Browsing by Subject "enhancement"
Now showing items 1-7 of 7
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Applications of the Suspente System in Improving Beef Round Palatibility
(Oklahoma State University, 2010-12-01)The objective of this study was to determine the influence of the SuspenTec� system on the palatability traits of beef round cuts. In phase I, USDA Select paired beef eye of round (ER, IMPS 171C; n = 17) and bottom round ... -
Assessment of Ammonium Hydroxide, Salt and Carbon Monoxide in Improving the Retail Display Characteristics, Palatability and Consumer Acceptance of Case Ready Retail Cuts
(Oklahoma State University, 2011-05-01)Subprimals of chuck roll, IMPS # 118A, ribeye roll, IMPS # 112A, strip loin, IMPS # 180, round flats, IMPS #171G, outside round, IMPS # 171B, eye of round, IMPS # 171C, and sirloin caps, IMPS # 184D,(n = 5 of each subprimal) ... -
Effects of Postmortem Ph Modification and Oxygen Saturation on Lean Color Characteristics of Dark Cutting Beef
(Oklahoma State University, 2004-12-01)Paired strip loins (n = 32) were obtained from four carcasses from each of the following groups: normal, 1/3, 2/3, and full dark cutting carcasses. Two pairs from each group were designated for a 7 d postmortem aging period ... -
Evaluation of Solubilized Proteins as an Alternative to Phosphates for Meat Enhancement
(Oklahoma State University, 2006-07-01)Select grade strip loins (n=10) were enhanced 10% target with either a phosphate or an acid solublized protein based solution. Color score, aerobic plate count, lipid oxidation, purge loss, cook yield, Warner-Bratzler shear ... -
Goody-good effect: When social comparisons of ethical behavior and performance lead to self-threat versus self-enhancement, social undermining, and ostracism
(2013-12)I extend work on behavioral ethics by proposing that there can be unfavorable consequences to ethical behavior. Drawing on social comparison theory (Festinger, 1954), I find that employees experience self-threat and ... -
Impact of Post-Harvest Interventions on the Color Stability, and Subsequently, the Palatability, of Beef From Cattle Fed Wet Distillers Grains
(Oklahoma State University, 2009-12-01)Two hundred and forty heifers were fed at Oklahoma State University in Stillwater, OK, in one of two treatment groups: A dry rolled corn (CON) diet or a diet including 30% wet distillers grains plus solubles (WDGS). Chuck ... -
Influence of Post-cooking Holding Time on the Sensory Attributes of Traditional or Suspente(R) Enhanced Flat Iron Steaks
(Oklahoma State University, 2010-12-01)The objective of the study was to evaluate the influence of post-cooking holding time on sensory attributes of flat iron steaks injected with one of two different enhancements or a control. Treatments consisted of a control ...