Family and Consumer Sciences Commons^™

Effects Of Cooking Method, Fat Level, And Days On Feed On The Objective And Sensory Characteristics Of Restructured Steaks, Carol A. Costello

Doctoral Dissertations

Top rounds from steers fed grain 0, 28, 56, or 84 days were removed and flaked in a Urschel Comitrol containing a plate with 1.9-cm openings. Fat (beef plates approximately 55% fat) from animals fed grain was finely ground. Flaked meat and fat were mixed and formed into 227-g restructured steaks with 15%, 20%, or 25% fat. Steaks were cooked in a microwave oven on a preheated browning dish or broiled in a conventional oven to an internal temperature of 73^oC ± 2^oC or 73^oC, respectively.

Greater cooking losses were exhibited for steaks heated …

Effects Of Carnitine On Ethanol-Induced Hepatic Steatosis, Tae Hyong Rhew

Doctoral Dissertations

The lipotropic and hypolipidemic effects of carnitine and its precursors, namely lysine (Lys) and methionine (Met), was examined in male Sprague-Dawley rats fed ethanol as 36% of the total calories for a duration of 56 days (Experiment I). Ethanol produced significant hepatic steatosis and hypertriglyceridemia as evidenced from elevated concentrations of total lipids, triglycerides, cholesterols, and phospholipids. Supplementation of the ethanol diet with 1.0% D,L-carnitine and 0.5% L-Lys plus 0.2% L-Met significantly reduced ethanol-induced elevation of the various lipid classes with the exception of free fatty acids. The triglyceride contents in liver and plasma were inversely related to the concentrations …

The Response Of Premature Infants To Parenteral Amino Acids In The First Week Of Life, Mitzi Wilkinson Davis

Doctoral Dissertations

This study investigated the response of premature infants to parenteral amino acids and related that response to gender, amino acid concentration at birth, amino acid status prior to infusion, postnatal age, caloric intake, weight, intake of individual amino acids, and gestational age. Plasma samples were collected from 21 premature infants (gestational age 31. 2 ± 2.3 weeks) before the initiation of amino acid infusion and after 24 hours of infusion. Mixed umbilical cord samples were available from 10 of these infants. Eleven (11) infants (gestational age 30.8 ± 2.8 weeks) receiving parenteral amino acids with no enteral supplementation were evaluated …

Turbot Fillet Sections Cooked By Microwave And Conventional Heating Methods: Objective And Sensory Evaluation, Karen Madeira

Doctoral Dissertations

Energy and time conservation in food preparation is of concern to consumers and the microwave oven is one appliance that has been credited with energy and time savings. Although consumption of fish by consumers has been increasing, little has been reported on the microwave-cooking of fish. Therefore, an investigation was designed to compare the energy requirements of, the effects of heating on, and the acceptability of turbot, an underutilized species of fish, cooked in a microwave oven with that baked conventionally.

The microwave oven cooked the fish significantly faster, required less cooking power and energy, and demonstrated greater relative efficiency …