Medicine and Health Sciences Commons^™

Comparison Of Color And Thiobarbituric Acid (Tba) Values Of Cooked Hamburger Patties And Top Sirloin Steaks After Storage Of Fresh Beef Chubs And Raw Steaks In Modified Atmospheres Of 80% Oxygen Or 0.4% Carbon Monoxide, Liza John

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study compared the effect of packaging method (0.4% carbon monoxide, 80% oxygen or vacuum), storage time (7, 14 and 21 days) and internal cooking temperature 49, 57, 66, 71 and 79°C) on color and thiobarbituric acid (TBA) values of top sirloin steaks and ground beef patties. Ground beef was obtained from 3 different sources (chuck, loin and trim). All samples were stored at 2°C for 7, 14 and 21 days.

All raw ground beef samples stored in 0.4% carbon monoxide remained bright red throughout the 21-day storage period. The phenomenon of premature browning (appearance of cooked color at lower …

The Effect Of Sucrose Feeding On Phosphorus Content, Protein Content, And Color Of Turkey Livers And Muscles, Mary Tai

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

All carbohydrates metabolized in the body must first be phosphorylated, As a result of Lundgaard's (1930 ) and Lohmann's (1934) discoveries, the focal interest of muscle biochemistry has passed from the carbohydrate molecules to the phosphorus compounds, For glucose, the first reaction is the formation of a phosphate ester, glucose-6- phosphate, D. M. Needham (1938) found that ATP acts as a phosphorus donor, Glucose-6-phosphate may be transformed into glucose-1-phosphate or into fructose-6-phosphate. In liver, it may be hydrolized back to free glucose and inorganic phosphorus, Bate-Smith (1948) indicated that the free phosphate must be present before any breakdown of glycogen …