NOTE: This item is not available outside the Texas A&M University network. Texas A&M affiliated users who are off campus can access the item through NetID and password authentication or by using TAMU VPN. Non-affiliated individuals should request a copy through their local library's interlibrary loan service.
Effects of marinade and spice application on palatability and shelf life of vacuum-packaged lamb loin chops
dc.creator | Strachan, Destiny Nicole | |
dc.date.accessioned | 2012-06-07T23:09:22Z | |
dc.date.available | 2012-06-07T23:09:22Z | |
dc.date.created | 2001 | |
dc.date.issued | 2001 | |
dc.identifier.uri | https://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-S7455 | |
dc.description | Due 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.description | Includes bibliographical references (leaves 41-46). | en |
dc.description | Issued also on microfiche from Lange Micrographics. | en |
dc.description.abstract | The purpose of this study was to evaluate consumer acceptance and shelf life of value-added lamb loin chops. Vacuum-packaged whole loins were assigned randomly to 14 day (WEEK 2) or 20 day (WEEK 3) storage at 2⁰C. Loins were split and right and left sides were designated to receive one of two treatments: control, or marinade injection followed by topical spice rub. Following treatment, whole loins were fabricated into loin chops and displayed under retail lighting for 0, 7, and 14 days. Chops were cooked at 70⁰C at day 0 of storage WEEK 2 and WEEK 3 and evaluated by consumer panels for acceptance of palatability attributes. Consumer panel data indicated that appearance, odor, juiciness, flavor, tenderness, and overall like/dislike were higher for treated chops than for controls (P < 0.05). Consumers rated treated chops almost twice as high as control chops for attribute flavor. However, consumers did not prefer the overall appearance of raw treated chops to the appearance of raw control chops (P < 0.05). Microbiological data indicated that aerobic plate counts (APCs) for treated and control chops were different (P < 0.05) at 7 and 14 d shelf life for both storage periods, with treated chops having lower mean APC than controls. Lipid oxidation was measured and an increase in shelf life days resulted in higher thiobarbituric acid test (TBA) values with treated chops having lower mean TBA values than control chops. An interaction between treatment and day was significant where day 7 and day 14 showed differences between treatment and control, with control chops having higher TBA values (P < 0.05). With respect to TBA numbers and APC, treated chops showed increased shelf life with increased storage time and shelf life day as compared to controls. In addition, consumers preferred treated chops over control chops. | en |
dc.format.medium | electronic | en |
dc.format.mimetype | application/pdf | |
dc.language.iso | en_US | |
dc.publisher | Texas A&M University | |
dc.rights | This 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.subject | animal science. | en |
dc.subject | Major animal science. | en |
dc.title | Effects of marinade and spice application on palatability and shelf life of vacuum-packaged lamb loin chops | en |
dc.type | Thesis | en |
thesis.degree.discipline | animal science | en |
thesis.degree.name | M.S. | en |
thesis.degree.level | Masters | en |
dc.type.genre | thesis | en |
dc.type.material | text | en |
dc.format.digitalOrigin | reformatted digital | en |
Files in this item
This item appears in the following Collection(s)
-
Digitized Theses and Dissertations (1922–2004)
Texas A&M University Theses and Dissertations (1922–2004)
Request Open Access
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.