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Dissertations / Theses on the topic 'Cookery (Meat)'

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Published: 4 June 2021
Last updated: 30 July 2024

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1

Kassama, Lamin Samboujang. "Pore development in meat products during deep-fat frying." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=19513.

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The relationships between moisture loss and oil uptake and their effects on porosity, pore size distribution and pore structure during deep-fat frying of chicken breast meat were investigated. Chicken meat samples were deep-fat fried in an industrial fryer. The frying oil temperatures were 170, 180 and 190°C and samples were fried for times ranging from 5 to 900 s.
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2

Clark, Eldred Merlyn. "Evaluation of Methods Used in Meat Iron Analyses and Iron Content of Raw, Cooked, and Cured Meats." DigitalCommons@USU, 1997. https://digitalcommons.usu.edu/etd/5438.

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This research project was divided into three parts. In the first part, heme, nonheme, and total iron methodologies for meats were evaluated. The accuracy, precision, and specificity of each method were determined by spike recoveries of heme and nonheme iron, and by analysis of National Institute of Science and Technology standard reference materials. The most reliable and practical methods were then used to determine the total, nonheme, and heme iron contents of various meats before and after cooking. The meats analyzed were beef, pork, lamb, chicken, and turkey. The wet-ashing technique was a novel procedure in which nitric acid was used to digest most of the solids followed by peroxy-monosulfuric acid to complete the digestion. Total iron values of the meats were consistent with those previously reported, but the percentage of heme iron in red meats was much greater than commonly assumed, both before and after cooking. In the second part, the distribution of heme and total iron in heat-processed poultry products was investigated using light and dark chicken meat in the form of deep-flied chicken breasts and legs purchased from fast food restaurants and grocery stores in a ready-to-eat condition. Heme and total iron values were 1.7 ± 0.5 and 6.5 ± 2.0 μg Fe/g meat for light chicken meat and 7.6 ± 1.6 and 19.3 ± 2.2 μg Fe/g for dark chicken meat. Percent heme iron values averaged 29 and 40% for light and dark chicken meat, respectively. In the third and final part, an application for the heme and nonheme iron data assembled above was developed to give dieticians an important tool in dietary formulations designed to maintain iron homeostasis. From the data it is evident that cooked light chicken meat, taken from the breast, would provide the lowest quantity of absorbable iron among the meats investigated and that ground beef, highest in heme iron, would provide the greatest quantity of bioavailable iron. Additional research was performed on processed beef products. Cooked ground beef, frankfurters, beef steak, and roast beef were analyzed for heme and total iron. The different beef products contained similar amounts of total iron, 31.4 to 34.2 μg/g, but the heme iron content ranged from 6.2 μg/g in frankfurters to 36.3 μg/g in beef steak. Percent heme iron ranged from 33.0 to 63.8% in all meats. Total iron, heme iron, and percent heme iron varied significantly (P < 0.01) among meats, sources, and preparations. This research was published and has been reproduced in Appendix F.
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3

Sutherland, Michelle M. "The effect of castration and slaughter age on the aroma of cooked lamb." Thesis, University of Reading, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.320108.

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4

Hay, Theresa Kathleen Clare. "The colour and oxidative stability of cooked pork /." St. Lucia, Qld, 2002. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe16514.pdf.

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5

Heaton, Kevin M. "Establishing Threshold Levels of Nitrite Causing Pinking of Cooked Meat." DigitalCommons@USU, 1998. https://digitalcommons.usu.edu/etd/5456.

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Sporadic problems with pink color defect, or pinking, has occurred in cooked meat products for decades. Pink color can be due to the presence of undenatured myoglobin, denatured globin hemochromes, or nitrosylhemochrome. This research documented the level of added nitrite that produced nitrosylhemochrome in processed meat rolls from fabricated beef round, pork shoulder, turkey breast, and chicken breast. For each meat type, preliminary studies were conducted to narrow the range at which added nitrite caused pinking. Subsequently, the nitrite levels were increased incrementally by 1-ppm, and pink color was measured by trained panelists and by a Hunter color meter. Nitrosylhemochrome content was determined by acetone extraction. Panel and instrumental measurements identified pink color in beef samples formulated with 14-ppm nitrite; nitrosohemochrome extracts detected pigment at 12- ppm. Nitrite levels that caused pinking in pork shoulder were much lower than in beef. Panelists identified pink color at 4-ppm nitrite, and Hunter color meter values showed increased redness at 6-ppm. Pigment extraction detected nitrosylhemochrome at 4- ppm added nitrite. The trained panel and Hunter color meter detected pink color in turkey breast at 2-ppm added nitrite; nitrosohemochrome extraction detected pink pigment at 3-ppm added nitrite. In chicken breast, pink color was detected visually and instrumentally at 1-ppm added nitrite. Pigment extraction detected nitrosylhemochrome at 2-ppm added nitrite. Lower levels of nitrite (1-3-ppm) caused pinking in light-colored meats (turkey and chicken breast, meats with total pigment between 19-ppm and 27-ppm). Higher levels of nitrite (5-14-ppm) caused pink color defect in dark pigmented meat (beef round and pork shoulder, meats with total pigment levels between 56-ppm and 147-ppm). Regression analysis was used to relate total pigment and the minimum level of nitrite causing pinking. The minimum nitrite level causing pinking was the lowest level of nitrite at which the trained panel, acetone extraction, and instrumental results detected pink color or nitrosyl pigment. The formula obtained from the model was as follows: Y = 0.092X + 0.53, where "Y" is the minimum level of added nitrite to cause pinking and "X" is the total pigment of the meat. This formula can be used to estimate the level of nitrite that can be expected to cause pinking in a wide range of pigmented meats.
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6

Polk, Kristin Marie. "An analysis of form and tonality in Arnold Cooke's Sonata for oboe and piano (1957)." Thesis, connect to online resource, 2008. http://digital.library.unt.edu/permalink/meta-dc-6061.

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Thesis (D.M.A.)--University of North Texas, 2008.
System requirements: Adobe Acrobat Reader. Accompanied by 4 recitals, recorded Mar. 7, 2005, Oct. 10, 2005, Mar. 6, 2006, and Feb. 4, 2008. Includes bibliographical references (p. 29-30).
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7

Parry-Hanson, Angela Araba Bondzewaa. "Combined boiling and irradiation treatment on the shelf life and safety of Ready-to-eat bovine tripe." Diss., Pretoria [s.n.], 2006. http://upetd.up.ac.za/thesis/available/etd-04042007-162719.

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8

Slesinski, Alan J. "Reduction of Pink Color Development in Cooked,Uncured Ground Turkey Breast by the Addition of Dairy Proteins." Thesis, Virginia Tech, 1998. http://hdl.handle.net/10919/36019.

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A sporadic pink color development in cooked, uncured turkey products remains a problem within the poultry industry because consumers associate this defect with inadequate cooking. Previous research demonstrated that nonfat dry milk (NFDM) has the ability to reduce pink color. The objective of this research was to determine if other dairy proteins also possess this capability. In particular, sodium caseinate (SC) and whey protein concentrate (WPC) were evaluated and compared to nonfat dry milk and to no dairy protein containing processed turkey.

Pink color development was induced in the poultry products to simulate this defect in products by the addition of nicotinamide to produce nicotinamide hemochrome or sodium nitrite or sodium nitrate to produce nitrosylhemochrome. Prior to protein testing, measurement of these two pigment using reflectance spectrophotometric methods was evaluated. The reflectance ratio of %R at 537 nm divided by %R at 553 nm was able to predict (R2=0.99) concentrations of nicotinamide up to 2%, the highest level tested. The ratio of %R at 650 nm divided by %R at 570 nm was able to predict nitrite (R2=0.97) below 20 ppm.

To narrow the possible dairy protein choices, three WPC and two SC dairy proteins, along with nonfat dry milk were evaluated for their ability to inhibit nicotinamide and nitrite induced pink color. Results of this prescreening indicated that variations among the different types of proteins existed in both their abilities to reduce the pink color when pink color generating ligands were intentionally added, and when no ligands were added. Some of the dairy proteins actually increased the redness of the control turkey formulation.

The WPC (Alacen 882, New Zealand Milk Products, North America, Inc, Santa Rosa, CA) and SC (Alanate 180 New Zealand Milk Products, North America, Inc., Santa Rosa, CA) protein products chosen in the prescreening were evaluated with nonfat dry milk at various levels. A simplex lattice response surface design enabled prediction of these proteins' effects on red color at combinations of up to and including 3.0% added dairy protein. Sodium nitrate did not appear to increase redness of control samples and therefore was not discussed in detail. The WPC and NFDM proteins tested were able to reduce CIE a* values at both 1.5 and 3% and in combination with each other at 1.5% of each protein (P<0.05) regardless of ligand treatment. Of these treatments, SC had the least effect on CIE a*. With the exception of SC, the dairy proteins increased product yield (P<0.05) in all treatment combinations. Using the response surface prediction ability, other combinations of dairy proteins, not specifically tested in this research, were shown to optimize pink color reduction.


Master of Science
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9

Fernandes, Pedro António Rodrigues. "Hyperbaric storage of meat products at room temperature." Master's thesis, Universidade de Aveiro, 2014. http://hdl.handle.net/10773/13823.

