Mississippi State University
Martin, J. Michael
Williams, J. Byron
Schilling, M. Wes
Date of Degree
Graduate Thesis - Open Access
Food Science and Technology
Master of Science (M.S.)
College of Agriculture and Life Sciences
Department of Food Science, Nutrition and Health Promotion
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.
Field, Molly Sheppard, "Effects of Preblending and Water Addition on Physical and Sensory Characteristics of Seasoned Pork Patties" (2012). Theses and Dissertations. 1779.