Family and Consumer Sciences Commons^™

A Critical Comparison Of Beef Semitendinosus Muscle Heated In An Oven And In A Water Bath, Pamela Louise Brady

Doctoral Dissertations

A comparison between characteristics of oven-roasted beef semitendinosus muscle and muscle heated as cylindrical cores in glass tubes in a water bath was conducted. Samples were heated to endpoint temperatures of 60 and 70°C at rates equivalent to heating at oven temperatures of 93 and 149°C. Oven-roasted samples had higher evaporative losses and lower drip losses than water bath samples. The effects of heating system and endpoint temperature on cooking losses and on nonfat dry weight were strongly influenced by heating rate. Expressible moisture index and fiber diameter measurements were not affected by endpoint temperature, heating system, or heating rate. …

Browning And Aroma Development During Heating Of Bovine Muscle Systems As Affected By Lipid Composition Of The Muscle, Janna Dea Harris

Doctoral Dissertations

Browning and aroma development were studied in heated lyophilized meat systems of differing lipid composition. To achieve variation in lipid content of the meat systems, bovine muscle was obtained from animals that were fed differently as to both ration and overall plane of nutrition. These included grass-fed, limited grain-fed and full grain-fed animal. Chloroform-methanol extracts of lyophilized meat from grass-fed, limited grain-fed and full grain-fed animals were analyzed for phospholipid content by phosphorus analysis. The extracted lipid was fractionated, and methyl esters of the neutral lipid and phospholipid fractions were analyzed by gas-liquid chromatography.

Four lyophilized meat systems from beef …

An Instructional Unit Utilizing Computer-Assisted Instruction For Teaching The Application Of Sociocultural Information To Individualization Of Diets, Mabel Yvonne Jackson

Doctoral Dissertations

An instructional unit utilizing computer-assisted instruction was developed, implemented, and evaluated for teaching the application of information concerning sociocultural food behaviors to the individualization of diet modifications. The instructional unit was administered to professional level dietetic students in the Coordinated Undergraduate Program in Dietetics at the University of Tennessee, Knoxville.

The instructional unit included a pretest for prerequisite knowledge, three simulated dietary counseling sessions, and a dietary counseling session with an actual patient. The simulated dietary counseling sessions were presented via computer-assisted instruction (CAI) and the effectiveness of the instructional unit was assessed by content analysis procedures.

Hypothetical medical charts …