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Mestrado em Biotecnologia - Biotecnologia Alimentar
Hyperbaric storage (HS) is a preservation methodology of food products in which pressure is used as a determining factor in spoilage inhibition. With this new preservation methodology significant energy saving might be achieved, namely when the storage occurs at room temperature (RT). As such, the objective of this study focused on the evaluation of HS as an alternative to refrigeration for sliced cooked ham and minced pork meat preservation by using different combinations of pressures (0.1-150 MPa), temperatures (4-37 ºC) and storage times (4-24 h). In general, it was observed an increase of the microbial counts of at least 1 Log CFU/g for both sliced cooked ham and minced pork meat stored at RT and 0.1 MPa whereas under refrigeration the counts remained equal or slightly higher than before storage. On the other hand, the samples stored under HS conditions presented equal or lower counts than the initial samples, regardless of the storage temperature employed. Nevertheless, a storage pressure of at least 50 MPa is required in order to inhibit microbial growth similarly to refrigeration. In the case of sliced cooked ham, no significant differences were observed between the different storage conditions and the initial samples concerning physicochemical parameters analysed (pH, water holding capacity, lipid oxidation and colour) whereas for minced pork meat HS inhibited lipid oxidation when compared to the storage at 0.1 MPa at the same temperature. Therefore, HS shows to be effective in preventing meat products ham spoilage, by microbial growth inhibition, as or more efficiently than refrigeration, depending on the storage pressure used. As such, these results points towards the use of HS as an efficient alternative to refrigeration in meat products preservation.
O armazenamento hiperbárico (AH) é uma metodologia de conservação de alimentos na qual a pressão é usada como fator determinante no retardamento da deterioração. A esta nova metodologia de conservação poderão estar associadas poupanças energéticas significativas, nomeadamente quando o armazenamento ocorre à temperatura ambiente (TA). Desta forma, o objetivo deste estudo focou-se na avaliação do AH como alternativa à refrigeração na conservação de fiambre fatiado e de carne picada de porco utilizando diferentes combinações de pressão (0.1-150 MPa), temperatura (4-37 ºC) e tempo (4-24 h). No geral observou-se um aumento da carga microbiológica em pelo menos 1 Log CFU/g para o fiambre bem como a carne picada armazenados à TA e 0.1 MPa enquanto que sob refrigeração a carga microbiológica manteve-se igual ou ligeiramente superior à inicial. Por outro lado, as amostras sujeitas a AH apresentaram cargas iguais ou menores do que as amostras iniciais, independentemente da temperatura de armazenamento empregue. Contudo verificou-se que pressões mínimas de 50 MPa são necessárias de forma a inibir o crescimento microbiológico similarmente à refrigeração. No caso do fiambre, não foram verificadas diferenças significativas nos parâmetros físico-químicos analisados (pH, capacidade de retenção de água, oxidação lipídica e cor) entre as diferentes condições de armazenamento e as amostras iniciais. Por outro lado, na carne picada o AH inibiu a oxidação lipídica quando comparado ao armazenamento a 0.1 MPa à mesma temperatura. Assim, o AH demonstra-se eficaz na prevenção da deterioração de produtos cárneos, por inibição do crescimento microbiológico, com igual ou maior eficiência do que a refrigeração, dependendo da pressão de armazenamento usada. Como tal, estes resultados apontam o uso do AH como uma alternativa eficiente à refrigeração, na conservação de produtos cárneos.
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10

Hasan, Haslina. "Development of an LC-MS/MS method for the analysis of triacylglycerols from meat and application in the discrimination of cooked meat products." Thesis, University of York, 2010. http://etheses.whiterose.ac.uk/1079/.

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A single stage reversed phase high performance liquid chromatography (RP HPLC) separation of animal fat triacylglycerols (TAGs) has been developed for coupling with atmospheric pressure chemical ionization tandem mass spectrometry using an ion trap mass spectrometer. The method developed offers significant improvements on existing methods for TAG analysis, giving better resolution of TAGs with similar equivalent carbon number (ECN), and good separation of TAGs with odd ECN and TAG regioisomers of animal fats. Although the analysis times for chromatographic analysis of these TAGs are long, this is compensated by better separation of highly unsaturated TAGs. Development of an ultra high performance liquid chromatography method has reduced the run time by half, while maintaining separation and resolution. The TAG profiles of fats reflect their fatty acid (FA) compositions, showing a high proportion of unsaturated FAs for chicken and pork, whereas, saturated FAs are dominant in the major TAGs detected in beef and lamb. The improved RP HPLC separation of TAGs developed in this study has been shown to give more reliable discrimination of different animal species than previous methods including analysis of FAs as the methyl esters and RP HPLC separations of intact TAGs. All animal species separated well in the principal component analysis (PCA) plot of TAG profiles, whereas in the PCA plot of FA, chicken plots very close to pork fat, particularly ham. The profiles of TAGs in animal species highlight a number of components that are important for species discrimination. The meat products of different species (beef, pork, chicken and lamb) cooked by microwave, roasting and currying are separated well in the PCA scores plot. This work shows that the discrimination of meat from different animal species is possible for both raw and cooked meat products, and reveals that the differences produced by the various cooking methods were less than the variations observed between species. The loadings values for the scores plot of TAGs for raw and cooked meat products are similar to the raw meat in different animal species and have the same important descriptors for discrimination. Hence, analysis of intact TAGs in cooked food products has considerable potential for detection of adulteration of cooked meat-based food products.
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11

Baxter, Shari R. "Gelation of Previously Cooked Jonah Crab (Cancer borealis) Minced Meat in New Food Product Development." Fogler Library, University of Maine, 2007. http://www.library.umaine.edu/theses/pdf/BaxterSR2007.pdf.

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12

Ebarb, Sara Michelle. "The influence of growth-promoting technologies on the biological structures responsible for cooked meat tenderness." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20121.

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Master of Science
Department of Animal Sciences and Industry
John Michael Gonzalez
The objective of this body of work was to examine effects of growth-promoting technologies (GP) on Longissimus lumborum meat tenderness, focusing on alterations of muscle fiber cross-sectional area (CSA) and collagen solubility. Two studies were conducted and analyzed as randomized complete block designs with repeated measures with GP and day of postmortem aging (DOA) as main effects. Treatments consisted of: a control (CON), implant only (IMP), and implant and [beta]-adrenergic agonist (COMBO). The [beta]-adrenergic agonist utilized for the first was zilpaterol hydrochloride, while the second study examined ractopamine hydrochloride. Objective tenderness of strip loin steaks was measured through Warner-Bratzler shear force (WBSF) after 2 (study 2) or 3 (study 1), 7, 14, 21, or 35 d of postmortem aging. Muscle fiber CSA and collagen solubility were analyzed via immunohistochemistry and hydroxyproline content, respectively. For the first study there was a treatment × DOA interaction (P < 0.01) for WBSF. Compared to CON steaks, IMP steaks had greater (P = 0.01) WBSF on d 3, but were similar (P = 0.21) by d 14. The COMBO steaks remained less tender at all-time points (P < 0.04) except d 21 (P = 0.13) when compared to the CON. Growth-promoting treatment increased the CSA of all three muscle fiber types (P < 0.01), but had no effect on collagen solubility measures (P > 0.21). The second study observed no treatment × DOA interaction (P = 0.54) for WBSF, but GP increased (P < 0.01) WBSF across all DOA. Growth-promoting treatment tended to increase the CSA of type I and IIX fibers (P < 0.10), and increased (P < 0.01) type IIA fiber CSA. In agreement with the first study, there was no treatment × DOA interaction or treatment effect on collagen solubility (P > 0.75). The addition of GP to feedlot heifer production increased WBSF of strip loin steaks and fiber CSA, but did not impact collagen characteristics.
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13

Husak, Ryan Lon. "A survey of commercially available broilers originating from organic, free-range and conventional production systems for cooked meat yields, meat composition and relative value." [Ames, Iowa : Iowa State University], 2007.

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14

Vasavada, Mihir. "Use of Natural Antioxidants to Control Oxidative Rancidity in Cooked Meats." DigitalCommons@USU, 2006. https://digitalcommons.usu.edu/etd/5528.

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The research in this dissertation focused on determining antioxidant effects of various natural antioxidants in cooked meat systems. Milk mineral (MM), spices, and raisin paste were used in cooked meat systems to verify their potential antioxidant properties. The MM study determined the antioxidant activity of 1.5% MM added to uncured cooked beef meatballs, and possible additive effects of MM in combination with 20-ppm or 40-ppm sodium nitrate in cooked beef sausages . There was no additive inhibition of lipid oxidation in samples containing 20-ppm or 40-ppm sodium nitrite plus 1.5% MM. Cooked meat yield was not different between control meatballs and those containing MM. As expected, treatments containing nitrite had higher redness (a*) values than samples without nitrite. The MM at 1.5% was a very effective antioxidant as compared to controls. The Garam Masala (GM) study determined the antioxidant effects and sensory attributes of the individual spices in an Indian spice blend GM in cooked ground beef, and possible additive antioxidant effects between Type I and Type II antioxidants. All spices had antioxidant effects on cooked ground beef, compared to controls without spices, with cloves being the most effective. All spices at their lowest effective recommended level effectively lowered the perception of rancid odor and rancid flavor in cooked ground beef as compared to control samples. As expected, most spices also imparted distinctive flavors to the cooked ground beef. Type II antioxidants (iron binding phosphate compounds) were more effective than individual Type I antioxidants (spices and butylated hydroxytoluene; BHT) in cooked ground beef. There was a positive additive antioxidant effect seen with rosemary + MM and rosemary + sodium tripolyphosphate (STPP) treatments as compared to individual rosemary treatment. There was no additive antioxidant effect observed for other combinations of spices with phosphate antioxidants. The raisin study was done to determine the antioxidant activity of raisin paste added to cooked ground beef, pork, and chicken. Thiobarbituric acid (TBA) values were measured using the distillation method, on the distillates, to avoid interference from sugar in the raisins. Beef, pork, and chicken flavor intensity, rancid flavor intensity, and raisin flavor intensity were evaluated by a trained sensory panel (n = 6). Addition of 2% raisin paste effectively inhibited rancid flavor development for 14 days after cooking in cooked ground beef, pork, and chicken. Sugar added at levels equivalent to that contributed by the raisins inhibited rancidity, probably due to antioxidant effects of Maillard browning products, suggesting that the antioxidant effect of raisins was due to their sugar content.
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Garza, Horacio III. "The Effects of Age, Sex, and Hot Carcass Weight on Cooked Lamb Flavor and Off Flavor in Four Muscle Cuts." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1511949373145599.

