Life Sciences Commons^™

The Effects Of Sous Vide Cooking And Cysteine Proteases On Instrumental And Sensory Textural Properties Of Lower Value Cuts Of Beef, Ian Smith

All Theses

Sous vide cooking has the potential to increase the value of lower quality cuts of beef. Understanding the textural properties following a cook-chill sous vide process is crucial to maximizing this potential. The use of enzymes may further increase the value of these products if able to positively alter the texture of the final product.

The first research objective was to use instrumental texture analysis to evaluate potential relationships between enzymatic treatments and sous vide processing time of lower value cuts of beef. Three cuts were evaluated: infraspinatus (top blade), semitendinosus (eye of round), and beef tongue. Infraspinatus and semitendinosus …

Effect Of Refrigerated Storage On Meat Quality, Jillian Reid Richardson

All Theses

Maintaining meat quality during cold temperature storage is an important goal for increasing consumer satisfaction and reducing food waste. Following a literature review on the importance of cold meat storage, a study was conducted as a part of Electrolux refrigerator research and development. Chicken breast and beef sirloin filets were stored at -2°C, -5°C, and -18°C and monitored for quality changes over a 7-day period. Temperature fluctuations and relative humidity data were monitored automatically by sensors. Meat quality was evaluated by measuring water activity, moisture content, pH, colorimetry, sensory, and drip loss. Microbial plate counts were used to monitor the …

Effect Of Temperature On Sensing Intensity Of Basic Tastes: Sweet, Salty And Sour, Keri Lipscomb

All Theses

Twenty semi-trained subjects determined the effect of temperature on basic tastes sweet, salty and sour. The sensory evaluations were performed on each basic taste and on various combinations of the three tastes at serving temperatures 3, 23 and 60¡C. A single intensity level was used for all sensory evaluations and 3 replications of each panel were performed. Results from the panels provided some evidence of temperature affect, both when evaluated singularly and in combination.
The perceived intensity of some sweet and sour samples was affected by a change in temperature. Sensing intensity of the salty samples was not significantly affected …

Consumer Preferences: The Role Of Food Emotions In Food Choice, Jessica Glass

All Theses

The purpose of this study was to determine the driving factors in food choice. The Flavor Pyramid, introduced by Steven Kaun, indicates that the foundation of consumer food choice is emotional (Kaun, 2005). This study serves as a preliminary means to validate the role of the emotional component of food choice in today's market. Four gingerbread formulas, one from 1430, 1861, 2004, and a new product, were evaluated in a sensory panel in order to collect preliminary data on the role that food emotions play in consumer preference. Nearly sixty-six percent of all panelists chose the 2004 recipe as the …