Sensory and Instrumental Texture Characteristics of Normal and Electrically Stimulated Pork Frozen by Two Methods
Ketelsen, Sandra Mills
This item is only available for download by members of the University of Illinois community. Students, faculty, and staff at the U of I may log in with your NetID and password to view the item. If you are trying to access an Illinois-restricted dissertation or thesis, you can request a copy through your library's Inter-Library Loan office or purchase a copy directly from ProQuest.
Permalink
https://hdl.handle.net/2142/71751
Description
Title
Sensory and Instrumental Texture Characteristics of Normal and Electrically Stimulated Pork Frozen by Two Methods
Author(s)
Ketelsen, Sandra Mills
Issue Date
1988
Department of Study
Human Resources and Family Studies
Discipline
Human Resources and Family Studies
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
Ph.D.
Degree Level
Dissertation
Keyword(s)
Agriculture, Food Science and Technology
Home Economics
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.
Use this login method if you
don't
have an
@illinois.edu
email address.
(Oops, I do have one)
IDEALS migrated to a new platform on June 23, 2022. If you created
your account prior to this date, you will have to reset your password
using the forgot-password link below.
