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|Title:||Sensory and Instrumental Texture Characteristics of Normal and Electrically Stimulated Pork Frozen by Two Methods|
|Author(s):||Ketelsen, Sandra Mills|
|Department / Program:||Human Resources and Family Studies|
|Discipline:||Human Resources and Family Studies|
|Degree Granting Institution:||University of Illinois at Urbana-Champaign|
|Subject(s):||Agriculture, Food Science and Technology
|Abstract:||The effect of electrical stimulation on pork carcass quality and the effect of conventional and blast freezing methods on roasts from normal and electrically stimulated pork was studied. Potential correlations of sensory and instrumental pork texture measurements were also investigated.
Electrical stimulation of Hampshire cross porcine carcasses resulted in musculature that was slightly but not severely pale, soft and exudative. Although pale, soft exudative characteristics and slow freezing have been reported to affect the texture of pork, under the conditions of this study, no advantages of blast freezing over conventional freezing were seen for pale pork induced by electrical stimulation for the key pork quality attributes of color, juiciness or tenderness. The results of this work also show that poor agreement among studies of the correlation of sensory and instrumental data may be due to the tendency to report overall correlation values in which data from all experimental treatments is included. This value is influenced by the number and types of samples utilized in different studies and does not consider that sensory and instrumental values may not vary consistently within different data subsets.
Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1988.
|Date Available in IDEALS:||2014-12-16|
This item appears in the following Collection(s)
Dissertations and Theses - Human Resources and Family Studies
Graduate Dissertations and Theses at Illinois
Graduate Theses and Dissertations at Illinois