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Effect Of Cis-Trans Isomers And Related Physical Properties Of Monounsaturated Lipids On Shortening Power, Aneta Joyce Ostrander
Effect Of Cis-Trans Isomers And Related Physical Properties Of Monounsaturated Lipids On Shortening Power, Aneta Joyce Ostrander
Doctoral Dissertations
The effect of cis-trans isomers on the shortening power of lipids was investigated. Lipid samples studied included: a commercial vegetable oil (control), oleic acid, elaidinized triolein, two samples in which elaidinized oleic acid was substituted at different levels for oleic acid, and two samples in which elaidinized triolein was substituted at different levels for triolein. Breaking strengths of plain pastry wafers were used for estimating the shortening power. Melting point, surface tension, interfacial tension and viscosity measurements were made on the lipid samples. Lipid composition analyses included gas-liquid and thin-layer chromatography.
Except at the 100 percent level of substitution, wafers …
Response Of Small And Large Rib And Round Beef Roasts Of Two Degrees Of Finish To Two Rates Of Heat Application, Barbara Hammer Bayne
Response Of Small And Large Rib And Round Beef Roasts Of Two Degrees Of Finish To Two Rates Of Heat Application, Barbara Hammer Bayne
Masters Theses
Eighty roasts consisting of paired small and large, bone-in rib and boneless top-round cuts from five low-finish and five high-finish Hereford steers were studied. One cut from each pair was roasted at 200oF and the other at 300oF to end points of 152o and 158oF respectively, according to a balanced-lattice design. Tenderness, juiciness, and flavor were evaluated by a trained taste panel. An objective measurement of tenderness was obtained with the Warner-Bratzler Shear. Cooking loss and cooking time were determined also.
Cuts roasted at 200oF had lower total cooking losses, longer …
Yield, Cost, And Acceptability Of Beef Sirloin Roasted By Forced Convection At Two Oven Temperatures, Marilyn Mccammon Davenport
Yield, Cost, And Acceptability Of Beef Sirloin Roasted By Forced Convection At Two Oven Temperatures, Marilyn Mccammon Davenport
Masters Theses
(From the Introduction)
The relationship of numerous factors to yield and palatability of meat has been under investigation for many years. Since meat is the most costly menu item for institutional food, establishments, factors which affect yield, cost, and palatability are of primary concern to food service managers.
With the development of forced convection ovens a relatively new approach to meat cookery was introduced to the food service industry. Borsenik and Newcomer (1959) pioneered in the development of forced convection cookery by installing a blower in a conventional oven. They found that cooking time was reduced and fuel …
The Effects Of End Point And Oven Temperatures On Histological Characteristics Of Beef Longissimus Dorsi, Mary Linda Bley
The Effects Of End Point And Oven Temperatures On Histological Characteristics Of Beef Longissimus Dorsi, Mary Linda Bley
Masters Theses
(From the Summary): The effects of heating beef rib roasts to end points of 140, 158, and 170°F at 225 and 325°F on histological characteristics of longissimus dorsi were investigated.
Muscle fiber diameter was greater for raw than for cooked tissue. Generally, fiber diameter decreased at both oven temperatures as end points increased from 140 to 158°F. Raw and/or cooked samples contained straight, accordion pleated, and waved fibers. The predominance of straight fibers tended to decrease as wavy and accordion pleated fibers increased. End point and oven temperatures appeared to be unrelated to the occurrence of waves and/or …