دورية أكاديمية
Modifying Lamb/Mutton Flavors in Processed Meat Products by Smoking, Curing, Spicing, Starter Cultures and Fat Modifications. Investigating the Use of the Technicon InfraAlyzer 400R as a Rapid Method for Proximate Analysis
| العنوان: | Modifying Lamb/Mutton Flavors in Processed Meat Products by Smoking, Curing, Spicing, Starter Cultures and Fat Modifications. Investigating the Use of the Technicon InfraAlyzer 400R as a Rapid Method for Proximate Analysis |
|---|---|
| المؤلفون: | Osuala, Chima I. |
| المصدر: | All Graduate Theses and Dissertations |
| بيانات النشر: | DigitalCommons@USU |
| سنة النشر: | 1985 |
| المجموعة: | Utah State University: DigitalCommons@USU |
| مصطلحات موضوعية: | Lamb/Mutton flavors, processed meat products, Technicon InfraAlyzer, proximate analysis, Food Processing, Food Science |
| الوصف: | Mutton meat was tested in different products in order to obtain prototype products in which mutton can effectively be used without the objectionable mutton off flavor. Mutton flavor reduction was achieved in the processed meat products by: (a) lowering mutton fat to a level of 10% or less, (b) using spices, smoking and/or curing, (c) substituting fat from beef or pork for mutton fat, and (d) the action of microbial starter cultures. Four taste panel sessions were set up to rate these products against an all beef or all pork control for consumer acceptability. Taste panel results indicate that flavor had the greatest effect on overall acceptability of these products, compared to texture and appearance. Proximate meat analysis for fat, protein, moisture and ash were performed using the Technicon InfraAlyzer 400R and the results were compared with values obtained by reference AOAC methods. Correlation coefficients of 0.992, 0.867, 0.992 and 0.511 were obtained for fat, protein, moisture and ash respectively. The two methods were not significantly different (p = .05). These results indicate that the InfraAlyzer may be used as a rapid method for proximate analysis of fat, protein and moisture. |
| نوع الوثيقة: | text |
| وصف الملف: | application/pdf |
| اللغة: | unknown |
| العلاقة: | https://digitalcommons.usu.edu/etd/5298Test; https://digitalcommons.usu.edu/context/etd/article/6361/viewcontent/1985_Osuala_Chima_I.pdfTest |
| DOI: | 10.26076/0ac5-33ce |
| الإتاحة: | https://doi.org/10.26076/0ac5-33ceTest https://digitalcommons.usu.edu/etd/5298Test https://digitalcommons.usu.edu/context/etd/article/6361/viewcontent/1985_Osuala_Chima_I.pdfTest |
| حقوق: | Copyright for this work is held by the author. Transmission or reproduction of materials protected by copyright beyond that allowed by fair use requires the written permission of the copyright owners. Works not in the public domain cannot be commercially exploited without permission of the copyright owner. Responsibility for any use rests exclusively with the user. For more information contact digitalcommons@usu.edu. |
| رقم الانضمام: | edsbas.9207CE35 |
| قاعدة البيانات: | BASE |
| DOI: | 10.26076/0ac5-33ce |
|---|