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Lopes, Janaina Thaís. "Cross contamination of Listeria monocytogenes in ready-to-eat meat product during slicing: a predictive approach." Universidade de São Paulo, 2017. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-04102017-171557/.

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Ready to eat (RTE) meat products are subject to recontamination after industrial processing, mainly by Listeria monocytogenes, a pathogenic microorganism that can persist for a long time in the environment. A RTE meat product that is contaminated with L. monocytogenes due to cross contamination during some stage after industrial processing, such as weighing, slicing or wrapping, can be an important causer of disease, due to absence of a kill step before consumption. The objective of this project was to measure the transfer of L. monocytogenes during slicing of cooked ham (cross contamination) at retail, simulating in the laboratory the practices in commercial slicing, and to develop a predictive model capable of describing this transfer. It was observed that in the first slices obtained after the experimental contamination of the slicer, the counts and the transfer rates of L. monocytogenes were higher than in the subsequent slices, and the counting curves presented a long tail as the slices were obtained. The data demonstrate that the slicer may be a relevant source of cross contamination of L. monocytogenes for RTE meat products, regardless of the level of contamination of the slicer. With the data obtained, a new transfer model was proposed called 4p-2se, as it contained four parameters (4p) and two environments (2se), and was independent of the quantification of the pathogen transferred to the slicer. The proposed model was compared to two pathogen transfer models previously described, and the predicted data presented lower RMSE (Root Mean Sum of squared errors) values than the other models. The 4p-2se model was able to satisfactorily predict the pathogen transfer data during slicing of cooked ham, which could assist the food retail establishments and regulatory agencies in the evaluation and control of cross contamination of RTE foods and in the design of proper risk management strategies.
Os produtos derivados da carne que são prontos para consumo estão sujeitos à recontaminação após o processamento industrial, principalmente por Listeria monocytogenes, um microrganismo patogênico capaz de persistir por longo tempo no ambiente. Um produto cárneo pronto para consumo que se contamina com L. monocytogenes devido à contaminação cruzada durante alguma etapa após o processamento industrial, tal como pesagem, fatiamento ou acondicionamento, pode ser um importante causador de enfermidade, pois não há uma etapa de eliminação do patógeno antes do consumo. Este projeto teve por objetivo mensurar a transferência de L. monocytogenes durante o fatiamento de presunto cozido (contaminação cruzada), simulando em laboratório práticas adotadas nos estabelecimentos comerciais de fatiamento de produtos prontos para o consumo, e desenvolver um modelo preditivo capaz de descrever esta transferência. Foi observado que nas primeiras fatias obtidas após a contaminação experimental do fatiador, as contagens e as taxas de transferência de L. monocytogenes eram mais altas que nas subsequentes, observando-se que as curvas de contagem apresentavam uma longa cauda ao longo do fatiamento. Os dados demonstram que o fatiador pode ser uma fonte importante de contaminação cruzada de L. monocytogenes para produtos cárneos prontos para o consumo fatiados, independentemente do nível de contaminação do fatiador. Com os dados obtidos, foi possível sugerir um novo modelo de transferência, denominado 4p-2se, formado por uma equação com apenas quatro parâmetros (4p) e dois ambientes (2se,) sendo esse modelo independente da quantificação do patógeno transferido para o fatiador. O modelo sugerido foi comparado a outros dois modelos de transferência previamente descritos, observando os dados preditos no modelo 4p-2se apresentavam valores de RMSE (Root Mean Sum of squared erros) mais baixos que os demais modelos. O modelo proposto mostrou-se capaz de predizer satisfatoriamente os dados de transferência de patógeno durante o fatiamento de presunto cozido, podendo auxiliar os estabelecimentos comerciais de alimentos e as agências reguladoras na avaliação e controle da contaminação cruzada de alimento prontos para consumo e na concepção de estratégias adequadas de gestão de risco.
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Peter, Cheryl-Ann. "Use of natural antimicrobials to extend the shelf-life of vacuum-packaged cooked cured meats." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape2/PQDD_0030/MQ62819.pdf.

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Cavenaghi, Angela Dulce. "Elaboração de embutidos fermentados cozidos com carne de coxa de frango." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255252.

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Orientador: Nelson Jose Beraquet
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Face às demandas do mercado é necessário diversificar a elaboração de produtos industrializados à base de carne de frango, particularmente da carne da perna e coxa de frango que tem menor aceitação que o peito. Embutidos fermentados cozidos podem ser elaborados com carne de perna e coxa de frango constituindo-se num novo produto, ainda não disponível no mercado brasileiro. Carne de perna e coxa de frango foi utilizada em substituição às carnes suína e bovina numa formulação padrão de salame, mantendo-se o toucinho, e realizando-se a cocção após o estágio de fermentação quando o pH desejado foi atingido. Foram avaliados os efeitos da adição de dextrose em dois níveis 0,4 e 0,75%, duas misturas de culturas iniciadoras, sendo a cultura 1 (Staphylococcus carnosus e Lactobacillus pentosus) e a cultura 2 (Staphylococcus xylosus e Pediococcus pentosaceus), e adição de gordura suína também em dois níveis 12 e 16%. Essa última variável visa a obtenção de produtos lights e convencionais. O tempo de secagem/maturação foi controlado para obter duas faixas de atividade de água (Aa) no produto final, 0,87-0,88 e 0,90-0,91. O delineamento experimental foi um fatorial completo, totalizando 16 tratamentos efetuados em duplicata. As curvas de queda de pH e Aa foram determinadas a partir de medidas tomadas durante o processamento. Avaliou-se a composição aproximada da massa de embutimento e dos produtos finais. As medidas de L*, a* e b*, força de cisalhamento, nitrito residual, cloretos e acidez lática foram realizadas nos produtos finais e conduziu-se análises sensoriais de aceitação (sabor, firmeza, cor e avaliação global) e descritiva quantitativa (ADQ) (aparência, sabor, textura e aroma). Para a avaliação da segurança microbiológica determinou-se as contagens de coliformes, Salmonella e Staphylococcus coagulase positiva. Os produtos elaborados com 0,4% de dextrose não atingiram pH final abaixo de 5,3 e, portanto seria recomendável a adição de 0,75% de dextrose. O uso da cultura 2 reduziu em cerca de 10 horas o tempo de fermentação, quando comparado à cultura 1. Os produtos elaborados com a cultura 2 e Aa final 0,90-0,91 tiveram o tempo de processamento reduzido em 1 dia em relação aos com Aa 0,87-0,88. Por outro lado, produtos elaborados com a cultura 1 apresentaram aroma mais característico de salame e foram considerados mais suculentos. Os produtos com adição de 12% de gordura poderiam ser classificados como lights de acordo com a legislação brasileira. Para os atributos avaliados todos os tratamentos foram considerados ¿bons¿ com base na análise sensorial de aceitação e na ADQ. Numa segunda fase um produto do tipo light (23,7% de gordura) e outro do tipo convencional (29,5% de gordura) tiveram a sua vida útil determinada sob condições ambientais (temperatura ambiente, seco e fresco). Para este fim, foram conduzidas determinações de pH, Aa, força de cisalhamento, oxidação lipídica e ADQ ao longo do tempo de estocagem. A ADQ mostrou que as características sensoriais dos dois produtos foram praticamente iguais, e na análise de aceitação os dois produtos apresentaram 80% de intenção de compra por parte dos consumidores. A vida útil dos produtos foi estimada em aproximadamente 90 dias uma vez que as primeiras alterações dos atributos sensoriais só ocorreram após 120 dias de estocagem
Abstract: Taking into account the market demands, it is necessary to develop a wider array of industrialized chicken products, with special emphasis on the use of leg and thigh meat since they do not have a consumer acceptance as high as breast meat. Cooked fermented sausages can be made by using chicken leg and thigh meat, creating then a new product not yet available to the Brazilian market. Chicken leg and thigh meat was used to replace pork and beef on a standard salami formulation, maintaining the swine fat cubes and cooking the sausages after the fermentation stage and after they had reached the desired pH level. The effects of two levels of dextrose addition (0.4 and 0.75%) and the development of two different starter cultures (Culture 1 Staphylococcus carnosus and Lactobacillus pentosus, and culture 2 Staphylococcus xylosus and Pediococcus pentosaceus) were evaluated. The salamis also had different added swine fat contents (12 and 16%) in order to result in light e regular products, and the drying/maturation period was controlled in order to obtain two water activity levels (Aw) in the final product (0.87-0.88 and 0.90-0.91). The experimental design was a complete factorial, with a total of 16 treatments in duplicate. The pH and Aw fall curves were determined daily, as were the proximate composition of the initial and final product. The measurements of L*, a* and b* colour values, shear force, residual nitrote, chlorides, and lactic acidity were performed on the final product. Also, sensorial analysis of overall acceptance (taste, firmness, color and overall rating) as well as quantitative descriptive analysis (QDA) (appearance, taste, texture and aroma), were performed on the final product. The microbiological safety of those products was determined through the counting of coliforms, Salmonella, and Staphylococcus aureus. The products made with 0.4% dextrose addition did not reach a pH below 5.3. Therefore the 0.75% level is recommended. The use of culture 2 reduced in 10 hours the fermentation period, comparing to culture 1. The products made using culture 2 and with Aw 0.90-0.91 had the processing time reduced by one day when compared to Aw 0.87-0.88. On the other hand, products made using culture 1 were described as having an aroma more typical of salami and were considered juicier. The products with a 12% fat addition would be classified as light according to the Brazilian legislation. All treatments, considering both the sensorial analyses of overall acceptance and QDA methods, were considered ¿good¿ in terms of the attributes studied. On a second phase, the light product (23.7% fat content) and the regular one (29.5% fat content) had their shelf-lives determined at room temperature. In order to do so were determined the levels of pH and Aw, the shear force, the lipid oxidation, and the QDA throughout the storage period. The QDA showed that the sensory characteristics of the product were similar and presented 80% purchasing intent from consumers. The shelf-life of both product was around 90 days, although the sensory characteristics remained unchanged during 120th day of storage
Doutorado
Tecnologia de Alimentos
Doutor em Tecnologia de Alimentos
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19

