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Document Type

Thesis - University Access Only

Award Date

1998

Degree Name

Master of Science (MS)

Department / School

Agricultural and Biosystems Engineering

First Advisor

James L. Julson

Abstract

The goal of the research was to determine the effects of adding natural and synthetic antioxidants to ground pork prior to electron beam irradiation on 2- thiobarbituric acid (TBA) value, color, storage loss, cooking loss, shear strength, and pH. The antioxidants evaluated were propyl gallate (PG), butylated hydroxianisole (BHA), tertiary butylated hydroquinone (TBHQ), S3 (a combination of BHA, PG, and citric acid), extract of sage (SW), and extract of rosemary (W). The antioxidants were incorporated into the pork at 0.02% of the sample fat content. The samples received dosages of 0, 1.1, and 4.5 kGy from the Linear Accelerator at Iowa State University. All antioxidant treatments resulted in significantly lower TBA values than the untreated control over all dosages. The physical properties were significantly affected by the antioxidant treatments with the exceptions of cooking loss and storage loss.

Library of Congress Subject Headings

Irradiated pork
Rancidity
Antioxidants

Format

application/pdf

Publisher

South Dakota State University

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