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Food Science

University of Tennessee, Knoxville

1969

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Personnel Training And Employment Needs Of Hospital Food Services In Tennessee, Moiselle Peay Dec 1969

Personnel Training And Employment Needs Of Hospital Food Services In Tennessee, Moiselle Peay

Masters Theses

Personnel training and employment needs in 25 selected Tennessee hospitals were studied. Information from this pilot research will be used to develop methods and procedures for conducting similar studies of the food service industry in the future.

Following a preliminary survey by mail to identify the sample desired, personal interviews were scheduled with the hospital administrator and the food service manager in each of the selected hospitals.

Six major categories of personnel were studied: (1) managerial, (2) supervisory, (3) clerical, (4) food preparation workers, (5) food service workers, and (6) food sanitation workers. For each category, food service managers indicated ...


Solubility Characteristics Of Residual Collagen As Related To Tenderness Of Beef Semimembranosus Roasted At 200O And At 300OF, Cheryl Ann Whetstone Aug 1969

Solubility Characteristics Of Residual Collagen As Related To Tenderness Of Beef Semimembranosus Roasted At 200O And At 300OF, Cheryl Ann Whetstone

Masters Theses

The effects of two heat treatments on cooking time, total cooking losses, energy consumption, meat tenderness, and collagen-solubility in 0.1 N NaOH and Ringer's solution were studied using five pairs of top round roasts obtained from three Hereford steers. One roast from each pair was cooked at 2000F and the other at 3000F to an end point of 1580F in the center of the semimembranosus muscle.

Semimembranosus muscles roasted at 2000F required longer cooking times per pound, had higher total cooking losses, consumed more energy, and were more tender than ...


Shortening Power And Related Properties Of Lard As Affected By Substitution Of Elaidinized Lipid, Judith Ellen Klouda Jun 1969

Shortening Power And Related Properties Of Lard As Affected By Substitution Of Elaidinized Lipid, Judith Ellen Klouda

Masters Theses

Shortening power and related properties of lard as affected by substitution of elaidinized lipid were investigated. Pastry wafers were prepared with shortenings of 0, 40, 60 and 80 percent levels of substitution of elaidinized lipid for lard. The shortenings were analyzed by gas-liquid and thin-layer chromatography. Penetrability of the worked fats and melting points were determined. Breaking strength of the wafers was measured on a Bailey Shortometer and indexes to flakiness and flavor. Extent of oxidation was estimated with a thiobarbituric acid (TBA) test.

The major component of the four shortenings was C18:1 fatty acid, ranging in concentration from ...