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dc.contributor.advisorKellermeier, John D
dc.creatorSchwartz, Trent E.
dc.date.accessioned2019-01-07T23:09:02Z
dc.date.available2019-01-07T23:09:02Z
dc.date.created2018-12
dc.date.submittedDecember 2018
dc.identifier.urihttps://hdl.handle.net/2346.1/30912
dc.description.abstractThe objective of this study was to determine if higher brine temperatures would effect brine uptake, smokehouse yield, retail color score, microbial load, and sensory characteristics. Treatments consisted of three brine temperatures -1°C (cold), 10°C (medium), and 21°C (warm). There was no differences in chilled processed weight percentage, Minolta a* and b* values, or microbial load (P > 0.05) by d 35. The L* values had varied differences over 35 days (P < 0.05). By d 35 the cold treatment had (P < 0.05) less oxidized flavor and medium and warm treatments had less fading (P < 0.05), and a darker cured color. Nitrite levels were higher (P < 0.05) in the cold treatment, salt percentage was higher (P < 0.05) in the warm treatment. Higher brine temperatures did not effect overall yield and microbial growth; however, they did effect brine uptake, color score, and sensory characteristics.
dc.format.mimetypeapplication/pdf
dc.subjectBacon
dc.subjectColor Stability
dc.subjectL* a* b*, Brine Temperature
dc.subjectShelf Life
dc.subjectCooking Yield
dc.titleTHE EFFECT OF BRINE TEMPERATURE ON SMOKEHOUSE YIELD AND COLOR STABILITY ON SHELF LIFE IN THE RETAIL SETTING OF BACON
dc.typeThesis
dc.date.updated2019-01-07T23:09:02Z
dc.type.materialtext
thesis.degree.nameMaster of Science
thesis.degree.levelMasters
thesis.degree.disciplineAnimal Science
thesis.degree.grantorAngelo State University
thesis.degree.departmentAgriculture
dc.contributor.committeeMemberBranham, Loree A
dc.contributor.committeeMemberRunyan, Chase A
dc.contributor.committeeMemberKreitler, Crystal M


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