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Food Science

University of Tennessee, Knoxville

1972

Articles 1 - 7 of 7

Full-Text Articles in Life Sciences

Myoglobin Content And Color Of Raw Pork Loin Roasts As Affected By Freezing At Two Rates, Jane Shellabarger Nocito Dec 1972

Myoglobin Content And Color Of Raw Pork Loin Roasts As Affected By Freezing At Two Rates, Jane Shellabarger Nocito

Masters Theses

Longissimus dorsi and psoas major muscles from fresh and frozen paired pork loin roasts were evaluated for myoglobin content and color reflectance. One of each paired roast was analyzed fresh and the other analyzed after freezing and thawing. Myoglobin in the thaw drip from frozen roasts was measured, also. Two freezing rates were tested: fast freezing in an air blast freezer at -27° to -29°C and slow freezing in a home freezer at -18°C. Roasts were stored for 28 days before thawing.

Myoglobin in the longissimus dorsi was significantly (P < 0.001) lower than in psoas major muscle. Less myoglobin (P < 0.05) was found in fresh than frozen thawed roasts; but there was no difference (P > 0.05) in myoglobin content associated with freezing ...


Thermal Conductivity And Related Properties Of Heated Ground Pectoral Turkey Muscles, Zoe Ann Holmes Aug 1972

Thermal Conductivity And Related Properties Of Heated Ground Pectoral Turkey Muscles, Zoe Ann Holmes

Doctoral Dissertations

Thermal conductivity, in association with characteristics of the thermodynamic medium at the food surface, establishes heat flow at the food boundary and reflects the transient properties meat has undergone during temperature change. The purpose of this research was to design and build an apparatus to measure thermal conductivity and to study some of the transient properties of ground pectoral turkey muscles.

Ground turkey pectoral muscles were heated in 9 increments from 77 to 185°F and held at end point temperature for 0 to 15 minutes. Thermal conductivity was calculated directly from data or indirectly by solving for diffusivity and ...


Thermal Characteristics Of Ground Pectoralis Secundus Turkey Muscle, Connie Lynn Lazure Aug 1972

Thermal Characteristics Of Ground Pectoralis Secundus Turkey Muscle, Connie Lynn Lazure

Masters Theses

Thermal conductivity and diffusivity of ground turkey pectoralis secundus muscle were investigated using a line-source apparatus modified to allow determinations upon the sample during transient heating. Samples (51.5g) were heated in a water jacketed cylinder at and to end points of 77, 95, 113, 131, 149, 167, and 185oF and subjected to holding times of 0 or 15 min. The relationship between thermal properties and moisture factors including total moisture, cooking loss, and expressible moisture index was investigated.

Thermal conductivity values were similar for samples heated at and to temperatures between 77 and 167oF but ...


Attitudes As Affected By A Training Program For Hospital Dietary Employees, Martha Ruth Pearman Jun 1972

Attitudes As Affected By A Training Program For Hospital Dietary Employees, Martha Ruth Pearman

Masters Theses

Attitude changes were evaluated for thirty-two semiskilled dietary employees of a one hundred and ninety bed hospital and nursing home.

A subjective pretest was given before the introduction of a training program consisting of slides and a commentary related to the duties and responsibilities of the participants. The posttest, identical to the pretest, followed the training program as an indication of retention of knowledge.

Expressions of changes of attitude of the participants were compared before and after a training program using an attitude questionnaire. Questions with discriminative value were determined.

The participants were classified by levels of education and periods ...


Starch Gelatinization As Affected By Lipid, Nina Sue Berry Mar 1972

Starch Gelatinization As Affected By Lipid, Nina Sue Berry

Masters Theses

Gelatinization of untreated and defatted corn starch as affected by added elaidinized and non-elaidinized olive oil was investigated. The experimental plan was a 2 x 3 factorial, which included no added lipid as well as elaidinized and non-elaidinized olive oil. The added lipids were used at the level of 6 mg per gram of starch in pastes containing 8 g of starch per 100 ml of liquid. Seven replications were completed. Suspensions were heated in the Brabender Amylograph from 25°C to 92.5°C (45 min) and held at 92.5°C for 15 min. Data taken from each ...


Stability And Acceptability Of Intermediate Moisture Textured Vegetable Protein, Helen Sy Yu Mar 1972

Stability And Acceptability Of Intermediate Moisture Textured Vegetable Protein, Helen Sy Yu

Masters Theses

This study was designed to develop a shelf stable and acceptable intermediate moisture product using dry extruded textured vegetable protein chunks as the food base. The water activity of the protein chunks was adjusted to 0.85 and 0.80 by cooking in solutions of sorbitol, sodium chloride, propylene glycol, sucrose and potassium sorbate. The effects of calcium lactate and a lower pH on the properties of the protein product were determined. Products prepared at 0.85 Aw consisted of four treatments: 1) without calcium lactate, pH 7.0; 2) without calcium lactate, pH 5.5; 3) with calcium lactate ...


Effectiveness Of Educational Film And Programmed Instruction In Training Food Service Personnel, Alma Jo Gault Mar 1972

Effectiveness Of Educational Film And Programmed Instruction In Training Food Service Personnel, Alma Jo Gault

Masters Theses

The effectiveness of an educational film and programmed instruction in training food service personnel was investigated. Fourteen food service employees received training on the prevention of falls in the kitchen by viewing an educational film. Twelve food service employees received training on the same topic by completing a unit of programmed instruction.

Before receiving the training, each employee completed a pretest to measure his present knowledge of the subject matter. After receiving the training, each employee completed a first posttest to measure the learning that had occurred. One week later a second posttest was given to each employee to measure ...