Type of Document	Master's Thesis
Author	Espinel, Ruth Karina
URN	etd-10062009-020144
Title	Promoting oxygenation of vacuum packaged fresh pork using soybean leghemoglobin
Degree	Master of Science
Department	Food Science and Technology
Advisory Committee	Advisor Name Title Graham, Paul P. Committee Chair Barbeau, William E. Committee Member Claus, James R. Committee Member Marcy, Joseph E. Committee Member
Keywords	Soybean products
Date of Defense	1992-02-05
Availability	restricted
Abstract Fresh pork loins were cut for three replications and randomly assigned to one of seven treatments: 1) polyvinylchloride (PVC) packaged, 2) vacuum packaged (Vac-pack), 3) 0.2 mL of Tris-Buffer, 4) 0.2 mL of high leghemoglobin high pH (HLbHpH), 5) 0.2 mL of high leghemoglobin low pH (HLbLpH), 6) 0.2 mL of low leghemoglobin high pH (LLbHpH), and 7) 0.2 mL of low leghemoglobin low pH (LLbLpH). Treatments 3 through 7 also were vacuum packaged. Leghemoglobin (Lb) protein treatments improved (P<0.05) the visual color of vacuum packaged pork at the point of purchase. CIE L* values were not affected by HLbHpH, LLbHpH or LLbLpH treatments. However, the HLbLpH treatment was lighter (PO.05) sensory or objective color, pigment state, purge or total psychrotrophic aerobic bacterial counts (TPC) throughout the study. Lb treatments TPC were lower (P
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