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Universidade Federal de Santa Maria

1. Tais Colpo Sartori. INFLUÊNCIA DA MATURAÇÃO NO RENDIMENTO DE PEITO DE FRANGO MARINADO COZIDO EM PROCESSO CONTÍNUO.

Degree: 2012, Universidade Federal de Santa Maria

The objective of this study was to evaluate the influence of different ageing time after deboning (deboning time) and ageing time before deboning (holding time) in quality and cook loss of marinated, cooked and frozen chicken breast in continuous process. It was used experimental design 32 (3 deboning time: zero, 6 and 12 hours; and 3 holding time: zero, 12 and 24 hours), total of 9 treatments with 3 cooking repetition, total of 27 experiments. The breast fillets were marinated by tumbling, and brine was formulated with water and sodium chloride. It was evaluated brine absorption, thickness increase and weight loss during cooking, chicken breast pH, sensory analysis, shear force analysis and centesimal analysis of cooked and frozen chicken breast. Deboning time impacted in inicial pH, there was reduction between zero and 6 hours, time where chicken breast achieved rigor mortis resolution. There was an increase in pH with deboning time from 6 to 12 hours. In treatments with zero deboning time, it was observed a decrease in pH from zero to 12 hours, and an increase from 12 to 24 hours. Ageing time didnt impact in brine absorption during tumbling. Ageing time, before and after deboning, influenced the cook loss, that was lower in fillets aged before deboning comparing to fillets aged after deboning. The increase in holding time from zero to 12 and 24 hours reduced cook loss, despite of deboning time. The influence of ageing on the fiber diameter during cooking was observed by significant increase on the thickness of chicken breast. Ageing times influenced sensory analysis as color, juiciness, flavor and tenderness, it was concluded that 6 hours before deboning were enough to achieve the desired tenderness. There was significant difference in shear force analysis between aged and not aged fillets. The best results for cooking loss and tenderness were achieved with deboning time of 6 or 12 hours, followed by holding time of 24 hours.

O objetivo deste trabalho foi avaliar a influência de diferentes tempos de maturação antes da desossa (tempo de desossa) e tempos de maturação após a desossa (tempos de espera) na qualidade e nas perdas de peso por cozimento do peito de frango marinado, cozido e congelado em processo contínuo. Foi utilizado um planejamento experimental 32 (3 tempos de desossa: zero, 6 e 12 horas; e 3 tempos de espera: zero, 12 e 24 horas), totalizando 9 tratamentos, com 3 repetições de cozimento, totalizando 27 experimentos. Os peitos de frango foram marinados por tambleamento com salmoura formulada com água e cloreto de sódio. Foram realizadas análises de absorção de salmoura, aumento de espessura e perda de peso no cozimento, análises de pH do peito de frango, análise sensorial, análise de força de cisalhamento e análise centesimal do peito de frango após cozimento e congelamento. O tempo de desossa influenciou o pH inicial, havendo redução de pH de zero para 6 horas, onde o peito atingiu a resolução do rigos mortis. O aumento de tempo de desossa de 6 para 12 horas levou a um aumento de pH. Para os…

Advisors/Committee Members: Alexandre José Cichoski, Rogério Manoel Lemes de Campos, Nelcindo Nascimento Terra.

Subjects/Keywords: CIENCIA E TECNOLOGIA DE ALIMENTOS; Chicken breast; Ageing; Cook loss; Quality; Peito de frango; Qualidade; Perdas de cozimento; Maturação

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Sartori, T. C. (2012). INFLUÊNCIA DA MATURAÇÃO NO RENDIMENTO DE PEITO DE FRANGO MARINADO COZIDO EM PROCESSO CONTÍNUO. (Thesis). Universidade Federal de Santa Maria. Retrieved from http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=4242

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Sartori, Tais Colpo. “INFLUÊNCIA DA MATURAÇÃO NO RENDIMENTO DE PEITO DE FRANGO MARINADO COZIDO EM PROCESSO CONTÍNUO.” 2012. Thesis, Universidade Federal de Santa Maria. Accessed July 23, 2019. http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=4242.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Sartori, Tais Colpo. “INFLUÊNCIA DA MATURAÇÃO NO RENDIMENTO DE PEITO DE FRANGO MARINADO COZIDO EM PROCESSO CONTÍNUO.” 2012. Web. 23 Jul 2019.

