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Some Effects Of Mechanical Deboning On The Composition And The Bioavailability Of Protein And Iron In Turkey Frame Meat, Lowell C. Allred
Some Effects Of Mechanical Deboning On The Composition And The Bioavailability Of Protein And Iron In Turkey Frame Meat, Lowell C. Allred
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Meat was obtained from a single daily lot of turkey frames by mechanically deboning with a Beehive AU 4171 deboner and by hand deboning. The meat was analyzed for protein, fat, moisture, ash, iron, calcium, and 19 amino acids. Mechanically deboned turkey had 68 percent more ash, 74 percent more iron, and nine times more calcium than the hand deboned turkey meat. Other constituents were about equal in the two products. Protein bioavailability tests, including protein efficiency ratio, biological value, net protein utilization, and nitrogen efficiency for growth, did not reveal significant differences between mechanically deboned and hand deboned turkey. …
Quantitation Of Aliphatic Aldehydes In Rancid Turkey Meat Using A Substituted Hydrazone, Stanley J. Andrews
Quantitation Of Aliphatic Aldehydes In Rancid Turkey Meat Using A Substituted Hydrazone, Stanley J. Andrews
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Many objective chemical tests have attempted to correlate with organoleptic evaluation of oxidative rancidity. Major chemical tests used to detect oxidative rancidity of lipids measure nonvolatile high molecular weight carbonylic substances which make no considerable contribution to rancid flavors. High molecular weight carbonyls are present at much greater concentrations than volatile low molecular weight carbonyls. Peroxides and other unknown substances also react in these chemical tests to give at best an empirical evaluation. A 3-methyl-2-benzothiazolinone hydrazone chemical test is proposed which corrected some deficiencies of earlier procedures, and was correlated with organoleptic evaluation of rancid turkey samples. The proposed test …