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Theses/Dissertations

Food Science

Doctoral Dissertations

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 ...


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 ...