Advisor

Schilling, M.Wes.

Committee Member

Williams, J. Byron

Committee Member

Kim, Taejo

Committee Member

Smith, Brian S

Date of Degree

1-1-2016

Document Type

Graduate Thesis - Open Access

Major

Food Science, Nutrition and Health Promotion

Degree Name

Master of Science

College

College of Agriculture and Life Sciences

Department

Department of Food Science, Nutrition and Health Promotion

Abstract

Porcine Semimembranosus muscles were vacuum tumbled with phosphate, without phosphate, fiber dry vinegar, or whey protein concentrate (WPC). Consumers preferred (P<0.05) deli ham with phosphate, without phosphate and WPC over the oat fiber with vinegar treatment. In addition, the phosphate treatment had less cooking loss, (P<0.05) greater bind strength (P<0.05) and more intact slices (P<0.05) than other treatments. In addition, WPC produced ham with a higher (P<0.05) CIE l* and a lower (P<0.05) b* value than other treatments. Consumers preferred (P<0.05) chicken breasts marinated with phosphate with respect to flavor and aroma over the negative phosphate treatment and oat fiber treatments. Chicken breast with phosphate increased pH and had less cooking loss (P<0.05) as compared to chicken with WPC and without phosphate. Results indicated that oat fiber has potential as a phosphate replacer in marinated chicken, and WPC has potential as a phosphate replacer in deli ham.

URI

https://hdl.handle.net/11668/18518

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