Browsing by Author "Keeton, Jimmy T."
Now showing items 1-20 of 30
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Shin, Dae Keun (2009-05-15)The effect of currently used antioxidants and sorghum bran in pre-cooked beef patties was evaluated at two different fat levels (10 and 27%, w/w). Pre-formulated ground beef was purchased at a retail store on three different ...
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Jenschke, Blaine Edward (Texas A&M University, 2006-04-12)Bottom rounds were shipped to the Rosenthal Meat Science and Technology Center, ground and enhanced with one of the following predetermined treatments: control; 0.4% sodium phosphates and 0.3% salt; 0.25% sorghum bran; ...
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Chae, Sung Hee (Texas A&M University, 2007-09-17)This study was conducted to examine the antioxidative effect of conjugated linoleic acid (CLA) in irradiated, cooked ground beef patties. The hypothesis was that CLA would be retained during irradiation and would reduce ...
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Bagley, Jason Lee (Texas A&M University, 2007-04-25)An in-home evaluation of steaks from the M. Serratus ventralis was conducted to determine consumer acceptance. Steaks were also evaluated by Warner-Bratzler shear force (WBS) evaluations. Steaks from the M. Serratus ventralis ...
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Aldredge, Teresa Lynn (2011-02-22)The objective was to examine the use of acetic acid (AA) with xanthan gum (XG) or konjac flour (KF) to reduce variation in cooked color of ground beef patties varying in myoglobin and pH. Beef clods were selected from ...
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Hafley, Brian Scott (Texas A&M University, 2007-04-25)Four proteins exhibiting different rates of denaturation or precipitation with increasing cooking temperature from 63 to 73ðC for beef and 67 to 79ðC for pork were selected for developing a ratio model and incorporating ...
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Golbach, Jennifer L. (Texas A&M University, 2006-04-12)Riboflavin is an essential part of the human diet. Although the United States does not have a major problem with a riboflavin deficiency, other regions of the world do. This is especially true for those regions whose main ...
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Lazaneo, Hector Juan (Texas A&M University. Libraries, 1989)A study was performed to determine if addition of lactic acid within limits of industrially-practical concentrations might affect the pH of lymph node tissue. Mesenteric beef lymph nodes were either soaked in la c tic acid ...
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Dietary lipid source and vitamin e influence on chicken meat quality and lipid oxidation stability Narciso-Gaytan, Carlos (2009-05-15)In the poultry industry, further processed meat products have the highest share in the market, and because there is a growing demand of food products with enriched amounts of unsaturated fatty acids, the objectives of this ...
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Attaie, Rahmattullah (Texas A&M University. Libraries, 1994)Concentrations of free fatty acids found in Cheddar-like hard goat cheeses were all above the threshold concentrations, except for pentanoic, heptanoic, and 10-undecenoic acids. The relative abundance of n-chain free fatty ...
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Kelley, Angela Jean (Texas A&M University, 2004-09-30)Vitelline membrane strength plays a role in preventing contamination of albumen by yolk during separation and is important to food safety. Two experiments were conducted to determine if a relationship exists between ...
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Park, Shinyoung (Texas A&M University, 2005-02-17)There is increasing interest in developing methods to detect and identify Salmonella, to eliminate or reduce the risk of contamination of shell eggs, and to retain the economic advantages of induced molting without increasing ...
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Saengkerdsub, Suwat (Texas A&M University, 2006-08-16)In the first phase of this study, the diversity of methanogenic bacteria in avian ceca was found to be minimal. Based on 16S rDNA clone libraries, a common phylotype, designated CH101, ranged between 92.86 to 100 % of the ...
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Merrill, Robert M. (2011-08-08)Antioxidant activity of dried plum powder (DPP) at 3% was compared to rosemary extract (RE) at 0.05% in turkey breakfast sausages which were stored under three aerobic conditions: raw refrigerated (RR; 6 degrees C), raw ...
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Landers, Kristin Lynn (Texas A&M University, 2004-11-15)Induced molting is process used by commercial producers to extend the reproductive life of a laying hen. Typically, producers deprive hens of feed for a period of 7-14 days while reducing the amount of light exposure to ...
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Ungkuraphinunt, Paphapit (Texas A&M University, 2004-11-15)Environmental sources within 5 feedlots were sampled for E. coli O157:H7 and O157:NM to determine the prevalence of this pathogen with a view to minimize or control its spread in the feedlot environment. Monthly samples ...
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Peralta, Jose P. (Texas A&M University. Libraries, 1990)A dryer prototype was built based on commercial natural convection dryers using agricultural waste as the energy source. In addition, a pre-conditioning plenum was built to control the humidity and temperature of input ...
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Booren, Betsy Lyn (2011-08-08)Alternative methods to reduce the variation caused by pale, soft, and exudative (PSE) and dark, firm, and dry (DFD) conditions in meat tissues need to be examined. The objective of this dissertation was to determine if ...
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Brandt, Alex Lamar (2011-02-22)Listeria monocytogenes is a foodborne pathogenic bacterium responsible for ~500 deaths and a financial burden of ~$2.3 billion each year in the United States. Though a zero tolerance policy is enforced with regard to its ...
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Pfeiffer, Kyle David (Texas A&M University, 2006-04-12)This study evaluated innovations in beef wholesale carcass fabrication that may have potential for improving subprimal yield and overall value of the beef carcass. Thirty beef carcasses, equally representing USDA Choice ...