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dc.creatorMaca, Jennifer Vahaliken_US
dc.date.accessioned2012-06-07T22:41:29Z
dc.date.available2012-06-07T22:41:29Z
dc.date.created1995en_US
dc.date.issued1995
dc.identifier.urihttp://hdl.handle.net/1969.1/ETD-TAMU-1995-THESIS-M33en_US
dc.descriptionDue to the character of the original source materials and the nature of batch digitization, quality control issues may be present in this document. Please report any quality issues you encounter to digital@library.tamu.edu, referencing the URI of the item.en_US
dc.descriptionIncludes bibliographical references.en_US
dc.descriptionIssued also on microfiche from Lange Micrographics.en_US
dc.description.abstractThe study was conducted in two phases. In Phase 1, vacuum-packaged ground beef patties containing sodium lactate, sodium propionate, sodium acetate and sodium citrate at various levels and combinations were stored up to 28 days at 4'C. Addition of sodium lactate alone or in combination with sodium propionate increased the shelf life of the patties by decreasing microbiological growth, decreasing negative flavor notes associated with lipid oxidation and decreasing water activity. Lean color of the patties also was improved by the addition of sodium lactate alone or in combination with sodium propionate. Lipid oxidation as measured by TBA (2-thiobarbituric acid) analysis was unaffected by treatment addition. In Phase 11, cooked vacuum-packaged beef top rounds containing 3% sodium lactate or 3 or 4% sodium lactate in combination with 0. 1 or 0.2% sodium propionate were stored for up to 84 days at 4'C. Addition of any of the treatments to the roasts in this phase greatly reduced total APCs (Aerobic Plate Counts). Positive flavor notes associated with fresh beef were enhanced by ingredient addition and tended to be highest in roasts containing 3% sodium lactate + 0.2% sodium propionate. Cooked roast beef color was enhanced by the additon of sodium lactate alone or in combination with 0. I % sodium propionate. Lipid oxidation and water activity were decreased by the addition of sodium lactate in combination with sodium propionate and pH and cooked yield were increased with any level and combination of ingredient addition.en_US
dc.format.mediumelectronicen_US
dc.format.mimetypeapplication/pdfen_US
dc.language.isoen_USen_US
dc.publisherTexas A&M Universityen_US
dc.rightsThis thesis was part of a retrospective digitization project authorized by the Texas A&M University Libraries in 2008. Copyright remains vested with the author(s). It is the user's responsibility to secure permission from the copyright holder(s) for re-use of the work beyond the provision of Fair Use.en_US
dc.subjectfood science and technology.en_US
dc.subjectMajor food science and technology.en_US
dc.titleMicrobiological, sensory, color and chemical characteristics of vacuum-packaged ground beef patties and cooked beef top rounds treated with the salts of various organic acidsen_US
dc.typeThesisen_US
thesis.degree.disciplinefood science and technologyen_US
thesis.degree.nameM.S.en_US
thesis.degree.levelMastersen_US
dc.type.genrethesis
dc.type.materialtexten_US
dc.format.digitalOriginreformatted digitalen_US


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