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dc.contributor.advisorSavell, Jeffrey W
dc.contributor.advisorGehring, Kerri B
dc.creatorFrenzel, Leslie
dc.date.accessioned2015-10-29T19:59:45Z
dc.date.available2017-08-01T05:37:33Z
dc.date.created2015-08
dc.date.issued2015-08-06
dc.date.submittedAugust 2015
dc.identifier.urihttps://hdl.handle.net/1969.1/155739
dc.description.abstractThis multi-phase study investigated the use of high pressure processing (HPP) to determine if it resulted in comparable tenderness improvement to that of blade tenderization for beef top sirloin steaks destined for foodservice at varying degrees of doneness, and to determine whether the quality factors such as color, lipid oxidation, shelf-life, and flavor are adversely affected by the use of high pressure processing. Forty-five top sirloin butts were aged for 35 days, fabricated into three logs each (n=135) (IMPS #184B), and assigned to a treatment group of control, blade tenderization, or high pressure processing (HPP). High pressure processed steaks had higher shear force values when compared to control and blade tenderized steaks. Also, consumer sensory evaluation revealed lower scores for overall like, tenderness like, and tenderness level when compared to the other two treatment groups. For both Warner-Bratzler shear force and consumer sensory evaluations, there were no differences found between the control group and the blade tenderized group. In addition, instrumental cooked color of the cut surface of top sirloin steaks showed higher L* values and lower a* values (P < 0.05) for high pressure treated steaks when compared to the control and blade tenderized groups. There were no differences (P > 0.05) in b* values between the blade tenderized and high pressure processed groups, but the control group exhibited higher b* values (P < 0.05). Results showed that high pressure processing negatively influenced both tenderness and quality factors. In addition, these results demonstrated that blade tenderization may not be necessary to achieve desirable tenderness in top sirloins that are aged 35 days or more. Additional findings include variation of degrees of tenderness based on the degree of doneness, and the application of the treatments on the products that have been ‘treated then aged’ versus ‘aged then treated.’en
dc.format.mimetypeapplication/pdf
dc.language.isoen
dc.subjectBeefen
dc.subjectagingen
dc.subjecthigh pressure processingen
dc.subjecttenderizationen
dc.titleUsing High-Pressure Processing as a Possible Tenderization Process for Foodservice Top Sirloin Steaksen
dc.typeThesisen
thesis.degree.departmentAnimal Scienceen
thesis.degree.disciplineAnimal Scienceen
thesis.degree.grantorTexas A & M Universityen
thesis.degree.nameDoctor of Philosophyen
thesis.degree.levelDoctoralen
dc.contributor.committeeMemberGriffin, Davey B
dc.contributor.committeeMemberCastillo, Alejandro
dc.type.materialtexten
dc.date.updated2015-10-29T19:59:45Z
local.embargo.terms2017-08-01
local.etdauthor.orcid0000-0001-8947-2917


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