{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/45018"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/45018","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Promoting oxygenation of vacuum packaged fresh pork using soybean leghemoglobin","abstract":"Fresh pork loins were cut for three replications and randomly assigned to one of seven treatments: 1) polyvinylchloride (PVC) packaged, 2) vacuum packaged (Vac-pack), 3) 0.2 mL of Tris-Buffer, 4) 0.2 mL of high leghemoglobin high pH (HLbHpH), 5) 0.2 mL of high leghemoglobin low pH (HLbLpH), 6) 0.2 mL of low leghemoglobin high pH (LLbHpH), and 7) 0.2 mL of low leghemoglobin low pH (LLbLpH). Treatments 3 through 7 also were vacuum packaged. Leghemoglobin (Lb) protein treatments improved (P<0.05) the visual color of vacuum packaged pork at the point of purchase. CIE L* values were not affected by HLbHpH, LLbHpH or LLbLpH treatments. However, the HLbLpH treatment was lighter (P<0.05) than the vacuum packaged control treatments on days 3, 4, and 5. High Lb (HLb) treatments had a positive effect (P=0.0116) on the CIE a* values on the day of manufacture. HLbLpH treatment eIE b* values were higher (P<0.05) than Vac-pack and buffer controls from day 0 to day 5. On the day of processing, HLb treatments were higher (P=0.0637) in oxymyoglobin than low Lb treatments. Metmyoglobin of HLb treatments was higher (P<0.05) than the Vac-pack and the buffer treatments on the day of manufacture. pH did not affect (P>0.05) sensory or objective color, pigment state, purge or total psychrotrophic aerobic bacterial counts (TPC) throughout the study. Lb treatments TPC were lower (P<0.0l) than nontreated samples at all assessment times.","abstract_html":"Fresh pork loins were cut for three replications and randomly assigned to one of seven treatments: 1) polyvinylchloride (PVC) packaged, 2) vacuum packaged (Vac-pack), 3) 0.2 mL of Tris-Buffer, 4) 0.2 mL of high leghemoglobin high pH (HLbHpH), 5) 0.2 mL of high leghemoglobin low pH (HLbLpH), 6) 0.2 mL of low leghemoglobin high pH (LLbHpH), and 7) 0.2 mL of low leghemoglobin low pH (LLbLpH). Treatments 3 through 7 also were vacuum packaged. Leghemoglobin (Lb) protein treatments improved (P&lt;0.05) the visual color of vacuum packaged pork at the point of purchase. CIE L* values were not affected by HLbHpH, LLbHpH or LLbLpH treatments. However, the HLbLpH treatment was lighter (P&lt;0.05) than the vacuum packaged control treatments on days 3, 4, and 5. High Lb (HLb) treatments had a positive effect (P=0.0116) on the CIE a* values on the day of manufacture. HLbLpH treatment eIE b* values were higher (P&lt;0.05) than Vac-pack and buffer controls from day 0 to day 5. On the day of processing, HLb treatments were higher (P=0.0637) in oxymyoglobin than low Lb treatments. Metmyoglobin of HLb treatments was higher (P&lt;0.05) than the Vac-pack and the buffer treatments on the day of manufacture. pH did not affect (P&gt;0.05) sensory or objective color, pigment state, purge or total psychrotrophic aerobic bacterial counts (TPC) throughout the study. Lb treatments TPC were lower (P&lt;0.0l) than nontreated samples at all assessment times.","abstract_has_math":false,"creators":["Espinel, Ruth Karina"],"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":["Graham, Paul P."],"committee_members":["Claus, James R.","Marcy, Joseph E.","Barbeau, William E."],"year":1992,"date_issued":"1992-02-05","date_published":"1992-02-05","updated_at":"2026-07-22T22:19:39Z","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-10062009-020144"],"render_values":[{"text":"etd-10062009-020144","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/45018","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["Graham, Paul P."]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Claus, James R.","Marcy, Joseph E.","Barbeau, William E."]