This study was undertaken to determine the role Leuconostoc
citrovorum may play in carbon dioxide production in milk. The
ability of L. citrovorum strains to produce gas was studied by two
methods. A qualitative method used visual measurement of gas where
an agar plug was forced up the neck of...
Thirty bone-in hams from market weight hogs were used
in this study, three groups of 10 each. One group was
brine-cured, frozen and stored (F/S) at -20°C for 90 days
prior to heat processing and smoking. A second group was
similarly cured and frozen, not stored (F/NS), but thawed
immediately,...
The purpose of this study was to assess the usage of distance education in undergraduate dietetics programs. Additionally, the possibility of obtaining an undergraduate degree in dietetics via distance education was examined. The population receiving the survey research was all directors (279) of Commission on Accreditation for Dietetics Education (CADE)...
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...
Four different heating treatments with two different methods of
cooking were applied to soybeans. The treatments were boiling 20 min,
autoclaving 5 min, 10 min, or 20 min, after soaking the beans for 10 hr
at 25°C.
Vitamin B-6 and free folacin in cooking water were significantly
(P<0.05) affected by...
This study investigated the influence of microwave and
broiling cooking methods on quality parameters of portion size
cuts of beef semitendinosus muscle subjected to pre-rigor
pressure treatment. The pre-rigor pressurized beef was compared
to conventionally processed portion size cuts. Juiciness,
tenderness, and flavor were evaluated by objective and
subjective tests....
The effects of pre-rigor high-pressure treatment of beef semitendinosus
muscle on tenderness, juiciness, and flavor were studied
using both objective and subjective tests. Objective tests included
Warner-Bratzler shear, myofibril protein solubility, total moisture,
water-holding capacity, pH, total nitrogen, and fat content for raw
and cooked samples. Total, evaporation, and drip...