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 an Intact Muscle Pork Flavor Lexicon
  name:
    name part: Chu, Sarah Katherine
    role:
      role term: creator
    role:
      role term: author.
  name:
    name part: Miller, Rhonda
    role:
      role term: thesis advisor.
  name:
    name part: Texas A & M University
    role:
      role term: degree granting institution.
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: txu
    date issued: 2015
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource.
  abstract: A fresh intact muscle pork flavor lexicon was developed by obtaining cuts of pork (pork loins, shoulders, picnics, tenderloins, fresh ham legs, bellies, enhanced picnics and pork chops) from retail grocery stores. Varying cooking temperatures, cooking techniques, and cuts induced differences in flavors and aromas. These cuts were cooked to various internal temperature endpoints (57.2°C, 62.7°C for roasts, 68.3°C, and 79.4°C) utilizing a high temperature cooking method for chops, and roasting and/or braising for whole muscle cuts. Five highly trained panelists identified and defined twenty-four aroma and flavor attributes. Pork identity, brown/roasted, bloody/serumy, metallic, and fat-like flavor aromatics, and astringent feeling factors, and 4 of the 5 basic tastes were most prevalent in samples. Validation of the pork lexicon was performed. Trained panelists evaluated tenderloin medallions, and loin chops, inside ham chops, and shoulder chops cooked to four internal endpoint temperatures (62.7°C, 68.3°C, 73.8°C, and 79.4°C). Pork identity, brown/roasted, fat-like, bloody/serumy, metallic, liver-like, and nutty flavor aromatics, and astringent feeling factors, and sweet, sour, salty, bitter, and umami basic tastes were present in samples. All attributes but bitter basic taste (P > 0.05) differed across cuts (P < 0.05). All samples had moderate levels of pork identity flavor aromatics. Umami basic taste and liver-like, nutty, and fat-like flavor aromatics and astringent feeling factors were barely detectable. Shoulder chops were higher in pork identity and fat-like flavor aromatics and umami basic taste. Inside ham chops were higher in astringent feeling factors and metallic flavor aromatics, and sour and bitter basic tastes. Brown/roasted, bloody/serumy, and metallic flavor aromatics, and astringent feeling factors, and sour and bitter basic tastes differed across internal endpoint temperatures (P < 0.05). As internal endpoint temperatures increased, brown/roasted f…
  note: by Sarah Katherine Chu.
  note: "Major Subject: Food Science and Technology"
  note: Includes vita.
  note: Master of Science Texas A & M University 2015 http://hdl.handle.net/1969.1/155014
  note: Includes bibliographical references.
  note: Text (Thesis)
  subject:
    topic: Major Food Science and Technology
  subject:
    topic: pork
  subject:
    topic: flavor
  subject:
    topic: lexicon
  subject:
    topic: development
  subject:
    topic: volatile
  subject:
    topic: aroma
  subject:
    topic: aromatic
  subject:
    topic: compounds
  subject:
    topic: validation
  identifier: http://hdl.handle.net/1969.1/155014
  record info:
    record content source: TXA
    record creation date: 160226
    record change date: 20170928111954.0
    record identifier: in00003610269
    language of cataloging:
      language term: eng