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Full-Text Articles in Life Sciences
The Effect Of Salt Reduction On The Microbial Composition And Quality Characteristics Of Sliced Roast Beef And Turkey, Chad G. Bower
The Effect Of Salt Reduction On The Microbial Composition And Quality Characteristics Of Sliced Roast Beef And Turkey, Chad G. Bower
Department of Animal Science: Dissertations, Theses, and Student Research
This study analyzed the effects of salt reduction on microbiological composition and quality characteristics of deli-style turkey breast and roast beef. Turkey breast and roast beef were manufactured with four different salt concentrations: 1.0%, 1.5%, 2.0%, and 2.5% on a meat block basis in addition to sugar, phosphate, and water. Samples were cooked, chilled overnight, sliced, and packaged. On the day of slicing, samples were evaluated for water activity, cooking yield, proximate composition and percent salt. Samples were evaluated throughout 18w of refrigerated storage for pH, texture profile analysis, aerobic plate count (APC), and anaerobic plate count. Bacterial communities were …
Effects Of Conventional And Alternative Curing Methods On Processed Turkey Quality Traits, Amy Lynn Redfield
Effects Of Conventional And Alternative Curing Methods On Processed Turkey Quality Traits, Amy Lynn Redfield
Department of Animal Science: Dissertations, Theses, and Student Research
This study compared physicochemical and sensory qualities of deli-style turkey breast produced pre-converted celery juice powder (CP; for alternative curing) or sodium nitrite (SN; for conventional curing). Formulas were designed to include 0, 50, 100, 150, and 200 ppm ingoing sodium nitrite or the equivalent from CP or SN, and 3 replicates of products were manufactured. Turkey and curing brines were tumbled, stuffed, and cooked to an internal temperature of 73.9oC. Products were stabilized and sliced into 12 mm slices (physicochemical trait analysis) and 2 mm slices (sensory trait analysis). Physicochemical traits measured only on d 0 were …
The Effect Of Natural Antimicrobial Ingredients On The Quality Of Roast Beef And Oven Roasted Turkey, Ace F. Vandewalle
The Effect Of Natural Antimicrobial Ingredients On The Quality Of Roast Beef And Oven Roasted Turkey, Ace F. Vandewalle
Department of Animal Science: Dissertations, Theses, and Student Research
This research evaluates the use of a buffered vinegar and lemon juice concentrate (LV) solution on the quality of restructured beef and turkey rolls. Two studies were conducted to evaluate processing and ingredient concentration. Beef and turkey rolls were formulated with minimal ingredients. 1.5% sea salt, 0.5% turbinado sugar, with LV or no LV. Study one evaluated length of mixing time (2.5, 5, 10, 15, 20 minutes) on quality and sensory attributes with 2.5% LV or 0% LV (C). Study two was divided into four treatments, 0% (C), 1.5%, 2.5%, and 3.5% LV, used to evaluate the effects of three …