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: In-home consumer evaluations of individual muscles from beef rounds subjected to tenderization treatments
  name:
    name part: Mueller, Stacy Layne
    name part: 1981-
    role:
      role term: creator
  name:
    name part: Savell, Jeffrey W.
    role:
      role term: thesis advisor.
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: txu
    date issued: 2007
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    form: remote
  abstract: An in-home evaluation of beef value cuts from the round was conducted to determine ways to improve palatability attributes for steaks prepared by consumers. The M. vastus lateralis, M. rectus femoris, M. semimembranosus, and M. adductor (n = 266) muscles were either blade tenderized, enhanced with a salt and phosphate solution, or served as a control. Consumers (n = 261) cooked these steaks as they normally would and were asked to document cooking method and degree of doneness, as well as palatability ratings for overall like, tenderness, juiciness, flavor intensity, and flavor desirability for each steak. Enhancing round muscles with a salt and phosphate solution improved most palatability traits compared to those that were blade tenderized or not treated. For M. semimembranosus and M. vastus lateralis, the enhanced steaks received higher (P < 0.05) ratings for all palatability traits. For the most part, cooking method and degree of doneness had little influence on consumer palatability ratings. Where differences occurred, they were muscle specific, which may allow limited recommendations for certain muscles with respect to the most appropriate cooking method and degree of doneness.
  note: by Stacy Layne Mueller.
  note: "Major Subject: Animal Science"
  note: Title from author supplied metadata (automated record created on Apr. 27, 2007.)
  note: Vita.
  note: Abstract.
  note: Electronic resource.
  note: Mode of access: World Wide Web.
  note: System requirements: World Wide Web access and Adobe Acrobat Reader.
  note: M. S. Texas A&M University 2005.
  note: Includes bibliographical references.
  note: Text (Thesis).
  subject:
    topic: Major animal science
  subject:
    topic: in-home consumer survey
  subject:
    topic: beef rounds
  subject:
    topic: meat tenderization
  identifier: http://hdl.handle.net/1969.1/4659
  record info:
    record content source: TXA
    record creation date: 070529
    record change date: 20151105051926.0
    record identifier: in00002240690