rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Development of low-fat ground beef patties with extended shelf-life
  name:
    name part: Adams, Suzanne Michele
    name part: 1967-
    role:
      role term: creator
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: xx
    date issued: 1993
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    form: remote
    extent: xi, 86 leaves : illustrations ; 28 cm.
  abstract: Properties of all-beef patties containing 20% fat and low-fat (10%) beef patties containing water, carrageenan, encapsulated salt, and hydrolyzed vegetable protein with no additional additives (control) or with sodium tripolyphosphate (STPP), sodium ascorbate (SA), sodium lactate (SL), STPP and SA, or SL and SA were compared. Control low-fat patties had lower cooking yields than high- fat patties. STPP and SL improved cooking yields. The control low-fat patties were harder and springier than the high-fat patties and the additional additives did not have significant effects (p>0.05) on the texture of low-fat patties. Precooked, oxygen-permeable polyvinylchloride (PVC)-wrapped low-fat control patties and high-fat control patties had similar values of 2-thiobarbituric acid(TBA)-reactive substances after 6 days of refrigerated storage, but the low-fat control patties had better flavor than high-fat patties when either freshly cooked or stored. STPP was an effective antioxidant and was synergistic with SA as measured by TBA values on either a fat weight or sample weight basis and by sensory scores. SA alone reduced TBA values on either a fat weight or sample weight basis, but did not significantly improve flavor. SL reduced TBA values on a sample weight basis in refrigerated patties, regardless of packaging method, and in frozen, vacuum-packaged patties, but increased the values on a fat weight basis in frozen, PVC-wrapped patties. SL had no effect on TBA values on a sample weight basis of precooked, PVC-wrapped frozen patties or on TBA values on a fat weight basis of precooked, vacuum-packaged frozen patties or of precooked, PVC-wrapped refrigerated patties. SL did not improve flavor, but the combination of SA and SL improved sensory scores of stored patties. Control low-fat patties and high-fat patties did not have significantly different aerobic microbial plate counts. SL and SA both had antimicrobial effects, but STPP did not affect aerobic microbial counts. There wa…
  note: by Suzanne Michele Adams.
  note: "Major Subject: Food Science and Technology".
  note: Vita.
  note: Also available online.
  note: M.S. Texas A&M University 1993.
  note: Includes bibliographical references.
  subject:
    topic: Major food science and technology
  identifier: https://hdl.handle.net/1969.1/ETD-TAMU-1993-THESIS-A217
  related item:
    location:
      url: https://hdl.handle.net/1969.1/ETD-TAMU-1993-THESIS-A217
  record info:
    record content source: TXA
    record creation date: 951205
    record change date: 20220103134426.0
    record identifier: in00001264812