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Filtering by: Creator Schrumpf, Elaine Committee Member Woodburn, Margy Degree Field Foods and Nutrition

Prediction of meat quality characteristics using a two-factor quadratic central composite rotatable design with response surface analysis

Creator:

Zondagh, Irene Beryl

Abstract:

The objectives were to investigate the ability of a two-factor central composite rotatable design (CCRD), using cooking temperature (CT) and endpoint temperature (ET) as independent variables, to predict selected chemical, physical and sensory meat quality characteristics considered important by the industry, researcher and consumer alike. Response surface analysis (RSA) was...

Resource Type:

Dissertation

Full Text:

program; Ms. Rhonda Steele, Mrs. Elaine Schrumpf, Dr. Paul Botts, Mr. Mike Drost, Mrs. Cathrine