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Full-Text Articles in Food Processing
Evaluation Of Methods Used In Meat Iron Analyses And Iron Content Of Raw, Cooked, And Cured Meats, Eldred Merlyn Clark
Evaluation Of Methods Used In Meat Iron Analyses And Iron Content Of Raw, Cooked, And Cured Meats, Eldred Merlyn Clark
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
This research project was divided into three parts. In the first part, heme, nonheme, and total iron methodologies for meats were evaluated. The accuracy, precision, and specificity of each method were determined by spike recoveries of heme and nonheme iron, and by analysis of National Institute of Science and Technology standard reference materials. The most reliable and practical methods were then used to determine the total, nonheme, and heme iron contents of various meats before and after cooking. The meats analyzed were beef, pork, lamb, chicken, and turkey. The wet-ashing technique was a novel procedure in which nitric acid was …
Effect Of Ph, Fat Level, And Various Browning Agents On Composition, Color, Texture, And Sensory Characteristics Of Dark-Cutting Beef Patties, Igor V. Moiseev
Effect Of Ph, Fat Level, And Various Browning Agents On Composition, Color, Texture, And Sensory Characteristics Of Dark-Cutting Beef Patties, Igor V. Moiseev
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Extra lean (3.3% fat) and lean (20.0% fat) hamburgers in three pH groups (≤ 6.0; 6.01-6.49; 6.50-6.92) were evaluated for cooking-temperature profile, total process lethality, and physical properties after cooking to 71°C by double-side frying on an electric grill. Neither cooking-temperature profile nor cooking time was affected by hamburger fat content or pH. Double-side frying to 71.1°C internal temperature was adequate for more than 6-log destruction of viable E. coli O157:H7 and Salmonella at the geometrical center of extra lean and lean hamburgers. The coldest spot was on the circumferential surface, as indicated by the presence of a red ring …