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Food Science

University of Tennessee, Knoxville

1973

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Full-Text Articles in Life Sciences

Protein-Phospholipid Interactions In Heated Phospholipid Emulsions Containing Bovine Myoglobin Or Sarcoplasmic Proteins, Sharon Lynn Melton Dec 1973

Protein-Phospholipid Interactions In Heated Phospholipid Emulsions Containing Bovine Myoglobin Or Sarcoplasmic Proteins, Sharon Lynn Melton

Doctoral Dissertations

A simplified procedure for determination of myoglobin concentration in aqueous muscle extract was developed. The procedure was used in an investigation of possible interactions between phospholipids and bovine myoglobin, either isolated or as a component of sarcoplasmic proteins. Investigation of the possible interactions was carried out as follows. Solutions containing myoglobin or sarcoplasmic proteins and emulsions (phospholipid, sarcoplasmic protein-phospholipid, and myoglobin-phospholipid) were heated from 25°C to end point temperatures up to 77°C. The following measurements were made on all protein dispersions; (1) pH; (2) percent protein remaining dispersed; (3) myoglobin concentration; (4) available lysine, basic group and acidic ...


Changes In Tenderness And Collagen Of Beef Semitendinosus Muscle Heated At Two Rates, Marjorie Porter Penfield Dec 1973

Changes In Tenderness And Collagen Of Beef Semitendinosus Muscle Heated At Two Rates, Marjorie Porter Penfield

Doctoral Dissertations

Tenderness, an important quality attribute of meat, is affected by many factors, including rate of heating. The purpose of this investigation was to study the changes occurring in beef semitendinosus muscle and intramuscular connective tissue heated at rates comparable to oven roasting at 93 and 149°C. The sequence of changes occurring during heating was followed by evaluating samples heated to four end points, 40, 50, 60, and 70°C. Cores of meat and isolated connective tissue samples in buffer were heated in a water bath "programmed" to produce the desired rate of heating.

As internal temperature increased Warner Bratzler ...


Food Preservation Practices Used By Selected Homemakers In Hancock County, Tennessee, Doris Ellen Phillips Dec 1973

Food Preservation Practices Used By Selected Homemakers In Hancock County, Tennessee, Doris Ellen Phillips

Masters Theses

Food preservation practices of Home Demonstration Club (HOC) and Expanded Foods and Nutrition Education Program (EFNEP) homemakers and environmental factors possibly influencing these practices were studied. An interview schedule was used.

As a combined sample, 96% of the HDC and EFNEP homemakers participated in some form of food preservation. The percentages of homemakers using the various methods of food preservation differed with over 50% canning, pickling, making jelly, and freezing.

Educational level, social participation score, and income were all higher for the HOC homemakers than the EFNEP women (P <0.01). Age of the homemaker and the number in the family were similar for the 2 groups.

The proportion of homemakers participating in the various forms of food ...


Staffing Patterns Of Dietetic Clinics, Katherine Hooper Benson Aug 1973

Staffing Patterns Of Dietetic Clinics, Katherine Hooper Benson

Doctoral Dissertations

Responsibilities and time demands of the dietetic clinic staff within institutions containing dietetic internships were investigated. Information was obtained from a questionnaire and observation of the diet instruction time records at the Dietetic Clinic at The University of Tennessee Memorial Research Center and Hospital (UTMRCH). The sample consisted of 45 dietetic clinics whose directors returned the completed instrument.

The staffing patterns of the dietetic clinics varied widely. There was a broad range of educational levels, man-hours worked, and defined responsibilities in the department, institution and community of the personnel in the participating clinics. Time averages are presented for some responsibilities ...


Phospholipid Content Of Beef Biceps Femoris As Affected By Cooking, Carolyn Jean Lackey Mar 1973

Phospholipid Content Of Beef Biceps Femoris As Affected By Cooking, Carolyn Jean Lackey

Masters Theses

Differences in phospholipid class distribution in raw and cooked meat and drip have been of interest to researchers at The University of Tennessee, Knoxville. The present research was performed to determine if such differences result from partitioning.

Drip lipid was found to have significantly higher cephalin content and lower lecithin content than raw or cooked biceps femoris muscle lipid. Correspondingly, cooked muscle lipid had significantly lower cephalin and higher lecithin content than raw muscle or drip lipids.

Evidence of partitioning was to be obtained through data conversion from percentage basis to absolute amounts. However, several developments possibly related to experimental ...