{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/46058"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/46058","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Nutrient characterization of color modified and unaltered flaked turkey thigh meat","abstract":"Flaked, skinless and boneless turkey thighs were successively washed in 0.03M sodium phosphate buffers at pH 5.8, 7.4 and 8.0. Proximate, mineral and riboflavin composition, as well as protein efficiency ratio (PER) and apparent digestibility (AD) using the rat bioassay technique were determined for three replications. The color modified tissue (CMT) had a higher (P=0.0429) moisture content and less (P=0.0527, 0.1240 and 0.0047, respectively) crude protein, fat and ash than flaked thigh (THI). Percentage of iron, magnesium, phosphorous, potassium and manganese decreased (P=0.0187) after color modification, whereas calcium, zinc and copper concentrations did not change (P=0.1184) and sodium increased (P=0.0058). Riboflavin was reduced by 30%. The PER of CMT evaluated was lower (P=0.0318) than THI, but higher (P=0.0001) than either casein or egg albumin diets. AD of CMT was 90.7% which is comparable to other meat products. The overall nutritional evaluation of CMT determined that it has potential as a raw material in further processed foods.","abstract_html":"Flaked, skinless and boneless turkey thighs were successively washed in 0.03M sodium phosphate buffers at pH 5.8, 7.4 and 8.0. Proximate, mineral and riboflavin composition, as well as protein efficiency ratio (PER) and apparent digestibility (AD) using the rat bioassay technique were determined for three replications. The color modified tissue (CMT) had a higher (P=0.0429) moisture content and less (P=0.0527, 0.1240 and 0.0047, respectively) crude protein, fat and ash than flaked thigh (THI). Percentage of iron, magnesium, phosphorous, potassium and manganese decreased (P=0.0187) after color modification, whereas calcium, zinc and copper concentrations did not change (P=0.1184) and sodium increased (P=0.0058). Riboflavin was reduced by 30%. The PER of CMT evaluated was lower (P=0.0318) than THI, but higher (P=0.0001) than either casein or egg albumin diets. AD of CMT was 90.7% which is comparable to other meat products. The overall nutritional evaluation of CMT determined that it has potential as a raw material in further processed foods.","abstract_has_math":false,"creators":["Phelps, Steven Kirk"],"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.","Marriott, Norman C."],"committee_members":["Barbeau, William E.","Palmer, James K."],"year":1989,"date_issued":"1989-04-15","date_published":"1989-04-15","updated_at":"2026-07-22T22:20:17Z","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-11292012-040152"],"render_values":[{"text":"etd-11292012-040152","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/46058","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.","Marriott, Norman C."]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Barbeau, William E.","Palmer, James K."]},{"key":"dc:contributor.department","label":"Department","values":["Food Science and Technology"]},{"key":"dc:creator","label":"Author","values":["Phelps, Steven Kirk"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2014-03-14T21:50:49Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2014-03-14T21:50:49Z","2012-11-29"]},{"key":"dc:date.issued","label":"Date","values":["1989-04-15"]},{"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-11292012-040152"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/46058"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Flaked, skinless and boneless turkey thighs were successively washed in 0.03M sodium phosphate buffers at pH 5.8, 7.4 and 8.0. Proximate, mineral and riboflavin composition, as well as protein efficiency ratio (PER) and apparent digestibility (AD) using the rat bioassay technique were determined for three replications. The color modified tissue (CMT) had a higher (P=0.0429) moisture content and less (P=0.0527, 0.1240 and 0.0047, respectively) crude protein, fat and ash than flaked thigh (THI). Percentage of iron, magnesium, phosphorous, potassium and manganese decreased (P=0.0187) after color modification, whereas calcium, zinc and copper concentrations did not change (P=0.1184) and sodium increased (P=0.0058). Riboflavin was reduced by 30%. The PER of CMT evaluated was lower (P=0.0318) than THI, but higher (P=0.0001) than either casein or egg albumin diets. AD of CMT was 90.7% which is comparable to other meat products. The overall nutritional evaluation of CMT determined that it has potential as a raw material in further processed foods."]},{"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":["Nutrient characterization of color modified and unaltered flaked turkey thigh meat"]}]}],"canonical_facts":{"dc:contributor.committeechair":["Graham, Paul P.","Marriott, Norman C."],"dc:contributor.committeemember":["Barbeau, William E.","Palmer, James K."],"dc:contributor.department":["Food Science and Technology"],"dc:creator":["Phelps, Steven Kirk"],"dc:date.accessioned":["2014-03-14T21:50:49Z"],"dc:date.available":["2014-03-14T21:50:49Z","2012-11-29"],"dc:date.issued":["1989-04-15"],"dc:description.abstract":["Flaked, skinless and boneless turkey thighs were successively washed in 0.03M sodium phosphate buffers at pH 5.8, 7.4 and 8.0. 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