{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/71751"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/71751","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Sensory and Instrumental Texture Characteristics of Normal and Electrically Stimulated Pork Frozen by Two Methods","abstract":"The effect of electrical stimulation on pork carcass quality and the effect of conventional and blast freezing methods on roasts from normal and electrically stimulated pork was studied. Potential correlations of sensory and instrumental pork texture measurements were also investigated.","abstract_html":"The effect of electrical stimulation on pork carcass quality and the effect of conventional and blast freezing methods on roasts from normal and electrically stimulated pork was studied. Potential correlations of sensory and instrumental pork texture measurements were also investigated.","abstract_has_math":false,"creators":["Ketelsen, Sandra Mills"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"Ph.D.","degree_level":"Dissertation","degree_discipline":"Human Resources and Family Studies","degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2014,"date_issued":"2014-12-16T20:00:06Z","date_published":"2014-12-16T20:00:06Z","updated_at":"2026-07-22T22:26:05Z","subjects":["Agriculture, Food Science and Technology","Home Economics"],"languages":[],"rights":[],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["(UMI)AAI8823165"],"render_values":[{"text":"(UMI)AAI8823165","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/2142/71751","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["Ketelsen, Sandra Mills"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2014-12-16T20:00:06Z","10000-01-01","1988"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Human Resources and Family Studies"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Dissertation"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph.D."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Agriculture, Food Science and Technology","Home Economics"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/71751","(UMI)AAI8823165"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["The effect of electrical stimulation on pork carcass quality and the effect of conventional and blast freezing methods on roasts from normal and electrically stimulated pork was studied. Potential correlations of sensory and instrumental pork texture measurements were also investigated.","Electrical stimulation of Hampshire cross porcine carcasses resulted in musculature that was slightly but not severely pale, soft and exudative. Although pale, soft exudative characteristics and slow freezing have been reported to affect the texture of pork, under the conditions of this study, no advantages of blast freezing over conventional freezing were seen for pale pork induced by electrical stimulation for the key pork quality attributes of color, juiciness or tenderness. The results of this work also show that poor agreement among studies of the correlation of sensory and instrumental data may be due to the tendency to report overall correlation values in which data from all experimental treatments is included. This value is influenced by the number and types of samples utilized in different studies and does not consider that sensory and instrumental values may not vary consistently within different data subsets.","Made available in DSpace on 2014-12-16T20:00:06Z (GMT). No. of bitstreams: 1 8823165.pdf: 5316503 bytes, checksum: 48d230cd0d550b638b6312d1fe95717b (MD5) Previous issue date: 1988","Embargo set by: Seth Robbins for item 71917 Lift date: Forever Reason: Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","U of I Only","194 p.","Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1988."]},{"key":"dc:title","label":"Title","values":["Sensory and Instrumental Texture Characteristics of Normal and Electrically Stimulated Pork Frozen by Two Methods"]}]}],"canonical_facts":{"dc:creator":["Ketelsen, Sandra Mills"],"dc:date":["2014-12-16T20:00:06Z","10000-01-01","1988"],"dc:description":["The effect of electrical stimulation on pork carcass quality and the effect of conventional and blast freezing methods on roasts from normal and electrically stimulated pork was studied. Potential correlations of sensory and instrumental pork texture measurements were also investigated.","Electrical stimulation of Hampshire cross porcine carcasses resulted in musculature that was slightly but not severely pale, soft and exudative. Although pale, soft exudative characteristics and slow freezing have been reported to affect the texture of pork, under the conditions of this study, no advantages of blast freezing over conventional freezing were seen for pale pork induced by electrical stimulation for the key pork quality attributes of color, juiciness or tenderness. The results of this work also show that poor agreement among studies of the correlation of sensory and instrumental data may be due to the tendency to report overall correlation values in which data from all experimental treatments is included. This value is influenced by the number and types of samples utilized in different studies and does not consider that sensory and instrumental values may not vary consistently within different data subsets.","Made available in DSpace on 2014-12-16T20:00:06Z (GMT). No. of bitstreams: 1 8823165.pdf: 5316503 bytes, checksum: 48d230cd0d550b638b6312d1fe95717b (MD5) Previous issue date: 1988","Embargo set by: Seth Robbins for item 71917 Lift date: Forever Reason: Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","U of I Only","194 p.","Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1988."],"dc:identifier":["http://hdl.handle.net/2142/71751","(UMI)AAI8823165"],"dc:subject":["Agriculture, Food Science and Technology","Home Economics"],"dc:title":["Sensory and Instrumental Texture Characteristics of Normal and Electrically Stimulated Pork Frozen by Two Methods"],"dc:type":["text"],"thesis:degree_discipline":["Human Resources and Family Studies"],"thesis:degree_level":["Dissertation"],"thesis:degree_name":["Ph.D."],"thesis:institution_name":["University of Illinois at Urbana-Champaign"]},"updated_at":"2026-07-22T22:26:05Z"}