the objective was to characterize fresh pork quality and sensory traits of carcasses ranging from 78 to 145 kg (average …
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Digestible indispensable amino acid scores for meat products
… a model, and to test the hypothesis that various degrees of meat processing may increase the digestibility of amino acids (AA) and protein quality of meat as shown by an increase in DIAAS. In experiment 1, DIAAS values were determined for 9 pork products (i.e., raw belly, smoked bacon, …