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Full-Text Articles in Animal Sciences
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 …
Acid Marination For Tenderness Enhancement Of Beef Bottom Round, Jeremey B. Hinkle
Acid Marination For Tenderness Enhancement Of Beef Bottom Round, Jeremey B. Hinkle
Department of Animal Science: Dissertations, Theses, and Student Research
Acid marination is known to improve meat tenderness. The objective of this study was to document the tenderness and color effects of marinating m. biceps femoris and to determine optimal acid levels. Acid solutions were prepared to 0.1 M (low) and 0.5 M (high) and pumped to 7% of initial wt. in experiment 1; 0.75 M (low) and 1.5 M (high) and pumped to 10 % of initial wt. in experiment 2. Lactic acid, acetic acid and sodium citrate dihydrate (food grade citric acid) at low and high concentrations gave 6 treatments per experiment. Objective color measurements were taken at …