{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/44862"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/44862","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Technology for the development of a microwavable pork chop","abstract":"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 evaluated for appearance traits. Blade tenderization did not affect (P>0.05) the traits evaluated with the exception of texture. Precooked products had higher (P<0.05) TBA values than conventionally cooked samples of both whole and restructured chops. Conventionally cooked chops had the lowest (P<0.05) TBA value in both whole muscle and restructured cuts, the lowest (P<0.05) peak force value and the highest (P<0.05) sensory scores in whole muscle samples. TBA values increased (P<0.05) with storage time for up to 21 days. Over 21 days of storage of whole muscle samples, Warner-Bratzler peak force values and overall flavor scores decreased (P<0.05) and juiciness and texture scores improved (P<0.05). Storage did not affect (P>0.05) peak force values and sensory scores of restructured samples.","abstract_html":"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 evaluated for appearance traits. Blade tenderization did not affect (P&gt;0.05) the traits evaluated with the exception of texture. Precooked products had higher (P&lt;0.05) TBA values than conventionally cooked samples of both whole and restructured chops. Conventionally cooked chops had the lowest (P&lt;0.05) TBA value in both whole muscle and restructured cuts, the lowest (P&lt;0.05) peak force value and the highest (P&lt;0.05) sensory scores in whole muscle samples. TBA values increased (P&lt;0.05) with storage time for up to 21 days. Over 21 days of storage of whole muscle samples, Warner-Bratzler peak force values and overall flavor scores decreased (P&lt;0.05) and juiciness and texture scores improved (P&lt;0.05). Storage did not affect (P&gt;0.05) peak force values and sensory scores of restructured samples.","abstract_has_math":false,"creators":["Swenson, Julie Ann"],"institution":"Virginia Tech","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Food Science and Technology","degree_department":"Food Science and Technology","school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1992,"date_issued":"1992","date_published":"1992","updated_at":"2026-07-22T22:20:23Z","subjects":[],"languages":["en"],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-09192009-040424"],"render_values":[{"text":"etd-09192009-040424","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/44862","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.department","label":"Department","values":["Food Science and Technology"]},{"key":"dc:creator","label":"Author","values":["Swenson, Julie Ann"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2014-03-14T21:46:18Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2014-03-14T21:46:18Z","2009-09-19"]},{"key":"dc:date.issued","label":"Date","values":["1992"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.dcmitype","label":"Dc Type Dcmitype","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Technology"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-09192009-040424"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/44862"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["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 evaluated for appearance traits. Blade tenderization did not affect (P>0.05) the traits evaluated with the exception of texture. Precooked products had higher (P<0.05) TBA values than conventionally cooked samples of both whole and restructured chops. Conventionally cooked chops had the lowest (P<0.05) TBA value in both whole muscle and restructured cuts, the lowest (P<0.05) peak force value and the highest (P<0.05) sensory scores in whole muscle samples. TBA values increased (P<0.05) with storage time for up to 21 days. Over 21 days of storage of whole muscle samples, Warner-Bratzler peak force values and overall flavor scores decreased (P<0.05) and juiciness and texture scores improved (P<0.05). Storage did not affect (P>0.05) peak force values and sensory scores of restructured samples."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:format.medium","label":"Dc Format Medium","values":["BTD"]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Technology for the development of a microwavable pork chop"]}]}],"canonical_facts":{"dc:contributor.department":["Food Science and Technology"],"dc:creator":["Swenson, Julie Ann"],"dc:date.accessioned":["2014-03-14T21:46:18Z"],"dc:date.available":["2014-03-14T21:46:18Z","2009-09-19"],"dc:date.issued":["1992"],"dc:description.abstract":["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 evaluated for appearance traits. Blade tenderization did not affect (P>0.05) the traits evaluated with the exception of texture. Precooked products had higher (P<0.05) TBA values than conventionally cooked samples of both whole and restructured chops. Conventionally cooked chops had the lowest (P<0.05) TBA value in both whole muscle and restructured cuts, the lowest (P<0.05) peak force value and the highest (P<0.05) sensory scores in whole muscle samples. TBA values increased (P<0.05) with storage time for up to 21 days. Over 21 days of storage of whole muscle samples, Warner-Bratzler peak force values and overall flavor scores decreased (P<0.05) and juiciness and texture scores improved (P<0.05). Storage did not affect (P>0.05) peak force values and sensory scores of restructured samples."],"dc:description.degree":["Master of Science"],"dc:format.medium":["BTD"],"dc:format.mimetype":["application/pdf"],"dc:identifier.other":["etd-09192009-040424"],"dc:identifier.uri":["http://hdl.handle.net/10919/44862"],"dc:language.iso":["en"],"dc:publisher":["Virginia Tech"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:title":["Technology for the development of a microwavable pork chop"],"dc:type":["Thesis"],"dc:type.dcmitype":["Text"],"thesis:degree_discipline":["Food Science and Technology"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:20:23Z"}