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: Palatability of roast beef and turkey injected with salts of various organic acids
  name:
    name part: Weber, Annette Jeanine
    name part: 1973-
    role:
      role term: creator
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: xx
    date issued: 1997
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    form: remote
    extent: vii, 83 leaves : illustrations ; 28 cm.
  abstract: (control, 2.5% and 3% sodium lactate, 2.5% and 3% sodium
  abstract: 4'C. Samples were evaluated at 0, 14, 28, 42, and 56 days of
  abstract: 63'C and 71'C respectively, vacuum packaged, and stored at
  abstract: and turkey by decreasing microbial growth and levels of lipid
  abstract: and WarnerBraztler shear force values (texture). Roast beef
  abstract: flavor was enhanced and roast turkey flavor was depressed in
  abstract: lactate alone or in combination with sodium propionate and
  abstract: lactate with 0. 1 0% sodium propionate, and 2.5% and 3%
  abstract: meat treated with salts of organic acids. Addition of sodium
  abstract: most successful in halting microbial growth and Epid
  abstract: oxidation (TBA), pH, expressible moisture, and Allo-Kramer
  abstract: oxidation over storage.
  abstract: oxidation. Treatments containing sodium diacetate proved
  abstract: sodium diacetate increased shelf life of both the roast beef
  abstract: sodium lactate with 0. 15% sodium diacetate) were cooked to
  abstract: Split top rounds and turkey breasts with seven treatments
  abstract: storage for flavor, color, total plate counts, lipid
  note: by Annette Jeanine Weber.
  note: "Major subject: Food Science and Technology".
  note: Vita.
  note: Also available online.
  note: Issued also on microfiche from Lange Micrographics.
  note: M.S. Texas A&M University 1997.
  note: Includes bibliographical references: pages 74-82.
  subject:
    topic: Major food science and technology
  identifier: https://hdl.handle.net/1969.1/ETD-TAMU-1997-THESIS-W23
  related item:
    location:
      url: https://hdl.handle.net/1969.1/ETD-TAMU-1997-THESIS-W23
  record info:
    record content source: TXA
    record creation date: 981023
    record change date: 20220103134732.0
    record identifier: in00001450314