Extending the shelf life of a value-added meat product : the influence of myoglobin oxidation in fresh pork sausages
| dc.contributor.advisor | Korber, Darren R. | en_US |
| dc.contributor.committeeMember | Shand, Phyllis J. | en_US |
| dc.contributor.committeeMember | Pegg, Ronald B. | en_US |
| dc.contributor.committeeMember | Murray, Drew | en_US |
| dc.contributor.committeeMember | Tanaka, Takuji | en_US |
| dc.creator | Kusuma, Josephine | en_US |
| dc.date.accessioned | 2008-05-02T19:26:34Z | en_US |
| dc.date.accessioned | 2013-01-04T04:30:24Z | |
| dc.date.available | 2009-05-05T08:00:00Z | en_US |
| dc.date.available | 2013-01-04T04:30:24Z | |
| dc.date.created | 2008 | en_US |
| dc.date.issued | 2008 | en_US |
| dc.date.submitted | 2008 | en_US |
| dc.description.abstract | The purpose of this study was to assess factors that can influence the colour stability of fresh sausage products using a pork patty model system over a typical distribution and display period. Fresh sausage is usually sold in raw; and it should have minimum 7.5% meat protein and 9% total protein. Losses of meat quality were evidenced through the discolouration of meat, depletion of endogenous antioxidant activities, proliferation of spoilage microorganisms, and reduction in the meat redox potential. Both ground pork and fresh pork patties were made from pork picnic shoulder. In the first study, the quality of both ground pork patties and fresh pork sausage patties decreased over time during storage at 4°C. The fresh sausages contained ingredients that could prolong their shelf life. The activities of these antioxidant enzymes in both ground pork and fresh sausage were depleted by day 5 of the display period. Ground pork, however, had significantly (p | en_US |
| dc.identifier.uri | http://hdl.handle.net/10388/etd-05022008-192634 | en_US |
| dc.language.iso | en_US | en_US |
| dc.subject | endogeneous antioxidant | en_US |
| dc.subject | myoglobin | en_US |
| dc.subject | fresh pork sausages | en_US |
| dc.title | Extending the shelf life of a value-added meat product : the influence of myoglobin oxidation in fresh pork sausages | en_US |
| dc.type.genre | Thesis | en_US |
| dc.type.material | text | en_US |
| thesis.degree.department | Applied Microbiology and Food Science | en_US |
| thesis.degree.discipline | Applied Microbiology and Food Science | en_US |
| thesis.degree.grantor | University of Saskatchewan | en_US |
| thesis.degree.level | Masters | en_US |
| thesis.degree.name | Master of Science (M.Sc.) | en_US |