Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 2 of 2
Full-Text Articles in Entire DC Network
Influence Of Storage Temperature And Duration On Deterioration Of Film-Wrapped And Non-Wrapped Mustard, Brassica Juncea Coss., Regina Poillion Bracy
Influence Of Storage Temperature And Duration On Deterioration Of Film-Wrapped And Non-Wrapped Mustard, Brassica Juncea Coss., Regina Poillion Bracy
LSU Historical Dissertations and Theses
Mustard "greens' is a popular fresh vegetable, especially in the South. Fresh market production, however, is restricted to local sales or short-distance markets due to the relatively short shelf life of mustard. Packaging has been shown to successfully extend the shelf life of several fruits and vegetables. To determine the effect of packaging and storage temperature on the postharvest life and quality of mustard, mustard was stored at 1, 4, and 15C in perforated polyethylene bags, Cryovac D-955 60-gauge or 100-guage heat-shrinkable films or not-wrapped. A preliminary experiment was conducted with spinach to develop experiment methodology and for comparison of …
Functionality And Binding Of Washed Mechanically Separated Beef In Restructured Meats., Kyung Chul Koh
Functionality And Binding Of Washed Mechanically Separated Beef In Restructured Meats., Kyung Chul Koh
LSU Historical Dissertations and Theses
Binding and texture are important attributes of restructured meats which are dependent upon protein properties. Meat was pre-salted with 0, 2.25, 4.5, 6.75, or 9.0% sodium chloride (NaCl) and extracted with buffers (pH 6.0) containing 0, 0.6, 1.2, 1.8, or 2.4 M NaCl to determine total extractable protein (TEP). Increased NaCl level in extraction buffers increased TEP, but NaCl levels of 2.25 and 4.5% in meat interfered with release of solubilized proteins into extraction solutions. Restructured beef roasts of 0, 0.45 or 0.9% NaCl and 0, 0.225 or 0.45% sodium tripolyphosphate (STPP) were manufactured with 10% mechanically separated beef (MSB), …