Texas A&M University LibrariesTexas A&M University LibrariesTexas A&M University Libraries
    • Help
    • Login
    OAKTrust
    View Item 
    •   OAKTrust Home
    • Colleges and Schools
    • Graduate and Professional School
    • Electronic Theses, Dissertations, and Records of Study (2002– )
    • View Item
    •   OAKTrust Home
    • Colleges and Schools
    • Graduate and Professional School
    • Electronic Theses, Dissertations, and Records of Study (2002– )
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Improvement of Low Quality Meat Utilizing Functional Ingredients

    Thumbnail
    View/ Open
    BOOREN-DISSERTATION.pdf (40.46Mb)
    Date
    2011-08-08
    Author
    Booren, Betsy Lyn
    Metadata
    Show full item record
    Abstract
    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 functional ingredients, like hydrocolloids and bicarbonates, improved the quality of PSE and DFD meat. This was accomplished by examining the rheological characteristics of meat model systems and products after enhancement with hydrocolloids and bicarbonates ingredient solutions. These results will be used to formulate and manufacture either enhanced beef steaks, beef roasts, or frankfurters to test the efficacy of use to improve the quality of DFD or PSE meat. The flow behavior, steady-shear viscosity, and dynamic testing of hydrocolloid solutions were determined. Torsion Analysis (TA) and Texture Profile Analysis (TPA) were performed on PSE muscle tissue gel samples and frankfurters. Raw and cooked CIE color space values, pH, and sensory evaluation determination were made on meat gel samples, beef steaks, roast beef, and frankfurters. Hydroxypropyl methylcellulose (1.0%HPMC), methylcellulose (1.0%SGMC), and konjac flour (0.125%KF) were found to be Newtonian in behavior. The dynamic moduli of these ingredients were resistant to changes in ionic strength and were tested for viability in a meat model system. Potassium bicarbonate (KHCO) was a viable substitute for sodium bicarbonate. The synergistic effect of combining KHCO with hydrocolloids, salt and sodium phosphate (SP) improved the color, pH, and textural properties of PSE ground pork and frankfurters, but did not effect sensory characteristics. Acetic acid (AA), KF, and xanthan gum (XG) were added to beef steaks and bottom rounds to reduce the meat quality variation caused by high pH and animal age. The addition of AA and hydrocolloid treatments improved the color and pH of high pH muscles and did not appreciable affect shelf-life flavor of cooked roast beef. Solutions of AA, KF and XG were viable enhancement treatments for use in high pH beef bottom rounds to produce a fully cooked roast beef product.
    URI
    https://hdl.handle.net/1969.1/ETD-TAMU-2008-12-140
    Subject
    PSE
    DFD
    pH
    hydrocolloids
    gels
    texture
    Collections
    • Electronic Theses, Dissertations, and Records of Study (2002– )
    Citation
    Booren, Betsy Lyn (2008). Improvement of Low Quality Meat Utilizing Functional Ingredients. Doctoral dissertation, Texas A&M University. Available electronically from https : / /hdl .handle .net /1969 .1 /ETD -TAMU -2008 -12 -140.

    DSpace software copyright © 2002-2016  DuraSpace
    Contact Us | Send Feedback
    Theme by 
    Atmire NV
     

     

    Advanced Search

    Browse

    All of OAKTrustCommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsDepartmentTypeThis CollectionBy Issue DateAuthorsTitlesSubjectsDepartmentType

    My Account

    LoginRegister

    Statistics

    View Usage Statistics
    Help and Documentation

    DSpace software copyright © 2002-2016  DuraSpace
    Contact Us | Send Feedback
    Theme by 
    Atmire NV