Kullberg, Kerstin. "Food in older men with somatic diseases : Eating habits and approaches to food-related activities." Licentiate thesis, Uppsala University, Department of Public Health and Caring Sciences, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-106429.

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The overall aim was to improve the knowledge and understanding of eating habits of older men with somatic diseases, and the men's perceptions about managing food-related habits, such as grocery shopping and cooking. A total of 67 men between 64 and 89 years of age were visited in their homes on two occasions with 1-2 weeks in between. The participants were diagnosed with one of the three diseases Parkinson’s disease, rheumatoid arthritis, or stroke. A food survey, with repeated 24-h recall, was used to assess food intake and meal patterns. Interviews with 18 participants were conducted with open-ended questions. The interviews were further analysed with a thematic framework approach.The findings showed that eating events were distributed over a 24-h period.Further, co-living men had a significantly larger number of eating events over the day (p=0.001). No differences in daily energy intake were observed between co-living and single-living men. Co-living men’s hot eating events were compared with those of single-living men more often cooked from fresh ingredients (p=0.001), including a greater mix of vegetables/roots (p=0.003).Thematic analysis revealed three different approaches to food-related activities(FRA), namely ‘Cooking as a pleasure’, describing joy in cooking; ‘Cooking as a need’, indicating no habits or skills in cooking; and ‘Food is served’, that is, being served meals by a partner. The men's approaches to FRA were affected in particular by gender-related roles, but also by changed life circumstances, activity limitations, personal interests, and a wish to maintain continuity and independence. Further adaptive strategies were used among the men in attempts to maintain continuity and independence in FRA. In conclusion, single-living older men, especially those with activity limitations, were identified as being a vulnerable group from a nutritional perspective. Further, health care efforts in promoting FRA should preferably be individualised with respect to the older man’s approach to these activities.

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20

Al-Kutby, Sahar. "Applications of spice extracts and other hurdles to improve microbial safety and shelf-life of cooked, high fat meat products (doner kebab)." Thesis, University of Plymouth, 2012. http://hdl.handle.net/10026.1/1184.

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There is a growing demand for safe and convenient meat products. The effect of natural spice extracts incorporated with other hurdles for controlling pathogenic bacteria and extending the shelf life of RTE doner kebab were investigated. A comprehensive literature review was undertaken to establish the status of microbial risk, use of additives, knowledge on oxidative deterioration and HACCP associated with meat products. The in vitro antioxidant and antibacterial activities of spice extracts were screened and compared. Cinnamon, clove, and sumac alcoholic extracts demonstrated strong antimicrobial effect, however, rosemary proved effective as antioxidant in a lamb fat model. An accelerated shelf life study on a model system indicated that storage temperature was the most critical factor affecting lipid oxidation, which was effectively delayed by vacuum packaging and rosemary extracts. The effects of spice extracts, packaging and storage time on physiochemical, microbiological, and sensory attributes of doner kebab were evaluated. Application of rosemary and cinnamon extracts significantly reduced TVC, inhibited LAB, and retarded lipid oxidation rate. Sensory evaluation by a consumer panel indicated that only taste and spiciness perception was significantly different between treatments. A challenge test against Listeria monocytogenes showed significant differences between control and spice treatments at day 28. Strong inhibitory effects were associated to high levels of cinnamon particularly when applied after cooking. The effect of heat treatment and sumac (Rhus coriaria) on Bacillus cereus and Clostridium perfringens inactivation was evaluated on a doner kebab prototype. Addition of sumac significantly reduced D-values and z-values for both organisms in comparison to the control. The investigation of the effect of spice extracts, and environmental conditions on changes in growth kinetic parameters for L. monocytogenes and Salmonella Typhimurium showed that spice extracts are highly significant. For both microorganisms, Mumax was reduced as salt and spice concentrations increased, and pH levels decreased. This study shows that spice extracts incorporated with other hurdles can help to maintain safe and good quality RTE doner kebab.
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21

Nascimento, Renata do 1977. "Redução de cloreto de sódio e substituição de nitrito de sódio em produto cárneo embutido cozido = características físico-químicas, microbiológicas e sensoriais." [s.n.], 2010. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255090.

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Orientador: Marise Aparecida Rodrigues Pollonio
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: No desenvolvimento de produtos cárneos com apelos saudáveis, a redução de sódio e a substituição de nitrito de sódio são relevantes estratégias a serem implementadas pela indústria de processamento. Embora, já seja possível encontrar em alguns mercados produtos cárneos com redução de sódio, a produção desses itens com aceitação sensorial e desempenho tecnológico ainda é um grande desafio. Este trabalho tem o objetivo de avaliar a influência da redução de cloreto de sódio e a substituição do nitrito de sódio por extrato vegetal em embutidos cozidos de peru. Cloreto de potássio foi utilizado para substituir total ou parcialmente cloreto de sódio combinado com um mascarador comercial de sabor amargo nas formulações estudadas. Na pesquisa de substituição de nitrito de sódio em embutido cozido de peito de peru, extrato vegetal de aipo foi aplicado como fonte de nitrato e cultura starter como fonte redutora. Os níveis de substituição de cloreto de sódio por cloreto de potássio avaliados foram: 25%, 50% e 75%. Na primeira etapa do trabalho avaliou-se a redução de cloreto de sódio com foco nos atributos sensoriais. De acordo com testes afetivos de Diferença do Controle e de Aceitação, foi possível concluir que a redução de 25% de NaCl é possível de ser realizada sem afetar a aceitação do produto. Na segunda etapa, avaliou-se o processo de fabricação mais indicado para aplicação do extrato de aipo e cultura starter como substitutos do nitrito de sódio. Finalmente, na terceira etapa foram elaboradas formulações com substituição de NaCl por KCl e mascarador de sabor amargo (25%, 50% e 75% de substituição) com adição de nitrito de sódio e com substituição de nitrito de sódio por extrato de aipo, como fonte de nitrato, e cultura starter, como fonte redutora. Estudou-se a estabilidade dessas formulações ao longo de 60 dias de armazenagem à temperatura de 4°C, através de determinações físico-químicas, instrumentais, sensoriais e microbiológicas. Observou-se que todas as formulações mantiveram-se estáveis ao longo dos 60 dias em relação aos parâmetros físicos e oxidação lipídica. Os produtos com substituição de nitrito de sódio mostraram um tendência de aumento de intensidade de coloração amarela mais acentuada do que os produtos com adição de cloreto de sódio. A análise sensorial demonstrou que não houve efeito significativo da redução do NaCl sobre atributos gosto salgado e sabor. Em relação à estabilidade microbiológica, todas as formulações apresentaram resultados similares e considerados aceitáveis em relação às normas de legislação. A condução desse trabalho permitiu a elaboração de um embutido cozido de peru com redução de sódio e substituição de nitrito de sódio por uma fonte natural de nitrato com resultados que garantem a viabilidade tecnológica dessa reformulação promovendo apelos mais saudáveis para essa categoria de produto cárneo
Abstract: During developing meat products with healthy appeal, sodium reduction and replacement of sodium nitrite are important strategies to be implemented by the processing industry. Products with reduced sodium can be found in markets stores, although, the production of these goods with sensory acceptance and technological performance is still a great challenge. This study aims to evaluate the effect of reducing sodium chloride and the replacing sodium nitrite by celery extract in cooked turkey breast. Potassium chloride and a bitter taste masking were selected as a sodium chloride replacer, and celery extract and starter culture as substitute of sodium nitrite and reduction agent respectively. The replacement levels of sodium chloride by potassium chloride were evaluated at: 25%, 50% and 75%. At first stage of the study sodium reduction was evaluated with a focus on sensory attributes. According to sensory evaluation, it was concluded that the reduction of 25% NaCl can be accomplished without affecting product acceptance. In the second step, manufacturing process was asset for application of the extract of celery and starter culture as substitutes for sodium nitrite. Finally, the third phase were prepared formulations with replacement of NaCl by KCl and bitter mask taste (25%, 50% and 75% replacement) with the addition of sodium nitrite and sodium nitrite substitution for celery extract, as a source of nitrate and starter culture, such as source reduction. The stability of formulations were evaluated over 60 days of storage at 4 ° C, through physical-chemical determinations, instrumental, sensory and microbiological. Through the analytic determinations showed that all formulations were stable over the 60 days. The instrumental analysis (determination of color throughout the period of shelf-life of sliced and products exposed to light) showed a trend of replacing products with sodium nitrite present intensity of yellowish sharper than the products with added sodium chloride, and the sensory analysis showed that the effect of reduction of NaCl did not alter this sensory attribute. Regarding microbiological stability, all formulations showed similar results and considered acceptable. The conduct of this work allowed the preparation of a built-cooked turkey with sodium reduction and replacement of sodium nitrite by a natural source of nitrate with results that promote healthier appeals to this category of meat product
Mestrado
Mestre em Tecnologia de Alimentos
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22

