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 6 of 6 for “"pork chop"”.
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Technology for the development of a microwavable pork chop
Whole muscle cuts and restructured chops were conventionally cooked, microwave cooked, and precooked/ microwave reheated. Whole muscle samples had an additional treatment of blade tenderization. All samples were stored for three storage periods of 2, 15, and 21 days. Precooked samples were …
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Effects of sex and sire line on relationships among early postmortem loin quality and aged loin and pork chop quality characteristics
Submission original under an indefinite embargo labeled 'Open Access'. The submission was exported from vireo on 2019-08-22 without embargo terms
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Relationship between cooking rate and Warner-Bratzler shear force from pork chops cooked to two degrees of doneness
… 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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The effects of ultimate pH and color on sensory traits of pork loin chops cooked to a medium-rare degree of doneness
… 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 and …
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Quality and nutritional aspects of conventional and novel food proteins
… Impossible Burger (IB), a boneless top loin pork chop (PC), and 80% lean 20% fat ground pork (GP). Six different cities were selected for product collection to give a representative view of the products (Seattle, WA; Peyton, CO; Memphis, TN; Newburgh, IN; Houston, TX; and Brooklyn, NY). …
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The effects of chop quality, cooking method, and degree of doneness on consumer acceptability of boneless pork chops
Pork production practices such as genetics and nutrition have continued to change due to increased local and global demand for pork, as well as a 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 …