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Full-Text Articles in Life Sciences
Cause And Prevention Of Liver Off-Flavor In Five Beef Chuck Muscles, Ranjeeta Wadhwani
Cause And Prevention Of Liver Off-Flavor In Five Beef Chuck Muscles, Ranjeeta Wadhwani
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Liver off-flavor is a sporadic problem that limits the consumer acceptance of several beef chuck muscles, including the infraspinatus (flat iron steak). Residual blood hemoglobin is known to contribute to liver off-flavor development. This study was conducted to evaluate factors affecting development of liver off-flavor after cooking of beef chuck (shoulder) muscles. The study was conducted in three parts.
The objective of part 1 was to determine effects of muscle (infraspinatus, longissimus dorsi, serratus ventralis, supraspinatus, teres major) and processing (with or w/o carcass electrical stimulation) on residual blood hemoglobin content and total pigment content of raw muscle …
Effect Of Processing And Formulation Conditions On Physicochemical Characteristics Of Food Emulsions, Megan Tippetts
Effect Of Processing And Formulation Conditions On Physicochemical Characteristics Of Food Emulsions, Megan Tippetts
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The objective of this research was to systematically study the effect of processing conditions on crystallization behavior and destabilization mechanisms of oil-in-water (o/w) emulsions. The effects of oil content (20 and 40 wt %); crystallization temperature (Tc = 10, 5, 0, -5, -10 °C); homogenization conditions, such as high shear (HS), very low pressure homogenization (VLPH), and high pressure homogenization (HPH); and cooling rate (0.2 and 30 °C/min) on both thermal behavior and destabilization mechanisms were analyzed. Docosahexaenoic acid (DHA) was added to VLPH emulsions and its effect on the physicochemical and oxidative stabilities and flavor was studied.
Emulsions …