Young, Helen M. "Factors affecting the quality and shelf-life of cooked chilled foods with special reference to full meal vending." Thesis, Bournemouth University, 1986. http://eprints.bournemouth.ac.uk/424/.

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A nation wide survey of the vending industry indicated that the shelf-life of chilled menu items served from vending machines rarely exceeded 24 hours. This necessitated food production and distribution to vending sites on a daily basis. The short life coupled with unpredictable consumer demand may result in high food wastage rates. Vacuum and modified atmosphere packaging (MAP) are known to improve stored raw food quality. In order to optimize the quality and shelf-life of vended foods, the effects of these techniques and length of storage time on menu items were studied. Chicken drumsticks and chicken a la king were either individually cling wrapped, vacuum packed or packed under modified atmosphere (70% CO , 30N 0) and stored for up to 21 days in a chilled foot vending machine. The growth of naturally occurring micro-organisms was delayed in vacuum packed samples, compared with cling wrapped samples. However, direct inoculation studies indicated that this effect was dependent on the nature of the initial microflora. The public health risk of serving cooked food from vending machines was assessed by means of a survey of the operating temperatures of chilled food vending machines and a review of the growth characteristics of the major food poisoning micro-organisms. Th8 surveyed machines were able to maintain temperatures below 5 C, although this temperature was not universally found. The sensory quality of the chicken samples was examined by two trained taste panels and also a consumer panel. Stepwise discriminant analysis of the trained panel scores indicated that packaging and length of storage had a distinctive and unique effect on the sensory quality of both products. The mean consumer scores were used to construct significant (p<0.05) regression models, which showed that on average consumers preferred the fresh unpackaged sample and least preferred the cling wrapped samples. However, when the consumer scores of individuals were examined by means of Prefmap analysis, subgroups were found to exist within the population that held polar viewpoints in opinion. The results show that MAP and vacuum packaging may be used in place of cling wrapping to extend the shelf-life of certain vended menu items, but of more immediate importance to the vending industry is the implementation of proper temperature control to ensure a hazard free syste
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23

Shirahigue, Ligianne Din. "Caracterização química de extratos de semente e casca de uva e seus efeitos antioxidante sobre carne de frango processada e armazenada sob refrigeração." Universidade de São Paulo, 2008. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-07082008-121725/.

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A carne de frango apresenta vários problemas no processamento e conservação, sendo a oxidação lipídica um dos principais fatores limitantes da qualidade e aceitabilidade comercial deste produto. A indústria de alimentos busca desenvolver novas formulações que visem melhorar a qualidade e, principalmente, a segurança dos produtos alimentícios. Neste sentido, o uso de antioxidantes de fontes naturais, como os extratos de semente e casca de uva, mostra-se como uma alternativa segura e saudável para o processamento de carne de frango. O objetivo desse estudo foi caracterizar quimicamente extratos de semente e casca de uva das variedades Isabel e Niágara (Vitis labrusca) e determinar a atividade antioxidante e o efeito destes extratos sobre a estabilidade oxidativa e a qualidade da carne de frango processada e armazenada sob refrigeração (4±1ºC), em dois tipos de embalagem (aeróbica e a vácuo). Os compostos fenólicos dos extratos foram quantificados e a identificação feita pelo método da cromatografia líquida de alta eficiência (CLAE). A atividade antioxidante foi determinada pelo método do seqüestro do radical DPPH e pelo método da inibição da peroxidação lipídica. Primeiramente, carnes de frango processadas, contendo diferentes concentrações dos extratos (10, 20, 40 e 60 mg compostos fenólicos totais (CFT)) foram avaliadas em relação à estabilidade oxidativa. Posteriormente, as concentrações 40 e 60 mg CFT foram testadas, em embalagem aeróbica e a vácuo, sob refrigeração, por um período de 14 dias, sendo avaliadas a estabilidade oxidativa e a qualidade da carne. Os extratos de semente e casa de uva da variedade Niágara apresentaram os maiores teores de compostos fenólicos em relação os da variedade Isabel, sendo que pela técnica de CLAE foi possível identificar e quantificar os flavonóides catequina e epicatequina. Esses extratos apresentaram alta atividade antioxidante in vitro, sendo esta atividade atribuída à presença de compostos fenólicos. Os extratos de semente e casca de uva das variedades Isabel e Niágara (Vitis labrusca) demonstraram resultados satisfatórios quanto à estabilidade oxidativa, e quando aplicados nas concentrações de 40 a 60 mg CFT apresentaram resultados semelhantes ao antioxidante sintético BHT. A eficiência dos extratos de semente e casca de uva foi altamente dependente da concentração utilizada. A adição dos extratos de uva combinado com a embalagem a vácuo demonstrou ser uma boa técnica para aumentar a estabilidade lipídica na carne de frango cozida sob refrigeração, a 4±1ºC, num prazo de armazenamento de 14 dias.
Poultry meat has serious problems regarding processing and conservation. The lipid oxidation is one of the main factors limiting the quality and commercial acceptance of meat. The food industry has been trying to develop new formulations in order to improve the quality, and mainly, the safety of food products. Therefore, the use of natural antioxidants, such as grape seed and peel extracts, can be a safe and healthy alternative to poultry meat processing. The aim of this study was to chemically characterize grape seed and peel extracts from Isabel and Niagara varieties (Vitis labrusca) and to assess antioxidant activity and effect of these extracts on the quality and oxidative stability of processed and cold stored (4±1ºC) poultry meat, into two package types (aerobic and vacuum packaging). After quantified, the phenolic compounds found in the extracts were identified by the high-performance liquid chromatography (HPLC) method. The antioxidant activity was determined by the free radical scavenging activity on the DPPH method and by the linoleic acid peroxidation method. In a first essay, processed poultry meat, treated with different extracts concentrations (10, 20, 40 and 60 mg of total phenolic compounds (CFT)) were evaluated in relation to the oxidative stability. In sequence, the 40 and 60 mg CFT concentration extracts were tested over processed and cold stored poultry meat, packaged under aerobic and vacuum conditions, during 14 days; the poultry meat was then evaluated with regard to quality and oxidative stability. Due to the presence of catechins and epicatechin flavonoids, extracts from both grape varieties exhibited high in vitro activity. However, Niagara variety extract showed higher values of CFT when compared to Isabel variety. When applied to poultry meat, the grape seed and peel extracts from both varieties exhibited satisfactory results in relation to oxidative stability. Moreover, when applied with concentrations of 40 and 60 mg CFT, these extracts showed results similar to the ones found with BHT synthetic antioxidant. The grape extract efficiency showed high dependence of extract concentration. The addition of grape extracts combined with a vacuum package can be considered a good technique to raise lipid stability in cooked and cold stored (4±1ºC) poultry meat, until 14 days of storage.
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24

Jansen, Eion. "Nutritional characteristics of New Zealand export lamb and functional properties of selected beef forequarter muscles : a thesis presented in partial fulfilment of the requirements for the degree of Masters of technology in Bioprocess Engineering at Massey University, Palmerston North, New Zealand." Massey University, 2001. http://hdl.handle.net/10179/895.

