Life Sciences Commons^™

Thiamine Retention In Pork After Home Canning, Sermsii Gongsakdi

Masters Theses

Pork has long been recognized as contributing important quantities of thiamine in human nutrition. It has been shown to be a richer source of this food factor than beef or poultry meat.

Pork serves as a principal source of animal protein in Thai food according to Chandrapanond (1959). Besides contributing high quality protein, lean pork muscle is said to be the chief source of thiamine in Thailand.

In order to have pork available all year round, it is the aim of the Thai government to introduce methods of home food preservation to their people. Canning is a method of preservation …

Effects Of Roasting, Braising, And Stewing On The Cesium-134 Content Of Beef From Orally Dosed Steers, Joan Forrester

Masters Theses

(From the Summary): Abbreviated

In this study the effect of cooking on the cesium-134 content of beef from orally dosed steers was investigated. The chief purpose of the investigation was to determine if radioactivity of beef muscle tissue could be reduced by appropriate cooking procedures .

Tenderness Of Beef As Affected By Variations In Time And Temperature Of Application Of A Meat Tenderizer, Eleanor Marguerite Pratt

Masters Theses

(Summary)

In this study 3 meat tenderizers, containing the proteolytic enzyme papa in powdered f'orm, which were available in the Knoxville retail market were tested. The effect of these tenderizers on flavor, juiciness, and tenderness of steaks and roasts cooked by dry-heat methods was compared. One of the 3 meat tenderizers was then used to study the effect of increases in length of the precooking holding-period and of variations in temperature of the precooking holding-period on flavor, juiciness, and tenderness.

Sensory-difference tests were used to evaluate the flavor, juiciness, and tenderness of the steaks and roasts.