Vancouver:

Sartori TC. INFLUÊNCIA DA MATURAÇÃO NO RENDIMENTO DE PEITO DE FRANGO MARINADO COZIDO EM PROCESSO CONTÍNUO. [Internet] [Thesis]. Universidade Federal de Santa Maria; 2012. [cited 2019 Jul 23]. Available from: http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=4242.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Sartori TC. INFLUÊNCIA DA MATURAÇÃO NO RENDIMENTO DE PEITO DE FRANGO MARINADO COZIDO EM PROCESSO CONTÍNUO. [Thesis]. Universidade Federal de Santa Maria; 2012. Available from: http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=4242

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

2. Harbison, Amanda 1989-. Improving the Flavor of Ground Beef by Selecting Trimmings from Specific Locations.

Degree: 2012, Texas A&M University

We hypothesized that carcass subcutaneous fat location would affect sensory and quality traits. Five carcass fat sources were tested: brisket, chuck, plate, flank, and round. Ground beef was formulated using each fat source and extra-lean beef trim (>95% lean) to contain 80% lean trim and 20% fat trim. Patties (100 g) were evaluated for color, lipid oxidation, fatty acid composition and consumer evaluation. Flavor was analyzed using a Gas chromatography with mass spectrometry (GC/MS) on the headspace above a cooked (74 degrees C) patty in a heated (60 degrees C) 473 mL glass jar with a solid phase micro-extraction (SPME) fiber. Color, thiobarbituric acid reactive substance assay (TBARS), consumer sensory, and cook/freezer loss data showed no differences (P > 0.05) among carcass locations. Percentage stearic acid was lower (P = 0.044) in the brisket than in the chuck and flank. The brisket was higher in percentage cis-vaccenic acid (P = 0.016) and in the saturated fatty acid to monounsaturated fatty acid ratio (P = 0.018), and lower (P = 0.004) in the percentage of total saturated fatty acids than all other sources of subcutaneous fat. Butanedione was highest (P = 0.013) in the flank and plate fat. Brisket tended to be higher (P = 0.054) than flank, plate, and round in 1-octen-3-ol. Brisket was higher (P = 0.008) than chuck, flank, and round, but not different (P > 0.05) than plate in octanedione. Brisket was higher (P = 0.003) than all other sources for beefy aroma. Flank was higher (P = 0.047) than chuck and round for chemical aroma. Brisket was higher (P = 0.004) than all other sources except flank for floral aromas. Plate was higher (P = 0.029) than all other sources for heated oil aromas. For secondary aroma descriptor, round was higher (P < 0.001) than flank, plate, and chuck for dairy. While differences in some key fatty acids and aromatics existed among carcass locations, when the fat was diluted with a common lean source, fat source did not have a negative effect on sensory or quality traits. Therefore, formulating ground beef using subcutaneous fat from specific locations on a carcass may improve the beef aromatics without negatively affecting sensory or quality traits. Advisors/Committee Members: Kerth, Christopher R (advisor), Smith, Stephen B (committee member), Miller, Rhonda K (committee member).

Subjects/Keywords: olfactometry port; mass spectrometry; gas chromatography; freezer and cook loss; consumer sensory; color; shelf life; oxidation; flavor; subcutaneous fat; fatty acids; Ground beef

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APA (6th Edition):

Harbison, A. 1. (2012). Improving the Flavor of Ground Beef by Selecting Trimmings from Specific Locations. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/148067

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Harbison, Amanda 1989-. “Improving the Flavor of Ground Beef by Selecting Trimmings from Specific Locations.” 2012. Thesis, Texas A&M University. Accessed July 23, 2019. http://hdl.handle.net/1969.1/148067.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Harbison, Amanda 1989-. “Improving the Flavor of Ground Beef by Selecting Trimmings from Specific Locations.” 2012. Web. 23 Jul 2019.

Vancouver:

Harbison A1. Improving the Flavor of Ground Beef by Selecting Trimmings from Specific Locations. [Internet] [Thesis]. Texas A&M University; 2012. [cited 2019 Jul 23]. Available from: http://hdl.handle.net/1969.1/148067.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Harbison A1. Improving the Flavor of Ground Beef by Selecting Trimmings from Specific Locations. [Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/148067

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Manitoba

3. Hiebert, Luann E. Encountering maternal silence: writing strategies for negotiating margins of mother/ing in contemporary Canadian prairie women's poetry.

