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The effects of fresh and frozen stor...

Dalton, Marcia Anne.

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The effects of fresh and frozen storage on palatability, oxidative rancidity and color of packaged beef steaks.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	The effects of fresh and frozen storage on palatability, oxidative rancidity and color of packaged beef steaks./
作者:	Dalton, Marcia Anne.
面頁冊數:	107 p.
附註:	Source: Masters Abstracts International, Volume: 43-05, page: 1645.
Contained By:	Masters Abstracts International43-05.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1431111
ISBN:	9780542038181

The effects of fresh and frozen storage on palatability, oxidative rancidity and color of packaged beef steaks.
Dalton, Marcia Anne.

The effects of fresh and frozen storage on palatability, oxidative rancidity and color of packaged beef steaks. - 107 p.

Source: Masters Abstracts International, Volume: 43-05, page: 1645.

Thesis (M.S.)--Oklahoma State University, 2005.

Scope and method of study. The purpose of this study was to determine the effects of home freezing on enhanced (E: tripolyphosphate/sodium chloride/rosemary oleoresin) or non-enhanced (N) Longissimus or Semimembranosus steaks, in modified atmosphere packaging (MAP: 80% O2 and 20% CO 2), vacuum packaging (VP), or polystyrene trays over-wrapped with polyvinyl chloride (PVC). Storage periods were as follows: 3 d refrigeration (2.2°C), or 15, 30, 60, or 90 d frozen (-14.4°C). Steaks were evaluated for Warner-Bratzler shear force (WBSF), oxidative rancidity, trained panel sensory attributes, odor, packaged oxygen percentages, purge loss, and objective lean color values.

ISBN: 9780542038181Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

The effects of fresh and frozen storage on palatability, oxidative rancidity and color of packaged beef steaks.
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245 1 4 $a The effects of fresh and frozen storage on palatability, oxidative rancidity and color of packaged beef steaks.
300 $a 107 p.
500 $a Source: Masters Abstracts International, Volume: 43-05, page: 1645.
500 $a Adviser: James B. Morgan.
502 $a Thesis (M.S.)--Oklahoma State University, 2005.
520 $a Scope and method of study. The purpose of this study was to determine the effects of home freezing on enhanced (E: tripolyphosphate/sodium chloride/rosemary oleoresin) or non-enhanced (N) Longissimus or Semimembranosus steaks, in modified atmosphere packaging (MAP: 80% O2 and 20% CO 2), vacuum packaging (VP), or polystyrene trays over-wrapped with polyvinyl chloride (PVC). Storage periods were as follows: 3 d refrigeration (2.2°C), or 15, 30, 60, or 90 d frozen (-14.4°C). Steaks were evaluated for Warner-Bratzler shear force (WBSF), oxidative rancidity, trained panel sensory attributes, odor, packaged oxygen percentages, purge loss, and objective lean color values.
520 $a Findings and conclusions. It was found that enhanced steaks possessed greater objective tenderness than non-enhanced counterparts throughout the storage periods and were more acceptable for longer frozen storage periods than non-enhanced from a sensory evaluation perspective. Enhanced MAP steaks were unacceptable after 60 d frozen storage from a sensory aspect. It is recommended that non-enhanced MAP and PVC steaks be used quickly by the consumer and not frozen for any period of time within the original packaging. Purge loss was significant for frozen steaks stored in VP systems, and MAP Longissimus steaks revealed excessive purge loss after 60 d frozen storage.
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