Show simple item record

dc.creatorLuker, Janet Darcy
dc.date.accessioned2012-06-07T22:45:35Z
dc.date.available2012-06-07T22:45:35Z
dc.date.created1996
dc.date.issued1996
dc.identifier.urihttp://hdl.handle.net/1969.1/ETD-TAMU-1996-THESIS-L85
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
dc.descriptionIncludes bibliographical references.en
dc.descriptionIssued also on microfiche from Lange Micrographics.en
dc.description.abstractPopularity of the microwave and a "fast-lane" lifestyle adopted by most Americans has prompted the development of frozen and shelf-stable microwaveable foods. Many foods such as vegetables, potatoes, and casseroles can be acceptably cooked from the raw state in a microwave oven. Consumer attempts to add meats to the menu that are cooked from the raw state or partially cooked such as, ground beef patties, steaks, chops, meat loaves and whole muscle meats result in decreased acceptability. This research was undertaken to identify starches and hydrocolloids with moisture-retention qualities that improve cook yield, evaporation loss and acceptability by the consumer, of pre-injected, precooked, whole muscle meat products. Beef shoulder clod roasts for Experiment I were injected with I % Firm-tex[], I % Pen Plus 10TM, 0.5% carrageenan and 0.25% Kelgum[] (xanthan gum). There were few differences in physical, chemical and sensory parameters. Firm-tex[] and Kelgum[] were selected for further study on the basis of numeric cook yield values and percent evaporation loss after reheating in the microwave. In Experiment 11, beef shoulder clod roasts were injected with I% Firm-tex[], 0.25 % Kelgum[], a 35%/65% and 65%/35% blend of Firm-tex[]/Kelgum[] and compared to a control. Cook yields favored the Firm-tex[], treatments of 35%/65% and 65%/35% Firm-tex/Kelgum[] blends with values of 94.46%, 93.5% and 92.8%, respectively. Because Firm-tex[] increased cook yields over control and Kelgum[], and did not have detrimental effects, it was selected for further testing in Experiment III. In Experiment III, top round and sirloin tip roasts were compared with and without 1% Firm-tex[] (starch). Cook yields and evaporation losses after reheating were not different. Firm-tex[] had little effect on shear values but did affect mushiness. Increased yields with Firm-tex[] without altering product quality could be useful in preparing a beef should clod roast for microwave application. Use of Firm-tex[] at levels of I% in sirloin tip and top round roasts did not appear to improve the processing or microwave reheating properties over conventional brine injection.en
dc.format.mediumelectronicen
dc.format.mimetypeapplication/pdf
dc.language.isoen_US
dc.publisherTexas A&M University
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
dc.subjectfood science and technology.en
dc.subjectMajor food science and technology.en
dc.titleAn evaluation of starches and hydrocolloids in microwaveable beef roastsen
dc.typeThesisen
thesis.degree.disciplinefood science and technologyen
thesis.degree.nameM.S.en
thesis.degree.levelMastersen
dc.type.genrethesisen
dc.type.materialtexten
dc.format.digitalOriginreformatted digitalen


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record

This item and its contents are restricted. If this is your thesis or dissertation, you can make it open-access. This will allow all visitors to view the contents of the thesis.

Request Open Access