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: Comparative tenderness of beef fajitas and beef steaks as influenced by beef subprimal and cooking method
  name:
    name part: Raszkowski, Lara Marie
    name part: 1968-
    role:
      role term: creator
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: xx
    date issued: 1996
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    form: remote
    extent: ix, 92 leaves : illustrations ; 28 cm.
  abstract: A comparative study of the variation between and within
  abstract: across steaks effected tenderness in certain muscles,
  abstract: adjacent groups of two and either discarded or cooked in the
  abstract: both cook methods (p<0.05).
  abstract: cooked in the Temp PerfectTM oven and clod Infraspinatus
  abstract: cooked in the Temp PerfeCtTM oven and clod Triceps brachii
  abstract: cubed and one by one, sections were selected throughout each
  abstract: depending on cook method. Both cook methods proved
  abstract: different locations. The location of side to side shears
  abstract: effects were nonsignificant in clod Infraspinatus steaks
  abstract: Egg RingSTM. Remaining steaks were further divided into
  abstract: evaluated for tenderness. The gooseneck bottom flat, inside
  abstract: Fifteen randomly chosen strips were reconstituted from a
  abstract: from the bottom round flat and tri tip (p>0.05). Location
  abstract: frozen state in 16.4 cm wide x 2.5 cm deep Egg RingSTm and
  abstract: groups. Two treatment groups of steaks were established and
  abstract: into 6 mm wide x 15 mm high x 5.08 cm long fajita strips.
  abstract: methods, location (anterior to posterior) within a subprimal
  abstract: most tender, while the brisket point was found to be the
  abstract: muscles of different subprimals as affected by cook method
  abstract: nonsignificant in effecting the overall tenderness of steaks
  abstract: products. In Phase 1, eighteen subprimals were fabricated
  abstract: round, knuckle, clod Infraspinatus, clod Triceps brachii and
  abstract: showed tenderness to vary remarkably between steaks of
  abstract: steak and evaluated for tenderness. Muscles in Phase I
  abstract: steaks both had considerable variations within steaks for
  abstract: steaks cooked in Egg RingSTM. However, side to side
  abstract: steaks cooked in Egg RingSTM. Inside round and knuckle
  abstract: steaks cooked in the Temp PerfectTm oven. For both cooking
  abstract: steaks were cooked in either the Temp PerfeCtTM oven or in
  abstract: steaks. Overall, mean shear force values were lowest for
  abstract: Temp Pe@eCtTM oven or in Egg RingSTM. Cooled steaks were
  abstract: toughest. In Phase H, cooking method affected tenderness of
  abstract: tri tip were chosen to be evaluated in Phase II. Subprimals
  abstract: variations were apparent for clod Triceps brachii steaks
  abstract: varied in tenderness. The inside skirt was found to be the
  abstract: was conducted for both beef fajita and steak sandwich
  abstract: were fabricated into 10 mm steaks and divided into 5 major
  note: by Lara Marie Raszkowski.
  note: "Major subject: Nutrition".
  note: Vita.
  note: Also available online.
  note: Issued also on microfiche from Lange Micrographics.
  note: M.S. Texas A&M University 1996.
  note: Includes bibliographical references.
  subject:
    topic: major nutrition
  identifier: https://hdl.handle.net/1969.1/ETD-TAMU-1996-THESIS-R37
  related item:
    location:
      url: https://hdl.handle.net/1969.1/ETD-TAMU-1996-THESIS-R37
  record info:
    record content source: TXA
    record creation date: 970214
    record change date: 20220103134705.0
    record identifier: in00001342920