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Richmond Ltd. has recently undergone a change in strategy, away from the traditional commodity based meat industry, towards the modern food business. To do this, opportunities to add value to their current product range must be identified. This involves the conversion of traditionally low value commodity based products into products that demand a premium. An example of this is converting muscles that are currently used for grinding meat into a further processed convenience food (i.e. ready meals). Another method is to add further value to premium products by making them more appealing to consumers (i.e. nutritional information on labels). This work details investigations into the functional properties of selected beef forequarter muscles (low value commodity products) and the nutritional properties of selected export lamb products (premium products). The functional properties of a number of beef forequarter muscles were measured to identify which had the best potential for further processing applications with respect to ready meals. The functional properties of tenderness, cook loss and shrinkage were measured for the Latissimus Dorsi, Pectorialis Profundus (Point End Brisket), Infraspinatus (Cross Cut Blade), Triceps Brachi Longhead (Main muscle in Bolar Shoulder Clod), Supraspinatus (Chuck Tender), Serratus Ventralis and Triceps Brachi Medialhead (Muscle in Bolar Shoulder Clod. From the tests conducted the Infraspinatus and the Triceps Brachi Longhead have been identified as having the best functional properties with respect to further processing for ready meal applications. As well as conducting tests to identify the forequarter muscles with the best potential for further processing applications, investigations were carried out to identify cooking regimes that would optimise the functional properties. This work confirmed that there are three major chemical reactions, which determine the resultant functional properties of cooked meat. They are the denaturation and aggregation of the myofibrillar proteins and the denaturation and solubilisation of connective tissue (collagen). At around 50°C myosin (45% to 50% of the myofibrillar proteins) denatures, which results in a substantial increase in cook loss and reduction in water holding capacity. At around 60°C collagen (main connective tissue protein) denatures, which results in a substantial increase in tenderness and increase in cook loss. This is because as the collagen denatures it loses it mechanical strength (increase in tenderness) and can no longer support its own structure, and causes it to contract. This contraction causes fluid within the meat and cook loss caused by the denaturation of myosin to be expelled from the meat by compressive forces (squeezed out). At around 70°C actomyosin (22% of the myofibrillar proteins) denatures. This results in a substantial increase in the cook loss and firming of the meat. The increase in cook loss or decrease in water holding capacity that occurs with myofibrillar protein denaturation is due to the fact that when these proteins denature and aggregate their ability to bind water is greatly reduced. From the results of the cooking regime trials it is recommended that for functional property considerations that during the cooking of further processed meat products (i.e. ready meal applications) a meat temperature of 62°C should be aimed for, for the slowest heating region during cooking (usually the centre). This is because it has been identified that a cooking temperature of 65°C should not be exceeded otherwise detrimental effects can occur to the functional properties of the cooked meat. For health concerns a 7D bacterial death reduction has to be achieved. This means that for a cooking temperature of 62°C the meat has to be held at this temperature for at least 5 minutes. Therefore the total cooking time would be the time needed to heat all the meat to 62°C plus 5 minutes to ensure a safe product. The heating or cooking system employed should also ensure that a minimal amount of the meat is heated above 65°C. This can be easily achieved by minimising the external cooking temperature, but long cooking times will result. An industrial cooking process will be a compromise between the cost associated with longer residence time and product functionality. As mentioned earlier another way to add value is to supply nutritional information for selected cuts. Consequentially one of the objectives of this project was to provide some nutritional information for selected meat cuts. Though the primary objective of this part of the project was to develop a method for producing the needed information, so that Richmond N.Z. Ltd. can develop further information on an as needs basis. The nutritional characteristics of a number of export lamb cuts from the saddle region has also been investigated and a method devised to allow further characterisation of other cuts. The method involves breaking down a standard cut into its constituent components (e.g. Frenched rack consists of loin eye, fat cap, intercostals and fatty tissue). The constituent components are tested for their nutritional properties. The frenched rack nutritional properties are calculated from the nutritional properties of the constituents components and the yield data (percentage of each constituent component within a frenched rack) for frenched racks. This method allowed the identification of the main sources of variation for nutritional characteristics. These differences were found to be caused by the lean to fat ratio, not nutritional differences in lean tissue from the same region of lamb (i.e. loin eye and tenderloin very similar nutritionally). The difference in lean to fat ration also accounts for the variation between grades (i.e. PX grade lamb cuts have a higher fat content than YX grade lamb cuts due to PX grade cuts having a higher percentage fat tissue in their cuts). The cuts characterised were the shortloin section (whole section or chop), rack section (whole section or chop), 75mm racks frenched 25mm, boneless loin and tenderloin for both PX and YX grade lamb. The method will be applicable to other regions of lamb (i.e. hindquarter and forequarter) for which nutritional information already exists, but for which yielding data will have to be collected. The method would also be applicable to other species such as beef and venison, but both nutritional data for constituent components and yielding data would have to be collected.
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25

Yang, Huey Chyau, and 楊惠喬. "Quality changes of tilapia sashimi and water-cooked meat." Thesis, 1999. http://ndltd.ncl.edu.tw/handle/45810562239033513814.

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碩士
國立海洋大學
食品科學系
87
Quality changes of raw tilapia meat (sashimi) resulted from postmortem storing at 4oC and 25oC as well as its cooked meat resulted from not water dip-cooking where the raw meat had pre-aged to different extents were investigated. Rigrometer, DSC and various biochemical analyses were adopted to study muscle protein and its related physiochemical changes. Meat eating quality indices, including muscle shortening, dripping loss, water holding capacity (WHC), shear (penetration) force, umami component IMP content and VBN / K-value were used to evaluate the raw and cooked meat quality changes during storing and cooking. These results are valuable as used to establish proper raw meat storage and cookery conditions and to understand the physiochemical changes in effecting the qualities during the processing. As on the study of storage in effecting the raw meat quality, it is evident that the most freshly meat obtained right after slaughter possesses the most juicy and tender texture reflected by its high WHC and relatively low shear force detected, respectively. Aging at 4oC, it was found that cold shortening effect as well as inhibiting of tenderization effect were accounted by the cooling；only 12 hr aging was sufficient to bring muscle to reach the maximum shortening (on set of full-rigor), on contrary it required as long as 24 hrs to reach its optimal tenderization. Consequently, the rigor dependent development of quality indices, including muscle shortening, dripping loss, loss of WHC, increase meat of shear force were increased significantly in the first 12 hr aging；parley IMP was increased to its maximum at round 9 hr of aging. On contrary, decreasing in shear force was observed in the next 12 hr of aging which should be of tenderization in control. VBN and K- value indicated that high freshness could be maintained for 24 hrs aging at 4oC. These results indicate the chill- storage meat are more chewable and more rich in umami within 24 hr of aging, and these features are most pronounced after around 12 hr of aging at 4oC. Aging at 25oC, slower postmortem shortening and faster tenderization were observed. It required 24hr and 12 hr to reach their optimal rigor and tenderization, respectively. Retarded by the rapid tenderization, shear force would only be increased slightly in a short 6 ~ 8 hr aging period and then fallen rapidly below the original value. Only slightly increasing in IMP content could be detected and high freshness could only be maintained in this same period. Therefore, very short period about 6 ~ 8 hr aging is allowed for sashimi to be storage and consumed at 25oC. While on the study of dipping cookery, hot water of 65oCand 80oC were used to do the cooking. It is evident by DSC thermograms that a lower cooking temperature around 65oC ~ 70oC is sufficient to bring fresh muscle protein to full denaturation, however higher temperature about 80oC is required to bring aged meat to full denaturation. A three phases meat quality changes of cookery were always observed, regardless the differences of meat thickness, pre-aging history, and cookery temperature adopted in the cookery experiments. The first stage is the taking place of heat denaturation of major muscle proteins, which would cause shortening, loss of WHC. In the same period, heat hydrolysis of collagen was also observed and it should be the cause of the muscle softening reflected by the decreasing in meat shear force detected. The second phase is a quality plateau phase, in which no significant change in meat qualities would be observed. This is the sign that the meat has been properly cooked. The onset of third phase was evidenced by the appearance of the meat texture breakdown indicating that meat is over cooked. Furthermore, it was found that improved meat qualities including higher WHC, reduced shortening and improved cooking yield could be achieved obtained upon adopting a thicker fillet or a higher cooking temperature for the dipping cookery. This might be caused by the temperature gradient effect that earlier denaturation of muscle in thee surface layer forms a sealed outer shell to prevent the interior muscle to contract and loss of water in the layer phase of cookery.
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26

Liu, Lihua Hsieh Yun-Hwa Peggy. "Monoclonal antibody-based sandwich ELISA for the detection of ovine muscle in cooked meat." 2006. http://etd.lib.fsu.edu/theses/available/etd-07102006-152630.

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Thesis (M.S.)--Florida State University, 2006.
Advisor: Yun-Hwa Peggy Hsieh, Florida State University, College of Human Sciences, Dept. of Nutrition, Food and Exercise Sciences. Title and description from dissertation home page (viewed Sept. 19, 2006). Document formatted into pages; contains viii, 75 pages. Includes bibliographical references.
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27

Holownia, Katarzyna. "Simulation and reproducibility of pink color defect in cooked chicken breast meat." 2002. http://purl.galileo.usg.edu/uga%5Fetd/holownia%5Fkatarzyna%5F200212%5Fphd.

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28

Alfawaz, Mohammed A. "Influence of Maillard reaction products on lipid oxidation in a cooked meat model system." 1989. http://hdl.handle.net/2097/22307.

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29

Tsai, Sin-Hung, and 蔡忻紘. "Functional properties of enzymatic hydrolysates of cooked mussel meat and its hot-water extract." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/41447449403644911667.

