Date of Award:
5-1980
Document Type:
Thesis
Degree Name:
Master of Science (MS)
Department:
Nutrition, Dietetics, and Food Sciences
Department name when degree awarded
Nutrition and Food Sciences
Committee Chair(s)
Daren P. Cornforth
Committee
Daren P. Cornforth
Committee
V. T. Mendenhall
Committee
J. C. Batty
Abstract
A process in which low methoxyl pectin is applied to the surface of meat carcasses and poultry to reduce shrinkage, maintain color and improve shelf life was evaluated. A 3.0 percent aqueous low methoxyl pectin (acidified with 1.4 percent acetic acid if required) was applied to beef, lamb and turkey carcasses by spraying and caused to form a gel coating by overspraying with a 3.5 percent calcium chloride salt solution.
Turkey carcasses treated with acidified pectin or acidified pectin after 3.0 percent acetic acid dip for 30 seconds were not significantly improved in shelf life over carcasses which were acid dipped 30 seconds. Pectin coating of turkey carcasses was determined infeasible due to discoloration.
Pectin coated lamb carcasses were significantly lower in shrinkage (0.71 ±0.04 percent) (p
Pectin coated beef carcasses were significantly lower in shrinkage (0.44 ±0.38 percent) (p
Both acidified pectin (pH 3.5) and unacidified pectin (pH 4.1) significantly (p
Checksum
fd71cf02a583a0b04070a3100e783a59
Recommended Citation
Stubbs, Clifford Arthur, "The Effects of a Calcium Pectinate Film upon Shrinkage, Palatability and Surface Microbial Growth on Carcasses and Selected Beef and Poultry Cuts" (1980). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 5251.
https://digitalcommons.usu.edu/etd/5251
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