Degree: English, Film, and Theatre, 2016, University of Manitoba

Contemporary Canadian prairie women poets write about the mother figure to counter maternal suppression and the homogenization of maternal representations in literature. Critics, like Marianne Hirsch and Andrea O’Reilly, insist that mothers tell their own stories, yet many mothers are unable to. Daughter and mother stories, Jo Malin argues, overlap. The mother “becomes a subject, or rather an ‘intersubject’” in the text (2). Literary depictions of daughter-mother or mother-child intersubjectivities, however, are not confined to auto/biographical or fictional narratives. As a genre and potential site for representing maternal subjectivities, poetry continues to reside on the margins of motherhood studies and literary criticism. In the following chapters, I examine the writing strategies of selected poets and their representations of mothers specific to three transformative occasions: mourning mother-loss, becoming a mother, and reclaiming a maternal lineage. Several daughter-poets adapt the elegy to remember their deceased mothers and to maintain a connection with them. In accord with Tanis MacDonald and Priscila Uppal, these poets resist closure and interrogate the past. Moreover, they counter maternal absence and preserve her subjectivity in their texts. Similarly, a number of mother-poets begin constructing their mother-child (self-other) relationship prior to childbirth. Drawing on Lisa Guenther’s notions of “birth as a gift of the feminine other” and welcoming the stranger (49), as well as Emily Jeremiah’s link between “‘maternal’ mutuality” and writing and reading practices (“Trouble” 13), I investigate poetic strategies for negotiating and engaging with the “other,” the unborn/newborn and the reader. Other poets explore and interweave bits of stories, memories, dreams and inklings into their own motherlines, an identification with their matrilineage. Poetic discourse(s) reveal the limits of language, but also attest to the benefits of extra-linguistic qualities that poetry provides. The poets I study here make room for the interplay of language and what lies beyond language, engaging the reader and augmenting perceptions of the maternal subject. They offer new ways of signifying maternal subjectivities and relationships, and therefore contribute to the ongoing research into the ever-changing relations among maternal and cultural ideologies, mothering and feminisms, and regional women’s literatures. Advisors/Committee Members: Calder, Alison (English, Film, and Theatre) (supervisor), Brydon, Diana (English, Film, and Theatre) .

Subjects/Keywords: Elegiac poetry; Motherhood; Maternity poetry; Canadian poetry; Women authors; Poetics; Maternal subjectivity; Maternal theory; Feminist poetry; Prairie poetry; Pregnancy; Childbirth; Mourning mother loss; Mourning child loss; Maternal lineage; Mother poets; Prairie women's poetry; 21st century poetry; Ariel Gordon; Barbara Langhorst; Canadian literature (English); Charlene Diehl-Jones; Claire Harris; Cultural transmission; Cultural violence; Culture and motherhood; Domestic violence; Elegy; Hospitality and responsibility; Jennifer Still; Lisa Martin-DeMoor; Literary criticism; Louise Bernice Halfe; Maternal discourse; Maternal aesthetics; Maternal inheritance; Maternal silence; Maternal writing; Méira Cook; Erín Moure; Melanie Dennis Unrau; Mother myths; Postcolonial writing; Motherhood studies; Motherhood and feminism; Prairie women poets; Regional literature; Rita Bouvier; Sally Ito; Sarah Klassen; Su Croll; Subjectivity; Writing and motherhood; Writing the other

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Hiebert, L. E. (2016). Encountering maternal silence: writing strategies for negotiating margins of mother/ing in contemporary Canadian prairie women's poetry. (Thesis). University of Manitoba. Retrieved from http://hdl.handle.net/1993/31201

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Hiebert, Luann E. “Encountering maternal silence: writing strategies for negotiating margins of mother/ing in contemporary Canadian prairie women's poetry.” 2016. Thesis, University of Manitoba. Accessed July 23, 2019. http://hdl.handle.net/1993/31201.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Hiebert, Luann E. “Encountering maternal silence: writing strategies for negotiating margins of mother/ing in contemporary Canadian prairie women's poetry.” 2016. Web. 23 Jul 2019.

Vancouver:

Hiebert LE. Encountering maternal silence: writing strategies for negotiating margins of mother/ing in contemporary Canadian prairie women's poetry. [Internet] [Thesis]. University of Manitoba; 2016. [cited 2019 Jul 23]. Available from: http://hdl.handle.net/1993/31201.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Hiebert LE. Encountering maternal silence: writing strategies for negotiating margins of mother/ing in contemporary Canadian prairie women's poetry. [Thesis]. University of Manitoba; 2016. Available from: http://hdl.handle.net/1993/31201

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

.