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碩士
國立高雄海洋科技大學
水產食品科學研究所
99
In this study, we found that hydrolysates derived from hot-water extract (HE) and residual meat (RM) of a saltwater mussel treated with proteases at various time exhibited noticeable antiradical and Angiotensin Ι Converting Enzyme (ACE) inhibitory activity. It indicated that increasing hydrolysis degree and decreasing average hydrolysate size were observed with the longer of hydrolysis time. The free radical scavenging (including DPPH, superoxide anion, and hydroxyl radicals) and ACE inhibitory activities of the HE and RM hydrolysates were investigated. The highest DPPH, superoxide anion, and hydroxyl radical scavenging activities of the concentration of each RM is 10 mg/ml、0.5 mg/ml、10 mg/ml, respectivly. RM hydrolysates were 60, 37 and 29%, respectively. HE hydrolysates were 58, 60.5 and 30%,respectively. while those of the concentration of each HE is 10 mg/ml、6 mg/ml、6 mg/ml, respectivly. In addition, the highest ACE inhibitory activities of the concentration of HE and RM are 1 mg/ml, RM and HE hydrolysates were 85 and 73% respectively. Moreover, the RM and HE hydrolysates with the highest antiradical or ACE inhibitory activity were further purified by FPLC systems. After FPLC separation, the RM-PN5C (from RM hydrolysates) and HE-PN5B (from HE hydrolysates) fractions exhibited the highest ACE inhibitory activity were further chromotographed by RP-HPLC to obtain purified functional peptides. The purified mussel peptides derived from proteinase hydrolysis may develop nutritional supplements or functional food additives.
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30

Wills, Clint Thomas. "Factors, prevention, and predictability of the pink color defect in uncured fully cooked chicken breast meat." 2004. http://purl.galileo.usg.edu/uga%5Fetd/wills%5Fclint%5Ft%5F200405%5Fms.

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31

King, Wei Que, and 危貴金. "Development and application of predictive model for Listeria monocytogenes and Yersinia enterocolitica in cooked chicken meat." Thesis, 2001. http://ndltd.ncl.edu.tw/handle/61653273770703388542.

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博士
國立中興大學
食品科學系
89
Modified Gompertz function was used to predict the growth of Listeria monocytogenes Scott A and Yersinia enterocolitica in chicken meats. After the growth curves of pathogens were obtained, the modified Gompertz function was then fit to the experimental curves, the variations of the parameters A (the asymptotic value of the stationary growth phase), mm (the maximum specific growth rate), and l (lag phase). The variations of the parameters lag time (l) and specific growth rate (m) with temperature were then modeled. The variation of lag time can be described by Adair model and Smith model；on the other hand, Ratkowsky model and Zewietering model were used to describe the variation of specific growth rate. The various models were compared by graphical and mathematical analysis such as MSE, R2, bias factor and accuracy factor. Lag time modeled with Adair and Smith function had larger variance, indicating larger errors. The accuracy factor of Zwietering model was lower than Ratkowsky model, indicating the Zwietering model was more accurate than Ratowsky model in describing the parameters used in this study. The Zwietering model was found to be suitable for predicting the specific growth rate of L. monocytogenes and Y. enterocolitica in the chicken meat and parameters generated by PMP. In addition, the predicted value for the pathogens in the PMP was higher than that in the chicken meat. The study was to development risk assessment, which applied the predictive microbiology methodology, for Listeria monocytogenes in cooked chicken meats. The probability of illness per serving was calculated by using German model and Weibull-Gamma model. Monte Carlo Simulation was used to establish the distribution probability of illness. Assuming cooked chicken was contaminated by Listeria monocytogenes with the initial number content of 1 CFU/g and storaged at 4℃ for 24 hrs. The estimated maximum number of listeriosis / year predicted by German model was 1.43. On the other hand, mean number of listeriosis/year predicted by weibull-Gamma model for high risk population or low risk population were 342 and 0.04 , respectively.
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32

Coronado, Stephanie Anne. "Effect of dietary fats and antioxidants on the frozen storage life of cooked pork products." Thesis, 2001. https://vuir.vu.edu.au/18155/.

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The objectives of this study were: 1) to investigate the oxidative stability of bacon manufactured from pork obtained from pigs fed a diet containing a combination of vitamin E (10 mg or 200 mg α-tocopheryl acetate per kilogram of feed) and fishmeal (0% or 5%) and processed with wood smoke only or with a combination of liquid smoke and wood smoke, 2) to investigate the oxidative stability of wiener sausages prepared from pork obtained from pigs fed a diet containing a combination of vitamin E (10 mg or 200 mg α-tocopheryl acetate per kilogram of feed) and fishmeal (0 % or 5%) and manufactured with or without an antioxidant (0.03% rosemary extract or 2.5% whey powder). Twelve (Large White x Landrace) gilts were randomly allotted to four dietary treatments containing two levels of vitamin E (10 or 200 mg/kg feed) and two levels of fishmeal (0 or 5%). Two products were manufactured from meat obtained from the animals after slaughter, bacon with or without liquid smoke and wiener sausages with or without rosemary extract and sweet whey powder. The oxidative stability of bacon was examined over 16 weeks of frozen storage and that of wieners during ten months frozen storage. Lipid oxidation in the products was measured by means of thiobarbituric acid reactive substances (TBARS), fluorescence shift and sensory evaluation. The fluorescence shift method was unsatisfactory in the case of wieners, as it appeared that rosemary extract contained compounds that fluoresced and therefore interfered with the method. The fatty acid composition of bacon fat showed that diet had no significant effect (P > 0.05) in the proportions of total saturated and total monounsaturated fatty acids. Bacon prepared from pigs fed the diet supplemented with vitamin E had higher levels (P < 0.05) of total polyunsaturated fatty acids than bacon manufactured from pigs fed the other experimental diets. Analysis of vitamin E content in bacon fat and muscle showed that the diet supplemented with 200 mg vitamin E per kilogram of feed increased α-tocopherol levels by 3 fold in bacon fat and by 2 fold in bacon loin muscle compared to bacon prepared from pigs fed a basal level of vitamin E (10 mg vitamin E per kilogram of feed). Bacon processed with a combination of liquid and wood smoke proved to be significantly less (P < 0.001) susceptible to lipid oxidation compared to bacon processed with wood smoke only. It was observed that dietary supplementation of fishmeal produced adverse effects on lipid oxidation in bacon, while dietary supplementation of vitamin E was shown to help reduce lipid oxidation in bacon whether fishmeal was present in the diet or not. Lipid oxidation in frozen bacon was most successfully reduced when bacon was manufactured from pigs fed a diet supplemented with 200 m g of α-tocopherol per kilogram of feed and processed with a combination of liquid and wood smoke. This trend was also observed in bacon manufactured from pigs fed fishmeal and vitamin E and processed with the combination of liquid and wood smoke. Sensory evaluation showed a slight increase in oxidation with time but no overall differences were observed between the dietary treatment groups. No lipid oxidation as measured by TBARS, fluorescence shift and sensory analysis was observed in wieners stored at -20°C for ten months. The wieners were unaffected (P > 0.05) by dietary treatments or by the addition of antioxidants. Dietary vitamin E appeared to lower TBARS values, suggesting vitamin E helped retard lipid oxidation. The low TBARS, fluorescence shift levels and sensory scores obtained for wieners containing whey powder showed that slow lipid oxidation was taking place. A similar trend was observed with rosemary extract. The high oxidative stability of the wieners, even in the absence of antioxidants could be due to the presence of sodium erythorbate in the formulation as an additional antioxidant.
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33

Flores, Hector Angel. "Effects of blade tenderization and trimming on hot-boned, restructured, pre-cooked roasts from cows." 1985. http://hdl.handle.net/2097/27441.

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34

Mei-Chen, Li, and 李美珍. "Development and Characterization of Monoclonal Antibodies Specific to Cooked Meats from Livestock." Thesis, 2000. http://ndltd.ncl.edu.tw/handle/98750971338628874274.

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碩士
國立屏東科技大學
食品科學系
88
Fraudulent substitution of expensive meat with cheaper meat or addition of undeclared species in meat products may cause concerns for consumer protection and other economic reasons. Adulteration of undeclared meat tissue may also impose a potential health hazard if the meat is inadequately heated to reach the respective required internal temperatures. Therefore, effective and efficient analytical methods are required to detect meat adulteration. Several methods have been reported for the detection of meat adulteration, such as electrophoresis, chromatography, DNA hybridization, polymerase chain reaction (PCR), agar gel immunodiffusion assay (AGID) and enzyme-linked immunosorbent assay (ELISA). Because of its simplicity, rapidity and sensitivity, ELISA has been recognized as the most effective method for detecting meat adulteration. Polycolnal antibody (PAb) and monoclonal antibody (MAb) can be used as capture reagent in ELISA. However, polyclonal antibodies have disadvantages such as limited production and varied affinity and specificity from batch to batch. Therefore, a MAb-based ELISA could be a promising method for detection of adulteration of meat and meat products. The objective of present study is to develop MAbs against specific antigens of cooked beef by hybridoma technology. Saline (0.85% NaCl) extract of heat-treated (100℃, 20min) beef muscle proteins was used to immunize mice for the production of MAb. A total of five hybridoma cell lines that secrete MAbs of IgM class have been developed. MAbs 8G9G4A1, 8G9G4D9, 8G9B10F12 and 8G9B10G1 could react with cooked meat extracted from three livestock species (beef, pork and lamb) but did not react with cooked poultry meats (chicken, duck, turkey and ostrich). These four MAbs might recognize exactly the same or overlapping antigenic structure as indicated by the results of additivity index. Moreover, MAb 8G9G4D9 could detect 3﹪(v/v) of cooked beef and 2﹪(v/v) of cooked pork in chicken. Another MAb, 9G12C9A2, was able to distinguish uncooked meats from cooked meats. It could significantly differentiate the cooking endpoint temperature for pork and chicken processed at 70~75℃.
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35

Palang, Edwin Yparraguirre. "The role of ingredients and processing conditions on marinade penetration, retention and color defects in cooked marinated chicken breast meat." 2004. http://purl.galileo.usg.edu/uga%5Fetd/palang%5Fedwin%5Fy%5F200405%5Fphd.

