Title page for ETD etd-10062009-020144
|Type of Document
||Espinel, Ruth Karina
||Promoting oxygenation of vacuum packaged fresh pork using soybean leghemoglobin
||Master of Science
||Food Science and Technology
|Graham, Paul P.
|Barbeau, William E.
|Claus, James R.
|Marcy, Joseph E.
|Date of Defense
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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