Browsing OSU Theses by Author "Mafi, Gretchen"
Now showing items 1-18 of 18
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Consumer Preference of Ground Beef Patties with Varying Percentages of Finely Textured Beef
Neilson, Morgan Marie (2016-05-01)The goal of this study was to evaluate consumer preferences of ground beef patties with varying levels of Finely Textured Beef. Three treatments were utilized during this study 0% FTB, 15% FTB, and max inclusion FTB. All ... -
Effect of storage temperature and time on redness of 93:7 ground beef patties in carbon monoxide atmospheric packaging
Carlock, Anna (2022-05)The objective of this study was to investigate storage time and temperature on redness of 93:7 ground beef in CO-MAP (carbon monoxide modified atmosphere) packaging. Three 4.5 kg ground beef chubs with a lean-to-fat ratio ... -
Effects of differing carbon dioxide levels on meat color in modified atmosphere packaging
Hearn, Kathryn (2021-05)The objective of this study was to assess the effect of different carbon dioxide (CO2) concentration gas flushes in master packages on the display life of fresh beef. Twenty-five USDA Low Choice ribeye rolls (IMPS 112A) ... -
Effects of enhancement and nitrite-embedded packaging on dark-cutting beef color
Denzer, Morgan (2020-07)The objective of this study was to determine the effects of novel nitrite-embedded packaging (NEP) and enhancement on retail and cooked color and palatability of dark-cutting beef. Selection of dark-cutting beef strip loins ... -
Effects of enhancement on beef longissimus color
Belem, Thiago Sakomoto (2020-05)Aging can improve beef palatability and eating experience. However, extended aging negatively impacts meat color and oxidative stability. The overall goal of the current research was to determine the effect of enhancement, ... -
Effects of Extended Aging on Biochemical Properties of Dark Cutting Beef
English, Andrea Renea (2015-05-01)Elevated muscle pH in dark cutting beef can enhance mitochondrial activity and stability of enzymes involved in oxygen consumption. Both processes can influence the myoglobin oxygenation, hence beef color. Limited studies ... -
Effects of high-pressure processing on dark-cutting beef color
Reesman, Cole (2022-05)The objective was to evaluate the effects of high-pressure processing (HPP) levels on retail color, cooked color, and sensory attributes of dark-cutting beef. Eight USDA Choice (mean pH = 5.5; normal pH beef) and twelve ... -
Effects of Modified Atmosphere Packaging on Retail Color Stability in Fresh Beef
Kinsey, Renee Elizabeth (Oklahoma State University, 2014-05-01)The study aimed to evaluate the effects of different modified atmosphere packaging and different packaging styles on retail shelf life and microbial growth. Phase 1 evaluated different gas composition in modified atmosphere ... -
Effects of rosemary and green tea antioxidants on ground beef patties in traditional and modified atmosphere packaging
Yoder, Laura Elaina (2020-05)Consumers purchase ground beef more than any other beef product in the U.S. with 88% of consumers preferring traditional foam trays with overwrap (PVC), however PVC has a very limited shelf life. Utilizing gases like carbon ... -
Effects of sodium nitrite and tocopherol incorporated poly (lactic acid) films on dark-cutting beef
Smith, Trinity (2023-05)This study aimed to determine the effects of poly(lactic acid)-(PLA) films incorporating sodium nitrite and α-tocopherol on dark-cutting beef. A low-concentration (LC) PLA pellet was compounded with 0.12% sodium nitrite ... -
Effects of Technology Use in Beef Production Systems on Meat Quality, Consumer Palatability and Muscle Dimensions of Strip Loins
Harsh, Bailey (Oklahoma State University, 2014-12-01)The objectives of this study were to examine the effect of beef production systems with and without the use of a beta-agonist on strip loin quality, consumer acceptance and muscle dimensions compared to an all-natural ... -
Evaluating the effects of storage time on gas formation from retail ground meat
Price, Taylor (2021-05)The objective of this study was to evaluate greenhouse gas emissions (GHG), specifically carbon dioxide (CO2), methane (CH4), and nitrous oxide (N2O) from raw and cooked ground beef. Shoulder clods were ground, formed into ... -
Influence of oxygen scavenger technology on retail stability of fresh beef in tri-gas master bag packaging
Perry, Macy (2020-05)The objective of this study was to evaluate the effects of three types of O2 scavengers on color stability in a retail environment. Five different products were each placed into a master bag (n = 45) with either a control, ... -
Production, Carcass, and Meat Quality Characteristics of Commercial Crossbred Gilts and Barrows Fed Two Different Diets
Winn, Kassindra Jo (Oklahoma State University, 2014-05-01)This study analyzed the characteristics of commercial crossbreds by gender and diet on carcass merit by evaluation of cutability and palatability attributes of fresh pork. Duroc � Landrace � Yorkshire (commercial crossbred) ... -
Role of beef imports in the United States
Spradlin, Sarah Katherine (2022-05)Livestock extension educators are frequently asked why the US imports beef when it already produces a large amount of high-quality beef. The typical answer given is that the US exports large amounts of high-quality beef ... -
Tenderness and Sensory Attributes of Pasture Versus Grain Fed Beef Aged 14 and 28 Days
Pfeiffer, Kassandra (2016-05-01)The objective of this study was to evaluate the effects of different feeding regimes and postmortem aging times on palatability traits. All cattle were on forage diets during the entire stocking period. For finishing, ... -
Use of time-lapse video surveillance to evaluate meat color
Ledonne, Dani Gene (2022-12)This study has two objectives; the first objective was to assess the ability to utilize time-lapse video technology to color score the longissimus lumborum (LL) muscle. The second objective was to determine the point in ... -
Using Video for Consumer Attitude Inoculation about Beef Animal Slaughter: a Quasi-experimental Study
Powers, Katherine Elizabeth (Oklahoma State University, 2014-07-01)Consumers are demanding transparency of agricultural practices. Americans lack agricultural literacy and they need accurate information sources they can trust. Therefore, an effective communication method is needed to make ...