Open Access. Powered by Scholars. Published by Universities.®

Life Sciences Commons

Open Access. Powered by Scholars. Published by Universities.®

PDF

Food Science

University of Tennessee, Knoxville

1970

Articles 1 - 8 of 8

Full-Text Articles in Life Sciences

Moisture And Microwave Effects On Selected Characteristics Of Turkey Pectoral Muscles, Georgia Mae Williams Dec 1970

Moisture And Microwave Effects On Selected Characteristics Of Turkey Pectoral Muscles, Georgia Mae Williams

Masters Theses

The effect of added water and microwave heating on several characteristics of ground composites of pectoral muscles of eight USDA Grade A turkey toms was investigated. Samples (200 g) containing 0, 15, or 30 ml added water were prepared and heated in a Raytheon Mark IV Radarange (2450 MHz) for 0, 70, and 130 sec. Water added in the amounts of 15 or 30 ml represented 7 or 13% of the sample weight prior to heating.

Expressible moisture index and total moisture decreased with increased cooking times, whereas fat-free dry weight and initial and total cooking losses increased with cooking ...


Shear Values And Alkali Insoluble Collagen Of Beef Biceps Femoris As Affected By Time And Temperature Of Heating, Cynthia Anne Winstead Dec 1970

Shear Values And Alkali Insoluble Collagen Of Beef Biceps Femoris As Affected By Time And Temperature Of Heating, Cynthia Anne Winstead

Masters Theses

The effect of heating beef cores at 55o, 60o, and 65oC for 30, 60, and 120 minutes was studied. Cores were procured from three pairs of beef biceps femoris muscle from U. S. Choice steers. They were one inch in diameter and were heated in glass tubes in a thermostatically-controlled water bath. Tenderness was evaluated by Warner-Bratzler shear values. The residual alkali insoluble collagen was determined on composite samples of the sheared cores from each heat treatment. Heat treatments were replicated three times, once with each muscle pair.

Cores of muscle heated at 60o and ...


Relation Of Phospholipids To Selected Tissue Components In Light And Dark Portions Of Porcine Semitendinosus Muscle, Marian Dianne Ruff Aug 1970

Relation Of Phospholipids To Selected Tissue Components In Light And Dark Portions Of Porcine Semitendinosus Muscle, Marian Dianne Ruff

Doctoral Dissertations

The semitendinosus of pork contains a light and a dark portion that have physicochemical properties similar to those of uniformly white and red muscles, respectively. Although the two portions differ in metabolic activity they function as one muscle. The purpose of this study was to investigate the relation of phospholipid concentration to predominant fiber of the two portions of the porcine semitendinosus. The light and dark portions of the porcine semitendinosus were selected in order to minimize the possible effect of exercise on phospholipid content.

Phospholipids of the light and dark tissue of the porcine semitendinosus were studied in relation ...


Training And Employment Needs Of Personnel In Selected Hospital Food Services In Middle Tennessee, Anita Fuqua Alphin Aug 1970

Training And Employment Needs Of Personnel In Selected Hospital Food Services In Middle Tennessee, Anita Fuqua Alphin

Masters Theses

Employment and training needs of food service employees in selected Middle Tennessee hospitals were investigated. Labor turnover, personnel problems, and managerial qualifications also were studied. Questionnaires and structured interviews were used to obtain data. The sample consisted of 18 small capacity hospitals (25 to 100 beds) and eight large capacity hospitals (101 beds or larger).

Both present and anticipated future positions for all employee categories (managerial, supervisory, food preparation workers, food service workers, and food sanitation workers) were indicated by the administrator and food service managers. Qualifications for the manager of the food services as desired by the administrator generally ...


The Relation Of Beef Temperatures During Coring And Shearing To Warner-Bratzler Shear Values, Elizabeth Smith Fields Aug 1970

The Relation Of Beef Temperatures During Coring And Shearing To Warner-Bratzler Shear Values, Elizabeth Smith Fields

Masters Theses

The effect of the temperature of meat when cores were removed and the temperature of the cores at the time of shearing on Warner-Bratzler shear values was studied. The precision of measurements obtained with the Warner-Bratzler shear device as affected by a combination of these temperatures was estimated. Beef roasts from the biceps femoris muscle were cooked at 300o to an internal temperature of 170oF. Four temperature combinations were tested: (1) samples cored and sheared at 150oF; (2) samples cored at 150oF, and sheared at room temperature; (3) samples cored and sheared at ...


Myoglobin Concentration Of Turkey Muscle As Affected By Heat, Janice Gail Sandefer Jun 1970

Myoglobin Concentration Of Turkey Muscle As Affected By Heat, Janice Gail Sandefer

Masters Theses

The effect of heat on myoglobin concentration of pectoralis major and thigh muscles of nine turkey toms was studied. Heat treatments included end point temperatures of 35o, 50o, and 65oC.

Myoglobin concentration of the pectoralis major as expressed on a wet and a nonfat dry basis did not change with increasing temperature. However, myoglobin concentration in the thigh on both a wet and a nonfat dry weight basis decreased as temperature increased (P < 0.005). The concentration of the pigment did not decrease until the samples were cooked to 50oC, and some myoglobin was still present ...


Work Sampling As A Method Of Evaluating A School Food Service Training Program, Vivian B. Beard Jun 1970

Work Sampling As A Method Of Evaluating A School Food Service Training Program, Vivian B. Beard

Masters Theses

Feasible use of work sampling as a method of evaluating school food service employees' performance before and after training sessions on work simplification was studied. Random observations of employees' activities throughout two nine day periods resulted in 1,163 observations the first period and 1,110 the second period. Comparisons of the two periods on the basis of percent of time spent in three work functions and in each of 18 activities showed greatest changes in processing activities, with 2.2 percent more time during the second period; transportation activities, with 2.0 percent less time; cleaning activities, with 1 ...


Rate Of Heat Penetration Of Microwave-Cooked Beef Semitendinosus As Related To Histological Characteristics And Tenderness, Judy Lynn Simmons Mar 1970

Rate Of Heat Penetration Of Microwave-Cooked Beef Semitendinosus As Related To Histological Characteristics And Tenderness, Judy Lynn Simmons

Masters Theses

Three-inch pieces of beef semitendinosus muscles were cooked by microwaves for zero-, three-, four-, five-, six- and seven-minute intervals to internal temperatures of 1, 16-25, 26-35, 36-45, 46-55 and 56-65°C, respectively. An index to tenderness was obtained by the Warner-Bratzler shear and histological characteristics were studied.

Increase in internal temperatures of the muscle pieces was accompanied by a decrease in shear values, the greatest decrease occurring at the seven-minute time interval. Scores for muscle disintegration (none to excessive), changes in fat cells (full to empty) and degradation of collagenous connective tissue (fibrous to granular) increased as internal temperature increased ...