},{"key":"dc:contributor.department","label":"Department","values":["Food Science and Technology"]},{"key":"dc:creator","label":"Author","values":["Espinel, Ruth Karina"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2014-03-14T21:46:56Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2014-03-14T21:46:56Z","2009-10-06"]},{"key":"dc:date.issued","label":"Date","values":["1992-02-05"]},{"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-10062009-020144"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/45018"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Fresh pork loins were cut for three replications and randomly assigned to one of seven treatments: 1) polyvinylchloride (PVC) packaged, 2) vacuum packaged (Vac-pack), 3) 0.2 mL of Tris-Buffer, 4) 0.2 mL of high leghemoglobin high pH (HLbHpH), 5) 0.2 mL of high leghemoglobin low pH (HLbLpH), 6) 0.2 mL of low leghemoglobin high pH (LLbHpH), and 7) 0.2 mL of low leghemoglobin low pH (LLbLpH). Treatments 3 through 7 also were vacuum packaged. Leghemoglobin (Lb) protein treatments improved (P<0.05) the visual color of vacuum packaged pork at the point of purchase. CIE L* values were not affected by HLbHpH, LLbHpH or LLbLpH treatments. However, the HLbLpH treatment was lighter (P<0.05) than the vacuum packaged control treatments on days 3, 4, and 5. High Lb (HLb) treatments had a positive effect (P=0.0116) on the CIE a* values on the day of manufacture. HLbLpH treatment eIE b* values were higher (P<0.05) than Vac-pack and buffer controls from day 0 to day 5. On the day of processing, HLb treatments were higher (P=0.0637) in oxymyoglobin than low Lb treatments. Metmyoglobin of HLb treatments was higher (P<0.05) than the Vac-pack and the buffer treatments on the day of manufacture. pH did not affect (P>0.05) sensory or objective color, pigment state, purge or total psychrotrophic aerobic bacterial counts (TPC) throughout the study. Lb treatments TPC were lower (P<0.0l) than nontreated samples at all assessment times."]},{"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":["Promoting oxygenation of vacuum packaged fresh pork using soybean leghemoglobin"]}]}],"canonical_facts":{"dc:contributor.committeechair":["Graham, Paul P."],"dc:contributor.committeemember":["Claus, James R.","Marcy, Joseph E.","Barbeau, William E."],"dc:contributor.department":["Food Science and Technology"],"dc:creator":["Espinel, Ruth Karina"],"dc:date.accessioned":["2014-03-14T21:46:56Z"],"dc:date.available":["2014-03-14T21:46:56Z","2009-10-06"],"dc:date.issued":["1992-02-05"],"dc:description.abstract":["Fresh pork loins were cut for three replications and randomly assigned to one of seven treatments: 1) polyvinylchloride (PVC) packaged, 2) vacuum packaged (Vac-pack), 3) 0.2 mL of Tris-Buffer, 4) 0.2 mL of high leghemoglobin high pH (HLbHpH), 5) 0.2 mL of high leghemoglobin low pH (HLbLpH), 6) 0.2 mL of low leghemoglobin high pH (LLbHpH), and 7) 0.2 mL of low leghemoglobin low pH (LLbLpH). Treatments 3 through 7 also were vacuum packaged. Leghemoglobin (Lb) protein treatments improved (P<0.05) the visual color of vacuum packaged pork at the point of purchase. CIE L* values were not affected by HLbHpH, LLbHpH or LLbLpH treatments. However, the HLbLpH treatment was lighter (P<0.05) than the vacuum packaged control treatments on days 3, 4, and 5. High Lb (HLb) treatments had a positive effect (P=0.0116) on the CIE a* values on the day of manufacture. HLbLpH treatment eIE b* values were higher (P<0.05) than Vac-pack and buffer controls from day 0 to day 5. On the day of processing, HLb treatments were higher (P=0.0637) in oxymyoglobin than low Lb treatments. Metmyoglobin of HLb treatments was higher (P<0.05) than the Vac-pack and the buffer treatments on the day of manufacture. pH did not affect (P>0.05) sensory or objective color, pigment state, purge or total psychrotrophic aerobic bacterial counts (TPC) throughout the study. Lb treatments TPC were lower (P<0.0l) than nontreated samples at all assessment times."],"dc:description.degree":["Master of Science"],"dc:format.medium":["BTD"],"dc:format.mimetype":["application/pdf"],"dc:identifier.other":["etd-10062009-020144"],"dc:identifier.uri":["http://hdl.handle.net/10919/45018"],"dc:language.iso":["en"],"dc:publisher":["Virginia Tech"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:title":["Promoting oxygenation of vacuum packaged fresh pork using soybean leghemoglobin"],"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":"2026-07-22T22:19:39Z"}