Document Type

Thesis - University Access Only

Award Date

2007

Degree Name

Master of Science (MS)

Department / School

Animal Science

Abstract

Two studies determined the effectiveness of pH-enhancement (PHE) with ammonium hydroxide on quality attributes and consumer acceptability. Study 1: cured treatments (CONTROL and PHE). pH-enhanced hams had a higher cooked pH, moisture content, and darker internal color than CONTROL. Also, PHE improved visual appearance of hams made from PALE, AVG, and DARK muscles and improved consumer palatability ratings of PALE hams. Study 2: three meat types (beef, pork, and chicken) were subjected to two treatments (CONTROL and PHE). pH-enhanced products had more purge and cook loss, higher pH, and higher cooked moisture content than CONTROL. Consumers rated PHE products higher than CONTROL products for palatability attributes and were preferred by consumers, 2: 1 for beef and chicken and 9: 1 for pork. These data demonstrate PHE is an effective method to improve consumer acceptability, without negatively affecting quality attributes.

Library of Congress Subject Headings

Meat -- Quality

Consumers' preferences

Hydrogen-ion concentration

Value added

Format

application/pdf

Number of Pages

84

Publisher

South Dakota State University

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