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Articles 1 - 5 of 5
Full-Text Articles in Food Science
A Sensory-Based Multi-Component School-Based Nutrition Intervention Among Fifth-Grade Students, Stacy Lyn Bevan
A Sensory-Based Multi-Component School-Based Nutrition Intervention Among Fifth-Grade Students, Stacy Lyn Bevan
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The nutritional status of children is declining as evidenced by the steady rise in childhood obesity rates over the last three decades. Consuming five servings of fruit and vegetables (FV) daily has shown to help with weight maintenance, but children are consuming far less than the recommended servings. This study was designed to test the efficacy of a sensory-focused multi-component school-based program at increasing vegetable intake among fifth-graders. Classroom, family, and community components allowed children to explore thirteen target vegetables with their senses including taste. Vegetable consumption was measured by digitalized observations of lunchtime vegetable selection and consumption. Vegetable acceptance …
Microbiological, Thermal Inactivation, And Sensory Characteristics Of Beef Eye-Of-Round Subprimals And Steaks Processed With High-Pressure Needleless Injection, Laura Kahealani Jefferies
Microbiological, Thermal Inactivation, And Sensory Characteristics Of Beef Eye-Of-Round Subprimals And Steaks Processed With High-Pressure Needleless Injection, Laura Kahealani Jefferies
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
High-pressure needleless injection (HPNI) is a process where small-diameter, high-velocity burst of liquid, penetrate foods at pressures ≤ 10,000 psi. The potential of HPNI as an enhancing technique for meat was studied. In study 1, HPNI translocated surface E. coli O157 into the interior of beef eye-of-round subprimals with an incidence of 40 (±7), 25 (±8), and 25 (±8)% for meat that had been surface-inoculated with a four-strain cocktail at 0.5, 1, and 2 log10 CFU/cm2, respectively. Run-off water contained 2, 2, and 3 log10 CFU/ml and was used for HPNI of additional subprimals, which resulted …
Use Of Extrusion Technology And Fat Replacers To Produce High Protein, Low Fat Cheese, Amrita Dubey
Use Of Extrusion Technology And Fat Replacers To Produce High Protein, Low Fat Cheese, Amrita Dubey
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
This study investigated the use of extrusion technology and fat replacers to produce high protein, low fat Cheddar cheese. In chapter 3, four different fat replacers were tested at the highest concentration level of each, as recommended by the manufacturers for low fat cheese, to investigate the change in cheese texture and optimize extruder conditions. In addition, the press time/pressure combinations of the extruded cheeses were optimized. The fat replacers and extruder conditions that were effective in improving the texture of low fat cheese were then used in chapter 4.
In chapter 4, three fat replacers were used at three …
Investigating The Strategies To Improve The Quality Of Low-Fat Mozzarella And Cheddar Cheeses, Ranjeeta Wadhwani
Investigating The Strategies To Improve The Quality Of Low-Fat Mozzarella And Cheddar Cheeses, Ranjeeta Wadhwani
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Ranjeeta Wadhwani in supervision of Dr. D. J. McMahon, has worked on investigating the various strategies to improve three qualities of low-fat cheeses. These three qualities were meltability, color, or feasibilities to incorporate dietary fiber into the low-fat cheese with its simultaneous effect on texture. There has been an ongoing research on improving the quality of low-fat cheese. In our study, low-fat Mozzarella cheese curds of 4 different fat content (1.5, 3.0, 4.5, and 6.0%) were comminuted and externally added with melted butter in the amount to get 6% fat in final cheese for low-fat claim. Addition of melted butter …
Development Of A Beef Flavor Lexicon And Its Application To Compare Flavor Profiles And Consumer Acceptance Of Grain- And Pasture-Finished Cattle, Curtis A.J. Maughan
Development Of A Beef Flavor Lexicon And Its Application To Compare Flavor Profiles And Consumer Acceptance Of Grain- And Pasture-Finished Cattle, Curtis A.J. Maughan
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Flavor lexicons are used in sensory evaluation to determine the flavor profile of a food product. The objective of this study was to develop a flavor lexicon for cooked beef, which can then be used in various projects relating to beef quality such as studies investigating animal diet, marinating, ageing, or other enhancements. A descriptive panel of 10 people was used to develop a flavor lexicon of 18 attributes, including astringent, barny, bloody, brothy, browned, gamey, grassy, juicy, fatty, livery, metallic, oxidized, roast beef, and the five basic tastes (bitter, salty, sour, sweet, and umami). In contrast to other studies …