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36

Wu, Shan-Yi, and 吳珊儀. "Estimation the proportion of poultry meat in fresh and cooked ground pork by means of the carnosine and anserine ratio." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/92831878302821185503.

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碩士
東海大學
食品科學系
90
Abstract Due to the fact that pork, chicken meat and turkey meat each has its distinct carnosine/anserine ratio; the carnosine/anserine ratio of meat can be used to distinguish meat kinds, both fresh or cooked. The purposes of this research are to analysis the carnosine/anserine ratio in fresh and cooked meat by using high performance liquid chromatography. The study consists of three parts. The first part tries to compare efficacy of extracting carnosine/anserine ratios from meat by analysis column and by semi-parative ODS column. The second part tries to discover the influences of different raw materials (i.e. the different kinds of meat) in heated treatment (the end internal temperature is 71℃) to the carnosine/anserine ratios of meat extracts. The last part tries to estimate the possible percentage of different meats in a mixture by analyze the carnosine/anserine ratios from its extract after changed the percentage of meats and treatments （heated and unheated）. In the first part of the study, we discovered that the semi-parative ODS column with 50 mM KH2PO4 (pH7.5) can develop the performance of separating carnosine and anserine from the meat and measure the exact quantity of each. The carnosine/anserine ratios of raw pork loin extract is higher than the pork ham；heated treatment increases the carnosine/anserine ratios of pork extract remarkably (p<0.05), and the ratios of cooked pork loin is still higher than the pork ham. In mixing pork with chicken (include thigh/leg and breast), the carnosine/anserine ratios will decrease to the increase of percentage of chicken (p<0.05). The tendency will exist when the materials were heated. By changing the ratio of the materials, the mixture of pork loin with chicken (include thigh/leg and breast) or turkey (include thigh/leg and breast) will show a significantly difference (p<0.05) in carnosine/anserine ratios. But the carnosine/anserine ratios of the mixture of turkey and chicken (both include thigh/leg and breast) extracts made no apparent difference. The results show that the carnoisne/anserine concentration of white muscle higher than red muscle, and the carnosine/anserine concentration of chicken and turkey higher than pork (p<0.05). Heated treatment will significantly decrease carnoisne/anserine concentration, and thereby increase the carnosine/anserine ratios of pork (p<0.05) while decreasing the carnosine/anserine ratios of chicken and turkey a little bit. The carnosine/anserine ratios of raw and cooked pork, chicken, and turkey meat are different. The different ratios can be used to find out the kinds of the raw meat or the cooked meat, and estimate the percentage of meat mixture.
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37

Ahn, Dong Uk. "The factors causing pink color problems and characterization of the pink pigment in uncured cooked poultry meats." 1988. http://catalog.hathitrust.org/api/volumes/oclc/19476349.html.

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38

Chen, Chiao-Yi, and 陳巧宜. "A study on the consumer behavior of beef noodle and meat quality.1.Effect of beef noodle store image and cooked beef quality on the consumer behavior.2.Effect of portion cuts of beef with different method of cooking and reheating on the quality of cooke." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/81786376189827108244.

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碩士
中國文化大學
生活應用科學研究所
95
Beef noodle, a common nosh combined by beef. However, studies related to beef noodle are still insufficient. The objectives of this research were to :(1) effect of the image to the consumers in the beef noodle stores, (2) understand consumer behavior, and (3) offer the comments to the owners of the store and relevant reagents. Four portion of meats and two cooked method of beef noodles was studied the affects. The purposive sampling is using in this research, we aware with the questionnaire on 402 and 408 consumers who had a meal on the 8 beef noodle stores of new-style and tradition-style business in Taipei. The questionnaires regarding the personal profile, the attitude and satisfaction on store image and the consumer behavior are used for this study. Therefor, the four different parts of meat (intercostals, fore-shank, knuckle and oyster blade) and two cooking methods (braising and stewing) was studied the affects on the taste quality by sensory evaluation, rheological analysis and Hunter L, a, b. Braised intercostals was kept at the temperature of freeze(-20ºC) and than thawing at 0~5 ºC. Thawed sample was reheated with three different cooking methods. Sensory evaluation and Rheological analysis was used for the quality detection in order to provide the best reheating condition. The results and discussion: First: questionnaire research 1. The store image of new-style and tradition-style, consumers paid most attention to the hygiene of restaurants; consumers were most satisfied with mouth feel of beef. 2. The new-style store image was significant attitude different due to consumers’ education and the flavor degree of beef. 3. The tradition-style store image was significant attitude difference due to consumers’ sex, education, occupation, the favor degree of beef, the favor degree of noodle. 4. The new-style store image was significant satisfied different due to consumers’ the flavor degree of beef and favor degree of noodle. 5. The tradition-style store image was significant satisfied difference due to consumer’ sex, education, the individual income, the favor degree of beef, the favor degree of noodle. 6. The consumers’ behavior of new-style and tradition-style store varied with sex, marital status, age, education, occupation, the individual income, the favor degree of beef and the favor degree of noodle. Second: beef product of quality from beef noodle Braised and stewed intercostals showed the highest overall score among four different parts of beef. Therefor the intercostals is most suitable raw meat for beef noodle. The rheological shear value and texture profile analysis of data indicated that the braised and stewed intercostals have just right mouth feel for the panelist. The evaluation of flavor, tenderness, juiciness, color and overall impression of braised intercostals among control and three reheating group were indicated no significant difference. The shear value and texture profile analysis of date did not show different among groups. For the consumers’ convenient and time saving concerning, microwave re-heating method is better than the steam and gas re-heating. The Hunter L, a, b value of the four different parts of meat was indicated the braising and stewing intercostals have the highest L values. Stewed knuckle has the highest a and b values. Braised oyster blade and knuckle have the highest a values the oyster blade has the highest b values. The L, a, b value of braised intercostals among control and three reheating group were indicated no significant difference.
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39

Kuin, Choy Mun, and 蔡雯娟. "Utilization of Cooked and Uncooked Ulva fasciata and Gracilaria coronopifolia meal as Binders in Diets and the Effect on the Growth of Litopenaeus vannamei." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/06471279421729659008.

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碩士
國立臺灣海洋大學
水產養殖學系
101
Seaweed meals, Ulva fasciata and Gracilaria coronopifolia, were utilized as binders in Litopenaeus vannamei diet at 5%, 10% and 20% cooked and uncooked treatment to test its acceptability in shrimp diet. Diets with 5% cooked-Ulva and cooked-Gracilaria meal were chosen to compare with 5% agar, curdlan and wheat flour as binders in shrimp diet. In experiment I, dietary protein of formulated diets ranged from 35.2% to 38.2% where crude lipid ranged from 11.6% to 12.5%. Total six weeks feeding trial was conducted on L. vannamei. Shrimp fed diet with uncooked-Ulva 10% had the best growth performance where the final weight ,weight gain and specific growth rate (SGR) were 1.10g, 1556.8% and 6.8% day-1, respectively; significantly higher than those fed the diet containing 20% cooked-Ulva which final weight, weight gain and SGR were 0.85g, 1182.7% and 6.2% day-1, respectively. Shrimp fed with control and other experimental diets had no significantly difference in growth performance. Water stability after 4 hours testing for diets with 5%, 10% and 20% cooked-Ulva were 89.4%, 87.0% and 94.1%, respectively; diet with uncooked-Ulva 5%, 10% and 20% were 87.4%, 88.9% and 91.2%, respectively; where the control diet was 87.5%. In experiment II, crude protein of formulated diets ranged from 31.8% to 34.4% where crude lipid ranged from 11.3% to 12.4%. After six weeks of feeding experiment, shrimp fed diet with 5% uncooked-Gracilaria diet had the highest final weight (1.12g), weight gain (1918.0%) and SGR (7.1% day-1). Shrimp fed diet with 20% cooked-Gracilaria had significantly lower growth performance from those shrimp fed other diets. The final weight, weight gain and SGR of shrimp fed diet with 20% cooked-Gracilaria were 0.56g, 902.2% and 5.5% day-1, respectively. Diet with 20% uncooked-Gracilaria had the highest water stability (95.5%) after 4 hours of testing followed by the diet with 10% uncooked-Gracilaria (95.1%) and the diet with 5% cooked-Gracilaria (93.9%). Control diet showed the lowest water stability after 2 hours (92.0%), 3 hours (90.6%) and 4 hours (89.9%) of immersion in water. In experiment III, five experimental diets were formulated and contain 36.0% to 37.1% of crude protein and 7.9% to 8.3% of crude lipid. Shrimp fed a diet with wheat flour had significantly higher final weight (1.09g), weight gain (521.2%) and SGR (4.4% day-1) than those shrimp fed diets with agar and curdlan. Shrimp fed diet with Ulva meal, Gracilaria meal, agar and curdlan had no significantly difference in growth performance. Diets with agar (91.5%), curdlan (91.9%) and Gracilaria meal (91.7%) had no significantly different water stability after 4 hours. The diet with Ulva meal had the lowest water stability (89.3%) but there were not significantly different from the diet with wheat flour (89.7%) after the 4 hour water stability test.
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