Theses and Dissertations
Issuing Body
Mississippi State University
Advisor
Martin, J. Michael
Committee Member
Williams, J. Byron
Committee Member
Schilling, M. Wes
Date of Degree
12-15-2012
Document Type
Graduate Thesis - Open Access
Major
Food Science and Technology
Degree Name
Master of Science (M.S.)
College
College of Agriculture and Life Sciences
Department
Department of Food Science, Nutrition and Health Promotion
Abstract
The objective of this study was to establish the consumer acceptability of preblended and nonpreblended post rigor seasoned pork patties with added water levels of 0, 3, 6, and 9 percent for each formula. Other parameters measured were proximate analysis, texture, cooking loss, and consumer acceptability. Nonpreblended treatments had a higher (P<0.05) percentage of protein and a lower (P<0.05) percentage of fat as compared to preblended treatments. Texture analysis revealed a lower (P<0.05) amount of total energy required to shear through a single patty in preblended treatments than nonpreblended treatments. No differences (P>0.05) were detected among treatments at varying water levels. Consumer acceptability showed no differences (P>0.05) among selected treatments. Consumer acceptability scores indicated that consumers would consume both preblended and nonpreblended seasoned pork patties at varying water levels.
URI
https://hdl.handle.net/11668/18927
Recommended Citation
Field, Molly Sheppard, "Effects of Preblending and Water Addition on Physical and Sensory Characteristics of Seasoned Pork Patties" (2012). Theses and Dissertations. 1779.
https://scholarsjunction.msstate.edu/td/1779