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  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Effect of sodium lactate on sensory, microbial, chemical and physical attributes of cooked roast beef during storage
  name:
    name part: Papadopoulos, Linda S. (Linda Suter)
    name part: 1960-
    role:
      role term: creator
  name:
    name part: Cross, H. R.
    role:
      role term: degree supervisor.
  name:
    name part: Miller, R. K.
    role:
      role term: degree supervisor.
  name:
    name part: Dill, C. W.
    role:
      role term: degree committee member.
  name:
    name part: Finne, G.
    role:
      role term: degree committee member.
  name:
    name part: Ringer, L. J.
    role:
      role term: degree committee member.
  name:
    name part: Smith, S. B.
    role:
      role term: degree committee member.
  name:
    name part: Texas A & M University
    role:
      role term: degree granting institution.
  type of resource: text
  genre: bibliography
  genre: Academic theses
  origin info:
    place:
      place term: xx
    date issued: 1990
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    extent: vi, 103 leaves : illustrations ; 29 cm
  abstract: The study was conducted in two phases. In the first phase, vacuum packaged, cooked beef top round roasts containing up to 4% sodium lactate were stored up to 84 days at 0°C. Addition of sodium lactate resulted in increased cooking yields and increased shelf-life due to lower aerobic plate counts and higher concentrations of lactic acid. Positive flavor notes associated with fresh beef were enhanced by addition of sodium lactate while negative flavor notes associated with WOF development and microbial spoilage were minimized. Palatability attributes were improved by addition of 1% sodium lactate, but increasing sodium lactate content beyond 1 to 2% did not further improve palatability. Changes in tenderness were confirmed by shear force measurements. Water activity and chemical composition were not affected by sodium lactate level. Decreases in pH during storage were minimized at higher levels of sodium lactate. Sodium lactate also affected color, measured subjectively, with treated samples being more red with a lesser percentage of gray surface area. Using objective color evaluation methods, treated samples were darker, less yellow and more red than control samples. Results of gas chromatography analysis for volatile compounds were inconclusive. In Phase n, vacuum packaged, cooked beef roasts containing either 0 or 3% sodium lactate were stored up to 84 days at 0°C. Results of microbial analysis confirmed results of Phase I in that sodium lactate effectively curtailed microbial growth during storage, with Lactobacillus spp. as the predominant microflora following 84 days of storage. Results of consumer evaluations indicated that addition of 3% sodium lactate enhanced overall desirability of the cooked beef roast by enhancing flavor and improving texture. No flavor differences were detected between storage times. Flavor enhancement by sodium lactate, as well as the lack of flavor changes during storage were confirmed by trained flavor panel evaluations. The lack of a…
  note: Typescript (photocopy).
  note: Vita.
  note: "Major subject: Food science and technology."
  note: Ph. D. Texas A & M University 1990
  note: Includes bibliographical references.
  subject:
    topic: Lactic acid bacteria
  subject:
    topic: Meat
    topic: Microbiology
  subject:
    topic: Meat
    topic: Preservation
  subject:
    topic: Meat
    topic: Quality
  subject:
    topic: Major food science and technology
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  identifier: http://proxy.library.tamu.edu/login
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    location:
      url: http://proxy.library.tamu.edu/login
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    location:
      url: http://gateway.proquest.com/openurl
  record info:
    record content source: TXA
    record creation date: 910124
    record change date: 20200904152529.0
    record identifier: in00000984671
    language of cataloging:
      language term: eng